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+1 on the cooking utensil comment. I went to a RD once with a buddy and walked out with a full sheet pan for 7 bucks. Its absoluelty awesome for handling a pile of ribs or whatever. its a nightmare to attempt to clean and store. Still worth it though

I would go 2 and 2 for the first 8 hours, then they will have shrunk enough to fit on the top rack better and put the beans on the bottom for the finish. 3 butts fit excelent, 4 can fit but it might get a bit crowded at first.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark "Harbormaster" Hodgson: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: As long as they don't have msg. I'd get in trouble with the Missus there. A few weeks back, I finally picked up some Plowboys Yardbird...

Did a modified version of it yesterday. My only suggestions to add are to go heavy on the seasoning, wait until you think your about an hour away from finishing the roasts before you put in the pan. I did about 2 hours covered and 45min to reduce the beer and the veggies had turned to mush. Had...

No problem with 4. I did 6 a couple weeks ago. very little change. Just alot of "meat heat sink" going on. left all the vents open for most of the cook just to get to 250 ish with that much meat

My brother did a whole chuck roll on a 18.5 with 2 pork butts. Butts on top I believe. the chuck roll really changed its shape while cooking

The KC Masterpiece Private stock sold at costco is amazing. Made with real sugar. Ive tested both regular and private back to back and its day and night. same flavor profile but the private stock is just in your face with the flavor instead of in the background I guess I would say

honestly I didnt look. I thought it was straight foreward that target had the one and wallmart had the other. My buddy said he checked online and target was the only place that had it instock so we went there. Ironically, I do have one picture of the label and I put it into photoshop to super...

We were at Home depot and they had a Charbroil Thermometer for 9 bucks so we grabbed it. Nothing special other than it was cheap and seemed to read the ambient air temp about right. the Target one fit fine at the bottom but the ring around the top of the pot is like 1/16th" too wide. the wide...

I rehydrated some dried anchos one time and they tasted like prunes or rasins.

Made one yesterday. Got the pot at Target view from inside. drilled more holes in the steamer plate to use to hold clay pot This is for a buddy. easy to put together, we piddled around a bit though getting the right tools. a grinder of some sort is needed to debur the cutout in the bottom...

to touch on Primal Grill, Im a big Steven R fan but I saw him take a pork loin to 195 and I told the wife, "whoa is that going to be dry". she snapped back that he has a show and I dont. Watching him slice a 195 degree pork loin was priceless for the sahara dry look of the meat

the next morning my butts are covered in such a sloppy coating of rub/injection/mustard that adding more rub seems insane. But ive never tried adding even more so maybe its even better? The great part of bbq is the the trial and error. Ive learned that you can never write off methods until...

I tried a ghetto version of this by patting the steaks dry and putting sea salt on some cheap top sirloins and putting them in the freezer. when I took them out of the freezer, it was wet again on the surface. not caring to go farther, I grilled them anyways as is. are you guys patting dry...

you could start by passing me a towel to clean up my drool

Oh they were incredible, otherwise I wouldnt have posted this idea. The key was to make an ultimate potato side dish. So I got thinking what makes a great loaded potato? Chives-Bacon-Sour Cream-Cheese (though I forgot to get cheese to mix in with the potatoes). Everyone loves the turds concept...

Supersized ABT'tized twice backed potatos. Using Poblanos for thier size, cut open and seeds removed http://a1.sphotos.ak.fbcdn.net..._288575_336167_n.jpg Stuffed with mashed potatos mixed with chives http://a3.sphotos.ak.fbcdn.net...288576_4469251_n.jpg Wrapped with bacon...

I only use 3 pieces that size for my smokes. If you run a water pan, that seems to exaggerate the amount of wood too.

I had to split them up later. was just taking too long, though nice not to pull out the top grate. 3 per grate is optimum