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Here in Buffalo, NY I am happy to get BB for $3.99/lb. Spares aboot (eh?) a buck less. But, I have found that the cut-rate grocers (Aldi, Sav-a-lot) sell very thin spares for $2.79/lb or so. After trimming, these will Q up very much like wider babys for less $, plus you can save the trimmings...

FWIW, I have just used white pepper for the first time in a rub on 2 lo/slo butts. My impression of white pepper is that the heat seems to kick in after a delay. Has anyone else gotten this? I was thinking that white pepper could be useful in giving a layering effect.

I always liked to tie, but I discovered silicone rubber bands sold at the Cuba (NY) Cheese factory outlet. These do the same tight job with a lot less effort.

Another vote here for the bagged ancho chile powder. I use it wherever the recipe calls for (ugh!) paprika.

I use 3 el-cheapo plastic bins stacked up inside my garage. The biggest is for opened bags of charcoal, wood chips. The next is for the horshoe puzzle of the metal racks, stands etc. that Ken mentioned. The last has foil, starter cubes, some tongs, along with a few smaller shoebox-sized plastic...

RE: fat rendering, what is the theory/experience here with cooking a butt fat side up vs. fat side down? It seems to me that fat side up works to baste the meat for better moisture. Also, I'm experimenting with a rib rack to keep the meat an inch above a foil pan in hopes of "barking up" the bottom.

Scooter, you are a lucky dog to score all those chiles! I haven't tried to grind any anchos yet. How is ginding fresh a PITA? All the honchos here say that fresh ground is the way to go.

After several hours on my motorcycle searching the Buffalo Hispanic community - SUCCESS! I finally found a produce company that not only stocks dried ancho chile peppers, but also sells them for HALF the Penzey price! Only $8 per pound. Guercio Produce on Grant St. near Lafayette. It...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by SANDEE MCKINIVAN: Thanx for watching my back. I will double check with her on this. As I understood her, she was allergic only to paprika.. It would...

Thanx for watching my back. I will double check with her on this. As I understood her, she was allergic only to paprika.. It would not be good for my reputation if the Director of H.R. blew up like a puffer fish at work after eating my Q!

THANX, PAUL! Does Ancho come already powdered or do I need a device? Is it found in the average supermarket, or do I need to find an specific ethnic shop?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">McCormick Brand Chili powder </div></BLOCKQUOTE> SO,I'm hearing that McCormick Brand Chili powder is the simplest substitute - 1 for 1 measurements I'm guessing...

A very nice lady at work has requested a taste of my "Mr. Brown" pulled pork. The problem is, she's allergic to paprika! I have already spent about 2 hours here searching on paprika and chile without a clear answer. What I am looking for is a SIMPLE substitute for the paprika in rub recipes...

Whenever I do butts for a larger group, I retire to the kitchen. Let the wusses stay outside. Also, I use the Bear Claws to do the pulling, makes it much easier. Finally, Make it a fun part of the party. Most groups have one or two hormonally charged-up teen boys. I have found that they seem...

Larry, terrific pixs! Could you please give me the height measurement of the of your rack extender? Are you happy with this dimension, or does your experience with it suggest another height would work better. I ask because I know someone who works in metal, he loves good Q, and I might be able...

Thanx, Jon...yeh, I googled it & found one lukewarm review. My friend loves Q, but he is just too cheap to follow my advice to just GO AHEAD &buy the best smoker for the money - the WSM!

A co-worker is visiting Fayetteville, NC. He just e-mailed me that there is a Smoke Cube smoker avail at Wally World there for $30. I have never heard of this thing, holds a 16 lb turkey, surrounds verically inserted meat with 4 columns of charcoal. He is looking to me for advice, since I brag...

I WANT to like spares, I really do! I normally Q up BBs, but the 2 times I tried spares, they just seemed so fatty. How can you not really like the fact that spares are HALF the price of BB (about $1.89 Lb in Buffalo)? But the other thing is it took me 90 minutes to trim up just 2 racks of...

I wire brush the inside of the lid when the flakes threaten to season my ribs, about every 3-4 smokes. The bowl is emptied every 2nd cook even tho I use lump. I put a weber charcoal catcher from the kettle(?) in the bottom of the bowl to make it easy. The grates are cleaned after every smoke...

Maybe this will work: