Recent content by squeezy

Seriously ... Flay does that? No wonder it is difficult to educate people! Similar to videos on YouTube showing how to do BBQ ribs by first Crock potting and then slather with sauce prior to throwing them on a grill to finish .... LOL!

Just saw Jeff's email on country style ribs and just wanted to share the difference between the American cut and the Canadian cut. I clipped this pic out of store flyer to show ... it is the rib end of a pork loin that hsa been butterflied so that backbone is on one end and a small portion of...

Stop soaking woodchips for BBQ. This myth is busted. Revealing pictures. http://ow.ly/ctwIh

I agree with Geek

Chicken would be the exception ... but beef or pork adds desireable flavors.

I think 4 to 5 times the recipe should do the trick.

I like my propane Camp Chef Smoke Vault ... easy to use and loads of space. Soon to have a ProQ Excel 20 vertical charcoal.

I'd guess about 10 to 12 people per recipe ... so multiply by about 15 ought to do the trick!

Tow it ... heck just tuck it under your arm and off you go! Can't wait to hear how it works man ...

Looking forward to your tale 'o the tail! We don't get many Gators around here ...

Try them with diced Mango instead of pineapple ... awesome!

Had to look at your profile after reading 'up here' ... God, I'm way up here in comparison. I have to go to a butcher to get one at all, otherwise it is like you say corned or pastrami. Temp. control is less an issue than just keeping it there, whish is why I wen LP. Good luck and have fun!

It is a good thing ... every smoker needs ventilation otherwise the smoke would get nasty. Some folks have modified them to let more smoke and heat out by drilling etc. Not needed in this model. Most difficult thing is keeping the charcoal fire going ... there are many mods to this end. I...

Try adding some pork fat to your next batch, I think you'll like it.