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I'm curious to see the pics. Burning Man is that festival out in the desert outside California, correct? I've heard it attracts some eccentric types, to put it mildly.

Good to know I'm not the only one I tihnk I may do something simple, like a pork tenderloin, just so I can get used to the burn rate of the new K. I was happy with the ones on the new K, the temp just rose a lot faster than I thought it would.

I got humbled last night. I've never made a bad rack of ribs. Nver. It happened last night. I was doing two racks of beef ribs, simple, light rub, smoke'em and sauce'em and serve'em, right? Well, I had two little smokers going, one with the old Kingsford, one with the new. New...

You have me intrigued. Where can I find out more about the Magnum?

Searing the buttseems kinda counterproductive; I don't think you'd get the bark you want on it. Also, since the butt has more fat that renders during the smoking, I don't see the point of searing it. You don't need to sear it to hold the juices in like people doe with a tenderloin.

How many pork butts can you put in that thing?

I've never used foil, and the only complaints I've ever had about my babybacks were that I didn't do enough racks of them As for temp versus cooking time, I don't worry about it as long as I know I'm above 200. Once the meat recedes an inch from the bone, they're done. I don't need a...

If they were still frozen, why didn't you try to de-thaw them in the microwave? I've never tried it with a butt, but it would be better than putting them on still partly-frozen. Also, if you have to thaw them quickly, just put them out overnight and let them thaw at room temp. I know some...

$1.23 a lb at Wally World. Wally World and Sam's use the same meat supplier, so no surprise that they're so cheap.

Why not do some jerk pork?

As a 'thank you' for bringing him some of my pulled pork Sunday night, I was presented with a roll of Kuby's ground venison meat last night by a friend. (Great way to show your thanks to your barbecuing friends, give them more meat to cue ) Anyways, outside of making chili, breakfast tacos...

I've tried the new stuff, see no difference from the old stuff, except it is a smaller bag. I think it is just an excuse to charge the same amount for less of a product.

Kevin and Rich, Never had anyone suggest adding buttermilk before, I'll have to try that. Thanks for the advice.

Put it on at 4:20 a.m. after getting home from the bars, pulled it at 1 p.m. after it hit an internal temp of 190+ and the bone was loose. It turned out great Bark had a nice smokey, but hot taste to it; even my father, who usually complains about my rubs being too hot, liked it. Only...

Steve, I'd stop using the mesquite, and only use apple. Or drop both and switch to hickory, which I've never had problems with. Sounds to me like the bitter taste is form too much smoke or too much charcoal. If charcoal is put in too soon (it isn't totally ashed over), you will get a very...

I read your post about your brisket. I'd put a good marinade on it, using beer, worcestershire sauce, cayenne pepper, crushed black pepper, red pepper flakes, onion power, and some garlic powder. Rub that all in, cover it with the beer, and put it in a large cooking bag or a garbage bag in the...

Do you serve your pulled pork with a shredded slaw on top? I'd bring some of that. Also, bring rolls instead of bread. Easier to pile the pork on

Just put a rack of baby backs on, figure they'll be done in 3-4 hrs. Anyone else got anything going tonight? I'm barbecuing tomorrow's lunch.

I watched the rib cook-off on the Food Network last night. What was interesting to me was that the competitors (25 teams of them) would do their ribs by smoking them first, then slatheringon a sauce and finishing them off on a grill. Is this SOP in rib competitions? I make my ribs by smoking...

Kim, My first time years ago was a brisket, and it came out really well, but I'd recommend a pork tenderloin or ribs for a first-timer. The first time I ever did ribs, they came out awesome. The advantage of doing ribs is that virtually everyone appreciates good barbecued ribs, so you can...