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Stupid question from a fairly-experienced BBQer: If I cook a "London Broil" cut of meat to an internal temp of 200+ degrees, will it become tenderized like a chuck roast, or will it turn into a piece of shoe leather better suited for a door stop? I normally cook that cut of meat to 145- 155...

Hello All: A few months back, I posted a message about a new BBQ magazine entitled Barbecue America, which looked to be a really good publication, so much so that I ordered a year's (six issues) subscription; I received my first magazine (the July/August issue) in the mail, and was not...

As I promised in my Smoke Day thread, here (hopefully) are the photos I took documenting my efforts - sorry for the delay: Here's a beautiful photo, suitable for framing, of my still-packaged butt, prior to preparation: Here's the freshly-rubbed butt ready for injection - I use a 50/50 mix...

First Snake Method cook went underway at 0600 - 8.5 Lb butt went on rack with internal temp of 41* - added 12 lit to the fuse, and watched the kettle temp climb to 278 (around 0618), so I closed the top vent approximately halfway; it continued to rise, albeit very slowly, so I've shut the bottom...

Howdy All: Picked up a package of sliced beef shanks (bone-in) the other day at BJ's; never tried these things before, so I'm unsure as to how I should approach the cook - quickly over direct heat, low indirectly, sauced, unsauced, rubbed, whatever... Can any beef shank aficianados out there...

Want to try smoking a Boston Butt (for pulled pork) using the snake method on my 22.5 one touch gold next week (never tried before). While I know how to arrange the briquettes and wood chunks, I'm unsure as to what open/closed settings on upper and/or lower vents to use. Can anyone who has had...

Yet another gift for that hard-to-please person who has everything.

I'm thinking of using a 2.5 Lb top round - or London broil - cut of beef to make BBQ sandwiches with a recipe I came across yesterday (the author uses top loin in his original recipe); my question is, if I wrap the beef after smoking it to an internal temp of 160º-170º, and allow it to cook to...

If you're into burgers, check out this program on the Travel Channel - it'll make yer mouth water... http://www.travelchannel.com/tv-shows/burger-land Regards, Rooster

Had intended to post this on Cory's "Pork Loin suggestions?" thread, but thought better of it, lest I be guilty of hijacking his thread: so, has anyone ever tried injecting a pork loin, and if so, with what, and how satisfied were you with the results? I've given the idea of injecting one some...

Kevin, please explain what method you use to achieve and maintain target temps on a Weber kettle grill. For some reason, I have a rather difficult (OK, make that practically impossible) time being able to perform this task, on a consistent basis, without having to constantly "mind the fire", so...

Hello All: Been quite a while since I've taken pix and posted them here - hope I can accomplish same successfully without too many tries. As I promised in last Friday's post, I took photos of my first attempt at gas grill-rotisseried (is that a real word?) Tri-Tip. I chose a 325º cooking temp...

Tomorrow I'm planning to do an almost 4-Lb Tri-Tip roast with a Santa Maria-style rub on my gasser (rotisserie; indirect heat) at 325º until it reaches an internal temp of about 145º. Can anyone advise about how long I might expect this to take - I've never gassed one before, only previous...

Last week, I was attempting to teach myself the technique I've seen on Food Network a number of times whereby the chef quickly chops up an onion into evenly-sized pieces. This involves halving the onion from pole to pole, trimming off one end, and making a series of evenly-spaced slices first...

Last weekend, I marinated and London-Broiled a top round cut of meat. I took it off the OTG at 145º - we prefer medium - and while flavor was great, it was a bit tough, despite slicing against the grain. I have enough leftovers for a couple of more meals, and am curious if placing the meat...

I've had some short cherry limbs "curing" in one of my sheds for about two years now, and I'm pretty sure it's ready to cut into chunks and use; am looking for input - hopefully based on personal experience - that either counters or substantiates Gary Wiviott's contention that bark on smoke wood...

Chris' instructions recommend 2 chimney's worth of charcoal for smoking a turkey (at 325º), but that's for an 18-inch WSM; will the same amount work for my 22, or should I increase it? If so, by how much? The bird's an 18-pounder, by the way, so it should be a 4.25 to 4.50-hour process....

I decided last week that I'd try doing a butt - for pulled pork - on my Summit gasser; have smoked chickens on it before and they turned out pretty decent. Rubbed and wrapped a 7.5 pounder last Wednesday, left it in the fridge until 5 AM Friday morning, and put it on about 6 AM, with the grill...

Saw the post for Larry's chuck roast the other day (http://tvwbb.com/showthread.php?30591-Larry-Wolfe-s-BEST-Recipe-%28revisited%29/page4); unfortunately, the link to his recipe no longer works. Could someone please post a repeat recipe - or provide a workable link? I'd love to give this one a try!

I caught a BBQ U episode the other day - spit roasting St. Louis-Style ribs on a gas grill rotisserie by "threading the ribs on a skewer" - and Raichlen using [indirect, I believe] high heat as his technique; the ribs are supposed to be finished after about 1 1/4 hours. I've never done...