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My father received a heart transplant three weeks ago after being admitted permanently back on January 4. It looks like Friday is the day he can finally go home so I have a little gift waiting on him to replace his decaying 20 year old 18" kettle. I think he's going to like it! We...

They're based here in Atlanta and their sauce is good stuff. I buy a bottle and add about 1.5oz of Tabasco to give it a little kick...I'll use this as a hot BBQ sauce for pulled pork. Everyone loves it.

Sean is right...I live in Atlanta and buy prime from Costco on a regular basis. Prime ribeyes are now $13.99/lb (they used to be $9.99/lb a year ago...*sigh*)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Freeman: Interesting concept using charcoal. There is a place in Boston I think, that has been using a verticle gas grill for hamburgers for a tad...

If you roll ribs and cook them for 3+ hours, they aren't going to lay flat without tearing. that is the main thing I don't like about cooking them that way...once you unroll them you pretty much have to cut them up. that's been my experience anyway with back ribs...I never cook spares.

Thanks for the heads up. I wish we had an Academy store in Atlanta, but the nearest ones are in Athens and Augusta. I have a gift card to use up and I can't decide if I should wait until my next trip to either place or blow it on the paltry selection of stuff they have online.

I agree with the others...the thing is under $15. just replace it. Who doesn't like NEW STUFF?? On a related note, I've been wanting to pick up one of those square chimneys that Steven Raichlen uses on his show. Those things look huge.

I had better results on my infrared grill tonight by using direct heat, going a little lighter on the dry mix coating, and spraying the pieces with canola as soon as they went on the grill and another liberal coat about 30 minutes in and a light coat at 45 minutes. Not 100% consistent, but much...

I gave this a shot last week and had so-so results. My drumstick hanging rack doesn't fit well in the WSM so I used my Charbroil RED gasser instead. I marinated the chicken in buttermilk with some paprika and a little salt, then used the Louisiana chicken fry per the box instructions. With...

It is a nuisance for a few hours, but worth it for the thoroughness and lack of mess. Once it's done I just run them under the faucet and they're spotless. No amount of scrubbing will get them this clean and I hate messing with oven cleaner.

Since my gas unit sees the most use (I grill dinner 3-4 nights a week), it needs the inevitable clean-up from time to time. It does a good job at minimizing build-up since most of it incinerates down in the infrared trough, but still requires regular cleaning. looking at one grate from the...

I have done the roadside chicken recipe on the rotisserie and it came out great.

4 butts for 70-90? be prepared for open revolt by everyone without food. I smoked two 8 lb Boston butts for a party of under 30 and the pans were licked clean. I'm also calling no way on six butts in the 8 lb range on a 18" WSM. To get three on each rack they'd need to be very small. If you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: Why are you wanting to switch from K to lump? </div></BLOCKQUOTE> For a few reasons I guess, not the least of which is curiosity...

Once all my Kingsford is used up I'm thinking about giving lump a shot. Since it typically burns hotter and shorter than briquettes, do you guys have any trouble keeping temps down? What about burn time? I've had no problems going 12-14 hours on a ring of K with fuel to spare. How long will...

fall off the bone = overcooked

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew: I've never had trouble with brisket, but I always cook packers. I've heard a lot of complaints about unsuccessful cooks and dry briskets and they...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave O: Chris what temp are you cooking at? As for the smoke ring, are you putting the meat on directly from fridge? Also try water pan with water not...

Just as I feared...ruined. I just don't see how you guys get tender brisket. I wasn't able to do it on my WSM nor my dad's grill/smoker a few months ago. At what temp should thin flats like this be pulled? I'm also stumped at the near complete lack of a smoke ring. I always get a good ring...

Thanks Kevin. It's fairly thin and I didn't have to do much trimming, so I foiled at 167F. I just checked on it and it's at 198F and the probe still requires more force than I would've guessed at this temp. I'll probably check again at 205 and likely pull at that point and rest.