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I'd like to try. El Nino has been nice to us this year. Even the rain is too cold to wash away the snow in our yard. Last year sucked. VA Beach and Atlanta had more snow than us, although the Late January ice storm was a pleasant surprise. viewtopic.php?f=8&t=19079 for pictures including the...

Thanks for your comments. If you like road signs and more scenery, then look at the whole album. Note: the edit is due to Amy busting me for using the same pic for her food at Danny Edwards and Smoking Guns. So I had to dig for it. I had issues uploading 140 pictures at once (using their...

Last January, Amy and me went to Denver on business. We spent a whole day in K.C. on the way and a few hours on the way back. We visited Danny Edward's BLVD BBQ for lunch and OK Joe's for Dinner. We also stopped by the KCBS HQ and the KC BBQ Store. On the way back, we ate lunch at Smoking Guns...

Thanks. That sounds delicious. But so far no sandwhiches. We ate half of it as is. Almost like it was bacon and eggs. The rest of it will be devoured with Spanish rice and another combination yet thought of. Maybe we'll simply top it with guacomale and salsa. Not sure.

Thanks Chris. I'm thinking the next time I try this, I'll smoke the meatloaf without the bacon for an unknown amount of time and then add the bacon and finish it up. The reason being the meatloaf has no smoke ring and I miss that. I don't know if anyone has experience with that and I don't know...

Yeah, I miss my allowance too. It was called unemployment while still living with my parents :(

Results of My First Ever Bacon Wrapped Meatloaf Here's the results. First pic here is after I poked holes in the aluminum to drain the bacon fat and carried into the house in an All-Clad roaster. The bits of meatloaf that sat in the fat were awesome. Nothing like smoke and rub to turn a (ground...

Hi. Thought I'd smoke this on the day after Son-of-Ida left town. Amy challenged me (I absolutely HATE meatloaf) and went along with adding bacon and smoke. Thus, this might change my perception and dislike for meatloaf. If this comes out the way it looks, this will be the only way I'll eat one...

I was never quite sure which pieces should go in the chimney, the foot long floor planks, or the pieces so small they fall thru the grate. :) Plus watch the fireworks. I used the Wicked Good Weekend Warrior Blend for a brisket and butts in my WSM this weekend. Once it got up to temp, it lasted...

Remember to take notes so you can either reproduce your success in the future or avoid doing the same pitfalls each time. Practice really helps. Good luck.

I was there. I don't recall them discussing bias against John's cooking :wink: He got a lot of 5's and 6's.

http://www.popsci.com/bacon :shock: Not on www.truthorfiction.com, so it must be true. I never knew bacon could count as 'equipment'.

Nice to see in 1 week that you're almost halfway to your goal. I remember the first time I used your rub it was at Bills when 1 of my WSMs was still in the box and the other was only used once (and you guys all laughed at me). It was Amy's birthday (sleeping in) and we didn't make any rub and...

What he said :)

No bacon? Looks good anyways. :roll:

First the tech crisis, energy crisis and housing crisis. Now the Larry Bubble. Good luck. Another $50 to your total. Hope you make your goal, but I didn't do it for the recipe. Just tell me you don't add sardines to your rub :)

It's great. And if i burn my house down, I don't have to move my beer far to see the fire trucks coming. :shock:

You didn't get any of that last week?

Looks better than anything I've eatin' in K.C. Oh, that's not much of a compliment. :? Looks wonderful. don't change a thing.

Ribs look great. Welcome to the forum. Sign over your life in pursuit of knowlege and making better BBQ. Thanks for the spelling tip. I just call him the Govenator. As for disasters, Amy Googled some words that included: ribs taste like tires, too much hickory, etc. and it came back...

Thanks for all your tips. We spent four days driving to Denver and two days on the return trip with a full day in K.C. on the way to Denver and lunch on the way back. I'll post pics of the K.C. food, some highway signs for the travelling impaired, and lots of crashes from last week's ice storm...

Thanks Cliff. I know BBQ shouldn't be this hard. I was really wondering when in the heck is he gonna sauce if he still has a puddle of grease trying to get reabsorbed during the 'resting' in foil. Makes sense now. I'll leave my ribs puddling intact until I stumble and bump into the WSM and knock...

OK BW, I got a little lost in your explanation of meat down, don't spill the juice, etc. I thought you kept the juice on long enough for it to get reabsorbed while resting. I envisioned ribs soaking up juice that has been sitting on them during the whole cook. This brought me to the next idea...

So, all things being equal: I can either use sand and regular briqs or use water in my pan and have to use lump (lump provides more heat than regular, right?) Thus cheaper to not run water. Now you just need the Pro Water people to speak up about the benefits of water (more stable max temp, more...