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I have used Webers for over 35 years and wouldn't consider any other regular charcoal grill. I now have two 22.5 OTS (inherited) one from parents and a ranch kettle. I use the ranch for smoking and the smaller ones for grills. I love both of them.

Those beef ribs look great. Makes me want to go and try to find some. Just something to try the next time, try wrapping 3 or 4 spears of bacon with a piece of bacon. Remember, everything taste better with bacon.

That could be a meal in itself, but the rest is icing. Looks great.

This looks good. Where can you get the Goya Discos? You can also filled them with fruit right?

I have to admit I'm ignorant as to whether it would make any difference which part of the butt you would use. I do know though, I'm not crazy about pulled pork ( I like it chunked). So I only cook mine to an internal temperature of 160 - 170 degrees. This makes it much easier to cut into...

That is a great looking meal. Just the way I like them. The best cut of steak and the best flavored wood to cook them on. JMHO Those onions looked quite tasty too.

That's one of the reasons I don't put ketchup in mine. The Rotel mixes pretty well and the chicken stock dilutes what tomatoes there are. I also only pull a little of the pork and mainly just cut it into small chunks. I like the texture of the chunked pork much better than the pulled. It...

Sorry, I don't have any pictures. I'm a little challenged with that and am going to have to get smart about it. Let it be known though, we just finished dinner and it was pretty good. I will be using smoked pork and chicken in the future.

I'd love to see it, but the picture isn't available anymore. I want to try sausage at some point.

I've been using Jasmine for years and love it. It smells so good while cooking and tastes so good you can really eat it plain. Has kind of a popcorn smell and taste.

I usually use a 2-1-1 method because we want the ribs to be tender, but we don't want them to fall off the bone. This will put a crust on them, but not make the ends too dried out. I also cook between 275 - 300 instead of the very low temps.

This is the recipe I have used a few times: "Get a Husband Brunswick Stew" Ingredients 1 tablespoon olive oil 1 cup chopped onions 2 stalks celery, chopped 1 1/2 pounds ground pork 1 1/2 pounds ground beef 1 (3 pound) whole cooked chicken, deboned and shredded 3 (14.5 ounce) cans whole peeled...

I chuckled when I read this because from where I live I have to travel 15 miles before I reach any kind of store, and that's not even my favorite :) I can understand how you feel though.

Does anyone know why he quit making the rubs for sale?

These are ok if you can't get some of the local Louisiana brands. I like mine a little spicier.

For a store bought sausage it really is good. I can get it locally so I don't have to pay shipping.

I like them too. I don't use them exclusively, but every 3rd or 4th time they're on my ribs or butts.