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I've thought about this often, and have had friends/neighbors ask. Even have one that asked me to create a menu, because her workplace tends to order lunches for the employees on Fridays. In my "real" job, I'm off Fridays...hmmm...maybe I should consider this more seriously.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jeff Edvik: I didn't realize there was another Utahn here on the board! Do you think your neighbors would notice an outsider sneaking in for a sandwich? <HR></BLOCKQUOTE>They'd probably notice, but none...

Wish I could claim credit for the term, but Katie from the Porch left it in the guestbook on my photo site at Webshots. I laughed out loud when I first read it, too!

Thanks for all the input, all. Over in alt.food.barbecue, someone brought up a very good point - cut it, and I have more surface area for bark! Duh! I should have thought of that! Thanks again, all. I'll most likely get some pics of the whole thing, even though my wife just doesn't get the...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Paul G.: I was using sand in the pan and actually disassembled, filled with unlit and put it back together. <HR></BLOCKQUOTE>Hmmm...tell me more about this! I forgot to mention that I also use sand in...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Minion: Joe Give yourself 20 to 24 hours to the shoulder, depending on weather you may need to add fuel once but should not be any problem. <HR></BLOCKQUOTE>Jim! Good to hear from you. Yeah, that...

Hey there, Paul. Well, I certainly have no aversion to starting it that early. I was really wanting to avoid having to get up in the middle of the night and tend the fire. My previous experiences using the Minion/Wiv methods allowed me to fire up about 9/10pm, and the heat was good to go to...

Y'know, I used to think the same myself, that it would take much longer, but oddly enough I've never had to go all that long, even on 12 pounders. They only took about an hour per pound...of course, looking at it like that, it would still take much longer now, wouldn't it? Certainly there...

Greetings, all! Long time, no type. Smokin' Joe here in the world-renowned BBQ land of Utah! (sarcasm intended) Got a little neighborhood gathering coming up on Monday for the holiday, and while perusing the local Fat Albert's meat dept, I came across the largest shoulder I have yet to...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim N.: I use rub on tri-tip: S&P,garlic,paprika, and some ground chipotle. I usually cook on the top rack w/o a water pan, and a good hot fire I remove at about rare/medium rare. They have a great crust...

So, how'd the ribs turn out Jamie?

That's pretty expensive for that model, even with bags and accessories. I have a FoodSaver Compact II which has seen a lot of use. I've had it for at least 5 years now and would highly recommend getting one. However, at my local Costco, they have the Vac 1075 with bags and canisters for...