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Tuffy Stone's restaurant is good. I really enjoyed the service and the que was definitely above average. The woman working there was very nice and offered me a sampler plate when I said that I watched BBQ Pitmasters and shared some of my bbq insights. The meat was well smoked. The sauces were...

I have marinated with a Bourbon or Beer concoction before for a few hours and I like the taste. However, dousing it with alcohol before you cook likely won't have much of an effect. As soon as you put the meat over heat it will likely evaporate quite quickly without leaving much flavor. You...

Yes, that is exactly what I mean. Can't stand when that happens. Thanks Kevin for the info. I'm going to use tablespoons this time for safe measuring.

Most times, I foil my ribs. The one thing that I hate is "washout". I don't drown the ribs in liquid, but I wonder if by placing the ribs meat side down if this is the reason for my problem. I'm going to experiment with cooking them meat side up and see what happens. Has anyone else noticed a...

I will have to go and try his wings then. I tried the ribs today and wasn't impressed. They tasted par-boiled. The cornbread was out of this world though.

Kevin, Not to hijack this thread, but can you add the flavor profile by just mopping or spraying if you prefer the tenderness to be achieved by time and not foil? Just curious to know what you've found most effective. It just seems daunting to keep an eye on the tenderness of each rack in the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:

IMHO, your Baltimorean friend is being a bit cocky. I live in Baltimore, and although I love their pit beef sandwiches, folks around here are not used to real bbq. This is crab country. I could be wrong, but I never see them put a rub or anything on the meat they cook. Over at Chapps, all you...

I absolutely love this one and you'll see why. http://www.bbq-porch.org/recipes/

The wife is picking up some blue crabs, which is a given in my neck of the woods. Meanwhile, I'm smoking some hickory and apple BB's. It's surf and swine tonight!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Fischer: St. Louis has snoot for sure. This place is supposed to be pretty good but I have not tried it yet. http://smokios.com/catering.html...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: Baltimoron??!! Is that a real word?? I gotta tell ya Don, I've never heard of a Pit Beef Sandwich or Pit Beef before... (I had to Google it...

Of course, you could always give her small doses of heat until one day she's on par with dad's heat tolerance.

I'm acquiring more patience with doneness and finally realizing that the clock doesn't matter.

No, you should be good. Quite a number of recipes out there call for yanking the butt at around 195 to 200 and then foil it for about 45 min to one hour. When I do them, I'm ususally in the 195 to 200 range and I find they are right at the easy shred point. It's still quite moist, and very...

Very nice! I just had Italian Sausages last night. Do you ever do the beer bath for the brats? Lately, I simmer mine in beer (preferably a dark Ale), onions and butter and then out to the grill til brown. I finish them back in the bath. Good stuff. Your pics are going to make me use...

I've had nothing but good things come out of that Smokette. It readily consumes the smoke wood and by the end of most long cooks I'm looking at just ash in the firebox. The ribs, brisket and shoulders that I take out are really no different taste wise than my other two smokers. I recently...

It depends on the model bro. My Smokette hums along even during some of the worst snow storms we've seen in years. It's a pretty well insulated machine. Like others, I use mine when I'm lazy but it still produces competition quality que.

I have a Cookshack and smoke rings are absent in that as well. However, if you put a couple of charcoal bricks in the firebox with the wood it does the trick. The food is still as smokey as ever with or w/o it.

Do you ever work much with lemon juice or is it just too sour?