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Mike, I am blessed with a GREAT butcher who also raises all of his livestock free range/organic. Actually his prices are not out of line with the local stores, but the quality cannot be surpassed. Let me suggest doing a little homework and try to find someone who has a similar set up; try...

Many time when we do Brisket for a party I end up doing 2 or 3 full size packers. After a bit of carving the thickness of the slices become varied. So after some though my wife got me a commercial deli style slicer and WOW what a difference. You can spend over $2000 on one but the one i picked...

I started smoking on a Kettle. It does do a decent job, but you do have to be very observant of the cooking process. Tomorrow I am doing 3 full cap briskets. I will do 2 on my WSM and 1 on the Kettle. For smoking on the Kettle you use the top vent to control the heat I use Kingsford and chunk...

Jim, et al, In the past few weeks all of the bad news about tainted food have reinforced my selectivity on where I buy my meat. We had a couple of farms when I was a kid and I value free range meat and poultry. We are blessed to have a butcher who raises his own livestock, orgaqnic and free...

Lee, If I am doing a big BBQ I always smoke the day before, wrap and then reheat before serving. You may want to add some stock or bouillon to it before reheating. I have found that waiting a day before reheating and slicing tends to intensify the flavor. Last week for the 4th I did 2 12 lb...

Jason, Get a copy of Anthony Bourdain's book "Kitchen Confidential" and read his chapter on So you want to open your own restaurant. Good luck, start small and then grow.

Last 4th I did an 8lb. pork butt and a 12lb. brisket for about 45 people. We ran out of meat. So this year I did a 13 lb. porkbutt/shoulder and 2 12 lb. briskets for 55 people and WE RAN OUT OF MEAT-AGAIN! Yes it WAS good! I think I am going to have to ask people to eat before they arrive...

OK Boys and Girls, Got up about 5:30AM, got the WSM and the Weber going and ready. Put the 2 Briskets on the WSM and it has cruised at about 250 ever since ~6 hours. In about 45 min. I am going to switch them. I expect to take them off about 7 or so. The 13 lb. prok butt/shoulder in smoking on...

For the 4th I am doing 2 full cut Briskets and a porkbutt/shoulder. I will be doing them on the 3rd for about 12-15 hours, foil them and then reheat them on the 4th. We are expecting about 45-60 people. I will be using Hickory with some Apple. What is everyone else doing?

I have a 1 1/2 lb. piece of London Broil that has been marinating in olive oil and spices. It is really lean and I am not sure of the best way to grill this so that it is tender and not shoe leather. Any suggestions? Thanks

Danny, About 6 years ago I saw Alton Brown brining a turkey and have been hooked ever since. I use his brine recipe. If you want to look it up go to the Food Channel and go to the show "Romancing the Bird". I did a whole turkey last week and brined it before-wonderful. I am afraid that with the...

Well, I had problems w/ the heat, it was too high for the first 1 1/2 hours. Finally I got it down and spent a total of 4 hours before we pulled it and foiled it. Great flavor! The Weber Rotissoire has a LOT of air leaks in it and thus the vents need to be closely watched! To answaer Ray's...

Kevin, I am doing Alton Brown's brine and plan on using a combo of apple and maple. Thanks for the help.

I am under a vow of silence as far as his recipe and rub. Just let me say it was an unique combo in spice done on mesquite. He used spare ribs and the temp was 220 for about 5 hours. Near the end he kicked it up to 260. They were pretty darned good ribs.

My brother in law is here for a week. He is a kind of "Grizzley Adams" guy from NW Missouri. He brought some of his venison jerky-WOW. His smoker is(I kid you not) an ols Philco refridgerator that he converted. It does some really good BBQ. Today I am letting him smoke some ribs on my WSM...

Today I splurged and got a rotissoire for my 22 1/2 Weber. I also got a very nice 15 1/2 lb. fresh organic turkey which I amm goting to brine tonight. I plan of smoking it on the rotissoire. My question is which would do you reccomend and what should I keep my temperature at in the top vent?

We are going to be in Atlanta this weekend. We will be downtown and no car, are there any good BBQ places downtown? Thanks in advance

Mullet AKA Biloxi Bacon or a very bad hair style!!!

Matt, Now you are a MAN! Welcome to the addiction of BBQ-There is no Treatment, sorry

Paul, To quote Wayne-"I'm not worthy" You da' MAN!