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Man, the hunger pains it would cause would be too much!

Thanks for all the useful tips! I will give these a try.

I love them as much as anyone! But I struggle to get the pepper tender enough, the bacon crispy enough without the cheese running out. I prefer cheddar. Any tips are much appreciated.

This is completely normal. The muscle contracts due to heat while cooking forcing the liquid out. You can finish the butt in a foiled pan and the injection will be saved. After pulling the butt, pour the injection/juice into a fat separator then back onto your pulled butt. This will keep the...

I too have heard of people having a hard time keeping their tubes lit, but honestly I have never had that problem. Lights pretty easy for me.

That's funny!! Also deserves a plate next time.

Doesn't sound like you are letting it rest long enough. 1-2 hours and I bet it will make the difference.

Place the shucked corn in a large cooler and pour boiling water over them... enough to cover. Once you get there,  you will be able to grill and caramelize.

Congrats!

I would vent it out the back wall before the roof.

I needed a quick fix to add a second rack to be able to smoke a few additional ribs than my unit would hold otherwize and came upon this idea and I thought I would share.

www.olivenation.com

I had the same experience as you. I wasn't impressed. Think I will stick to salt, sugar brine!

I would suggest something that can be eaten with a fork...or neater food considering your guests. 

I hate buttermilk! But I do appreciate what it does in baking. I have seen a lot of people using it to brine chicken. My question is; does it make the chicken have a wang? Does it help with moisture? tenderness? thanks!

This is funny!

That is quit the compliment, congrats!

Lately, it's been Nachos. Occasionally, omelets. 

Whew...that was a long day! One took about 13hours and one took about about 16hours and delayed dinner by 2 hours, but the family handled it well. Once they started eating it, they were happy they did. Both were spot on! I'm impressed with how the butcher's paper retains the bark!! But it sure...

1/2 hour into it....going to be a long day!