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I have Globals and bring them to a commercial sharpener a few minutes away. Cost is around $4.00 each and I sharpen them twice a year honing in between. I really should bring them in more but I'm a home cook so my usage isn't that of a pro.I have a whetstone but, for 4 bucks, I'm happy to pay...

Thanks Dwain. Saw that earlier. He has a 22" though and it was tight.

I have an 18" WSM. I'm wondering how a 25lb suckling pig will fit. Am I better off using my gasser? Any input much appreciated. James

Hi All, I'm looking for a rice side that is full of flavour. I'm open to any style/origin as I make pretty basic rice 2-3 times a week now without much flavour. Any info would be appreciated. Thanks, James

Myron's a nice guy but can be intense during a comp. I was curious as to the meat too. I've never had an opportunity to taste his BBQ. I've had Ed Mitchell's ribs and Chris Lilly's butt but I've never had good southern beef. All the brisket I've had at our Toronto Ribfests was just "good enough"...

For ribs next day, I generally reheat in the oven in foil with a bit of liquid around 300F. Ribs in general seem to have a short lifespan. I've only ever used them after the day after from frozen in a crock pot stew. Noting the boil in bag method above, that works great for brisket and butt...

I default to the No. 5 sauce with a few mods unless I have another recipe in mind. There are many versions of Carolina Red sauce, most you can find here by doing a search. If you're really pressed for time, try Kraft Light Italian Dressing (blasphemy) by itself. If you want to feel like you...

Hi All, Up here in Toronto I can't find a BBQ School. That said, is anyone local enough interested in setting aside a single day to gather, discuss and cook BBQ at a central location? I'm thinking quick and easy in the fall at a public park (with permit) or even in my backyard if the count is...

Hi All, I've been getting some good ground turkey from Costco lately. I usually use it in a red sauce with pasta but I did a Turkey Meatloaf a few weeks ago. My meatloaf is pretty simple but I'd like to add zip. Can anyone direct me to a recipe? Thanks,

I've done them a few times and have noticed that the ones I've bought, have a pretty tough sinew running along the bone side. Not to be confused with the traditional membrane that I remove. Even after a 2nd heat in the crock pot, this sinew remains. Very rubbery. It doesn't seem to break down...

Amir, I notice that V7 opens automatically when I restart my laptop. I haven't been able to find out how to disable this. Can you please comment? Thanks.

Hey Amir, The new release solved my Stoker connection problems. I'm happy again.

Minion Method is a small batch of starter coals to slowly fuel a mass of unlit. Adding 2 chimneys negates the method. For a long, low cook, pack the ring as full as you can and start with less than a half chimney of lit. If you use water, assume it will take a while to get to a stable temp (per...

Dave, I'm not a huge fan of Chris Lilly and to answer your question, my morning Peanut Butter on Light Rye recipe is pretty "Earthshattering". :) To clarify my position, I don't think there's much outside of the box in the BBQ classics but I agree there are a few non traditional peripheral...

That's it guys. Thanks very much. The reference to Jane jogged my memory :)

Lilly's book is good because of the stories. The recipes aren't earthshattering. His recipe ingredient amounts are off compared to the size of meat. I'd love an outdoor cooking "Bible" but haven't found one yet. I like Smoke & Spice for the basics to build on though.

I have a 3yr old daughter that, like all parents, I think is a genius. My biggest frustration is that she insists that she knows when the oven/grill/smoker is hot or not. My wife, a BBQ fan, does her best to keep her out of the way but distractions occur. I once left 2 racks of half cooked, just...

Great question. I agree with the above on halving the butt for more surface area. With regards to butterflying it, I would have to think this would also work. The only issue I might have is the "Careful what you wish for" argument. You will certainly get more bark but would it be too much bark...

Hi All. I'm doing a butt Saturday and am looking for a rub I used quite a while back. I believe it was either created by Kevin K or posted by him. Sorry for the lack of detail but I searched with few hits. I do like the Mr. Brown in a pinch but this is for a group with a wide palate. Any...

Thanks all. I've been thinking about a pork loin or a few tenderloins but I think I'm going with personal size meatloafs (Nerf footballs). Maybe 275F with a single chunk of cherry? I'm going to try a homemade tomato sauce/ketchup on top. The recipe calls for smoking the tomatoes but I think the...