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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">http://www.slapyodaddybbq.com/home/contests/ </div></BLOCKQUOTE> July 1st in Anaheim and then July 4th in Hawaii. Can you check the WSM as part of your luggage?

Gary, you're right. I was looking at that festival in Vernon that you posted about and they were the first team listed. Glad to see they moved instead of folded. Maybe the new location will bring them success.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Neil Grant: Gary .. have you been to Hot Rods Real Pit BBQ in Wharton, NJ ? </div></BLOCKQUOTE> Total waste of time imho. Can't believe this place is...

Drove by Texas Smoke about two weeks ago, place is out of business. Too bad, they were nice people. I was there in fall of 2011, good not great 'cue and off the beaten path location too much to overcome. RIP.

Made this for the first time last night and wow, I loved it. Added in the meat drippings from some ribs and I think that really put this over the top. Wife didn't like it but guests did, or said they did-you can never really be sure, can you? Next time maybe I'll ease off on the vinegar and add...

Just wanted to get back with the results. I followed the Harry Soo directions for St. Louis ribs, 2 hours on the grate, 1.5 hours foiled, and then finish out of the foil. I think this was too long in the foil. Some bones pulled away clean. Meat was too tender, no tear left at all. Should have...

Another example of looking before you leap: I've got some St. Louis racks in the WSM right now and am using the Soo method in preparation for my first comp. in two weeks. Just finished adding the honey, sugar, and apple juice before returning the now foiled ribs to the cooker. When I was adding...

Drove up from San Antonio to check this place out. The night I went the place was empty. Later I found out that Texas was playing at the same time in the Big Twelve Championship Game in Dallas and everyone was glued to their TV. No TV here but I like the food a lot, especially the smoked pork...

I'd like to say nice things about this place and the owners are nice people who have a basic understanding of smoking meats. However, ribs I had here on a visit were so bad that I'd have eaten better at Chili's. Pulled pork is good but the roll may be too sweet for some tastes. Sides are just...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: That looks magnificent. Well done. Is that a Calphalon knife in the first pic? Looks a lot like mine. </div></BLOCKQUOTE> Actually, it's a...

sorry to be so bad with the computer, there must be a way to show the pictures better. I know around here that if you don't have a picture then it didn't really happen so I wanted to provide you with the proof. Now if someone could give me some computer help, I'd be grateful.

Did my first pastrami last week. Couldn't find a brisket flat so I bought a whole brisket at RD. The selection was limited and I ended up with a 14 lb. one. Decided to separate the flat from the point but cured both pieces. Meat stayed in the cure for 3.5 days. Smoked Sunday for around 5.5 hours...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Not a great pic. Served with Kinda Carolina on the side. Under the ribs: garlic- and caramelized onion-wilted spinach stirred into...

Probably just need to season the grates a little more. Maybe brush the meat with a little oil before turning? You've got the right Manning but I wouldn't trade anything for that win over the Pats in the Super Bowl. I'm good for another decade off that one.

Thanks for that link. Looks like that would be useful for the kettle, not sure that the WSM throws off enough heat to make full use of the cast iron. I have a lodge grill pan/griddle that I use all the time on my Genesis. I get the thing really hot and then use it to get a good sear on steaks...

Not to sound like the total newbie that I am but what kind of cooking grate is that you have on the kettle? Colts may have beaten the Giants but in terms of throwing helmets into the stands it was Giants 1 Colts 0.

Not to be a pain but the black sauce question remains unanswered. The legs come out great, no questioning that, it's the sauce that I'm having trouble with. Any chance you can verify that the sauce recipe is correct?

Which book? Is it Smoke and Spice? I followed this recipe to the letter and it was awful. Even after trying to add more sugar than the recipe called for the balance was way off. After asking for help from Kevin Kruger (thanks again, Kevin) I added some veg. oil, more sugar and some water to try...

Just wondering if the recipe for the black sauce is right. The amount of worcetershire and vinegar to sugar looks out of balance to me. I don't want the sauce to be sweet but I'm thinking that this will turn out very sour.

To get back to the recipe itself and not the very important issues of bandwidth theft and copyright infringement, how do you get the wsm up to 450 for the first 30 minutes? In the recipe on the VWB site the temperature stays constant at 325. Will the skin not be crisp using this method? Looks...