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no we don't have one of those here. barret,the chunks at HD are charbroil brand. my local HD website only shows weber chunks and online only as well. but they do have the charbroil chunks in stock even though they don't show on the website.

seems to be a stock item in a bunch of HDs now. i got a bag of each the other week at mine. about 7 bucks for a 10 pound bag if i remember right. i guess that's decent if your only option is getting it shipped. i wish they would start carrying pecan too.

the one i sliced up was pretty tasty. tender and not dry.

i keep seeing these posts. my HD had them on clearance for $7.50... grrrr

good call paul. almost 1.5 hours in the pan and still not tender. i had to pour off some of the juices when i checked them last time. they were almost completely covered. i will check them again in 15 minutes.

i have some stock in the fridge that i can add to the pan. i looked in the WSM and i have most of a ring of lump left from last weeks rib cook. i will probably just do them on the WSM like i would normally do a HH brisket. but foil sooner and check for tender much sooner.

i have always done whole packers or 7+ pound flats. i saw two cut flats at foodlion on last day clearance for 5 bucks each. i figured what the heck i could go for some brisket for dinner. my plan is to do them indirect of some competition K on the kettle at higher heat with some hickory and/or...

that is pretty similar to one i found online except it has onion powder as well. i would probably use much less cayenne.

i tip my basting brush to you

hmm. i'm sure this is the only thread where opposite opinions were brought up. i will have to make sure to stay on topic from now on. thanks for setting me straight on forum etiquette. btw, i did post on the ones i DO like.

so i am by myself tonight and looking through the fridge i have a big old flat iron, some onion and bell peppers(red and green). i'm thinking Fajitas without the tortillas(low carb/sugar lifestyle) but have always used store bought fajita seasoning and they all contain sugar. any suggestions?

No. 5 is my go to sauce because i can make it with Heinz no sugar added ketchup and splenda brown sugar blend. for the rub i put in it i use either my own sugar free rub or Bad Byron's Butt Rub(sugar free).everyone i know loves it. my 6 year old son even puts it on mac and cheese.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Kramer: I must've posted to the wrong thread. I thought the topic was, "What's your favorite sauce?" Not a, "Let's slam the sauces we don't like!"...

i must be in the minority. i was not impressed with Blue's Hog at all. i do however like the Head Country Original or Hickory flavors. but since i am on a sugar restricted lifestyle i make my own. KC Masterpiece used to make a low cal/carb sauce that was very good but discontinued it edit... i...

my first attempt at pulled pork didn't look that good!

the beef looks outstanding but your WSM looks so lonely.

yea, i will probably just start them at the same time. most likely the boy and wife will want the pork ribs anyway and i don't really care what time i eat. the beef ribs were an after thought anyway. they just happened to catch my eye and i thought they looked pretty good. usually the only beef...

you can buy the hinged stainless steel grate from weber.com and you won't ever have to buy another cooking grate again. i've had mine for nearly 4 years.

so i have done both types of ribs, but never in the same cook. I have 1 rack of St. Louis cut spares and what appears to be one somewhat meaty rack of Beef ribs that has been cut in half so it looks like 2 racks that are similar in length to the St Louis spares. i'm wondering if the beef ribs...

my spareribs always take longer than babybacks. normal time range for me at 250 lid temperature is about 4-5 hours for babybacks and 6-7 for spares. if you bump it up to 275 you can cut the time down even more