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I just completed my first "backyard" competition with mixed results. The competition prizes included entry into the "Praise the Lard'' Murphysboro 17th St. KCBS event, so there were several big time teams their looking to get that entry fee taken care of. As far as I could tell I was the only...

Thanks for all the positive comments everyone!

Haha, true! In fact, I left them wrapped longer than I would've liked, should have only done about an hour rather than 1.5. Here were the sauce for each rack, a homemade sauce (my favorite) and two flavors that offer something different. After removing the foil... I sauced each and...

I often throw whole sweet potatoes on during a cook and they are a perfect, easy side dish. I also make a lot of chopped and roasted sweet potatoes using coconut oil and a variety of spices to coat them. I thought about combining the two methods and am looking for advice...here's my plan: Chop...

I never thought you could have too much chicken, but apparently the cat did!

I wasn't allowed to play with fire on my first over nighter...parents said I wasn't old enough yet. Jokes aside, the beef looks very juicy and tasty! How was your temp throughout the night?

It is spring break for some of those in education, so that means a smoke day for me! It's not quite a FL beach, but a day smokin' sure is close! Wanted to perfect a rib recipe I've been working on, so I dedicated the day to some spare rib work. Started with 3 racks of untrimmed spares from...

Those look fantastic!

Had one slab of baby backs and one slab StL cuts in freezer, and I wanted to try something new and this is what occurred... For the baby backs I rubbed them w/ a cinnamon, paprika, salt combo. The StL's were rubbed with yellow mustard, then got a light dust of salt, black pepper, and garlic...

I'm a big fan of Penzey's Northwoods and chicken...looks great!

Personally, I've never used oil but I do occasionally use yellow mustard as a primer for the rub. It works well and does not impart much flavor to the meat. I saw a guy on an episode of Triple D cut into spare ribs in order to get the rub to penetrate. Kind of like poking holes in chicken...

I'm flattered by all the leg comments....Maybe I should get a replica and construct a lamp! They turned out well, however I could've added more rub I think. Very moist and tender, good smoke flavor, but I would've like a little more of that paprika/smokey spice flavor. Unfortunately the...

Here they are with a little sauce applied, at this point they had about 30 minutes to go. Decided to put a thin coating of sauce on with an hour left to give them that state fair look! Uploaded with ImageShack.us

1st ever turkey leg cook...let's see what happens. Soaked in sugar/salt/sage brine for 3 hours, then rubbed with Penzeys BBQ of the Americas seasoning. Cooking over lump and about 3 handfuls of cherry chips. Uploaded with ImageShack.us http://img210.imageshack.us/img210/5325/img0032mo.jpg

Nice job trimming the ribs! Looks delicious!

Sorry for the lack of quality pictures...they got devoured before I got a good opportunity to get some good pics. The sauce gave them more of an orange-ish color than I thought it would, but it was still quite tasty. I prefer ribs to have a deeper red color when they are cooked in sauce, but...

I've cooked up quite a few slabs of Stl. spares recently, so there have been a decent amount of tips accumulating in my deep freeze. I am in the process of my first rib tip cook, and I am using the "Windy City Rib Tips" recipe from the new Slow Fire by Ray Lampe. I altered the sauce just a...

http://www.facebook.com/pages/...-BBQ/164610370258833 After a weekend at the State Finals track meet, I was excited to try Pop's on my way out of town. I was quite impressed as I drove home with a full stomach... Pop's is a "chuckwagon" style restaurant that offers take out only, although...