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I've been using this technique pretty much every time (although I've been tweaking the seasoning) and it has become the item that I get the most requests for from my friends and family: http://www.virtualweberbullet.com/tritip1.html

I'm a software developer for a pretty fast-growing Internet startup. I love what I do...but if this thing ends up paying off big, I could see myself switching to consulting work and cutting my hours back so I could spend more time with my wife and daughter (and Q'ing, too, of course).

I've been using a parmesan shaker pretty much since I started Qing. It works great for me.

Gene was such a fun guy to be around. When I used to eat at Dixie's, he'd walk around the picnic tables brandishing his old crusty pot full of "The Man" as if it were a weapon not just a sauce (which, it basically is). On one occasion, he and I had a miscommunication and he gave me FAR more of...

Great ideas in here, guys. Thanks very much. I'm thinking I will cut the loin in half and smoke one of the halves (not sure of the details on that one yet). The other half (or maybe less) I will probably cut into thick chops (at least one of which will be stuffed with something yummy) and...

I bought a big pork loin (not tenderloin) a few months back with the intent of making it into Canadian Bacon. Since then, I've lost my interest in making (or even eating) CB so I'm looking for something else to do with it. Suggestions? The loin is 9 lbs and it's basically a big tube ~2.5 feet...

Thanks, guys. I went ahead and ground up the entire flat and froze it in 1-2 lbs. portions. The hardest part was telling my wife she was right.

I picked up a 10 lbs untrimmed brisket flat with the intent to grind it for hamburgers. However, it turns out there will be a lot less people coming for dinner than I thought so I'm left with the prospect of having too much meat for us to eat in one sitting. With that in mind, I'm looking at...

Conversion Chart? Bah. C = 5/9(F - 32)

Today is my 40th birthday and I have to say my family (especially my wife) out did themselves. Yesterday was a surprise birthday party and today, my wife rented a boat and the two of us spent the afternoon alternating between zipping along the waves and dropping anchor and soaking up the sun...

Boneless turkey breast is one of my favorite things to smoke and I've probably done that more than anything else except pork butt. High heat vs low and slow - I always do mine low and slow, but the caveat is that I use boneless, skinless breasts. So if yours is skinless, I would say go ahead...

Wow, great info. Brisket would be great. Looking around at other sources, I've seen chuck and short rib meat also suggested (as well as blends of all 3). I'll definitely give brisket a try, though.

It looks like I'll be getting a Kitchen Aid grinder attachment for my birthday later this summer. With that in mind, for those of you who grind your own meat: What is your favorite cut of beef to grind (for burgers) and why?

I got 4 bags (2 paid, 2 free) at Lowe's today (that's the limit) and then went over the Home Depot (where the deal is basically the same price in terms of price per pound) and found that they don't have a limit so I bought another 10 bags (well 5 2 packs). I generally prefer to shop at Lowe's...

http://www.stansbarbq.com/ I ate lunch at this place on Front Street the other day and it was a bit of a mixed bag. Let me say this right now - Stan can smoke a brisket. It was moist, tender and flavorful, just the way you want it and far better than any other brisket I've had in the...

I bought a Foodsaver V3825 with a Costco coupon last year and I am pretty sure they are still selling that model so it's probably the same one. When I was looking at reviews I did see some complaints about it, but I've been absolutely thrilled with it. I've had zero problems and have used it...

I like the lid closed (always) for indirect, as well. But I really only use direct grilling to "finish" meat or for very small meat (things like kabobs) and in both cases I prefer the lid up because I like to see what's going on.

Follow up: I marinated the steaks overnight in a Hawaiian teriyaki-like sauce and then smoked them at ~215 (grate temp) for about 2.5 hours until tender. I then stacked them, wrapped them tightly in foil and put them in a cooler full of towels for transport. We ended up eating a lot later...

Another request for the rolls recipe, here. My wife makes all sorts of bread so I thought it would be cool if we could serve a meal that is entirely made from scratch. I make my own rubs, sauces and cole slaw to go with my pulled pork. So the only thing I need from her is the rolls but she...

Thanks for the replies, guys. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I'd stack them and wrap them as a unit so there's less surface area and the would rest/retain heat similar to...