Search results

Looks great, will definitely try this recipe. Are those your collard greens in the background or what? They also look great. Recipe??

Sam's Club sells them bone in and you can also get them from the butcher at Byerly's, if you want to spend a whole lotta dough, you know, since you live in Edina...

Bed Bath and Beyond for Calphalon, use one of their 20% off coupons. All-Clad is excluded on the coupons, but some stores will let you use them anyway.

Cooks Illustrated just gave high marks to the Technivorm. To quote: "Its sophisticated internal workings aside, the rest of the Technivorm is simple, with a cone to hold the coffee and a nine-hole sprayer to disperse water evenly. A switch lets you stop the flow of water to pour a cup...

I'm in Craig's camp and never foil for more than 30 minutes.

KC Masterpiece works, give it a try.

I'd look at the competition ribs recipe in the Pork category.

Blues Hog, but I've never tried the Head Country and I am thinking of ordering some.

As it seems I am the last person west of the Mississippi to try this recipe, I made a batch the other day. They turned out great and were a big hit! Dave

Chance of snow on Monday & Tuesday...

Not yet Spring in St. Paul, but getting close... 40 degrees for a high and the snow is melting!

My son likes a light coating of Blues Hog sauce with pulled pork, then a corn salsa (roasted corn, onion, cilantro and jalapeno). Cheese is whatever is on hand.

I've had good luck doing small flats (4-5 lbs.) with the high heat method. I foil them around the 1.5 hour mark, then check for fork (probe) tender starting at the 2.5 hour mark. They are usually done in the 3 to 3.5 hour range, then rest. I don't check the meat temperature at all. I have...

I have a co-worker who wants to try and cook/smoke a pork butt on his Holland grill. I found a link on the Holland website but was wondering if anyone had any actual experience and advice they could give me to pass on...

You can roll the ribs with this recipe. When you foil them they are going to lay flat. You can also foil, or not, with this recipe and rub. I like the rub flavor a lot, much more than the britu. For my taste, the britu is more like the writu. I do deviate from the cooking procedure, and...

My brother just returned home after a year in Iraq, so in the last couple of weeks I have made ribs, brisket and smoked a couple of turkey breasts. At our last dinner, he made a comment about nominating me for a throw down with Bobby Flay... I don't know that I'm qualified for that, but hey...

Thanks for the help. ShopRite cut up a couple of butts and they will go on tomorrow.

I am at my brother-in-law's house in New Jersey. He decided to take the plunge and buy the WSM. Is there anyone around here who can tell me the best place to buy pork butt in the Ridgewood area? Thanks - Dave

I am doing my first high heat brisket today. I am looking for a quick and easy rub. Any suggestions?

Took me less than an hour to get up to temp. I used hot water in the pan. 3 of the butts took 18 hours and the last one took 19 hours to get to 190.