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At the next competition I go to, I am thinking about turning in pulled chicken. I know, I know.. "WHAT ARE YOU THINKING?!?! THIGHS WIN!!!" Well, I make great pulled chicken. So I'm going to see what the judges think. But here's where I want some help. What would be a good way to make the box...

Before I post, don't ask me to go to the Big Green Egg Forum. That's another story for another time. I am competing this weekend, and I'm taking my LARGE big green egg. I am looking for instructions on how to build a "Travel Box" for it. The Woodworking class at my school will make it, but I...

Someone posted in the past few weeks a video on Mike davis doing ribs. It might have been here or on another bbq forum. Anyone know what I'm talking about??? Thanks in advance

The other day I found a flyer about a new BBQ joint. Opened today. So I decided to take my family out for dinner for the grand opening. I wasn’t disappointed. Now, I must admit that I’m kind of a BBQ snob. I’ve been spoiled. Mine is good. I’ve tasted others that are really good. I usually...

Went to Ace, and today is the last day for a sale on Cowboy Charcoal. 11.99 for a 20lb bag. Just a heads up!

I let my brisket and Pork Butt rest, but do you let your ribs rest?

OK. So from what I've heard a brisket should have aged about 40-45 days after the packed date. Is aging just letting it sit in a cold fridge for that amount of time? Will it spoil? thanks in advance!

I've seen online that some cooks put squeeze butter on their ribs. If you use the 3-2-1 method, do you put the butter on before you foil or after? or during? I would assume before, since I'm trying to get the bark going during the last hour... Thanks in advance!

The local mom and pop store has Rancher, but I'm worried about them only trying it once and it not selling well. So I'm thinking of storing some up. Which brings me to my question... How long will an unopened bag of charcoal last? Thanks in advance!

I have a great BBQ library, but I'm always looking for ideas. What's your favorite book and why?

For those who have not heard, two weeks ago I was diagnosed with cancer. It has been removed, and I start chemo next week. I want to thank all of you for the kind calls and emails I have gotten. I am truly overwhelmed and humbled with all the kind words sent to me. I've always felt the BBQ...

I have been making a monthly podcast on BBQ for the past three months. It's really for beginners and I plan to touch on low level topics in the beginning. So far I have covered rubs, tools and made a video podcast on beer can chicken. You can subscribe using ITunes (just search for "Barbecue...

OK. I cooked 6 butts for a school fundraiser. They told me 2 days before that they might have sold 140 tickets. I cooked 2 more butts, so 8 total. When I pull, that would feed around 160 plates. I chopped instead. They ran out at 100. they had to go to the local bbq joint and buy 2 shoulders...

I'm up watching season 3 of "Sopranos", and cooking 8 butts for a school fundraiser and guests. Started cooking around 5 on Saturday night, should be pulling around 10:00 AM Sunday. I'll post food porn pics at http://gallery.me.com/hotforteacherbbq#100082 and I'll update there until done!

I am catering in SC for the 4th of july. What are standard rules I will have to follow to cook in the competition and vend? I know the white hose and "backwash thing-a-ma-bobber", but what else? Thanks!

This branch fell a few months ago in the woods behind my house, and I think it's oak. Can anyone tell me from these photos? The first two are the tree, and the last is the branch. I need firewood! http://gallery.mac.com/hotforteacherbbq#100008 Thanks in advance!