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This contest is now FULL!

Rock N' Ribs, The Gallivan Center, Downtown, Salt Lake City! $10,000 prize money! Entry fee $75.00, yes that does actually say $75.00!:D The Gallivan Center has been under construction to improve the site, which is why there was no contest last year. The Rock and Ribs will be free entry for...

The chicken turned out great, the ribs not so great, they were 5 1/2 lb and up, I trimmed them St Louis, there was a good section of the rib, the rib tips with the chine and the skirt all went on the UDS as well. The ribs were meaty and wholesomely juicy, cooked in 4 1/2 hours, the chicken...

Ribs were 99cents a lb yesterday at a local market, I bought a case and I'm going to split it with a friend, so I think it might just be ribs or ribs this weekend. :wink:

http://www.bbqforourtroops.com/Home_Page.php It was brought to my attention today, that we stand to loose this honorable and worthwhile organization due to lack of support, after July 2nd's gig at Camp Lejeune NC, for the 2nd Tank Battalion! Del and those who have helped, have been doing what...

I think we should call him Hamlet from now on... After all Marcellus and Horatio's talk, Act I, Scene 5. "Something is rotten in the state of Denmark, or the City of Denmark in the state of South Carolina anyway"! :lol:

Sorry to hear about your job! Happy you don't have to wait 28 years to eat though! Sorry you haven't invented a time travel machine or camera, you'd be able to sell that for a great deal of money! :wink:

My Grandfather always used to say, "The man that never made a mistake, never made anything"! Then he'd look at you and scratch the whiskers on his chin, tilt his head a little to the side and add, "The man that never made a mistake and learn from it, often doesn't make that many big mistakes"...

Wind is the biggest temperature killer on the WSM, well rain and wind is worse, but as a single factor I rate the wind the worst. You might make yourself a two fold wind break, basically three sheets of ply hinged like a folding screen, if you make them long enough you can make a triangle out...

29 here at the moment with 3 or 4" of snow already and snow expected through the rest of the the day today, all night tonight and tomorrow morning too! :cry: So I'll get the kids to dig out the pit tomorrow, and give a butt or two a go.

I've used the styrofoam ones every nw and then, but the kids have been known to break them apart "by accident" in about 20 seconds, so I have a couple of Coleman's too and they do the job real fine. I double wrap in foil, pack them as tightly into the cooler as I can without squishing any, then...

The short answer is yes! The longer answer is, if you have it and want to try it on it's own, or mixed with just about anything else that you have that you like to eat, then a fatty is the perfect way to mix things up. I d them with mixed meats burger, ground chicken or turkey, with or without...

Here's how I do duck, copied from a post on the smoke ring, in case anyone thinks it look familiar. You got a good color on that bird, I might have to get a duck or goose for turkey day!

This line gives a clue to the ethnocentric beliefs of the writer. So although the American Indians introduced the Spanish to the concept of true slow cooking with smoke... it didn't become authentic BBQ until the Spanish cooked a pig! <Cough>Connerie!<Cough>

Free sounds like a perfect price! :wink: What did it do...try and cross the road in front of you?

They also do well with a brine beforehand! Not a lot you can do about the tendons, 'sept peel them through your fingers as Unity says.

Most places will do OK with 600 x 450 or something around that area, but some sites are set up to convert to thumbnails when loading images and they'll end up around 150 x 112.

I'm going to assume you mean at one time, not over your life time or the life time of the WSM!:wink: 2 full packers one on the top, one on the bottom. flats probably 4 two on the top, two on the bottom.

Now that has some interesting ideas in it, but it stirs my thoughts in other directions! :wink: I'll have to see what I come up with... if I ever get off my @$$! :roll:

Get the numbers he's cooked for, that way you know where to aim. Check with him to see if there is any more traffic that it might bare, carry along a little more so you can cover extras, but be prepared to take some home, if you get there and they are picky eaters or only "like" his que! Oh...

Latest versions 3.06.xls and 3.06CA.xls are now available, http://www.bbq-review.com/forum/viewtopic.php?t=10 the first for those with only one tax to worry about the second for the Canadians with GST and PST to think on. Changes to Chicken breasts, thighs, drum sticks, wings and tenders, now...

The garnish hanging over the side of the box detracts IMO, and it also appears that the ribs are not even in the box, they look a little up and down, the cuts look like the edges are raised a little. I'm not fond of the sideways rib either, though it shows off the smoke ring, ribs shouldn't be...

JMO the title is a bit too strobe like for me. I'd also think about using the name as a logo, both in meaning and visually, I'd think about better web hosting too, geosites although good as a start point as they do offer the ability to begin, but as a place to promote your site they aren't a...

You might find that the lowest temp you can get consistently in your oven is 250 or even above. Where about are you in the mountains that they wont allow a smoker? It will take a little longer than a single cut at the same weight. I'd start looking for temperature after the 10 hours mark.

Some even do it in comp cooking, but the Quickest I've done a packer was about 6 hours +, (at 375 F or so), smoked it for 3 1/2 +, then double foiled it for 2 1/2 +, it had reasonable smoke and good flavor, but I should have rested it a little more or tried it 30 minutes later to cut it. Not as...