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My husband and I went to our first BBQ contest this last weekend. A small local event, but enjoyed it. We only went to taste, talk, and see what the people were cooking on. (Lots of WSM's) We have eaten some mighty fine BBQ. Been to Memphis a few times, Kansas City, and Texas. I have also...

Robert, I'll take the congrats on the butt. Thanks. But...our daughter, and our money went to Oregon State, home of The Beavers.....

I'm glad you did the asking and not me, I have a short fuse for smart talk. I have been looking at the knife questions too. This has been very informative. I am in dire need of a couple of GOOD knives. This will help me out greatly. Thanks again Jim, for your inquiry.

Did ribs the first cook, and they turned out perfect. Was a little nervous with such a big piece of meat, but went for the butt. About a 6 pounder. Sorry to say, it was deboned, so I tied it up good with butchers string. Did the Minion Method. Am so impressed with the fact I never had to...

I have noticed with some of the rubs you buy that they are just way too salty. Salt is a cheap spice. And some are just way too hot. And, I can take some heat too. But, you have to remember other folks may want it a bit tamer. I end up using every bit of what I have bought. I doctor it up...

I don't know if the store you are talking about is a part of the Safeway family or not. But, for the last year or so, our local Safeway stores have been touting this Rancher's Reserve meat. Safeway belongs to a family of stores with other names too. Maybe this will help you...

I see that some of you use vacuum seal bags to put your bbq in and reheat it later in hot water. I have never had a vacuum sealer and was wondering are you guys happy with what you have? Do the bags give off ANY plastic taste? Is it really worth it? Which brand do you have, and such...

Steve, I'm very new here, but have done this in the past. Sometimes I have smoked & cooked the ribs, then put a little sauce on them. Let them cool down. You may have to cut the slabs in two. Put them into large pans. At least 9x13. Cover tightly with foil, trying not to press down onto...