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Up here in New England, flap meat is sold as 'steak tips'. I know where you can buy them whole in the cryovac, but they will still cost you 5-7 bucks a pound. Most of the time you will see them in the supermarket all trimmed up and cut into 2-4 oz pieces for kabobs of some sort. Most people skip...

Way to represent our favorite way of cooking! Hope you told the reporter that smoking isn't a 3 season gig either. Us die hards know how to get the low & slow working in ANY season. Well done sir, well done.

Way to represent our favorite way of cooking! Hope you told the reporter that smoking isn't a 3 season gig either. Us die hards know how to get the low & slow working in ANY season. Well done sir, well done.

Good news for all of us cheepskates! Means more money for steaks & beer!

I love brining chicken before cooking it. Some of my more adventurous brines have included fresh fruit & vegetable puree plus jerk seasoning. I much prefer cutting the birds into halves or quarters so the flavor really has a chance to work its way in.

One of the first rubs I ever tried was Wild Willy's out of the Jamieson's Smoke & Spice book. I like it so much I try to keep a good sized baggie on hand. I've used it on pork, chicken & beef, and found that it works best of the pork & beef. Birds have too delicate a taste, and the seasoning...

I have used my WSM as a grill from day one. I've basically used the 'Little Black Egg' setup from the linky that Russell provided. One bonus is that you can rotate the grate with ease if it's sitting on the fire ring.

I bought a choice packer from Wally World only once, and this was almost 5 years ago. It turned out more than okay, as it cost only .98 Cts a pound. Since then, I've never seen it in there for under 1.50 a lb, and recently the price has gone between 2-5 bucks a pound. More often than not I'm...

There is only one place I know of near me where I can buy Chairman's Reserve. I'll say this, whenever I've bought it, the stuff was well worth any extra cost. I've bought CR porterhouse & similar cuts that should have been labelled prime +. The only comparable marbling I've ever seen was on a...

I would point out that you will not add water to the pan. I also add a clay saucer that fits into the pan, and foil that as well. This is simply for heat retention. As far as resting goes, once you get the meat to pulling temp, foil the meat and put it into a closed container. A plastic cooler...

Beautifull looking meal. 75 bucks all day long!

Here's a thread I posted a couple years ago, and it's something I do a couple times a year. The roast is off the top butt primal. Here in the east it's called New York Sirloin steak or a spoon roast. As this cut is rather lean, don't use select grade if at all possible. Choice grade or better...

Sweet jeebus that looks deelish!

I agree with you. If you offer to throw in some 'Q and keep your word on it, you can almost count on a discount next time around.

I bet you were all kinds of appreciative after a meal like that!

Looks like salmon to me. I could handle doing some swordfish that way too.

Up here in New England, we have a good sized chain of Market Basket stores. 75-85 % of the fresh meat sold is unenhanced and usually either select or choice grade. I did a bit of scouting while picking up a couple things today, and saw cryovac pork rib singles for 1.99 a lb on sale. Most looked...

Looks fanfriggintastic! Did you add any smoke to the chicken at all?

You are friggin killing me....... that looks sooooooo tasty. Excellent grub!

Excellent lookin pulled pork! You mentioned something about missing the injected flavor. Why not add some rub & a small bit of liquid after it's pulled? I've done pulled recipes before.....I have been known to add some warm water or adult beverage just before I start to break down the meat. Once...