Recent content by big dawg nc

Great looking Chuckie. Also, can't agree more on the concerts. If the ticket prices didn't keep me away, the parking definitely would.

I just reordered these 6 mil gloves from Amazon. They're XL and easily fit over my cotton liners. I've been very happy with them.

Glad to see that you got the situation under control. When I use the Vortex in my 26er, I light a small Weber Chimney, when it's going I dump it into the Vortex and then dump another small chimney on top of that. In fifteen minutes I put my wings on and my grate temp is easily sitting at 450º...

Agree, I use the small Weber chimney to get some briquettes going. When those are ready, I dump them in the Vortex and add about another chimney of cold briquettes on top. I let it get up to temp and then put the wings on. I get the same result as @SmokinAl does. BD

First, another NC Welcome. Chicken can be a little tricky. You'll definitely need to get the temps up to around 350º for some time unless you're just going to pull the meat for sandwiches. Otherwise the skin will be rubbery. BD

On the 26er, you can get an entire family pack from Sam's on at one time. That's 42 wing sections . . . BD

I am the Club Manager of an Elks Lodge, so I have a "real" membership, so I don't know exactly how the daily pass works.  I would just give them a call. Headed over there tomorrow to pick up a couple of butts for this weekend. Good Luck. BD 

If you've got a RD nearby you, you are in luck.  You can, of course, also get great prices on Babybacks, St. Louis, Butts (two to a pack), and Briskets (mine has Black Angus, don't know if all carry them) in addition to the Chuck Ribs. So, even though you're not competing (I don't anymore)...

Similar to what you were cooking, I get Chuck Ribs from Restaurant Depot.  They are better trimmed than the ones that you got and turn out something like this: I'm glad that you;re getting decent beef back ribs in your locale.  The only ones that I've found in my local supermarkets are barely...

Back when I was teaching in a high school, our PTSA did an annual BBQ fundraiser.  We cooked nearly 9 tons of pork butts, so needless to say, trimming was not an option.  At the other end of the process were three Buffalo Choppers, so the fat got mixed in with the meat and worked to keep it...

No worries, just glad I got it right! BD

When you ask about "seasoning" I assume you;re asking about season the meant and not the kettle, right? When I started cooking briskets, chuck roasts, etc, my first go to choice was Montreal Steak and I like it.  I will also use a rub put up out by KCBS winner Rod Gray called The Most Powerful...

Great looking brisket, especially for a first attempt ! ! ! BD

I'm picking up two 4 lb chuckies tonight to cook tomorrow. BD

I've always done it the butterfly method and with Italian sausage.  I like your technique and will try that next time.   BD