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Thanks Tim - I very much appreciate it :)

Thanks Chuck and Enrico. I might have to try that marinade Chuck - thanks for the info.

Hi all, Im planning on smoking some baby back ribs next weekend. I was going to re-use a recipe I had used once before - but I was told the ribs tasted a bit too " vinegary ". I previously had put my baby back ribs in a large container with several cups of apple juice ( 6-7 ) and about 2...

Thanks everyone for all their input / opinions and help. My first time with Pork Shoulder Picnic turned out really well. Surprisingly - or in spite of - the meat tasted really good. In fact it's the best tasting pork I've made yet ( the only butts I've done in the past were shoulders ) By...

Thanks Kevin and Gary. We'll see how this turns out. I took all of the skin off of them - I'm really glad I had a really sharp boning knife for this job. It helped a lot. One of my picnics was about 7.5 lbs pre-trim; the other was about 8.2 lbs. After I trimmed them up I had taken about a...

Hi Bob and John - Thanks for the tips and thoughts. Bob - I'm reading a few things online - people seem to be back and forth with keeping the skin on or off - I'm going to take it off I think. I was already on planning on foiling it around 160 John - thanks for the tip about the leaner...

Hi guys - My wife picked up some meat at my local BJs Wholesale store - I had asked her to get Pork Butts but she brought back to me Pork Shoulder Picnics. I dont know what to do with these - are they very similar to pork butts ? I have never smoked these before in my life! They have like...

Hey - thanks guys, great info and methods. I think I am leaning on applying my rub 1-2 hours before I put them on my smoker ( for my spareribs ) Any more opinions are greatly welcomed. Michael

Hey everyone, I'm going to smoke a couple of St. Louis Style Spareribs tomorrow. I was planning on using a yellow mustard slather on the ribs tonight, and then adding my rub to the ribs, covering them completely. Then I was going to wrap the ribs in Saran Wrap and let them sit in my fridge...

Hi all - I'm going to grill some Filet's later this afternnon/evening. I read some past forum topics about grilling steaks, etc. and adding layers of salt, letting the meat rise to room temp after 1 - 2 hours etc. I took my filets out around 3:30 pm and added some course sea salt to the tops...

Good Luck on the Brisket Chris. I've never done one myself personally - maybe some day. That cut of meat and the size has always seemed a bit intimidating.

I trim off a fair amount of the fat cap - I just did 2 butts a week ago. I still leave enough fat on the butts to help w/ the cooking.

Thanks Michael - yeah, unforn the butts I had were a bit more fattier than some of the ones I have had in the past. I will def try making that No. 5 sauce next time - I've heard/read a lot about it. I know it really compliments pulled pork. Thanks again for the recommendation.

Mike - great pics; sounds like you did a great job - I did a couple of butts myself a few days ago - mine turned out pretty good as well. nice post.

amazing pics - that pizza looks out of this world - I would love to try to make some pizza on my smoky mtn smoker

Kyle - that was an excellent read - thanks so much for sharing - I really enjoyed the pics.

great pics. - the food looks fantastic. I want to try some of the Blues Hogs Sauce - have heard nothing but excellent things about it.

I just cooked some pork butts - they take more fuel - so I used pretty much a full ring. For ribs - I prob. use 1/2 to 3/4 full ring.

I smoked a couple of pork butts a few days ago ( fri. ) for a party my wife was having the next day ( Sat.) They turned out to be a great success. Thanks to everyone who gave me some great info on using a clay saucer; people's opinions on rubs and sauces; and reheating pulled pork the day...

Great pics and prob. lots of good memories. It's nice to have a bunch of family members for outings like that.