Search results

I have a Husky purebred and a Husky mix. They are probably just a bit smaller than a lab (poofy hair makes them look a lot bigger than they really are). I've been giving the older one rib bones for 5 years and never had problem. Poultry is another matter, the slightes bit makes her sick as a dog...

I baste spares with pineapple juice, I take the lid off and spray them with it. I don't bother to baste anything else. Don't really even need to baste the ribs, but I like the flavor from the pineapple juice.

I used to roof houses, and with all the wood roofs we did, the cedar shakes were never treated.

I'm a lazy bones, I need my sack time. First butt on the WSM was an overnighter, but it was hard to sleep the first couple times. (I had done overnighters on electrics before, but didn't have much expeirience with charcoal). Butts and brisket always gets the overnight treatment. I let the smoker...

I never write down anything about the cook or other items like sauces and stuff. I'm one of those never measure types. I would probably do well to keep some records, especially when modifying rubs,sauces, and marinades. But, I'm a fly by the seat of my pants type, but I should at least try!

I'm gonna be in Buffalo a few days this week. Is there any good Q joints around? Or maybe just a good local place, or wing joint?

I used to do the low and slow on chicken, but I prefer to go fast and hot now. I still don't eat the skin, but I think my chicken turns out much better if I cook it at over 300.

IMHO Pecan is the BEST all around smoke wood. I like it on everything, works well on brisket. If you can't get Pecan, Hickory is a good substitute but cut with some Oak if you can. Mesquite? I can't stand it.

I buy spares in 2 packs a lot. One large rack is usually plenty for me and the old lady, so once I decided I would trim both racks, and foodsaver and freeze the 2nd rack so I wouldn't have to trim them when I decided to smoke those. Well, I don't think that was such a good idea. Seems to that...

I live just south of Nashville, and unless there is a place I don't know about, your pretty much SOL for really good BBQ in Nashville. Beleive it or not Nashville is a party town (country music town at the least). If you're into live music you can find any type of music any night of the week...

Maybe you could mix the ashes with water and make sculptures out of it!

I brine my poultry and find no sauce is necessary. If there were a gun to my head, I would pick a fruity/tangy sauce to balance out the salty/smokey taste.

1. Pork butts are very easy IMHO. Very forgiving and easy to tell when it's ready. I've done hundreds of these over the years. Although mine have improved with time, I even found the 1st one wasn't that hard. 2. Poultry is pretty easy too. A probe therm to monitor temps helps a lot. Also...

Hey, if it's good enough for Bud, it's good enough to Q with!

Gary wasn't hallucinating. I had an electric smoker for years before I got a WSM, there was definitely a smoke ring produced, why do you think they call it a smoke ring anyway. Maybe charcoal by itself produces a smoke ring, but so does wook smoke. Some folks run straight wood and they get a...

Green wood should NOT be used in any great quantity. I doubt a little bit would hurt, but just a little. As far as bark, I take it off if it comes off easily, otherwise I don't bother with it.

I also mix my pulled pork with a little vinegar sauce to add a bit of flavor. I usually put the pork in the crock pot to keep it warm. I also serve several sauces on the side. I find the guests enjoy this type of service. I let them make their own sandwiches and add any type of sauce they want...

HA HA, you are correct sir! It's a love of pork fat thing. Sometimes I just take some pork fat and rub it all over my skin......... Or I stick some pork fat in my pockets and ride the subway....... Pork Fat Rules!!!!!!!!

Might try turning it upside down and smacking the bottom, that might knock it out. For the life of me I don't know why people thing using water is such a pain in the ***, at least if you use the Brinkman pan. I find even in extended cooks up to and over 18 hours all I need to do is fill it up...

How close do you live to NYC? Paul Kirk opened up a Q joint in Manhattan. I've never been but knowing his reputation I'll bet it's great. Corky's ships ribs and pulled pork. The link is: http://www.corkysbbq.com/store.htm Maurice's offers ribs, pulled pork, and a few other things. The link is...