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My wife purchased some cryovac steaks that were labelled tri-tip, but they don't look like any I have cooked before. Anyone know what these actually are and if so, I'd be grateful for any cooking tips. Thank you

Just wanted to wish everyone a great 4th of July. Doing some babys / spares and shoulders over the long weekend and just looking to relax with the family. For some entertainment this morning I read back through some of my early posts (from 2008) and realized that cooking is an art and trying...

I'm curious what people think of this idea. I'm making a bunch of chicken and ribs for some guests tonight and was considering trying something different. Because my smoker temp for the ribs isn't going to get beyond 275, I don't want to cook my chicken on there the whole time. Is there any...

My butcher normally carries chuck eye steaks, so I asked my wife to pick some up for dinner tonight. She came back with the following single 1.25# cut of beef that is a normal chuck roast, right? Obviously those will cook very different ways.

I was planning to cook a bone-in turkey breast tomorrow (6.5 #) using the method described on the forum. My wife just came home with the breast and it is quite clearly noted as boneless, so my question is this. Do I need to go with the low temp (225-250) method that is described on the main...

Just curious if anyone else has ever purchased USDA prime pork chops. I had the chance to get some over the Thanksgiving holiday and they were literally the best chops I have ever made/eaten. There is a gourmet market in the Sarasota, FL area where I bought 4 and some of their montreal style...

I've done an unknown number of baby backs over time, but this is my first attempt at spares which I will trim St. Louis style. There is a local farm here that delivers to our house and their website had a discount on spares at the end of the winter so I picked them up. My main question is...

I'm switching over for my first cook with a clay saucer and was curious what that would be like with a really fatty cook like shoulders. Does anyone put a small layer of sand into their saucer to soak up all the drippings for easy cleanup? If I just have foil in the saucer, will I have a lot...

I have only ever cooked large butts on an overnight cook and usually make about 40-50lbs per cook. My local farm that delivers meat to us had a special, so I grabbed a couple of 3.5 pound "shoulders" to try out. After reading through the threads on this topic, I'm guessing they will take about...

I'm doing my first "London Broil" this week on a 1.7lb cut of top round that we picked up from the butcher. After reading numerous recipes, I'm torn between cooking indirect or going HH. I'm going to be doing this on my 3 burner Weber gasser, so what would you all do? We normally eat our...

I've been reading through the thoughts on the forum here and the reviews on Amazon and it seems to be a mixed bag. There are what appear to be some valid concerns regarding the build quality and some other people who swear by how well it works. It also looks like you need to immediately...

I've done numerous racks of baby backs, but the last one that I did and the ones that I just bought yesterday were just over 3.1 lbs per slab. This seems like a pretty large amount of weight for BB and all of the examples on this board talk about slabs that are just over 2 lbs. When I cooked...

My neighbor bought half of a cow from one of his customers, so he's emptying out part of his freezer and my WSM is happy to be on the receiving end. I've never tried this combination before, but here is what I have. Here is what I have and how I am planning to cook them. Any comments or...

My neighbor purchased a 1/2 cow from a customer of his and needs some help "disposing" some of the roasts and other non steak cut pieces. There are two that I would like some advice on, as I haven't smoked them before. The first is a beef arm roast. It looks like this is essentially a piece...

I'm looking for some opinions about what to do with a leftover piece of uncooked rib roast that I have. We bought a 4 bone roast for Christmas and realized that there was too much. I cut one bone off with meat on both sides and it is probably about 2 lbs. will I be best served to just trim this...

I have a 3.5# brisket flat that I grabbed too quickly today from my local market. I was planning to do it HH and foiled, but I just seasoned it and it has no fat cap. Any thoughts on how I should handle this? Still do HH or does it need to be lower and slow? Thanks Brian

My wife came home with some chuck roll steaks yesterday, after getting what she thought was a great deal. She did not realize that the steaks I had made last week were chuck eye steaks and that they weren't the same thing. I've never cooked these before, but it looks like they just sliced a...

Planning to do my first set of country style ribs tomorrow over some of Kerri's baked beans. Any thoughts on resting the CSRs after I pull them off? Do you take them off hot and eat them or rest them like a shoulder? I got a good deal on them, so I am considering them an experiment. Still...

Just wanted to say happy new year and thanks to the VWBB. This forum has been a great source of information for me over the past few years and I really feel that I have expanded my knowledge and skill with both the WSM and the gasser (10 year old genesis series B). We're headed to a party next...

I'm making a pit beef tonight for the wife and I (pics to be posted), but we are holding a good amount of it for a party tomorrow night. If you were serving it the day after, would you go cold or reheated? I was thinking about taking it to my butcher to have them slice it thin, but then was...