Search results

If anyone lives in Arizona, I snagged those hams for $.49 a pound at Fry's (Kroger). They also had pork shoulders for $.69. I dropped $85, and my wife got mad for having to play so much freezer tetris!

Man, I'll have one of each of the above! I'm throwing in two partially-cooked hams, and I think I'm going to try and invent something on the fly to baste them with--I'm going to do Pineapple juice, brown-sugar, and maybe a little honey.

We had a discussion about this in the second week of August. I had found myself struggling to get the temperature up while cooking at 6500 - 7000 feet. I had the vents all the way open and had to keep adding hot coals to keep the temp up (of course, I had 3 8lb butts smoking). For 5000-ish...

I've smoked tri-tip, and loved it. Let me tell you how my family and I love it best though: cooked using the rotisserie in our Weber grill. I skewer a couple of tri-tips, generously sprinkle with Kosher salt and cracked pepper--sometimes I rub on a little pressed garlic--and let it rip at...

Does someone have a chart we can use? I also cooked some butts at 7,000 feet this weekend, and struggled to keep the temperature up, and only achieved an internal temperature of 170 - 175 after almost 19 hours. (They pulled okay anyway, but were fattier than usual.) I assumed it had to do...

I intend to try again in North Carolina...I can't believe that there would be that much hype over what I got served. It just has to be better somewhere. It was like "they were soaking it in water all day". That's a perfect description of the stuff I had. I will find something better in NC...

I did not understand that Lexington was a style apart from Western and Eastern NC 'Q. It's true that since getting deep into making my own a few years ago, I'm a lot tougher to please. Weber hath spoiled. Same goes for grilling too. I had a Prime-grade, dry-aged Porterhouse at a premium...

Thanks, Chet, for virtually holding my hand and feeling my pain. There was no smoke ring in the pork I ate. No bark either. Just bland, pork jerky. Is this typical of this area? They said they rub in salt, and "smoke for at least 9 hours with hickory and oak." There must be a hickory and...

I need my faith restored, brothers. I just ate at "Lexington Barbecue" in Lexington, NC, after several recommendations while here on a business trip. I drove an hour with two coworkers to get there. The service was OUTSTANDING by two very sweet waitresses. The signs looked positive: There...

Christopher, I think you might run into trouble with those ribs if you try to do them at 300 degrees. That's an okay temperature for the turkey (you want to get that to about 165 in the breast, and about 10 degrees hotter in the thigh/leg), and you should get there in about 3 hours or so...

I know this is completely subjective, but I dislike Cattleman's sauce. It's a thick KC-type of sauce, and to me it seems a little harsh and one-dimensional. It would need doctoring to become something I would appreciate.

I've done three or four now, and have learned a couple of things: Go fairly light on the smoke, using a mild wood. I used cherry one time, and thought it too strong--a modest amount of oak or mesquite have yielded much better results in my opinion. Place it on the cooker bone-side down; be...

My neighbor was clearing part of his lot for a new garage and cut down a fig tree and a Shaml Ash tree. I did what we've all turned to since getting into barbeque: I went and scavenged a pile of wood. Now my only question is whether these woods will be any good. I plan to try it out after a...