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I wondering if anyone out there knows of anyone or did this themselves. I'm curious about the start-up costs, where to find a location, and any other aspect of the Q idea. Thanks

I really don't feel like getting my smoker out today. Any advice on a propane babyback procedure? 3 burners.

Thanks for the help guys! I think I'll stick with pork. I'm not really being hired out, juts being nice and adding to the menu. So, I really am not too concerned if there are any non-pork eaters.

This will be my first Q for a larger event, 50 people. I'm assuming that pulled pork will be my best choice. My question is: I will need to hold for several hours. Do I wait and pull the pork at the event or do it before? Any other advice on meat choices better than puled pork are also...

I have two full sides ready to go...And, Since I always burn them, could someone give me some better guidelines as to when they are done. Thanks

I'll be smoking some short ribs today, hoping for some ideas on method of preparation. Tried them one time on the smoker and finished in a q type sauce in oven. didn't turn out so good. Thanks

Totally agree with you Ernie on number of menu items. I get so annoyed when I go to place and their menu reads like a stinking novel. Do a couple things well and people should be happy.

Sorry, Not sure where to post this one. Yes, I am interested in opening my own barbeque place. I have posted this on other forum and basically have been told to forget about it, it's too hard, blah, blah, blah. What I'm looking for is some advice. I would somehow like to serve some sort of...

So, After my yearly doctor's visit, I figured out that I have high cholesterol. any suggestions for smoking a little bit more on the lean side? I realize that most of the meats I really like are very fatty, including the Fattie. As much as I hate to do this, I need to...Any help would be...

I have tried everything and continue to do so. If you can find a flat enough butt, I think brining will make a difference. I tried it once and thought it was the juiciest butt I ever had, that's what she said. Anyway, I think it's worth a shot.

The pork is cooked. I'm just looked for some accompanying ideas to add to the pork and cheese.

I'd like to make some for the game tonight. Any thoughts on ideas?

Peace, Love, and Barbeque is great more for the stories than the recipes, although the recipes are great too. I like Adam Perry Lang's book also. but it's a bit too complicated for me. Chris Lilly's book is great as well.

For anyone who has entered a competition, How realistic is it? I'm very surprised that all of the entries are laid over a bed of kale. What is is the point of that? All I would care about is if the meat tastes good, not a garnish of greens. Despite all of the drama, and there is certainly...

One of the things that strikes me is how similar everyone's food looks. God, The chicken looks identical on everyone box. I have definitely learned a bunch about trimming meat. Wow! They really take that seriously. As far as Myron, I'm sure Dale is right. Someone has to be the villan on...

Has anyone watched this shoe? I think it's pretty well done overall. Amazed at how many WSM's you see next to some of the big pits.

With all of the wind we have been having lately, I'm wondering if anyone has smoked in the garage with the door open?

I just found out that our butcher offers or can get either of the two pork varieties above. Is it possible to get either of these in a 22 inch Weber?

Ok, I'm not exactly looking for simple. I'm just looking for some flavor, something that has been missing in every single butt I have made. I've had great bark, but then just blah on the inside. I've tried injecting, foiling, and just about everything else, including flavoring after cooking...

I used a basic salt, molasses, apple juice brine solution. I didn't really measure the ingredients exactly, but followed a rough brine format. I'm determined to get a pulled pork that's close to the N.C. pulled pork. I realize that most of the places I have tried probably use a whole hog, but...