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WOW! By the looks of it you guys are gonna hate me First off let me tell you that I'm heavily into Hip Hop music. I grew up on Hip Hop and Rock & Roll. But now days I prefer Hip Hop or R&B over any other music. You ready? Eminem 50 Cent Tupac Dr Dre Too Short East Side Boys Bubba Sparks...

Is that similiar to a standing rib roast? I've been looking to do some prime rib for a while now. But I cannot seem to find any bone in standing rib roasts around here anywhere. All I ever find is boneless rib roasts. Just wondering if they would work the same for prime rib? There pretty pricey...

I was looking at the BGE as well before I bought my WSM. Good all around cooker. Excellent for steaks as well since it can create so much heat. But the cost was way to high for me! If I had that sort of cash to throw around I'd still get one. But I don't. Also since I've gotten my WSM and...

I threw two Chuck Roasts on this morning for the superbowl. They've been on for about 3 hours now and it's been pinned at 156f internal temp for atleast an hour and a half. I'll expect another platue later around the 170's I'd imagine. I used the Mr Brown's rub for it too. I love it on pulled...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Weisse: BTW, I think that there is a flavor difference between serving sauce on the side vs. mixing the sauce in with the meat. My wife and I split on this issue, too, but maybe that's because I...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Weisse: I'd try apple juice or beef broth. Maybe some water or even a splash of wine or some beer. <HR></BLOCKQUOTE>Thank Guys I'll try one of the above depending on what I have around here. I...

Actually I found it here in this forum

You never posted back Actually the reason I'm replying to this is it is virtually Identicle to a KC Masterpiece knock off recipe I've found. The only difference is the KC used twice as much water basically.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Dennis Solin: Might try some KC Masterpiece cut with a little apple juice to thin it a little, works pretty good at our tailgaters. <HR></BLOCKQUOTE>That sounds like it would be fine. Or what about beef...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Kevin Taylor: Dennis, Dennis, Dennis! I thought this was for your buds and the SuperBowl party? LOL Just kidding! I know the feeling! <HR></BLOCKQUOTE>Yeah sometimes you gotta take one for the team...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Kevin Taylor: Dennis... Why push YOUR favorite on your guests? Give them some variety! Have fun! <HR></BLOCKQUOTE>Well the BBQ sauce I decided to make is'nt a favorite. Just the one I decided to use...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Weisse: Assuming your homemade sauce is about as intense as a sweet commercial sauce, then I'd do as John suggests. Just enough sauce to give a touch of flavor. If you're concerned about the meat...

I"m pretty open as far as taste prefereces go. Just wondering if all BBQ sauce not cut with anything would be just too rich ya know?

I'm making some BBQ Beef with a couple of chuck roasts I have for the Superbowl. What I need advice on is the sauce. I'm going to use a homemade BBQ sauce to mix the shredded beef in a slowcooker after it comes off the smoker. Should I use straight BBQ sauce or should I use some BBQ sauce and...

Well here in Wisconsin I'm forced to smoke at temps in the single digits if I want BBQ. Which is'nt a big deal to me. When you live in it your used to it. But man I HATE living here! I would love to move somewhere warm all year round. I'll be smoking two chuck blade roasts this Sunday morning...

I've have'nt been very active lately either around here. I'll pop in and out every now and then to see what's up. Maybe throw in a few reply's every now and then. But you guys gave me the urge to pull out the WSM and do a pork shoulder for the superbowl Saturday night now. Or I just might thaw...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jon Liberman: One other question. Did you put the butt on the WSM right out of the fridge, or did you allow it to get up to room temperature? I have seen people say that the meat gets most of its smoke...

I've done it both ways he shows on his site. The best way in my opinion if you wanna throw smoke at it is to cook it till it shreds like the first example. Then add BBQ sauce to it. I just don't care much for the smoke flavor on beef unless BBQ sauce is used as well. Otherwise I feel it ruins...

Mine wobbles a little bit depending on how I have it on. If I twist the middle sections it will get to a spot where it fits snug. I also have to do the same with my grates. But it's not a big deal to me. That's nothing compared to the results I get out of the WSM.

I never wait for temps to stabilize after assembling the cooker. I put the meat on and let it climb up to where I want. Then I level it off. Always works out for me.