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Hiya friends! Long time no post. *wonders if anyone remembers him* Anyway, planning a party for the big game(even took a couple of days off work ) and was wondering if I should do a butt or some ribs. Also going to have sausage and hot dogs. Chili too. Not going to be a huge party, just...

Ok friends, all suggestions and comments are welcomed. As the topic states, I will be doing my first BIG cook. I have 2 7lb. butts in my frezzer and plan to 'fridge defrost them 1 week prior. The menu: The 2 butts Beer Spares(3 to 5 racks) Brisket(flat, can't seem to get a packer) Sausage...

Has anyone tried this rub? I saw it on the food network and some of the Q'ers swear by it, so I bought some. I have a big cook planned for the 4th and was gonna try this run instead of the Texas rub we all love. Gonna use the Texas on the brisket. Rath *details of "The Cook" coming soon*

White Wine W sauce(can't spell worch, err woch, um...ah forget it! lol) Ever hear of it? Ever try it? I've used it on pork and chicken while grilling. Was thinking of trying it on my next rack of ribs with the Texas BBQ rub. It is a little thicker then regular(dark) W sauce, but since it is...

What is it? I can get them at BJ's for 20 bucks and they weigh aproxx. 12 to 20lbs(of course the bigger ones cost more). They have fat on both sides but not thick. Are these things BBQ worthy? I am asking beacuse brisket is getting very hard to find in my area for some reason and after 5...

What's for dinner? Rath *waves to his friends*

Planning to do a meatloaf today(via the recipe on this site) I had an interesting development. I had taken out a london broil to cook for dinner last night, but it never got cooked. So, when we got home I cubed it up and marinaded it overnight in W. sauce, Teriyki, White wine, hot sauce...

This post is made in defference to Larry. Today was windy as hell so I decided to give the WSM a test. Just a small cook, 1 slab of ribs, trimmed ST. Louis style. Rub: Head Country (Sorry for taking so long Bryan) Firing Method: 1/2 MM Smoke wood: 2 chunks Peacan, 3 Hickory Wind: 15-20 mph...

Ok, some of you may know that I use a flour sifter to apply my rub. This leaves me with left over, uncontainamitaed rub. These left overs I have been storing in an air-tight jar and will soon have enough to give the "mystrey blend" a try. Anyone else think of this? Rath *stoking the coals of...

I will be attempting some Prime rib this Friday. I read the cooking tips and was wondering if you really need 2 full chiminies full of lit charcoal for a 2, 2-1/2 hour cook. Rath *Loves his beef*

Just secured a 5lb. chuck roast. So from what I read it looks like a 15 hour cook is on for Thursday. I'm a bit concerned as the butcher trimmed of the fat from the middle of this beast while I was looking at some T-bones. He tied it up good and tight, so we shall see. I plan to rub it with...

Well, I didn't find an acceptable chuck roast so I just pulled a rack of ribs outta me freezer and rubbed them down with a tennesee rub reciepe I had (apologies to Bryan, I will get to the Head Country stuff soon). The rub was black and white pepper, crushed red pepper, chili powder, salt...

....but firing up the good ole WSM. Spares and a chuck roast this Thurday or Friday. The roast is gonna be for Tacos and if there be any left over, samwiches. Rath *pics to follow of course*

Yup, got a beautiful 11 lber. Figuring on a 16 hour cook. Does beef hit a plateau like pork butts? I've noticed some suggest foiling at around 160 internal temp. Is this to help speed up the cooking time? Time is not really a concern this go'round. Or is it to help keep the bark from...

The wife just got back from the doctor and he said that nitrates and she do not get along. He has told her no more BBQ. The doc on the other hand can't wait to come over. *cries* What am I to do? Where exactly do these nitrates come from and is it possible to eliminate them from the...

Sorry no pics this time. They came out great, wife and daughter approved Rath *apologizes again for derailing the other thread*

Tomorrow morning I plan on doing some beef ribs(pic to follow of course ). I've read of a couple of people having problems with putting/getting the ribs into/out of the racks. So I was wondering if anyone has thought to offset the rib racks toward one side of the WSM and putting enough of the...

IMHO this is the best way to cook lobster. Done on a kettle. Get your shears/knife and cut down the top half of the shell all the way to the tail, but not thru the tail. Gently spread the shell apart till you hear a "crack". Now grab the meat and pull it out of the shell and back towards the...

Yup, that's what the package says. It wieghs almost 16 pounds and looks like a single piece. I'm hoping that it is 2 pieces. Anyone ever run into this before? And is shoulder much different than the butt? I plan on smoking it Thurs. night. I'm posting this from work and can't really check...