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My wife and I are planning on attending this and I was wondering if anybody else is going. The Music City Pig Pals are teaching it and then for the last half you get to eat their food.

I also did a 4.5 pound sirloin tip roast this weekend. I cooked it at 230-250 with the rub from the tri tip in the cooking section. Took 3 hours almost to the minute to come to 130 degrees. Very moist meat and was tender when I finally figured out where the grain was (forgot to mark it)...

That's a good documentary. Especially good with all the pictures! Did the chicken wire do a good job of flipping the pig? I really wanna do one and if that works, that is a really cheap solution.

Thanks for the advice.

I notice that the Sweet Freedom website has either dried chiles or they have them already ground. Which one would yield the best flavor?

Thanks everybody. Adam I was talking about pure ground chiles. I like chiles and am interested in seeing what they taste like, not what they taste like mixed with cumin and other spices. The first time I bought "chili powder" and I found out that it had very little to do with any chile, I...

I am about to make an order to Penzey's and I was wanting a good starter ground chile. I have never had an actual ground chile (all of my experience has been with the cheap supermarket "blends"). I don't mind a lot of heat and I am wanting to use it in a rub for pork butt. Any suggestions or...

When I first got my kettle, the only lump that I could find was Cowboy and I used it exclusively because it does burn better than kingsford for direct grilling to me. But when I found some other lump at Wal-Mart (Royal Oak) I never bought anymore Cowboy. It is good for one thing and that is...

The only smoker I have is a Great Outdoors Gas Smoker. I got it because I live in an apartment with limited space and accessibility so I didn't want to have to deal with starting charcoal, etc. with the WSM. While I've never cooked on a WSM, I got to drool over one at a Weber store and I would...

Man, I'm learning all kinds of stuff. I was only aware of one redering phase which occurred somewhere between 150 and 160. What temps do the others occur?

Thanks for the reply guys. This was the first thing I got to use my thermapen on so I think it was accurate. When presented with that situation again, how can I decrease the cooking time without dramatically reducing the quality?

I bought 2 Boston Butts at a local grocery store (5.3 and 5.8) and they went straight to the freezer. 3 days later, find out I was supposed to have pulled pork for the next day so I pulled the butts out of the freezer. Knew the fridge wouldn't thaw it out, so did water bath. Did that until...