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My daughter's 2nd birthday party was last Sunday. I did a little cookin' Got a case of St. Louis-cut spares from Restaurant Depot, and cooked 4 racks, along with some beans, and other fixins. About to be foiled: Mmmm... ribs Cant' forget the beans: Cooked the ribs @ 230 on the WSM, 3-2...

Brisket: Sliced: Money Shot: Butts: No pulled pics yet .. also did 3 racks of BB's .. waiting for my buddy with the D40 that took all the pics to send me the rib pr0n. That was, by far, the best brisket I've ever cooked. It was tender, and full of juices and had incredible flavor. The...

Made some ribs on the 4th. 6 Racks of BB's on the ProQ. My setup for the day: Smoked 'em at around 225F on the ProQ. Homemade rub. All 6 racks on the top rack, in a rib rack. Sauced the last half hour. Finished for ~5 min each side on the kettle, with a little more sauce. They were...

Well, I've started my monster smoke. Look at all this meat... 8 butts, 2 packer briskets: :shock: 4 Butts: (There are 8 Total) One packer brisket: (There are 2) 3 butts on the WSM above one packer. 2 Butts on top shelf of ProQ, 3 butts on middle of ProQ, packer on bottom shelf of ProQ...

[Edited Intentionally] The "stacker" sections don't fit together very well without some serious manhandling. Took me 10 minutes to get the lid on, had to bend it and bang it to get it to fit. The whole thing has a very flimsy feel to it. I don't know about Ian's prototypes, or what Roxy is...

Marinated some thighs in Mojo for 4 hours, cooked 'em on the kettle over Kingsford and mesquite. Made some cheesy rice stuff, some Rice-A-Roni thing. Didn't have time to mess with fancy sides. Oh, and a few Natural Ice to wash it down. Burp.

2 Butts on the WSM @ 11:40. Temps holding steady at 225*, hickory and cherry. Total weight on the cryo was 15lbs, thinking one of 'em is 7 other is 8. One of them is going to someone who potentially will be wanting to feed it to 150 people sometime in June :shock: Used Mr. Brown rub...

Felt like making some ribs today. On the Weber smoker @ 1:00 PM over Kingsford and cherry wood. At the 2-hour mark: Sauced and off the pit: Sliced: They were fall-off-the-bone tender. Just enough sweet from the sauce, and heat from the rub. I made 2 racks - there are none left...

Totally on impulse, yesterday I stopped by Super Walmart and grabbed an 11.5lb no-roll packer, bag of Kingsford and bag of mesquite. Minioned the WSM at 11:00, brisket on out of the fridge at 11:30. WSM stayed in the sweet spot and kicked out thin blue all night. Flat read 177 at 8AM, pulled...

On the WSM, Drum-style (no water pan, fat dripping on the coals.) 5.5lb Choice flat from BJ's. Rubbed with wooster, S/P/G 1:1:1. Should be pretty good. I'll post the results..

Happy New Year, BBQ Central! Just filled the WSM up with a 5lb chuck roast, and 2 9lb butts for my last smoke of 2007 and first of 2008, all in one shot. Defrosting a fattie in the fridge to go on tomorrow AM. Good eatin' tomorrow :P Food Pr0n: PICS NEED TO BE THUMBNAILS The BBQ Central...