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  1. R

    BGE Eggzilla!!!

    I know this isn't the egghead forum, but I thought most of you will interested in this: http://www.expocadweb.com/11hp...26/pressRelease2.pdf That's over 1.5 x bigger than a Weber ranch kettle!!! There's a picture of it on the Big Green Egg's Facebook page...
  2. R

    Influences and reflections??

    Hi Lolis, thanks for taking time to answer our questions. Let me tell you, I loved your book! It was the first narrative on BBQ that I had read, and since then, I have been trying to find more books that address BBQ in that style. Now, you mentioned this project had its beginnings after...
  3. R

    Styles of Q

    Hi Ray... love the book! Anyways, being a fellow Chicagoan, I'm interested in what regional style of BBQ you like the most and try to emulate in your cooking. Do you find yourself blending certain aspects of these styles in your cooking? Thanks! Randy C.
  4. R

    Attn Chicagoland WSM'ers

    The new Bloomingdale Meijer is having a Kingsford sale until 5/21. It is on the corner of Schick and Gary Roads. They are selling 2-20# bags for $5. I just bought 8 bags from there tonight and had bought 2 bags yeaterday. Where on earth am I going to put 200# of Kingsford. Oh well, a good...
  5. R

    Chicago WSMers FYI

    Peoria Packing has spareribs on sale this week for $1.59/lb. The sale goes to 5/3. Randy C.
  6. R

    Smoking with aluminum pans???

    Hi folks. Quick question... who smokes pork butt, brisket, etc. using an aluminum pan to hold the meat? I guess that would keep the juices right there basting the meat, but does it make a difference in cooking times? In your opinion, does it turns out noticeably better? Thanks, Randy C.
  7. R

    How long should i plan for this cook?

    Hi everyone. I am making lunch for my co-workers this Monday and am planning to smoke a 6lb and and a 7lb pork butt, and maybe some baby back ribs on top. I am planning to do this smoke overnight starting Sunday evening and wanted to finish up pulling the pork by 10 AM the next morning. How...
  8. R

    Need help with future brisket flat

    Hi everyone. This weekend I smoked a ~5lb brisket flat. I've done this before with decent results. This time though, I had it on the top grate of my WSM and the lid temp was ~260 degrees and the internal temp was 185 within 5 hrs. It came out with a good taste, nice smoke ring, but was...
  9. R

    Kansas City BBQ recommendations?

    Hi everyone. I'm heading to Kansas City in the next month for about a day or 2 and wanted to get recommendations for good BBQ joints. I have heard of Arthur Bryant's and Danny Edward's, but what do you recommend? I can probably only go to 3 to 4 restaurants at most, so tell me where you would...

 

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