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Good evening fine sirs. I will be cooking a (app) 9lb boneless rib roast tomorrow and am curious if anyone has any advice or recommendations for me. To be honest with you, it took me some time to determine exactly what the cut of meat was. It was given as a gift and referred to simply as "a...

Generally speaking, what stores sell Royal Oak? I've been dying to try some but the only place I've ever seen it for sale was at Mills Fleet Farm in St. Cloud, MN. Needless to say I don't plan on bringing charcoal home with me in my carry-on anytime soon. In San Diego I've checked two...

Sirs- I'm making the pepper stout beef (modified) for my daughter's 1st birthday party tomorrow. The party is at my mother's house, about 30 minutes of a drive from mine. We want to eat between 12 and 1. Considering that it's a total 6 hour cook time, and that I'd rather not wake up at 5...

Greetings gents. Did my first brisket (HH or otherwise) for "The Big Game" yesterday. I have a very bbq inept customer base, so they all loved it (some tasty mac & cheese and yummy cornbread helped), but I know in my heart it just wasn't right. Too tough. But there's some debate between me...

Good day- I just got a OTG and have used it maybe 1/2 dozen times so far. Love it. Unfortunately I love it a bit too much and my WSM is starting to feel neglected. Anyhow, can someone give me some guidance on using the vents? It's simple on the WSM because you can see them. Easy to set to...

Good morning/afternoon friends. I recently acquired a Thermapen as a Christmas present (are we still allowed to say Christmas on the internet? Hope so..). I was given a red one-perhaps because it matched Santa's suit-and am already a huge fan, just based on how snazzy it looks. I was...

I'm thinking of entering the world of cast iron cooking and could use some advice/guidance. -What's the best size skillet as an entry point? I was thinking 10, 12, or 15. I'm sure it depends on what I'll be cooking, but at this point, I have no clue what I'll be cooking, so just looking for...

I have always been a huge fan of cornbread and am desperately searching for a recipe I can make that I enjoy, and that my family enjoys; so far I've had no luck*. Recipes I've tried, and the results: 1) Sour Cream Cornbread from the Cooking Topics section of this board. This recipe requires...

I've tried the recipe Chris has on the Cooking Topics section about 3 times now. People seem to really enjoy it. For the rub I've been using the one he mentions from Smoke & Spice (Wild Willy's). Pretty heavy on the paprika, but all around good. Few questions: 1- does anyone do this...

Does anyone do this? I noticed after a few go's at the wsm, there were a good amount of half used briquettes left over. I figured...why not use them to grill? Anyhow, I'm doing just that. Used one full chimney of half spent charcoal to cook some roadside chicken and Yukons. So far...not...

I was tempted to keep the conversation going on Yukons in Glenn's topic about burgers but didn't want to hijack it. Plus, these tasty treats seem to be worthy of their own thread. Ok, couple (maybe a few) questions.... -why are these things so expensive? We got 6 of them for like $5 or...

Sorry if this is in the wrong section. It didn't seem to belong in the Recipe section, but it's not a perfect fit here either. Anyhow, what is the proper way to thaw meat? I'm particularly interested in chicken because that is the only meat I'm really ok with freezing. As an example, I...

Howdy. Just smoked a meatloaf tonight. Seconds smoke with new WSM. Followed Chris' meatloaf recipe verbatim from Cooking Topics. Very juicy, good smoke flavor, but family thought the meat was bland. Will have to try different meatloaf recipe next time. Thanks! Smokey Meatloaf Sliced...

Hey all. After begging, asking, complaining, whining, and sucking it up for a year, I was finally gifted with the 18" WSM a couple weeks ago for our one year anniversary! Needless to say I'm very excited. Got my first smoke in over the 4th and took some pics that I thought I'd share in case...

Background: went for attempt #2 at Maryland Pit Beef since the first attempt went so well. Didn't have any lump (what I used last time) so I used the Kingsford Comp I have in my garage. One full chimney of charcoal on my grill. Meat marinated for 2 days in the rub posted on here from the NY...

I saw rave reviews online this past weekend while I was in El Paso (first Texas trip), that coupled with the pictures, made me very anxious to try some State Line 'Que. In an attempt to ensure I missed no good offering, my friend and I ordered the 5 meat sampler, complete with coleslaw and...

http://www.philsbbq.net/ Just wondering what people think who have been to this place. I haven't been there since they moved from their original location in Mission Hills. Now they have this huge restaurant down on Sports Arena and the line is always wrapped around the building. When I did...

Is there a general rule, or a breakdown by type of meat or method of cooking, for when the lid on your grill should be open and when it should be closed? Obviously if you're smoking you need it closed. But what about burgers? Or chicken breasts? Brats? Thanks!

Hey all. I tried the recipe for sour cream cornbread that Chris has posted in the recipes section, but failed pretty miserably. Well, maybe I'm being a bit harsh. I did everything by the book. Used all the ingredients in the right amounts. Problem was that it was super "liquidy". No matter...

I've been cooking a lot of tri tips lately as Vons typically has some really good deals on them. I don't have a WSM yet so I've been using the charcoal side of my Char-Griller side-by-side charcoal/gas/gas burner. I've tried indirect low and slow (around 225F) and direct heat. Between the...