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I cook on Ben Lang's team when I can find the time! If you are planning on cooking in comps, think about the 84. More room. Most people cook 1-2 Briskets, 2-3 Butts, 12-18 Thighs and 3-5 Racks of Ribs. The 84 gives you the room to do that. And the different levels can give you a 25 -50 degree...

Yep. It's a rule this year.

ok

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...

Where are they only 10????

ditto.

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...

That is freakin AWESOME!!!

I inject Butts and Brisket. Different injections for each. Pork is Apple Juice based, and Brisket is Fab - B

Got sloshed just thinking about it!!!

That's it Daddy! Thanks!

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

No, he invented the internet...

"10-12 must be SC Resident" Bummer

Mwai Kibaki wants to help John Smith?

The woman or the fish?

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 got mine in too!

Let us know how they come out!

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 had that result once. Too thick of mustard slather. Did you use a slather?