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Roy, though I have never tasted your cooking, I am 100% certain it is delicious (and I am married to an awesome cook too). It's wonderful that in passing on these traditions, you are keeping your...

I'll be coming by for breakfast, Roy-let me know which morning to drive up from South Carolina lol. I can make some grits to put a southern spin on it.

In a more serious vein, I've been thinking...

Slim-I keep saying that my next grill is going to be (finally) a Webber kettle. Having tried numerous others, I think it may be the most versatile option for the weekend warrior. Guys who do big...

Thanks, TC-I'm always trying to up my game by listening to old smoke-heads like you lol! Nothing wrong with good old Texas-style salt and pepper. Mine is more of a "SPOG" rub with added onion and...

I might have to go back to some dutch oven stuff, as my wife just bought 2 of the big Lodge porcelain-coated jobs for baking sourdough, one blue and one red. I used to do a lot with dutch-oven...

Roy, your recipe sounds fantastic. I love those types of homemade Asian meat sauces. I don't do enough of that, as it seems my default on the smoker is more traditional southern barbecue cooks. I've...

I found some nice-looking beef short ribs at Wal Fart. Here they are sitting under my homemade beef rub:
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Load up the Vision with Royal Oak XL Lump and hickory chips.
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On at around...

TC, are you gonna make that with Knob Creek? I'm pretty sure they have a maple flavor now (why is beyond me, but everyone seems to be flavoring their whiskeys now-what's wrong with bourbon flavor?).

Eating bacon ice cream has got to be a mortal sin-pretty sure you'd go to hell for that! And Mike-that Woodford Reserve reduction on candied bacon-I can't imagine. I might make it and sub in Four...

I had chocolate covered bacon somewhere out West years ago-it was just as good as it sounds! I always make bacon with pancakes too, and pour maple syrup on it. Bacon and sweet work well together.

Wow, looks delicious, Andrew. Along with Mike's steak and salmon, and Paul's rack of lamb, I'm droolin.' I managed to find a couple nice racks of pork ribs that I'll be smoking soon; your pics are...

Andrew-I hope that goes well for you. I don't think brisket is as hard as people make it out to be. It just takes epic amounts of PATIENCE! Do not call that beast ready until it is at 200-205ish...

So my 5 year-old Akorn kamado smoker had a rusted-out fire bowl, so I gave it away on NextDoor. My lovely wife suggested we get the Vision Grill kamado I had been lusting over at Home Depot, as I do...

Roy-If I remember correctly, you live in an apartment, right? I'm sure the landlord wouldn't mind you smoking indoors if you opened the windows and disabled the smoke alarm. :rofl2: I guess I'm...

https://www.youtube.com/watch?v=-6u0VQbvDwA

Feelin' lazy today, fellas. I just went and bought three pints of our local Police Club pulled pork from their annual Independence Day sale; the proceeds go to good charities, so it's all good.

Yep, the "bend test" and the toothpick test is another indicator I sometimes use for ribs. And my method is very similar to yours, Dave: put 'em on with rub anywhere between about 225-275 and go for...

Looks delicious, Mike-A classic Webber kettle was another grill I was/am considering; they are so versatile!

Yeah, but sometimes you get what you pay for. As a Costco member myself, I have found them to have very high quality meats overall. As TC said (and Aaron Franklin), buy the best cut of meat you can...

Andrew-Just get one and go for broke; these guys will talk you through it. I have found that the most important thing with briskets is not to panic 10 hours in when your meat feels like a leather...

Beautiful pork ribs Andrew and Tim-look at that smoke ring! And too long with ribs just makes them more tender; some of us like that-just sayin.'

So I separated the flat and point on my brisket...

Well, I took my brisket off the smoker at 7 hours in this morning at 1 am because the temps were climbing after holding steady for hours (seals going bad and letting too much air in). It's been in...

Nice smoker, Andrew-I was looking hard at the Oklahoma Joe and some other similar ones before I got the kamado.

So I just put that bad boy on my Akorn kamado smoker, which I loaded up with Royal Oak and hickory chips:
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I can usually get it to lock in for hours right around 225-250F. I decided to forgo...

Thanks for all the tips TC and Dave! I have done briskets before, but nothing on the level you guys do. For me it's usually a mid/late summer grand finale smoke after everybody's had enough ribs and...