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Thanks Jack -- I had the butcher pull them out of the meat case and took a good look at them. They were Baby (Loin) Backs, alright. They did look real good, so I bought a couple. I also told him to change the hand-written sign, to say "Baby Backs" instead of "Baby Spares". So, I believe...

Further on the "Baby Spares" -- They were, in fact, Baby Backs that had been mislabeled -- language thing. Nice looking racks. Very meaty. Price was $2.99/lb. I bought two racks for this coming weekend.

Doug -- I intend to go back and check into this. I have never seen any "Spares" that were this small "narrow".

Went into an Oriental market, yesterday, to pick up some Skirts and saw in the meat case what I first took for Baby Backs for $2.99/lb. Upon closer inspection, I saw it was "Baby Spares", about 6 - 10" longer than Baby Backs and a little wider. They looked real nice, but I've never seen these...

Hi Rita -- I read with interest your post on use/care of cast iron cookware. At the bottom, in the quote from Cook's Illustrated, you wrote to pour in 1/2" of oil? This seems like a lot of hot oil to use to scrub the bottom of the pan, without burning your fingers. Could this be a typo?

Dale -- Would your brother be well versed in the secrets of smoking Salmon? I mean smoking for snacks type of smoking, not meals. Would he be willing to give out some pointers? And, is an oilier type of Salmon better for smoking than a less oily Salmon? Inquiring minds want to know. Thanks,

Jim Morrissey -- Your message on doing chickens without the pan has really intrigued me. Suppose you used a spatchcoked chicken (I find these much more moist than a halved or quartered chicken) -- what would be the time factor for this? I don't think that it would be any different than doing...

Chris -- Thanks for the clarification. I thought that it should be heated face down, but, as you said, it does look like it is facing away. Thanks for clearing it up. Keep up the great work!

In TVWB primer on Hams, Spiral-Sliced, under "No Prep...", paragraph 3. Ham is placed face down to come to room temp. Ham must be heated face down to avoid slices falling open. However comma under "Firing the WSM", para 4. Picture 3 appears to show ham lying on its side, cut face facing...

Rita -- Here's a point to ponder ( who said that?). When "cooking'" up your brine, leave the honey or molasses out until you have cooled the brine concoction. If you bring the honey to a boil along with the other ingredients, you'll break down the honey. Wait until the brine concoction has...

Kelly -- The side with the wrist watch will be the left side, 9 times out of 10.

Personally, I see no problem with using sand as a heat barrier. After all, don't we put fireplace bricks in our cookers to even out heat fluctuations? And, aren't some grills/BarBQs made out of brick, which contains sand? I, personally, use a 1" layer of sand down in the bottom of my gas...

Jim Minion -- Since you are right up there by Seattle, have you tried buying spices from World Merchants on Western Ave? I am curious what you opinion would be. I have tried a couple of things and was pleased with their service. Something I have never come across before is their payment...

Thanks Jim -- I needed that!! Must be the anethesia wearing off! Dave -- In spite of that sneaky fellow using MY name to vent , you really ought to treat that Tri-Tip as a thick steak -- not as something to be low and slow cooked. You will be very pleased with the results! I take...

Dave -- Next time you do Tri-Tip, try grilling to about 120-130* internal. You'll find a lot more flavor than going to (shudder) 180*. That roast has been designated by God to be served rare/med rare!! That's just the way it is! That's the way it has to be! I have done literally hundreds...

Bruce -- This looks like a good twist. My question would be: what is your water pan setup? Use it? Yes, No? Hot water, cool? Thanks for your response and also for the great pics and explanation of your twist!

Steve -- I'm not too sure that I can honestly compare the merits of "botten" flakes vs grind your own, but here's an idea on spice grinders. Before we bought our bean grinding coffee pot, we used a coffee grinder from the dept store. Once we no longer needed it, I claimed the prize and use it...

Pat -- No problem, thanks for the explanation. It's always easier when you know the answer, huh? As Harry Houdini once said -- "There's a trick to every trick!" or, if he didn't, he should have!

Hello Pat Barnes While rereading through the posts on this subject, something caught my eye. You made mention of how easy it was to use the "Minion" method, once you learned what "FULL" was. Well, what did you learn? I'm curious about that statement. Can you possibly explain "full"? As...

Darren -- You the same guy postin' over on Ray Basso's Forum as "Weeble"? If so, are you going to do up the New York Strip Roast on your new WSM? Sounds like a great break from the yearly Prime Rib that everyone always does. There were several recipe variations threaded onto that post that...