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I'll echo the concerns about ventilation and heat. I doubt open windows (if any) and doors will be enough to mitigate the heat buildup in a trailer. The pit might be set for a hot-and-fast cook, while the pitmaster is cooking low-and-slow. :emoji_slight_smile: Carbon monoxide is the bigger...

Disappointing news. But I wouldn't call it fraud in BBQ, I'd call it fraud in charcoal manufacture.

Fred Meyer (part of the Kroger family) has had plate ribs for $9.99 for the last two weeks. First time in TWO YEARS that I've been able to find them in North Idaho. Yeah, I grabbed a few.

Welcome from the Idaho panhandle!

Right at $7 Canadian, or just over $5 USD.

Yep, I’ve hated seeing the runup in beef prices. Converting currency and weight, that looks to be just over $5 USD/lb. Actually a little lower than what I’ve been seeing here in North Idaho

I’ve never tried it that way, so one could make the case that I really don’t know… But I’d be worried about the meat drying out if cubed first. You're exposing a lot of surface area, but still need a long cook time because you are cooking a cut that can otherwise be tough. I think getting...

Thanks for the kind words, but I personally didn't serve. It was Dad and my father-in-law, who like your Grandfather, were members of the Greatest Generation. Dad volunteered for the army when he turned 18, nearly a year after Pearl Harbor. He spent the war in the Philippines, never...

I'm used to seeing small American flags sprout on veterans graves each Memorial Day...including on Dad's, and my wife's father's graves, both WWII vets. It's a nice touch. It's a bigger deal here in North Idaho...driving by the local Coeur d'Alene cemetery, not only were the small flags up...

Thanks for all the effort that went into this. I also preferred the old 'spinner' or 'carousel' format at the top of the page. The 'featured' photos now are too small (Chrome or Safari) to really show what's there.

Not really relevant to the thread, but this reminds me that access to southern Idaho's spectacular Bruneau Canyon overlook: Requires one to drive through Mountain Home AFB's Saylor Creek Bombing range. This sign tends to get your attention.

I was just reading about that. My parents used to take me to the Mountain Home air show when I was a kid-I loved it. Hope the ejections were injury-free, or close to it. My understanding is you get beat up a bit even when everything goes perfectly.

Ribs were on the menu, and as long as the WSM was running anyway, a batch of buffalo wings accompanied. I cooked two racks of baby backs,. I'd been wanting to try Jeff's Jazzed Up Raspberry Glazed Ribs recipe for awhile. https://www.smoking-meat.com/jazzed-up-smoked-st-louis-style-ribs. It...

Welcome from North Idaho!

I'm cooking a few cold-water lobster tails...we miss the fresh cold-water lobster that I would catch while diving on shipwrecks in the northeast (they love hiding in the myriad nooks and crannies of a wreck, and I was diving a lot at the time). One doesn't see a lot of lobster showing up in the...

Ditto. No Facebook for me, so it doesn't look like I can enter. Instant Edit: Thanks! I'll try the link provided.

My hands-down best kitchen hack was marrying an excellent cook. I'm not half bad myself. I think I was once the slightly better cook, in fact, but when her company forced her and a bunch of her peer managers into retirement two years earlier than she planned on, she hadn't had a chance to...

Cool. Don't think I know the Kings, but we've only been here two years. I'm from southern Idaho originally, but spent my working career on the east coast. Had to wait for retirement to move back home. Let me know when you get out this way--we'll have you over for a beer, ribs, Cornell...

Yes it is! Good eye! You've spent some time in North Idaho, I assume.

The marinade is the same apple cider vinegar/vegetable oil/egg emulsion used for the basting. Make up one batch, I used about 3/4 cup in a ziplock ( rolling it around frequently), and refrigerated the rest until it was time to start basting.