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"Dry white toast." "And a Coke"

Don't know if it's just my local store, but they have the 2x13.9# for $4.99. Plus $10 off coupon toward the next $50 purchase. So I grabbed 1 pack, got the coupon then grabbed 11 more and got the $10 off with the coupon. Spent 50 bucks and If I did my math right, I saved about $115. Figure it...

I usually crisp them up by putting the grate on the fire ring for a couple minutes. So 400 will work eh? How long at 400? I go 2 hours at 250 for wings.

Would they be done inside without burning outside is the thing. I've only done chicken a few times....can't tell if your joking...lol.

Dave...Read your post. I've only done HH a few times. And that's only when I've done small 4-5 lb top rounds. And that last pulled chuck. So I'm really not too familiar with it. The only thing that I could think of that could be causing your problem would be the amount of meat you load up with...

Oh yea...T shirt and shorts. Hated throwing the hard top back on the Jeep today though.

Dave got a link? Can't seem to find it.

Saw that at the butcher today. I think it was $9.99 a pound. Wife said forget about it, it's not goin' in the fridge...lol.

Mine was a grayed out coal I stepped on. Got a hot foot...lol. Gave a new meaning to "Burning rubber"....lol.

Lesson #2 today...Don't walk around in crocs where you've been handling hot coals....youch. I know, I know...Yeah I wear crocs, live in em'....lol.

Decided to do some wings today. So I wanted a temp of 250 for two hours. For some reason that escapes me I light a full chimney of Kingsford and dumped it in. Was looking at 400+ degrees...lol. Weeeee. Was a bit of a hassle getting things straightened out, pretty much emptied the bowl out...

Dave...I've never used lump, so I really can't judge on flavor it puts out. I'll agree with you on the second statement. I jumped the gun a bit on this past smoke and figured I had burned the chunk down enough. There was still some uncharred "wood" left when I put it in the smoker. Got a bit...

Corey...I'm sure it might have been covered already but incase it hasn't, here's my two cents. I like a slight smoke flavor. And I was having the same trouble as your family lately. So the past 3 or 4 smokes I started preburning my chunks in the chimney. Big difference, I still get that smoke...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe: , i can taste that pulled chuck inside a homemade corn tortilla mmm mmmm gd. </div></BLOCKQUOTE> Well just had the leftovers in burrito tortillas...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Perry: Packers play tonight so I have all day to cook. GO PACK GO! </div></BLOCKQUOTE> Packers...Good god man. You're in KC!....LOL

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B: This is being done so often on the board this has to be one of my next ventures! Nice job Bill! </div></BLOCKQUOTE> Thanks...Pretty much why I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe: Wow great looking pulled chuck there Bill, i can taste that pulled chuck inside a homemade corn tortilla mmm mmmm gd. </div></BLOCKQUOTE>...

Pretty much Larry Wolfes "Pepper Stout" with a few ingredient changes. Was darn tasty. Was never a fan of chuck in pot roast but I figured I give it a shot for this. I added red pepper, and used green onions instead of red. Also, I went with beef broth instead of beer. As you can see by the pics...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael M.: Greetings from the Dark Side! My Raiders and your Chiefs should be a great one on Sunday. And ain't it great that our teams have something...

Going to be doing this tomorrow. Still debating whether or not to use wood. Going to go with bunches of green onions (love em') instead of red, and red peppers instead of green, and changing from beer to broth. I'll see how she goes. I'm not crazy for chuck as pot roast, I'll see if I like it...