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Kids got a swim meet on Saturday and Sunday, so if I get anything in the smoker it will have to be a quick one. Chicken maybe....... Anyhow, what's cooking at your place this weekend?

http://roccityribfest.com/index.php?...tpage&Itemid=1 Just sent my application in, anyone esle planning on hitting this one? I know it is a little ways off, but you get a discount if you pay before 1/31.

I had a couple of things I wanted to try on the brisket front, unfortunately I got distracted and didn't really test chit......well, atleast nothing I had planned on testing .......but, I did take some pics, so here goes...... I go with the cheapest brisket I can find for testing, so if it...

What's your smoking plans for the weekend? Saturday is my wife's birthday - smoke free Got a brisket ready to be cooked on Sunday, probably some chicken parts as well. How about you?

Saturday is shot for me thanks to kids swim meet. Who knows for Sunday, probably chicken or something else quick and easy. Guess I don't really have chit planned. How about you? What's cookin' this weekend at your place?

Had been wanting ribs ever since the last funky batch that led to the plan B tenderloins, and Sunday seemed like a good day for a little rib and football action since it was cold, windy, and snowing out. 3 racks of loin backs Rubbed........ Last but not least.......sauced and back in the...

http://www.azcentral.com/news/articl...eath31-ON.html Saw this on another forum I frequent and thought it would be of interest here as well. Be careful out there.

On Sunday I planned on doing 3 racks of BB Ribs, but when I cracked open the cryovac, a fairly strong stink came out. No reason to chance it, so I pitched them. Kind of left me with a warm smoker and nothing to put in it for dinner. Time for plan B Had some pork tenderloins in the freezer and...

Got my hands on some belly pieces a week ago and decided to give the honey cure a try. Just salt, instacure 1, and honey. 4 pieces totaling around 5 pounds Put it in a 5 gallon ziploc with the cure Flipped it once a day for a week. About 1/2 way through I had to remove everything from...

Anyone see one of these lately? 6.5 lber, choice grade, didn't really trim much of anything off it. Hit it with evoo, salt, pepper, and granulated garlic Smoked it with cherry and hickory until 120 internal. Then rested in the cambro for about an hour. Slice and eat. Merry Christmas.

Nice to see so many planning smokes for Christmas day. Seems to be a heck of a lot of rib roasts (aka Prime Rib) being done. Hard to keep track of who is doing what........seemed like a prime topic for a poll. Rib roast at my place......what are you doing?

My kids have a swim meet on Saturday that should eat up most of the day, Sunday the plan is 3 slabs of ribs........ What's happening at your place?

http://www.bbqsuccess.com/wagyu-beef/wagyu.pdf Thought this article may be of interest to some around here seeing the popularity of the wagyu brisket thread.

Anybody got a Tasso recipe they think highly of and would like to share? I need to make some more and figured I would try a couple of different recipes while I am at it rather than just use the same one that I have been using for a while. Thanks in advance.

Nothing out of the ordinary here.........hadn't done any q view in a long time around here, so brisket seemed like a good candidate. Untrimmed, choice grade, 14.68 lbs Trimmed some of the hard stuff off the top, between the flat and point, but didn't go crazy with it. I don't trim the...

Kids got a swim meat on Saturday.......doing a butt and a brisket on Sunday. What's cookin' at your place?

Mballi posted something in a Roll Call thread that made the light bulb come on in my skull...rare occurence. He said "There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better." That gave me the idea of posting pics of some of...

http://www.flbbq.org/crown.htm I had exchanged messages with a couple of you on this forum about meeting at this contest before I moved to put some more faces with names. I am still thinking of making the trip down there, but the thought of a 20 hr drive from MA to cook in this is...

This are the kind of things I wonder about..........here is the story if you didn't know.......well......I guess it is still the story even if you did know. LOL Country Style Spareribs were developed in the late 60's and early 70's by an enterprising butcher, meat cutter and teacher named...

.........what have I missed?