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Having eaten there a few times, I thought it was awful, it actually closed shortly after opening then reopened under a new name. I ate there prior to them closing, and twice afterward. And I didn't care for it at all, they have some really nice comp trailers out front which I think serve as...

Personally, I'd cook the whole thing and freeze what you dont eat. When you reheat add a little apple juice, or BBQ sauce and a little rub and it tastes very good. Plus you save on fuel etc from only doing one cook.

Anyone have any recommendations on cut resistant or a cut proof glove? I had a gift certificate for Bed Bath and Beyond and ended up getting a Global 8' chef knife.. well... wife decided to test it on her finger while slicing tomatoes.. needless to say.. Global 1 Wife 0 Any recs on a glove...

There is a steakhouse in Columbus, OH called Stoney River (Dublin actually) that has a steak thats been marinated in coffee and its freaking amazing.. Its their speciality, cant taste coffee at all and its insanely tender. Never heard of doing it to pork or anything though. Here is a review...

flip it upside down and fill the small side with coals and light it from the side you would normally light the charcoal

Very nice Scott!

Alright, everything is going well. All 6 Butts are cruzing along. I decided to hold on the brisket and fix it this coming weekend. My wife says we've got so many side dishes we won't have room on the table.. lol On another note, I used RO lump for the first time in my WSM with a minion start...

Thanks guys, not sure how I missed that seperating the point post.. ugh.. thanks for posting again I appriciate all the help, looking forward to the big cook. I just got done playing golf so not going to be able to start cooking until 10pm or so, but I'm thinking the butts should be fine at 15...

OK, so I'm going to be doing a large (by my standards) cook for Labor Day. Its going to consist of the following: 6x Pork Butts 1x 12lb Packer Going to use two cookers - 2x Pork Butts on top grate of WSM 1x 12lb Packer bottom grate of WSM 4x Pork Butts on my Traeger 075 (Don't kill me guys)...

Forgot to post, but had some family over last weekend for a rib cook. Still trying to get consistancy in my rib cooks.. got 2x 3 packs of spares at Sams, some jalapeno's at Harris Teeter and Fiji apples.. we had a good time and everyone liked the ribs.. (But me) For whatever reason there were...

Ordered, thanks guys

I did attempt to search, but didn't really find the exact question so figured I'd ask quickly. I'm looking for a couple of knives for slicing brisket/ribs etc as well as a knife to use for trimming up my ribs/butts/briskets. Which type do you recommend for trimming? (I assume the slicer is the...

Post here indicates that its bitter.. might want to check it out.

OK, so I was determined to cook ribs today, I've tried on 2 other occasions and didn't do so well. Well, this morning I decided I was going to sit down, and study all the rib posts on here for tips and ran across a few posts from K Kruger about how he does his ribs at 275.. did alot of...

You should be near 235-240 at the lid in my opinion, only getting around 210 at the lid means your grate temp is probably only at 190-200 which is too low. As for it being 4 hours and them still tough, are you doing spares or baby backs? I find that my thick baby backs take around 6 hours at...

Hi, Probably a dumb question.. I've got a bone-in turkey breast on and was wondering what you find the best method is to take the temp on a bone in turkey breast? I've got a new Thermapen.. just push it in a deep as possible and look for 160-165?

They will take orders over the phone too.. nice lady took my order for two ET-73 probes over the phone today.. 20.00 (S&H inc) for two.

I was inspired to do a high heat/quick cook brisket after reading the 9 page thread from K Kruger. I've included a short recap below: Picked up a choice cryovac 5.5 pound flat from Harris Teeter this morning, rubbed it in Texas BBQ Rub (dear lord I love this stuff) and let it sit at room temp...

I'm gonna do the roadside chicken recipe on some boneless chicken breasts. (Wife prefers the boneless =P) Any recomendations on how to cook them? High heat to 160? What heat do you recommend?

Hey all, Figured I'd share the results of my 3rd smoke, gets alot eaiser when you keep using the WSM. Ended up using Royal Oak which turned out to be briqs instead of lump (didnt read the bag) so cooked on those instead of Kingsford and I thought they lasted longer and didnt have as much ash...