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so glad to see this post. i've been talking about doing this same cook for over a year (since i saw it on triple D) - it just looked and sounded good. this is on the menu for the weekend....

i'll be doing a prime rib for Christmas too and will try it on the WSM. i usually do it on the gasser with the rotisserie - comes out great everytime! Steve / Dave - i like your method with the reverse sear, etc... so i will try that. i figure as long as it's not overcooked you can't really...

i've done this one a few times myself - it's tasty. always seems to take me about 6 hours from start to finish. the good thing is that it can easily sit around if finished early.

i use the red sky stone - bought it earlier this year and have used it about a dozen times so far. works great! used it on my kettle and my gasser - no issues. honestly i prefer the gasser with a chunk of wood - guess i'm just being lazy. Clean up is easy - just hit it with a clean wire...

Hi Andy - i've had weber and brinkman racks and they do work. I found them tougher to use with the ribs i usually buy at Costco as the ribs are thicker. what i do now is just roll them up and hold with a skewer. they cook very well and there's no rack to bother cleaning. doing it this way...

Kevin - we use one of these at the office. It's a small office with only 14 employees but we probably make 20-30 cups a day - not including need for hot water for tea, etc... Overall the Keurig works well and produces a decent cup of java. However i don't think it's intended for the volume...

I was able to pick up a pair of these at eggs by the bay (thanks again Shaun!)- i pulled 4 butts on Sat in not much more time than it took me to pull 1 butt previously with forks! what a time saver...love these things. yes, when I have a little time I will do another post with pics of the cook.

Thanks Don - appreciate the advice. I will give that a try. Shaun - thanks for the lead. I thought I recall a place around here that sold BBQ stuff -but I couldn't find anything. Guess it was one of my "dumb" days. Thanks again.

Hi Folks - I need some advice on where I can buy a pair of bear paws (for pulling pork or other meat) in or around San Jose, CA. I'm doing about 35lbs of butt this weekend for a crowd and want to speed up the shredding time. I should have thought about this earlier - but last minute Larry...

Very cool Hayden - very cool!

Ditto on what everyone said. Welcome. As you know by now, lots of good info here - your cooking will only get better.

one of our favorites is: soy sauce -2 parts sesame oil - 1 part brown sugar garlic, chopped onions bay leaf, pepper has a nice flavor. you can adjust sweetness by adjusting amount of sugar.

I'm 44 - when I was a kid all of the grilling at our house was done on a gasser - by my mom. I got my first grill when I got married (a cheap charbroil gasser) and a few years later I was given a weber kettle - which i used once or twice and (now don't get mad) then put behind the barn for...

Walter I love you! this was exactly what i was hoping to hear. You did exactly what i was planning - to include the apple wood. I'll be following in your footsteps with hopefully equal results and will report (with pics).

thanks Ken - no need to be apologetic. not offended. i like and agree with your movie anology. Honestly i figured about 25-30% more time overall - but thought it was worth checking lest i have a bunch of hungry folks and no food to serve... Paul - understood on temp / consistency, etc... one...

Hi All - I've got a load of people coming at the end of the month and thought about doing some pulled pork. I've done 2 butts a number of times with great results but i will probably do 4-6 this time around - to be confirmed once i get a firm headcount. I've read a number of posts about the...

i actually just cooked some of this last friday after seeing a recipe for steak sandwiches on another post. I bought mine at costco as well. my recipe was simple - sprinkled heavily with carne asada seasoning, toss in a bag with half a dark beer and bunch of cilantro and juice of a lime - let...

while i agree that beer belongs IN the cook, I do occasionally marinade with beer. One of my favorites is for Fajitas (but I will try Burtess' recipe next time) 1 can of Negro Modelo (any dark Mexican beer should work) juice of two limes splash of olive oil bunch of cilantro - chopped carne...

Mike - here's the Beef Broth. It's kind of time consuming but not hard and if you do it on a day when you're goofing off around the house anyway it's not that bad. Browning (not charring) in the oven is the key - adds lots of flavor. it's really tasty. i might add that i like messing around...

Sorry for the late post on this... good advice so far. I'm not familiar with the knife you've got but obviously if it's not good quality then you have a tougher task. Assuming it's a good knife...i've always used a set of stones (course to fine). Check out this link: Halls Sharpening Stones...