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Sometimes, when things get really busy with catering jobs and such, and the two main cookers are at capacity, they use the mobile cooker take up the slack when it is not out on remote jobs. Some weeks they cook up to five thousand pounds of Q. This was the first time I had ever seen the mobile...

I stopped by our local BBQ restaurant today to get a bite of lunch and to say hi to my lovely bride, who was busy taking inventory to buy supplies for the next week. :wink: The place was busy, and there was a line out the door waiting to get in around 1 PM. One of the cooks was out...

I think "COOK" should be a double entendre, nudge nudge, wink wink. :wink:

OK somebody get their artists to work. We need an insignia, something we can wear on a baseball cap. :wink: A Crispy Critter or a fork with a smoking black blob stuck on the end. :lol:

SIGN ME UP! :D Why just last week I tried to cook a pizza on the BGE. I fired it up to 600 and put the pizza on the stone. ......7 minutes later, the top was perfect, the crust was black and burned through. Geeze I thought, I did it too long, so I put another pizza on the pizza stone, this...

I used BGE lump for a while when I first had the egg. It was indeed high quality, but I finally settled into Royal Oak out of convenience. I have to drive about thirty miles to the nearest BGE dealer to find it around here. The Royal Oak is a good charcoal. I have also been known to use some...

:lol: :lol: :lol: Welcome to the club! :D Been there done that! But those ribs look good to me! Burned is when they are black and crumble in your hand. :D Notice the burned ends on the ribs that hung over the sides of the plate setter. I have had things happen like that on my BGE. I...

Learn how to do a Brunswick Stew in the late fall, and you will have just as many people.

Beautiful!

OK NOW THATS COOKING! I got my start helping out at the church pig roast. I learned a lot, and had a great time as well. Sure looks good!

You've got that right. I tried riding the motorcycle a hundred miles yesterday, and had to take a nap when I got home. It is HOT out there. Right now, I am watching girls volleyball on NBC....now that is really hot! :wink:

+1 THE BEST! :D

I usually try to remove the bark. The bark and the cambium layer on the outside of the wood contain sugars that will make the tase bitter. Heartwood is the stuff that has the taste you are seeking, also green wood should never be used. Wood that is cut in the spring and early summer will be...

Wow what luck! Well you won't need another stove forever!

Very good nice job.

:lol: :lol: :lol: Good words to live by!

well done! :twisted: just kidding..It looks really good and that is a nice smoke ring I think.

Then there is Kobe from Japan.

Correct me, but you live in Hawaii. Your beef may have a much higher fat content than ours here on the continent. Treat you grate like a cast iron pan, season it. I have a couple of brass brushes that I use to brush off the big stuff that sticks to the grate, but other than than usually don't...

Unity told me once, that he was able to find lump at, and may sound weird at first, roofing supply houses. Apparently they stock lump to fire stoves to heat copper soldering irons that the roofing guys use on copper gutters and other copper metal roofing. I had already found a source of lump so...

Oh Yea! nothing better!

Its called spatchcocking a chicken. Here's another video on how to remove the brestbone as well. http://www.youtube.com/watch?v=l-8tMEwBnSA

I made the perfect chicken/fish rub for grilling. It is the best I have ever tasted. It browns beautifully on the surface of the meat. It has a subtle tase that builds in your mouth after an initial burst of flavor when you bite into the meat. I just didn't write down the proportions and...

Looks good. I wish I had been there!

Beautiful, just beautiful. It is nice to see you and Mrs G. It looks like you really enjoyed the time. I have never been to a place where you could drink the water directly out of the lake. I can only imagine a place so clean and unspoiled.