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If your cooking tri tip on the gasser try this sometime. Cut a pocket in the center. Toss it on the grill. When you make the turn, stuff it with bleu cheese and close the pocket with some metal prongs. I love bleu cheese and doing it this way gets that great flavor without all the cheese...

Thanks for the redirect, guess I should've looked there first. I'm looking to try number 2 as well.

Thanks for the suggestions, I'll check them out. The problem with the stores here is finding any steaks over 2 inches. I would like it at least 3 to try and smoke some.

Now prepping the Butt and Brisket for the overnight smoke. It will be ready by post time for the Belmont stakes. What do you all like to put on the Butt after it's pulled, just leftover rub or do you have a sauce? I was thinking of seperating it into a couple different pans to try something...

Thanks Bryan. Never tried the wet aged beef, guess I'm old fashion. Looking at the prices it may be in my future. I remember having AAA Albertas once, I used to live right on the boarder. They were very tasty as I recall. Now I prefer getting the Nebraska corn fed beef. Any suggestions on...

Next step is to find a 3 inch AAA Alberta Ribeyes. I assume it's next to the Kobe Tri-Tip which I don't have access too.

I smoke chicken with a dry water pan for reasons explained above. I like somewhat higher temps until the last 20 minutes. Then I take the pan out and put it on the bottom rack to crisp up the skin. I also use apple wood and initially I inject the bird with apple juice after I apply my...

Shake the grate, whatever is left throw in the starter for your next round. Or just throw it on top of the fresh batch in the ring.

Tried the Walmart brand once, and that's just because my wife bought it because it was cheaper than Kingsford. My limited experience with it was this: It burned faster yet many of the coals didn't even burn halfway through when it went out. So for me, I'll stick with Kingsford. You always...

Now we're talking. Depending on traffic, 1:15 - 1:30 (about 70 miles). Shoot me an email when you come out next time (in my profile).

Loooooong Way. Probably like 8 hours. I'm more or less between L.A. and San Diego. OH oh, a herf and BBQ combo. You just gave me a great new idea for this weekend. Better get your ticket.

Susan I'll probably wait till post draw to finalize my picks. Tentatively I have Afleet Alex, Reverberate, Giacomo and Pinpoint as my Superfecta. If you, or anyone for that matter, are ever out my way I have two humi's full of primo sticks to share over a BBQ.

Dale I had a Mint Julep last year on Derby day. To be honest I can't recall it's taste because of the swath of other liquids being thrown down my maw. I will take up your suggestion though and look for the mix when I hit the store. I'm putting in the the Derby lottery next year. I hit Del...

Sounds good. Hold tight, Kevin was right on when he said it could be at a plateau for a very long time. Just think of it this way, the bark is getting better every minute you wait

Sounds good. Depending on your water pan, make sure you check it for a refill before night night time and first thing in the morning.

Anybody else firing up for the pony rides this Saturday? Here's the tentative plan. 1)Fire up the WSM Friday night with a Butt on the top and Brisket on the bottom. 2)Marinate Portabellas in Italian Dressing and let sit in the fridge. 3)Wake up, go with the crew to OTB, throw down some...

Bryan How's the butt coming along? Nice pic, I may have to go get one now. What did you inject into the butt? Can't wait to see your finished masterpiece.

Hunter Congrats on your first of many briskets. In additions to what Kevin suggested I'd let it rest fat side up when you take it off. I pull mine at between 185-190. Plus I'm not sure how much you trimmed but make sure you have a healthy fatcap on there. I shoot for 1/8 minimum to 1/4.

Mike, It's good to experiment with some mixes. Apple is good with brisket, but if I want a more bold flavor I also hit the Hickory/Mesquite combo. Or mix apple with either of those to sweeten up some of their respective power. Just remember that Hickory and Mesquite can overpower some eaters...