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No Rendevous in Memphis? I went there last month and loved it. I will definitely have to try out some of the other places you mentioned next time. Bob

Thanks to all for your help. Unfortunately, by the time I got to the butcher, they were out of tri-tip so I will have to do it next weekend. Can't wait and thanks again for your help. Buckeye Bob

Thinking of cooking a tri-tip today for the first time. Our local butcher is actually stocking it for the summer. Not normal for this part of the country. My question is, what is the everyone's favorite way to prepare? Do I rub it first? Gasser or Smoker? Thanks, Buckeye Bob

Amazon is so easy. Mine was there in 3 days and at $199, you can't beat it.

Tony is right. Costco sells their butts in double cryopaks and they are boneless. I will say though that after you tie them up, they cook great and I have not noticed much of a difference in taste versus bone-in. Just bought some on Friday for $1.39/lb. Bob

Ray, My plan was exactly what you suggested. At about 9:00 am, my Maverick said 192 but I decided to check with the Thermapen and all were just above 200. I took them off and wrapped in foil and into the cooler they went. They smell great and the tastes tests I did were awesome. I'm going...

Due to other timing issues, I had to start cooking tonight for my party Monday, hopefully watching my Buckeyes beat LSU! I put 4 butts on around 10pm. Minion Method with about 13 lit coals. Flower pot instead of water. Temp stabilized around 235 and I went to bed. Woke up about 12:45 and...

Good luck with that. Here in Chicago, we are going to be over 50 today. I put 4 butts on last night and it is almost 50 degrees as we speak. After the last two weeks, we are excited for this break in the weather. Bob

High heat and foil at 165 with some beef broth, if you choose. If you are doing a bigger cook, you could also do a butt over the brisket to keep it moist. Bob

I loved the Head Country sauce I picked up on a business trip to Oklahoma. It was awesome with brisket. I know you can order it through their website. Bob

Me too. With tieing they work out fine. Question, is a pork butt bone okay for dogs? I thought pork bones will splinter, or is that just the ribs?

Mikey, When I do boneless, I usually tie them first. No real reason but it always works well for me. I did read once on here that someone had put rub inside before they tied it and it got a little nasty. Bob

Rick, Any time I have cooked a day or so early, I have pulled after letting the butts rest for a while but definitely before I refrigerate. It reheats a lot better that way. I usually do what you said and reheat in pans with some apple juice. My preference is to heat the sauce separately and...

Actually, I am only partly embarrassed to admit we just use the packaged pesto from Trader Joes also. We have not made our own as of yet. Bob

All, Thanks for the info. I actually like the pizza on the gasser, with the grill marks, but have found that the crust sometimes gets a little too well done as I am waiting for the cheese to melt. We like our top fairly crispy so we actually finish under the broiler inside. My thought was...

I have started doing pizza on my grill, primarily the gasser but am also looking to do on the WSM. My question is around pizza stones. Couple of questions: Lots of stones out there so any suggestions on specifics? Any other thoughts on keeping the dough from sticking to the stone besides...

I bought the Foodsaver V2490 late this summer from Costco for around $109. It has been awesome. I have had zero problems with keeping the seal or vacuuming the air out. I highly recommend. Bob

Dave, It does. Looks like I have to use twice as much granulated as powder. Thanks alot. Bob

Can you use granulated garlic in place of garlic powder? The consistency is slightly off but didn't know if it would be a good substitute? Thanks, Bob

Silly question from us yankees up north. What the hell is Grapette?