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Hey guys and girls, Anyone try the hot sausage from Southside Market in Elgin, TX? Read about them, and they piqued my curiosity. Trevor

Hello all, Getting ready to plan my third annual Pork-and-Pyros bash. (I live on a small lake that has some professional fireworks operators on it.) I am looking for menu suggestions. Last year, I served pulled pork, baby backs, cowboy beans, cole slaw, corn on the cob and ABT's. I had 17...

I grossly overestimated how long it would take for my 3 pork butts to get done. Dinner is at 7 tonight, and at 8 am they are now all at 190 F. The BBQ Guru is in ramp mode, and the dome temperature is something like 200F. Question: Do I take them off, let them rest, pull them, and then...

Hi all, I am going to have a 2nd of July bbq at my house, and I was hoping to get your advice on the menu. I am expecting 14 adults and 4 childeren under 5. I am thinking of: Pulled pork (planning 1 pound raw shoulder per adult) Baby backs (planning about 1/3 of a rack per adult. Cowboy...

Hi all, A year or two back, someone posted a picture of his well-instrumented WSM. I think that there may have been two setups, one with a multiple of thermometers, and the other looked to have a weather station as well. Anyone know where I can find these pictures? Thanks, Trevor

Hey everyone, I was wondering if you dry a brisket before rubbing it, or if you rub as is. My hands usually cake up with rub when I rub it wet. Thanks, Trevor

Hey everyone, I just got a ET-73, and it seems to be working great. I put it in my refrigerator to measure the temperature, and it kept receiving for the several hours I had it in there. (The front of the fridge is stainless steel, which I would imagine is harder to transmit through than...

Hey everyone, Celebrating Barbeque is being offered by Amazon in a hardcover bargain version for $7.99-less than half of the normal Amazon price. I hope that this ain't an inappropriate post! I do not work for Amazon or any of their affiliates, etc. I do like her rub-"The South Shall...

I have found a place to get untrimmed brisket in SE Michigan-Snook's Butcher Shop in Milford (Maybe 40 miles NW of Detroit on I96). I haven't bought one yet, they said that the cost would be $2-$3/ pound and they need a couple days or so early warning. Have a good day

Happy holidays everyone I have access to an old, abandoned apple orchard. The trees are still alive, but most have dead limbs. Can I use the dead limbs for smoking? I ain't talking rotten wood, just old dry limbs still on the tree. Should I do anything to the "stump" after I cut the dead...

So, with all of your help, I have made great chicken, pork shoulders and ABTs. Thank you! (The Chicken was the Terry Rockney's recipe from the Legends of Texas Barbeque book) My wife took some of the chicken to work with her, and I found myself volunteered to smoke an extra chicken last...