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Just wondering what the weight is of your regular rack of back ribs. I just picked up a case today from the butcher and while a few of them were around the 2# range a good number of them were around the 1.5# range. I thought they were a little small. Does 1.5# seem on the small side? We'll see...

On the spur of the moment I decided to do a butt this weekend. Went to 1 butcher, he said he didn't have any fresh ones. Another butcher didn't even really know what I was talking about (last time I call him) and two others didn't have any. Serves me right for leaving it to the last minute I...

Hi Jamie, thanks for taking the time to talk to us. Besides this site, webernation is the other site I visit for weber-specific info. I was wondering, who were/are some of your influences when you are cooking. Also are there any types of regional cuisines which you really enjoy (i.e. asian...

I have a "Butt Portion Leg of Pork". I assume that's the same as saying Pork Butt

Going to be doing my first butt on Saturday. It's about 9#. I also have a picnic that I'm going to throw on. I plan on pulling the butt and slicing the picnic. Using the Renowned Mr. Brown recipe for the picnic, not quite sure what I'm going to use on the butt. Oh yeah, first time using the...

OK, it's been a while since I Q'd. Had a not so pleasant experience last time out and that got me a little gun shy. But now I'm starting to go through a little withdrawl, but I have a little problem. I got no charcoal. So, I went to my local RONA because I know they have Maple Leaf Lump...

I'm brining my Turkey for Thanksgiving (Canadian) dinner tomorrow. The turkey is in a non-reactive container and the container is in the fridge. I'm a little concerned however because my instant read is showing the temp of the fridge being 30*F, but the brine is reading about 45*F. I've never...

Here's a pic of last night's snack. Had a buddy over helping me move some furniture, figured I owed him something. The ribs were nice and tasty, maybe a little on the salty side, but we've narrowed that down to the rub I used. Also used Steve Petrone's No.5 and added some molasses for...

Anyone every baste or spritz their ribs with an mixture of apple juice and amaretto. I really like the cherry flavour of amaretto and was thinking that that flavour along with using cherry wood for smoke would be an interesting combination

Well my Saturday BBQ got pushed off to Sunday. I ended up doing 1 picnic, 1 butt, 1 rack Spares, 2 racks Babybacks, 6 sausages (brats and hot italian) and tried out some ABTs (stuffed with cream cheese and lobster meat). Wife made some potato salad, macaroni salad and corn. Kids had hotdogs. For...

We're going camping this weekend and I'm bring my the WSM. We went camping a couple of weeks ago and I brought the WSM and did 3 racks of ribs. I was the hit of the campsite. This weekend we're going camping and I was thinking of doing chicken, just 'cause it's something different and to be...

If I can't get my hands on any chunks of wood to put in the charcoal chamber of the WSM, can I just use some wood chips, you know, the bags you can buy at the local Home Depot or Canadian Tire. Or will they catch fire too quickly and not give the nice smokey taste that I would be looking for?

I'm going to be doing my second cook this weekend, a rack of spares, 3.5# untrimmed. Couple of questions: 1. Timing: I was thinking 6-7 hours, is that going to be too long? 2. Baste/Spray: My last cook (Babies), I didn't spray/baste, but I did foil with a combo of apple, grape and pineapple...

Anyone ever take one of the BBQ classes that are offered (e.g Dr. BBQ's class). Seems to be a real popular thing in the states, (particularly Virginia and California), but I can't really see anything in the Ontario, Canada (or more specifically the Ottawa region) I know, the best way to learn...

This may seem silly, but does anyone not pull their pork roast and instead opt to slice it and serve it as you would, say, a beef roast?

Just wondering if anyone has any experience with Big Green Egg Lump. I've checked it out on the nakedwhiz site, but considering I'm a newbie with all this, I was hoping some of the experts would chime in.