Search results

I've been back and forth between spares vs baby backs as my preferred pork rib. To me the spares end up a way better eating meat, but I never really know how to serve the wierd smaller slab with all the tendons in it. I usually have a crowd that aren't meat eaters and am always scared they...

I tried something new this time with my water pan that made cleanup pretty easy. I used one sheet of HD foil and lined the pan loosely, then poked some holes in the bottom of the foil. After I was done with my smoke session, I pulled out the water pan and set aside. This morning when...

After reading Tony's "Meat for Breakfast" post about the fatties, It sparked my attention so I thought I would give it a try this weekend. Picked up a pack of spares while I was wondering through the grocery store too (as I needed more reason to fire up the WSM than just a fattie). I was a bit...

Has anyone bought the whole beef rib roast and cut off the ribs for beef ribs? How was it? It looks like a pretty good time, wondering how many folks a nice meaty rib rack would feed (similar to the one pictured in this procedure beef rib roast I've got a family bbq coming up this weekend...

So I'm six hours into smoking my 'pastrami' and am having a hard time getting accurate meat temps I think. Since the brisket flat is relatively thin, am I supposed to try and measure in the middle or what? I would have figured this thing would have been done by now, but the meat readins I'm...

As I sit at work and let my mind wander about bbq I have some thoughts to share and questions you all can help me with. First of all I was just cruising Naked whiz and looking at info on the Big Green Egg (BGE). When I was at the store to buy my WSM, I saw the BGE there too. I thought that...

Well I've been hesitant to make a pulled pork pizza ever since I started Q'ing (18 months now). My main reason is most of the bbq pizza's I've had in the past have always had WAY too much bbq sauce and 'tang' on them. But last night I thought I would give it a try and see what I could do. I...

Not being able to handle having something that isn't working as it should, last night I began my journey into the insides of my maverick et-73 wireless thermometer. My problem was not having reception in my bedroom (only 25-30ft away from WSM, but many walls in between). So I pulled out my...

Ok, I know this has all been covered before, but I don't have the energy to sift through the millions of posts and was wondering if someone could give me the lowdown in a few short words... In my experiences with baby back ribs, I won't buy them anywhere except my local butcher who charges an...

I did 6 racks of babybacks this weekend and used the 321 method. When I took them out of the foil, I couldn't even pick up a whole rack with tongs cuz it would fall apart. Is this normal? Or did I keep them in the foil too long? (about 1.5 hrs in the foil). Anton

My butt finished 3 hrs ahead of schedule. What do I do with it now? Wrap it in foil and stick it in a warmed up cooler for 4 hrs (I had planned on letting it rest in a cooler for an hour or two, now I'm looking at 4 or 5 hrs) Or pull it and cool it down, then reheat it at serving time? Anton

I smoked two pork butts this weekend. I'm sitting at work today day dreaming about my pork and came across the idea of using some of it to make tamales with. Has anyone done this? When I have made tamales in the past they have always been steamed. Would it be possible to cook them on the WSM?