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How does one go about having a great idea come to fruition? Should I just email Weber, BGE, etc? I'm worried that if I do, they might hijack my idea. Any suggestions?

Ok, my fresh order of Head Country Hot and Blues Hog original came in today. I didn't have any BBQ handy to do a side by side comparison. So I did it with fries. I found that the Blues Hog was super super sweet. Almost a breakfast maple syrup flavor, hard to describe. The Head Country was...

Do you smoke your briskets in a pan? Or do you place a pan on the bottom grate to catch the juices, brisket on top grate? In my offset I always put the brisky fat cap up. I'm reading that some people put it fat cap down in their WSM. Why?

I like being on the big stage, therefore I post.

Thanks Mac and Don. It looks like I'm going to go with the expanded wire mod, just need to find some.

Looks great! Thanks for the idea. Where do you get expanded metal? My nearest Lowes and Home Depot does not carry it. Also bailing wire, can I find that at the aforementioned stores? Is that wire high heat resistant? Thanks in advance.

Butts would be the easiest. I'd stick to only butts. I'm not of fan of reheated ribs. It's never the same, well for me that is.

Good looking out Tim. The recipe looks very simple. I'm going to give it a shot when I'm running low on my Head Country.

Is their an actual ad for this price? Perhaps Lowes or another place can price match it.

Anyone know the price of this? I want to use an 18.5" charcoal ring in my 22.5" WSM for shorter cooks. If too expensive, is it safe to use fire bricks inside the stock 22.5" to block space? TIA

Let them know I'm single on the weekends.

bump

So is the #5 sauce the very first sauce listed on the 1st page? Also, any ideas on how I can make a spicy version of it?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud: " What's this #5? " Here is the link http://tvwbb.com/eve/forums/a/...052/m/2870053653/p/1 </div></BLOCKQUOTE> Their are a bunch of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric Michaud: Did 2 Boston butts last night and tried making the #5 last night and it was awesome. I knew my guests were not into the vinegar sauce I...

I'd make my own if I knew how to clone Head Country Hot.

Looks great! Glad you got her dialed in now. Looking forward to future photos.

What size packer brisket do you prefer to purchase? Do you believe a certain size brisket gives you better results than others?

How would you compare this place to Smoqe in Aptos?

3-2-1 is a general rule for Spares, sometimes even that can be a bit much. 2-2-1 is the consensus for BB's. Personally, if I foil, I don't do it for more than an hour. And I always do it after the ribs have a nice color and texture first.