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this meatloaf is my daughter's favorite bbq meal. She asks for it every birthday.

thanks for posting this, in for 9 double bags. the days of 30 double bags are gone as the kids have started heading off to college and we no longer have a minivan. probably for the best...

Until about a month ago I'd never bought pre-marinated meat but I've started frequenting a big Korean grocery store called H-Mart, about 20 minutes from where we live. They have open trays of meat covered in marinade, covered by a sneeze glass, and ice underneath the trays. One uses tongs to...

I can pretty much guarantee great ribs with a 225 temp and no foil. when you're learning to cook ribs, I think no foil works best because it's so easy to see what's going on with the meat. A 225 temp is very forgiving. Get a couple of good cooks under your belt and then try experimenting with foil.

Clint, not 100% sure pork chops qualify for the healthy forum but here's one of our favorite recipes courtesy of steve raichlen: http://barbecuebible.com/recipe/sweet-garlicky-pork-chops/

I love buffalo wings and have been to all the shrines in buffalo NY. However, my favorite wings come from chris' recipe, following the directions for finishing over direct heat: http://www.virtualweberbullet.com/chicken8.html I've made these for friends and family and everyone loves them. enjoy!

I have a guru dx, love it and have had great customer service. My first guru was made of plastic and it lasted around 5 years, I was able to trade in my old unit and re-use my fan so it was a minimal investment. the new unit is encased in metal and feels like a really sturdy build. I've...

for my guru, I use a ziploc bag http://upload.wikimedia.org/wikipedia/commons/9/9b/Ziplock.jpg , create some holes in the bottom of the bag for the wires and I'm good to go.

Jim, congrats on your purchase! any chance we'll see WSMs on sale soon? Tia

no mistake, I was looking at them and a sales person came by trying to get me to buy them. she said weber was releasing new models, hence the mark down. if you poke around here a bit, you'll find a thread that talked about hd selling WSM's for $40-$60. I bought two (gave them both away to friends).

apologies if someone has posted, at hd yesterday, they had a stack of one touch silver's for $20 and performers for $75. Unfortunately, the wsm was not on sale.

Dave, thanks for the fantastic post on cut, I'll definitely pay attention to what I'm buying in the future. I do recall our local supermarket was charging an additional $1.40/lb for 2nd cut. I know you've spent a lot of time on this thread, if you have a chance, some questions for you: - I...

dave, that looks fantastic! The montreal recipe works well for my family as one of my kids prefers well done while the rest of us like medium rare. Actually, one of my jobs working my way through college was waiting tables at a top steak house. Saturday night was prime rib (!) night for the...

I've made a number of the prime rib recipes that chris has posted under cooking topics. This year we were really busy leading up to the holiday so I wanted something simple and easy to prep. Browsing the prime rib recipes, I came across the montreal steak steak recipe, priginally posted by bbq...

I've been wanting to try this: http://www.inuyaki.com/archives/2421

:), in our neck of the woods, brisket is about $4.50/lb and fillet on sale this week at shoprite is $6/lb. allocating 1/2 pound per person filet is $75 more...and the brisket is going to shrink more.

I wonder if you should consider filet mignon? You might be able to make them right there, it's a lot less work and, after shrinkage, I'm not sure it will be that much more expensive. I bought a couple at bjs for 40 people, used the recipe from this site. I'd never made one before and people...

have you guys seen this thread: http://tvwbb.com/showthread.php?39803-The-Kruger-Safety-Compilation-v0-1 just about every food safety topic is covered.

take chris' advice, start with all the bottom vents 100% open, then reduce to 25% open when the cooker hits 200°F. If you cook at 250, expect a 12-15 hour cook, just make sure the smoker maintains temp. I'm sure you realize you can get the ribs on while the butt finishes. I'd put the butt on...

you mean if you close all the vents the temp doesn't fall? doesn't seem possible...