Search results

probably not the issue but did you happen to be out by the smoker for most of the cook? If Im hovering around the smoker durring a cook, I cant taste hardly anything come time to eat. If Im inside doing stuff, my sense of smell is not affected and everythhing tastes 50x better

Ive kind of taken them for granted until the past few weeks when I did a comp that you had to purchase the meat from them, and then last week, I needed one rack so I picked up a Farmland from the store. Both instances made the Swift ribs look like Kobe. My tip for buying ribs from Costco is find...

100 people is a nice size. Id have fun with it and dont get stressed out. there is no reason you cant do butts and chuckie ahead of time, vacuum pack and freeze. then you will just need a couple roasters filled with water and put the bags in to reheat and roasters to serve out of. Chicken may...

I just did a 12lb chunk of chuck roll that stalled from 154-156 for nearly 3 hours at 250 grate temp. unbelievable

your too drunk

I plan 5 hours from on the smoker to done -rested and sauced for good sized BB @ 240-250. 90% of the time, I have to baby them so that they do not rip apart. Im guessing if your taking 6hrs to do BB's @ 250, you must be opening the lid up/moping/ or doing a hell of alot of meat at once. my times...

theres only a few processing companies. Costco carries Swift, Sams carries IBP. Im sure others can chime in on the meat packers

This is a never ending debate though. Obviously one rack isnt better than another, just different.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chad_M: I did my first ribs (BB) on the WSM a couple weeks ago and they were OK. Too much run and a little to thick of meat for what I imagine a good...

Ive given up on spares. Maybe if I had something worthwhile to do with the breast bone and cartilage, Id revisit but BB's beat out spares 4-1 whenever I make both at parties. I dont buy into any tenderness debates cause both can be mush if over cooked. Id say if anything the spares have its the...

Ive thought about getting one. I think its pretty unnessisary though. I cooked for 5 years on a chargriller before I got a wsm. the wsm already feels like Im cheating. It would be awesome for entertaining just to have that reassurance and for competitions just to know you've eliminated another...

Ive got a raspberry patch thats out of control. never thought of burning the stalks as the karma from swearing at the stuff wouldnt be good for the food

Ive done a little experimenting when it comes to butter and chicken. I had read that the old regular "blue container" parkay was what everyone was using. Well all was fine and dandy but I just couldnt place this wrong flavor at first but it was from the Parkay. I switched to butter and it...

Ambassadors are the only hot dogs Ill eat that are not from a stadium

If you dont have a food saver and your doing it the next day at work, I would pull it into cake pans, cover and the next day at work reheat gently in the over. bring some apple juice to help keep the pork moist and yu might be suprised how somehow pork can taste better the next day. Its kind of...

I think its time to organize a TVWBB fantasy BBQ trip.

16 is fine. Im actually using a 12" clay in a 22.5. no big deal. still better than water IMO

Ok dont quote this but I thought I heard a guy say he has a roofing company and went in and they didnt bat an eyelash.

clean grates help. honestly I rarely ever even touch the butts until its time to foil. Sometimes it happens, most of the time it doesnt stick. It could be because the fat cap. I always go fat cap up if I havent trimmed it off (which I also do 95% of the time

Honestly, I dont have the tighest door by any means. just bend it to fit as close as possible and dont spend another second worrying about it