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Love that Hendricks gin.

Nice! Good amount of smoke ring and mix of meat to bark. Well done.

Peter, what didn't you like about Royal Oak? Was it a cost issue or a performance one? Also, do you remember if the Royal Oak was made in US or elsewhere? I've read that only the US made Royal Oak is worth buying.

Anyone have any thoughts specific to Kingsford comp? I buy that at Costco and stock up when it's on sale. Recently I tried some Wicked Good Weekend Warrior lump and really liked the way it held the temp for a long cook. I had previously used Cowboy brand lump and found it to be awful, turned me...

What kind of chicken are you using? The quality of chicken at the warehouse clubs isn't very good, imo. I've had better luck with better quality chicken. Seems obvious but easily overlooked.

I leave mine out and I live in NJ. Four years in and no problems.

Started with Jane's butt rub. On the fire at 8 AM. Wanted to serve dinner that night so followed Harry Soo's directions here: http://www.slapyodaddybbq.com/2012/04/slap-yo-daddy-bone-in-pork-butt-2/ Only difference was I had 8.5 lb. boneless butt, not bone-in, and I didn't use his rub. So...

Saturday night's dinner of pulled pork sandwiches. I'll add more info if I can figure out how to upload the image. Stay tuned.

I don't think you are being a snob just using common sense. I recently bought some BB's from Whole Foods and while they were very expensive, about $15 a rack, they were also the best ribs I've ever made. Now, I've gotten better at cooking ribs but I don't believe that I can claim all the credit...

Can I get an amen?!

Makes you wonder what the point is. You have to turn in food that tastes good to someone else, how exactly do you do that?

Try adding the zest from a couple of those lemons to amp up the lemon flavor. I notice she doesn't include that in the recipe. Also, does marinating in the lemon juice effect the texture of the chicken breasts? Nice pictures, thanks for posting.

What do you think of the Bourdain book? I ask because while I love Bourdain, and who doesn't?, he is always quick to talk down his talents as a chef. Not that he says he's a hack but he's the first to say he doesn't belong in the league with many of the celebrity chefs he delights in taking...

Ok, so that's 800 x 600. I think I'll go smaller than that from now on. Thanks again for that help and for all the nice comments.

Ok, taking Ed's advice and trying again:

so how do I make photo smaller? also, photo quality is not great because I used my phone. I took this picture Monday night on a rack that went uneaten on Sunday, made 6 racks thinking people would eat more than they did. I reheated and meat pulled away from the bone some more but still really...

Had good success with a rib cook on Sunday and wanted to try and share a photo. First try with photo bucket so we'll see:

Agree, and you have to be careful not to add too much liquid to the foil. My foiled ribs were too mushy and I cut back on foiled time and also the amount of AJ I was using and the results were much better.

Now you do. Send me an email.

Thanks Bryan, I couldn't agree more.