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Years ago my father used to buy and rotis (with some Hickory or Mesquite) a cut of beef that the local butcher called a "Texas Tip." Dad is gone now and the butcher is also long gone. I've been trying to figure out what the cut is really called since I can't seem to find that name used...

So I'm not sure what to post this under but here it goes. I want to build a BBQ shack for the back yard. I want it to look old, south, shack. I have some pretty good ideas but want to know if the overall plan is a mistake. I want to build basically a 8x10 shed with lumber. Frame it all up and...

I don't know how many people have tried to cook Bison but I've experimented w/ a couple of small roasts on the WSM. The roasts have been about 4"x8" and about 2 to 2 1/2" thick. I had no idea what to do with them as every post I read said it was nearly impossible to cook on the WSM as it was...

So I had some sauce from Fat Matt's in Atlanta and I really like the style of sauce. Not too sweet, spicy, good vinegar twang. In general I'd say it's tomato(ketchup), mustard, vinegar, cayenne. I have no idea what "style" of sauce this is. So two questions: 1 What "style' of sauce would this...

About a month ago there was a post asking about using this wood for smoking purposes. Has anyone tried it yet? I'm asking because over the weekend I was cutting some trees down at my dad's place and one of them was a choke cherry. The wood smelled nice, like cherry. If no one has tried it I...