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Keri, I made these for my wife's b-day last weedend to go along with some tri-tip *cowboy rub* which she loves and your beans out did everything Thank You, they were SO GOOD. Mike

Yes Brad I did. I used flank steak to make Carne asada tacos with all the other fixins <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brad Olson: Mike, did you use the steak as an ingredient in...

Kevin, just wanted to let you know that your marinade came out great. Thank you Mike

Thank You very much Kevin for the fast reply. i'll give it a try for Saturday (cinco de mayo) dinner cook. BTW, I ment skirt steak Thanks again, Mike B

Does anybody have a marinade for flank steak to make Carne asada?. Thank you Mike

Alan, Chris has everything to help you out here. http://www.virtualweberbullet.com/pork2.html -Mike

Nice job Nick, did you use Pinnacle to make this vid? Mike

Rita do you have a Sam's club near you? if so give them a try for a roast. also try the cowboy rub I got from this board can't remember who posted it though everone loves it here. Cowboy rub 1 tablespoon coarse kosher salt 1 teaspoon Hungarian sweet paprika 1 teaspoon garlic powder 1 teaspoon...

Same thing here Robert but i was looking to do a smoked pork butt and ran across this site, great place frindly people & lots of info. Mike

Randy I know what you mean about tri-tip have you tried Chris receipt for pig-candy? being you already have the WSM up to temp give it a try simple but a real crowd pleaser during the Holidays. Mike

Al sounds great, brisket was my second cook a year ago and came out dry but with a great smoke ring. I followed Chris's Brisket - Midnight Cook recipe and just was not impressed like I was with tri-tip,pork butt ect but everyone talks about how good it is i have got to give it another try. BTW...

Kevin, thank you. everything came out great. took just a little longer than I planed but that's ok. I did this cook at my repair shop for my guys and the smell was driving everybody crazy hehe, my cook was baby-backs,country style ribs,bush baked beans *smoked of course* then broke the WSM...

Thanks Kevin for the fast replay, yes these are much thicker tham the one's i have cooked in the past,its been 4.5 hr and not quite ready yet. I go by time but tear test is most important right? Thanks Mike

Happy Friday Guys; I'm doing some BRITU *love um* and pork shoulder country style ribs boneless on the bottom grate, how long will the ribs take ya think? using BRITU temps 225 for 3hrs then up to 275. Thanks Mike

I have made these several times with great results 'thanks to the board' but never sauced them,Chris mentioned using a tomato-based barbecue sauce,any suggestions Thanks,Mike

I have tried roadside chicken several times & I think my best results were when i rotisseried it in a basket on my kettle using lump charcoal,Just use a shaker bottle to baste every 15 minutes at high heat for about 40-50 minutes. http://i89.photobucket.com/albums/k209/kwaid01/IMG_1984.jpg

Hi Scott, was told that Weber wanted to keep there price down is why,I guess Brinkman smoker is less than Weber (But not better) some people don't get that. Mike

Hi Steve, i making this rub but the fennel & celery are both seed do i just smash the seed to a powder? Thanks, Mike

Adam thats what i am thinking too close to the side or something Ron yes i did wait for old smokey to come up. I did the BRITU this past weekend and i wanted to follow Chris's post as close as possible low & slow 3hr, then up to 275. So i had both thermos in the WSM and noticed the NU-temp ran...

Ok i finlly got the guts to drill a hole (3/8) in the top of my WSM right below the handle and mounted a Old Smokey thermometer. When using the WSM this past weekend i wanted to check the new thermo against my Nu-temp wireless and to my suprise the Nu-temp was 30 degrees hotter. The NU-temp...