Yep, cooked one up today. Got the WSM goin good and holdin @ 275-280°F. Stuck the butt in there with a simple rub of S&P and garlic powder. Cooked almost 7...

Could someone from Jacksonville, FL help me out? We carry a sauce called "Rumboggies" -- it's a mustard based Q sauce made in Jacksonville. Our distributor...

I get a newsletter from the Chef2Chef culinary site and this link popped up in my mailbox this AM. As a lover of the hot and spicey I scanned it briefly this...

After several months of lurking and a few errant posts about charcoal............... I¹m ready to upgrade from my Weber Performer. I made the decision to go...

I am wondering if any of you have a recipe for a traditional/favorite BBQ sauce with mustard as the base as opposed to tomato base. I have dabbled long enough...

I've got a Weber 22 1/2" kettle grill and have been trying to direct grill a butterflied chicken for past two weeks and have had disastrous results. I'm trying...

Ok so my 3rd time using the clay pot smoker has gone bad, my stuff had a really mediciney taste. Some of the wood caught on fire inside, I think this could...

So what are you paying for Brisket these days? Suggestion where I can find some decently priced? Locally I'm seeing it at 3.99 a lb and am wondering if thats...

Planning out my cooking schedule for next weekend for a Meco electric bullet smoker I've only taken out for a spin once, but with near-perfect results. How...

Hi all, I am doing some pork ribs on Monday. They're St. Louis cut. My wife and I decided to invite a friend over and, in order to put enough meat on...

For the second time in a row, I mixed ground beef, some chopped onions = and seasons. I flatten them and then place them on a hot grill. =20 I cannot flip...

I've managed to cook a good chicken on my grill and I've also burned one. Now I'd like to try brining before I cook. I understand the chicken will be...

I think I'm getting the hang of this BBQ stuff. I have been doing it for a year now and have had some pretty good results and a couple of failures. One...

This is my take on how to tell when that brisket's done. First, the goal: you want to be able to cut pencil-width slices across the grain which hold together...

Dang me. Yesterday I had to 'cue a buncha meat (4 pork butts, 3 racks of ribs and a 8 lbs brisket) for a luncheon for my team at work. Dang me if there just...

We have had some strong winds recently in London which has brought down a few dead branches from a large horse chestnut tree near my home. I picked up a nice...

Group, Maybe slightly off-topic-- akin to discussing the type of beer that might be your favorite with which to slake the thirst while you are Q'ing-- but...

What's your favorite? I've used some cheap ones that left bristle pieces on the meat. What's a good one? -- JaKe, Seattle "People never understood, that the...

Hello, Without making a trip to Santa Maria California (the home of the Tri-Tip) does anyone know of a local source in the greater Los Angeles area for...

I've been fooling around with using vacuum pressure to marinade/brine stuff in a short time frame. It's worked pretty well with the Tilia Food Saver using...

I just bought a Jenn-air 48,000but 4 burner grill and I cannot seem to get it hot enough fast enough. It take over 30 minutes to get to 500 degrees. In...

Hi, Hopefully, someone can answer this very basic question for me. I have several books by Steve Raichlen which describe direct vs. indirect grilling. For...

Hi all, Has anyone with a BGE had trouble during assembly whereby when the lid is lifted and then closed it doesn't sit properly ie there is a gap between...

Ok the FAQ doesn't say a lot about country style ribs. I think I saw on the food channel (cook like a chef) the guy trimmed a layer of fat/meat off the top of...

My wife and I recently sampled some of the best chicken ever.It was at YaYa"s chicken outlet in Florida. As we live in England it would be great to be able to...