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I am making burgers and want ground chuck. The local supermarkets and BJs sell ground beef. Is ground chuck only found at butcher shops? Also if I take chuck cubes and grind them in the mixer attachment for the kitchen aid mixer would I get the same results?

Seems like the brisket has been stuck at 160 for a while now, hour and half or so... I'm cooking low and slow. Time is 4:30, will this be done by 6:30/7?

I was reading his book Championship BBQ and for the section on making brisket, he says cook it to a temp of well done at 160??? (page 240)... From what I read here on the board people go 180 to 200 depending on how the brisket is cooking... Is this a mistake on his part, did he mean to flip the 6?

Made a ton of great Pork Butts and ribs, now going to venture in to brisket. I love Famous Dave's Brisket. Going to put a mustard slater on. Use a basic rub Onion Onion and Garlic Garlic from Tastefully Simple, Salt, Paprika, Chiptole chili powder, brown sugar, and pepper. Maybe some white...

I know they are out of business, but is this a good deal? EZ Que Rotisserie or should I go with the Weber Rotisserie? I know EZ is out of business, should that be a concern? Also did Weber stop making their charcoal rotisseries?

I love trying new recipes, especially from this site... What are some of your other favorite sites for recipes...

didn't wake up in time, and pork went to 195 in one, 200 in another and 205 in another... Are they ruined?

for standing rib roasts? If I am going to go 350, wouldn't the Weber Grill be a better choice? Also want the drippings, would putting the roast in a foil lasagna pan work?

from the cooking topics? Herb Crusted Salt and Pepper Montreal Steak Seasoning On first look I am thinking of Montreal, just want to get some opinions.

was going to give it a crack, but I don't want to mess with xmas dinner so I'm going to stay away from dry aging this time. My question is, I purchased two standing rib roasts today (Monday) will they be ok in the refrigerator until Thursday, or should I put them in the freezer with the foodsaver?

Ok, going to go away from Turkey this xmas. Going to make my first Standing rib roast. Any tips? I have 15 people coming. Should I get two smaller roasts and what size to feed 15? I was thinking of doing one on the WSM and one indoors for the juice...

I do this bacon wrapped shrimp in chiptole bbq sauce. I am doing this for a party and want to get them ready. The bacon is halfway cooked by me then wrapped around the raw shrimp. Can I do this the night before and put back in the refrig (raw shrimp and half cooked bacon)?

Going to a football game at 1 PM today, it's 9:30 and the 4 butts are done and I just purchased my food saver last night I'm going to pull after an hour. Can I foodsave them after an hour or do I have to wait for it to cool? Should I put it in the refrig when I leave at 11:30 and foodsave...

I took out my 3 butts on Thanksgiving afternoon. Put in the refrig. Didn't realize it would take longer than today to defrost. Have had in a bowl of water since 9 AM, it's now 11 AM. The outer part was defrosted but the middle seems pretty solid. How much longer do I need to wait?

Bj's has a food saver for 110 G3 countertop. Do I need that?

I am making 3 butts for a party on Dec 5. I don't want to make them the day of the party and I work all week prior. If I make the pork on Sunday after Thanksgiving, will it stay ok in the fridge all week or should I freeze? I use a red BBQ sauce not North Carolina vinegar Sauce by the way if...

Smoked some drumsticks tonight. Have some left over that I want to use in the Roadside Chicken recipe. Does BBQ sauce taste good at the end of RSC?

Will I be ok for a 3pm picnic? Fire is consistently at 240 to 250

Guy really hooked me up... Got a full carload (seats were down in my VW Golf) tons of seasoned cherry, apple, and hickory. Located off Exit 10 of the NJ turnpike... http://paulsfirewood.net/

I'm going to make pulled pork for a party using a Memphis style BBQ sauce to finish. Sauce has cinnamon, allspice, cayenne, etc... So it's deep in good smells and flavor. I'm looking for a really good slaw that is not vinegar based. I've done the carolina style before and don't think it will...