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As Monty Pythos said... We find your amercan beer to be like making love in a canoo. Fu*king close to water. That beeing said, I am in europe and czech beer is very good, Dutch and Belgian trappist beers are my favorite. Leffe, Orval and the like. But sadly I usually buy 1 bottle of the...

I can eat basically everything. Except here in Iceland we have a type of meat mince that has been chopped so fine with other stuff its really a paste. I dont eat that! And Waldorf salad. Anything that has whipped cream, fruit, nuts and chocolate shavings is a dessert, not a salad.

Hi there For me the best solution was individual magnets from Eve Solo, as seen here. I have 4 main knives, 1 chefs knife, a japaneese santoku, a smaller chefs and pairing knife. Others can be stored in a drawer since I rarely use them. These are with a rubber guard, and the individual rings...

I use this sauce on my spares. I usually slather about half of the racks I make, just so the diners can decide for them selves and enjoy the flavour of the meat/rub/smoke.

Hey Neil I would cut down on the smoke wood. I like smoke flavor byr when I smoke ribs I usually have two parts apple wood for one part hickory. Happy new smoking year

I am new to smoking, just got my wsm 2 months ago. I went straight into making my own rubs and sauces. I have done a few rub recipies here, the southern hog rub and Britu are favourites, the texan sugarless was also good. In sauces I can strongly recommend that you try making your self a batch...

This site made me into an aspiring Q cook, I love my WSM but I know that it would not be so without the kind advice from all the people here. Best ribs this side of the 64´th latitude.

I think you had the same experience as I did. Link to my post. Did spares again a couple of weeks later, higher heat, longer time. Perfect!

I remove the membrane. I have had ribs at resturants with the membrane intact and you can really tell that it is there, and not good eats!

I pull the membrane and try to trim some of the bigger lumps of fat. I have to go with Adam on the question of St Louis style or not, just a matter of company and how messy they want to get. I like the tips as a snack, but I also like the extra meat on the finshed rib. So I´m 50/50 on this.

There should be some kind of "use by" date on your packaging but poultry should keep for up to 5 days if properly stored on the bottom shelf of your fridge.

I like the BRITU rub, a little heavy on the salt but I like salt and I just grind some kosher salt instead of table salt. I also add a teaspoon each paprika and smoked paprika. And I do not use MSG. I sauce my ribs so maybe I don´t get the full salty punch that you are talking about.

I made this sauce to go with my first smoke and everyone liked it. I was a little sceptic of the sauce at first because the strong smell of vinager overpowered everything. But this was the first time I had made BBQ sauce so I dont know what to expect. My recipie.. 1 cup Ketchup 1/3 cup White...