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My current plans take me through Memphis on Thursday. I'll be staying downtown, and it would be nice if I can stay downtown. Where would you recommend I go for good 'que?

Wasabi-Ginger-Soy Pork Tenderloin ½ C soy sauce – recommend Yamasa– I personally dislike Kikkoman ½ C light brown sugar 2 T freshly grated ginger 2 T good quality balsamic vinegar (get something that actually comes from Modena, Italy—just like Ferraris) 2 T olive oil 1 T fresh garlic ½ T...

Just went on the cooker.

Though I'm sitting over 80 lbs of lump in inventory right now, I just couldn't pass up buying a few more bags today. I was in Wal-Mart this morning when I noticed: a) that Wal-Mart again stocks lump other than Kingsford; b) Royal Oak lump was only $3.27 per 10 pound bag. So, I bought a couple...

Today's lunch was actually done low & slow on the WSM w/direct heat ala the Dizzy Pig recipe. Just onto the grill: After saucing & 2 hours 15 minutes @ 250*: All photos ISO 200 wide open (varying aperture 'cause I'm too poor to buy fixed aperture zooms).

This is a cross-post. If this is strictly forbidden, then I'll probably be kicked off the forum never to be heard from again. That said, I put the post in the grilling forum because it's clearly not 'cue. But, it's not grilling either. I used my kettle as a lump charcoal fired oven and made...

I did this last nite on the 22.5 kettle. Used a mounded over Weber chimney of lump. Once rocket hot, distributed around the circumference of the kettle charcoal grate. Placed pizza stone in center of grilling grate. Cloverd with lid for 15 minutes. After 15 minutes, baked pies--1 at a time, of...

When I was at the store the other day, all they had for packers was USDA Select. Ordinarily I like to see atleast Choice. When it comes to a brisket, is there going to be much difference in the finished product between say Select & Choice?

Anyone ever do the leaner cuts like pork loin or tenderoin on the WSM? If so, how have you done it?

After discussing this with Rock, it's my understanding that all that's needed for Stoker cable extension(s) is a single stereo 1/4" Plug to 1/4" Jack cable of a length not to exceed 25' such as this one: 20-Ft. Stereo Headphone Cable, 1/4" Jack to 1/4" Plug (see immediately below) which costs...

I did my first Boston butt on my WSM w/the brand new Stoker yesterday. Sorry, no pics. Waaaay too many irons in the fire yesterday. Pit was set to 225. The 7 lb bone-in butt hovered at 152 for many hours... even after I raised the pit temp to 245 in an attempt to get the thing going. I never...

I'm looking through the documentation I got on my Stoker yesterday, and noticed the setback operation. Has anyone experimented with this?

This slab just went on about 30 minutes ago. The peppers are jalapenos and will be used for various garnishments. Edited @ 1:20 PM to add the following pics (after 3 hours in the smoke and just prior to being foiled): Edited @ 3:50 PM to add the following pics All...

Great news! I found THE referrence for how to 'cue baby back ribs! All your selection/prep/technique questions answered. Please see image below, and, you're welcome:

I've been asked to take care of the 'cue for my neighbor's Christmas party. Will probably do a few butts, but could do a packer brisket or two. While the temps will likely be in the 70s here this weekend, there may be some rain & wind. Also, in general, we do occasionally get some sub 32 days...

Hey Rempe, Why do you have a picture of James Spader as your avatar?

Here's my first brisket flat. I just pulled it off moments ago @ 186*. It was in the smoke for around 9 1/2 hours. Is my image too big/small or just right? And, by popular demand, here is a picture of it sliced:

Tomorrow I'm going to take a chicken breast, fillet it, and then wrap it around a mixture of cheese, diced onion, diced jalapeno, & minced garlic. I'm going to take that concoction & wrap it with bacon. I'll grill over low direct heat. I saw this on Anthony Bordain's No Reservations show. Anyone...

Having been inspired by Wolfe's topic, I decided to try turkey breasts on my almost brand new WSM. I'd purchased it just a week or two prior. I did a whole, bone-in, skin-on turkey breast last Sunday. Brined in 2 gal on H2O with a half-cup each of kosher salt & light brown sugar. Also had a...

I finally broke down and bought a WSM. Got it for $199 from a local dealer. Only used it once so far. The ribs turned out well. But, there is room for improvement. I'm probably going to have to wait for Christmas to get a Stoker, which is my next planned purchase.

Anyone know about any good BBQ, or good food in general, in Jacksonville, Florida or nearby community? I'll be here for the next 5 weeks.

I'll be in Charleston, SC July 10-12. Where would you recommend for the best BBQ?

I'm sure this has been brought up before, but I'd like to nominate a product for most useless grill accessory ever--and @ $19.99 damned expensive too: Behold the $20 stainless steel hot dog grilling rack that holds, ta da, 5 hot dogs!

Weber One-Touch Gold grill. We do a lot of grilling, more than 'quing due to time constraints, and I still want one of these around. What's the best pricing you folks have seen? I’ve been looking for these a while but have seen very little price variance. 22.5â€

I'm having problems finding lump charcoal this year. I used to buy Royal Oak lump at Wal-Mart. None of the 4 local Wal-Mart's I checked have lump in stock at all from any manufacturer. I could get Cowboy from Lowe's... but it's been replaced by my least favorite lump of all time Kingsford. BTW...