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I saw the headline a few days ago and wondered if it was from a BBQ. Thanks for digging into that Lynn. Yeah, exactly. What happened? My guess would be that something or someone tipped over the grill and there was a lot of grease. And maybe everyone was asleep...

Peter, I am sorry to hear this. My first guess is that you wrapped too late. Meaning, the brisket dried out enough that wrapping couldn't rescue what was lost in moisture. My other thought is that brisket isn't well marbled so it was an uphill battle from the start. I'd suggest wrapping...

My deepest apologies. Let me try this again. By the way, the pork butt never made it. It was confiscated by Harry and made into ...wait for it... SPAM. Who's cringing now?

Looks great Chris! Very, very respectful job. Santa Maria would be proud

All done. Harry arrived in time for a taste. https://drive.google.com/file/d/1-JuNgOm_NBjgcyo1vL0N4ZtcfDDXzXvQ/view?usp=drivesdk https://drive.google.com/file/d/1-Nr_AjK_mvYPmZYILcJxIGU27UcHeMvP/view?usp=drivesdk https://drive.google.com/file/d/1-JtxL1e0c4BgZbdfcm8Bl4SXmwqm5eD2/view?usp=drivesdk

https://drive.google.com/file/d/1AyJ9O4YXSPAc3EH6eHXEwn1mFSCZnL2g/view?usp=sharing https://drive.google.com/file/d/1-GgCeDK8NAQTme9ECVUoFl_-CtmrLjJj/view?usp=sharing

Just got St. Louis ribs on. Pork butt is still defrosting. Both from meat trimming class a couple of months back.

Thank you Robert. That is interesting. I never considered lifting it even higher. It makes sense. I will have to give it a try. I have been avoiding cast iron anything lately because my wrists aren't strong enough to lift them and even two handed, it can be difficult. I try to see if I can...

The reason why I don't own a drum is that it seems like a bear to clean. The WSM design makes so much more sense. And elegant. There so much stuff sticking out of the drum.

What's the price on that sign?

This assumes there's only one pitmaster to a household. Ah, if my pits would only stay as clean as I leave them.

Lynn, now that is a good idea. I'm pulling the stone out of the garbage tonight!

I've got three more to go then. This begs the question. Do people use direct or indirect heat to bake pizza on their grills? I was using a round pizza stone over a vortex directly and had no problems. Then I was reading Jaime's latest book and he says to use indirect heating. So I used the...

Anyone ever do this? I was being lazy and used my char baskets to hold the briquettes on the sides with a square pizza stone instead of using a vortex with my round pizza stone. The pizza stone ended up cracking because it was in three different temperature zones. This happened on my second...

1. lamb ribs even though they never look pretty. They are delicious. 2. flanken beef short ribs (3 bones). It is hard to beat. And I always overcook them to get that charred sweet caramel goodness on the outside.

http://www.cbbqa.org/forum/uploads/gallery_2233_252_101938.jpg Very impressive Jim!

I think many people do but not their partners. I never take videos and rarely take photos. However, I was so compelled with this one that I had to share.

Thank you Jamie. I saw that you'd be in SF. I wish I could come by but I'm running the Kid's Que in Norco that day. Many thanks to Kevin Kolman who donated 8 Smokey Joes and a 22" to our cause that day. I will note to not overdo it with the oil or mayonnaise. I did put on a light coat of...

Thank you Jamie. It is such a treat to get a personalize answer from you. That is very interesting that you don't put the fat onto the meat....as I've heard some will swear by the application of mayonnaise. I've been using EVO as well without any visible problems. I like your observation about...

Jamie, what is your favorite fat to use when grilling? Either on the meat/veggie or on the grill. Do you ever use high heat oils like avocado oil? ?To what degree do you worry about the development of acrolein? Thank you Jamie.