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My local butcher has tritips on hand and I just ordered a 3 pounder. I have never seen a tritip, let alone cooked one before. I've heard such great things about them here that I wanted to give one a try. I am assuming that I should grill it. Should it be marinated, or just seasoned and cooked?

If anyone has any experience with shipping frozen barbecue, I'd appreciate some advice. My son is attending college in NJ and asked me the other day whether I could send him some smoked turkey. I had already been wondering about the possibility of sending him some Q, but now need to kick it into...

Did anyone see this week's episode of Top Chef? Their challenge was to cook for congressional aides using brand new Weber charcoal grills. The grills looked like the 26" model. Anyway, to light the coals the coals it appears chefs were given chimney starters and containers of Kingsford lighter...

I have made 3 or 4 briskets so far and have been pretty pleased with the results, mainly due to the tips and advice that I have picked up form TVWB. However, I feel that the briskets are lacking in flavor throughout the cut. I would like to try a marinade or injection product to help provide...

Has anyone seen or tried this? They offer two versions, one with an anodized finish and the other porcelain coated. I wonder how they compare to the new cast iron grates that are becoming popular. Grill Grate

Some friends in the neighborhood and I are planning to do a friendly throwdown over Labor Day weekend. There are five couples involved. Does anyone have a suggestion as to how we can pull this off so that we can reasonably compare our entries without everybody cooking the same thing. That would...

This past weekend I cooked a couple of pork shoulders as a favor for a friend. The shoulders had come from wild pigs that his son had shot. On examination, they looked a little darker than store-bought shoulders and with a lot less visible fat. About two hours prior to cooking, I applied some...

I did four racks of St. Louis cut ribs yesterday. I rolled them and cooked them on the top rack. Used some homemade apple rub, two chunks of apple wood and one chunk of hickory; Kingsford Competition charcoal, full chimney of unlit, topped by 1/2 chimney of lit. WSM took about 30 minutes to...

I really like John Henry's Apple rub, so I thought that I'd try my hand at making my own using the Pig's Worst Nightmare recipe. Made it this past weekend and used it on an 8 lb. butt. It was really good. Here is the recipe: Pigs Worst Nightmare Apple Rub 6 Tbsp Ground Dried apple 3 Tbsp Brown...

Does anyone know what model year an 'R' on the lid vent designates. I checked the http://www.virtualweberbullet.com/wsmage.html page and 'R' is not included. I've had the grill for at least 10 years, but can't remember the exact year that I bought it.

I got a late start on a pork butt that I am taking to a friend's house. I have to leave home in 30 minutes but the internal temp of the meat is only up to 178. Can I pull it from the smoker and finish it in their oven? If so, what oven temp should I use?

Has anyone tried the Kingsford Hickory briquettes? I have a couple of bags on order. Is it just hype or does it have a distinctively different smoke? I probably should have asked this question before I plunked the $8.75 per bag.