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There's also a Montgomery Inn in Northern Kentucky (shoes optional) off I-75/71 ... it's where the Oldenberg Brewery was located. "(Passed through Dennis' and Jeff's 'hoods in Ohio this a.m. but I thought dropping in for breakfast might be too much.)" Hey ... you could have dropped in ...

Greg - I like the idea of a pan as well. I hesitate to put the veggies on the same time as the chicken, however, as wouldn't there be some "contamination"? Meaning, the chicken aroma or whatever? I don't know. Kevin - I really like your idea about doing this pre-chicken and then reheating for...

Konrad, Does "Smoke Roast" refer to smoking at higher temperatures ... like the 350 you mentioned? Any veggies will do?

Morgan ... I thought of the concern you raise. I definitely would not grill veggies the same time as meat. That's why I need to think about the logistics. (Either that or this is the excuse I was looking for to purchase a second kettle!) A veggie item/dish that could be grilled ahead of time...

I'm not in the restaurant business, but I think this is a terribly important point. I like mexican food ... raised in Arizona, I can barely tolerate the stuff that parades as mexican food in SW Ohio restaurants. Truth be told, however, I'm sure that an establishment dishing up the type of food...

Tony, I have veggie burgers from time to time ... as you say, if I "run 'em through the garden" they don't taste too bad. That would be a good choice ... I'd like to try something different, but I don't want to make this too complicated either ...

Tony, Thanks for the veggie ideas and I'll definitely resurrect this thread over the next week or so as the plan takes shape. I like to joke with my vegetarian neice-in-law (I mean, a tofu turkey is funny, right?), but I'd like to make something with her in mind. She gets short changed at...

No, I didn't forget the vegetarian ... someone needs to clean up. Seriously, I'll have to give that some thought ... I'll have to be careful to not cook the veggies with the meat. I'll have to think about timing ...

Thanks Kevin. I was kinda thinking along those lines. I could do a butt in advance and reheat. On party day, I could do some ribs on the WSM and chicken on the kettle (I was thinking maybe beer can). I didn't think about a turkey breast ... that would be nice. Do you think the rib/pulled pork...

I'm relatively new with my WSM (3 smokes - two baby back ribs, one turkey) and like most newbies, I'm thrilled with the quality of the barbecue. Memorial Day weekend, my wife and I will be hosting her family for a get together. Call me vain, but I would LOVE to wow her family with some terrific...

I was watching a show by Al Roker on babecue last night and I was struck by some comments made by the people he spotlighted and the subject of this thread. One person was very clear that the secret to great ribs was in the rub. Another said that the secret was in the sauce. I would guess that...

When foiling you want an air tight "envelope", but you want the foil pressed tightly around the ribs ... no air space. When foiling, add some of whatever mop you are using. Some also add a bit more rub or brown sugar. Lots of possibilities. I don't turn the foiled ribs ... they aren't in the...

Hunter, No dumb questions here. Cutting racks in half is fine. My first rib smoke I did two racks on the top grate. The meat near the ends (especially the narrow end) dried out. Now, I know that is because the edges of the WSM are hotter than the center. My last smoke I cut the racks in half...

Funny you should mention this ... as I used a couple of shots of bourbon also ... just didn't think to add the bourbon to the ribs.

Ahh Hunter ... we are in the same boat (didn't know it was so big, eh?) I did my second rib smoke on Sunday. Check out some of the parallel threads going on right now about this. I haven't done spares yet, but I don't think you smoked them long enough, the temp. was a little low, and you...

Kevin, Regarding ribs, my experience is that people equate "good" with "tender". It probably isn't an uncommon experience for someone to try to grill/smoke ribs at home and end up with a tough final product. They go to a restaurant like Montgomery Inn and they get a tender rib ... no flavor ...

Dale, So, ribs could be "done" meaning that they are safe to eat ... but not "done" in the sense that additional cooking will make them more tender? That's counter intuitive to me ... my first guess would be that once "done", additional cooking would dry them out ... make them tougher. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">They very well might be #1 'ranked by dollar volume' and might buy more ribs than anyone else. McDonald's could probably say the same about ground beef. Does anyone really...

Kevin/Jimbo, I would like to pick up on somethings both of you mentioned ... and that is (1) how one can cook ribs at too low a temperature and (2) how ribs can become more tender/moist by cooking them longer. Smoking ribs on Sunday, it seemed to me that the ribs were "done" at probably the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I think the biggest obstacle in finding better is to be willing to try something new. Different rubs. Different juices in the foil. Different smoke woods. You get the point...