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OK that does it. I am comming over to sample some of that. That sure looks good.

Sorry, I did not mean to get off on a tangent. I just noodled through and the chemical reactions that might be going on inside the chamber that was closed, under the temperature and gas conditions. Indeed it is a condition very much like a "backdraft " scenario in a burning building, where...

Thanks guys. Sometimes io get a wild urge and I just jump on the motorcycle and ride long distances just to do things like have dinner at a place I have heard about. So I will keep these places in mind for me! :D :wink:

I have an acquaintance from another board who is going to be in Memphis for a few days. If you guys know od a really outstanding BBQ restaurant in the metro area, please post it here. I know it would be a "best of the best " toss up, but if you know of any that stand out... :D

NICE RING! That sure look good! Can I have some? :D

Woods is basically cellulose an organic compound with the formula (C6H10O5) Wood in temperatures above 700F undergoes a process of Destructive distillation also known as Pyrolysis which breaks down the molicules to their basic components. But this has nothing to do with barbecue and that is...

IMHO, I think the hydrogen is the fuel you ae refering to, wood being a hydrocarbon. This fuel combines with the oxygen to produce steam. Make a little charcoal or read about making charcoal and you will see what I mean. :)

Thanks for the link. This is exactly what happens. BTY it is the hydrogen that is left over in the charcoal that is causing that flash. In my case it was enhanced by the wood chips that I had put in when it was slow cooking that were contributing to the combustable gas in the chamber.

Man this is amazing. I have always struggled to get my steaks exactly right, but tonight, well I nailed it. That reverse sear method is nothing short of revolutionary. It really really works! Thanks for sharing. I have learned much from you guys. :D I was doing four with a couple of salmon...

Sure looks good! :D

Well I got around the cooking some of these ribs based on this recipe and the video at the top of this thread, Unity so graciously shared with us. I went out and bought a slab of spare ribs untrimmed. I wanted to practice the training video I watched here. I trimmed the slab up and cut it in...

All it needs now is a distelfink to add good luck!

Remember: Make sure your knife is SHARP when you trim those ribs. A dull knife will make the job messy and dangerous. And the paper towel for grabbing the membrane is a must!

I found this on the BGE forum. Another HOW TO COOK RIBS video. link I really like the Egg setup in the counter!

Toby, Take the link: "http://i244.photobucket.com/albums/gg32/TOtobe_wsm/Butts_03.jpg" for example and highlight it with your mouse ( I added the quotation marks to display the link as just text like you see it in the editing screen.) Then click the IMG button on the top of the screen...

FIXEDIT :D Man that sure looks good. I got some ideas now!

Looking good! I have a slab of venison from a deer that Andy shot in the freezer this winter. I think I might just see if I can make some too. Maybe I might sneak a little sliver one day soon. :wink: :wink: nudge nudge, Know what I mean, know what I mean? I have some apple chips I will...

I am sorry to hear that. I hope Shotgun Fred is going to be OK

The ribs came out about 4:30 this afternoon. They were falling off the bone. You could stick a bone in your mouth and draw out a clean bone. The smoke/spice ratio was just perfect. We served them dry style. There was not as much smoke ring as I expected but they were moist and tender. Note to...

Man that sure looks good. Some times I smoke a breast just to keep the the frig to slice up for cold cuts.

Friday afternoon... We purchased a case of pork spare ribs already trimmed to St. Louis style. Here are three racks at my house thawing a little. Friday night.... Andy started out using a sharp knife but soon learned that a dull case knife works better at getting that first edge of the...

BUMP! I added some pictures.

All you Big Green Egg folks out there: I made a mistake and bought a plate setter for an EXTRA LARGE BGE. I have a LARGE BGE. I am now going to have to buy the proper size one for my egg, and sell the one I have. The store wants one quarter for a restocking fee and I am just not prepared to...