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Grilled a pile of wings for dinner on Saturday and had a lot leftover. Decided to reheat them for lunch today. It was pretty straightforward - move the oven rack to the top position; preheat the oven to 400 (convection roast); lightly oil a foiled sheet pan and line up the wings in a single...

Back in the 1970s there was a rib joint in Chicago (on Wabash) called The Bay of Pigs. Would this sauce have any connection? I do remember that the sauce was magnificent. There's a brew pub there now. Jeff

I’m with TFL on the overnight strategy. A 20-pounder on a frigid overnight could easily take 14-15 hours, which would make your 7:00pm dinner a perfect target.

A nice hunk of meat given due respect is a beautiful thing. The best utility feature of a tomahawk Is the built-in handle for searing. (That’s a great price for a nice piece of ribeye, btw.)

The Q1200 is an excellent little tailgater. Enjoy.

Made some slaw today. Added a bit of dill pickle relish. Worked nice on a pulled pork sammy.

My take on slaw is that it's not there to change/fix/modify the taste of the meat. It's a condiment. The lovely Janis makes a pork sauce with plenty of bite and spice that wakes up the taste of the pork. The slaw adds crunch and creates a cooling layer on the finish. BTYW, I do like Brett's...

Agree, Lynn. The beauty of a WSM is its ability to hold a steady temp for hours and hours ... BUT ... you have to set it up properly when using the Minion Method. I'm sometimes careless when dumping the lit briquettes on top of the unlit, which will result in the temp yo-yoing during the cook...

A few years ago, the sides were barely an afterthought in Central Texas, but everyone seems to have upped their game. Sides are much better and more creative now. I agree with you that barbecue joints are trying to stand out from the crowd with non-traditional offerings. We go down to Seguin to...

Trimming mercilessly will give you a nice pile of meat and fat to grind up for burgers. Cooked brisket freezes well in hunks and can be slow reheated with a little beef stock to keep it moist. And then there’s my favorite use for the leftovers - smoked brisket chili. Use your favorite recipe and...

That’s a righteous, Dan! I like the well-done (I grew up in Jersey where crispy is king).

Thanks, Darryl. I usually go to 115° internal, but decided to try 110° and was not disappointed. Doing it in the smoker first gave it a very even 110° all across it - almost like sous vide, but with smoke. I got a tip a while ago to no sear it over a fire that's too hot and it works. If you...

I believe that I have some mesquite, so I'll try that. It was a fairly small chunk of pecan that I used for the same reason you say - a light, not thick smokiness. Incidentally, there was just enough left over to make a steak quesadilla for lunch the next day. I'm definitely doing that again! Jeff

Don't know why I didn't think of doing the low-temp phase on the WSM until now, but I'm never going back. It was a simple and foolproof cook. It was dry-brined with kosher salt for about 30 hours, which I'm sure helped. I read a tip from Meathead a while back that suggested resting the steak for...

Rich, it's dinner time somewhere!

For a Mother's Day treat, I picked up a Prime 3-pound, 3-inch bone-in Cowboy Ribeye. I've always use a kettle to reverse sear thick ribeyes, with a couple of baskets on one side, using the cool side to bring the meat up to about 110 internal, then searing it on the hot side. This time, I used...

I'll certainly agree with Bob. The Q is an indispensable part of my cook station. Burgers, chicken sides, veggies - it's there to lend a hand when you need it.

I mix my rub without salt so I can add salt according to the meat (lots for a butt; not much for ribs). Doing ribs today and found some Larry’s in the pantry. ptu a light layer on both sides of the rack and we’ll see how it goes. This is also my first hot and fast from the Bill Gillespie book...

I’m not sure how widely it’s distributed, but Franklin’s Texas sauce and Espresso sauce are terrific - the Espresso is great on brisket. Jeff

Hot and fast has often been discussed here on tvwbb, but the book organizes all the details from how to build a fire, control temps, check for doneness etc. I've been wanting to try the method and the post about the book just pushed me off the cliff. I haven't used it yet, but plan to do so...