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I think he was just joking when he was talking about the carolina rib because bobby said he was using a st lousis. And you would be right it is the same thing cryovac at sams. You could do ribs 45 min on one side and 45 on the other but you would have to cook hot and direct. I would think slow...

Bubba I have used it a few times and like it a lot. Both the beef and pork are good. The stuff for the pork seems to add moisture and hold the meat better together. The beef seems to do the same. Here is a copy of an email I sent to a Sal from smoking gnomes that gave me some butchers to try...

I was there over the summer and an it rocked. If I ever go back to Atlanta that will be the first place I stop. Chris

WaWa

I had a similar experience at morton's steak house. I had the rib eye and was very disappointed with the steak. I emailed them and they sent me a gift card for 100. Went back the second time and it was a little better but not much. I will not go back again. Chris

Ron congrats on the new smoker!! I just got a backwoods tailgator a few weeks ago and I have only had one cook on it but so far I love it. Good luck with it Chris

That looks interesting. I may have to give this a try for the holidays. What is insta cure 2? Is it like tender quick? Thanks Chris

If you get a chance check out Gladys Knight and Ron Winan Chicken & Waffles www.gladysandron.com I ate there when I was in atlanta over the summer and I really enjoyed their fried chicken and sweet potato cheese cake. avoid mortons steak house it is supper expensive and the steaks suck...

Good luck diva!!

Overall: 1 PA MIDNITE SMOKER 2 WHO ARE THOSE GUYS 3 SMOKEY T'S PIT CREW 4 CHIX, SWINE AND BOVINE 5 COOL SMOKE 6 3 EYZ BBQ 7 THE BBQ GURU 8 GOONEY CREEK BBQ 9 GUT'S SMOKEHOUSE 10 SMOKE ON THE WATER 11 TARHEEL SMOKERS 12 BUTT A BING BBQ 13 JUMPING DOG BARBECUE 14 PIG HEADED BBQ 15 WHISKY HARRY'S...

I believe you can. As far as I know there is no rule that says meat must be in the cryovac. When I compete with the chicken I get from my butcher it is only rapped in butcher paper. Also you are allowed to pretrim your meats. The kcbs rule says meats must not be seasoned in anyway. Another...

The prime brisket The choice brisket Part of the prime brisket flat sliced after being reheated in the microwave

I post a few pics tomorrow. Here are my thought from the tasting I did. The prime was was noticeably more more moist and had a richer more beefy flavor. The choice brisket was good it was moist and a lot all of the other briskets I have had. Was the prime worth the extra cost? Yes for comps...

Thanks for the advice Jim. The choice brisket still has a fat cap on it. The prime one has somewhat of a fat cap on it but more than I wanted has was trimmed by the butcher. Both of the pics are of the tops of the briskets. I forgot to take one of the fat caps so I cannot show you what was left.

Today I am doing a little brisket experiment. I was able to get my hands on a USDA prime (I think dry aged) brisket. I will be cooking that today along side a regular nothing special USDA choice brisket. I have the stumps going with the stoker hooked up. I am using oak and cherry wood for the...

I found this on Kudlow's Money Politic$ blog today and found it very interesting. When you get the chance watch it. It moves fast so youll have to pause it a few times and read. Also Google the things they talk about. <object width="425" height="344"><param name="movie"...

I have not gone to culinary but have you read Anthony Bourdain's kitchen confidential? This seems to outline the real life of chefs. I highly recommend this book if you are even faintly considering becoming a chef. Also how old are you? I here if you are not very young it is hard to successfully...

Depending on when it is available for pickup I may be interested. Chris

Thanks for the well wishes for the new smoker everybody. Puff I remember when I got the gator I posted pics and stuff here. For an offset it was a nice set up but feeding it logs every 1/2 hour was just becoming too much for every cook. I would like another offset some day but it would have to...

Looks great!! What did you think of the fab? The time I used it on a brisket I thought it was overpowering but I still have some more of it so I am going to try and mess with it a little more and see if I can get it down. Chris

As much as I would love to do Onik I just have too much going on to make the long trip this year. If you decide to do dover Ill make sure to stop by and say hi. I am pretty sure Ill be there this year helping some friends out from a local team. Good luck with the new pit Chris

Very nice set up. Do you plan on doing the comp in dover with it?

Greg I am not sure what the temp difference is when it is loaded up with meat but when I first got it I did a test burn with no meat and I put probes all over it and there was maybe a 10 degree difference at first. After and hour or so there was a 0-5 degree difference. There is a water pan in...

Here are the finished ribs. They came out good. There are some changes Ill make for next time to adjust to the smoker but for the second time using the smoker they were not that bad. LOL!! Good luck with you cook tomorrow. I have done alot of higher heat with the gator and I have not...

Greg here are a few pics of the inside This is the plate that separates the firebox from the main chamber