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The local butcher shop has pic-nics on sale for 79 cents a pound. I want to pick one up for this weekend. However, I've never cooked one, just butts. Any suggestions? I'm thinking of injecting. Pros / cons?

Ok, Ok, I know I'm nuts for watching the FoodNetwork a lot but even on this board the phrase cracked pepper is driving me nuts. Why do Chefs & Cooks on the FoodNetwork say, "add cracked pepper", then reach for a peppermill and give it a few twists. Even on this board some people say add cracked...

I tried Kevin's Mojo Sauce recipe for pork. I, along with everyone else, loved the taste. However I did add a touch of cayenne pepper to the sauce for dipping. I was wondering could it be used as an injection marinade also? I can't see why not but I just need some opinions. Inject the heck out...

Got this from the American Diabetes Association web Site. BBQ Sauce. This recipe is sponsored, and provided by Splenda®. Preparation time: 45 minutes This recipe, when compared to a full fat, full sugar version, has a 65% reduction in calories, a 90% reduction in fat, a 70% reduction in...

My local Dominick Food Store is selling a line of meat called Rancher's Reserve. Its guaranteed to be the tenderest meat or your money back. They recently had loin back ribs on sale for about $14 for a 2.5 pound rack. I looked on the package and couldn't find anything about the meat being...

Next Sunday we are having a small family get together. The wife wants turkey and pork ribs. I'm planning on 7 slabs of ribs saturday and the turkey (12-14 pound) on sunday. My question is how do I save the ribs. I usually use the 3-2-1 method. Do I do the 3-2 part and put the ribs on ice and...

I know everyone seems to frown on soaked wood chips and chunks. At times, when I do indirect in my kettle, the temp get out of control (shame on me). If I have some soaked (wet) chips handy I place some on the hot coals. It brings my kettle temp down and appears to keep it down. The wet...