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This thread is awesome because it was started by JC and included Tarv. It also had a few old posters in it. All it needed was Jolly and the guy that always pimped Volkl and argued with Drakulie.

Seriously?????

Anyone cooking this weekend? I am pondering a brisket since I am out in my freezer at this time.

Well for what it's worth I really would like to find some one to paint my Weber to look like R2D2 just because I think it would look good when I take it to comps and what not. You can check out my team here http://www.facebook.com/MenArePigs We don't compete often but it is always a blast when...

That's why I bought the Weber I use now. It'll allow for longer cooks so I can sleep instead of having to tend a fire.

Well there's really no way to tell how much longer because all big cuts have this beautiful action that happens and it's called the stall. They will cruise to a temp around 150-160 in my experience and then just sit there for hours and then they will start creeping up again.

Can I be an honorary southern member since I am no where near the TWMAC? My smokers are the following a Chargriller super pro with fire box, an OK Joe Longhorn with the deflector plate, and a Weber WSM for sleep. I also have a Weber kettle for everyday grilling.

I agree with Hitman on the poking of the holes. If you have the cut I believe you do then you will need to remove the skin. A picinic is the shank end of the shoulder and they usually leave the skin on from my experience. A 14lb shoulder is a large cut but cooking it on a kettle will speed up...

Not Hitman but I dabble in this area and have smoked several whole shoulders. 1: I don't brine but I do remove the skin from the shoulder. Depending upon time I will rib with a dry rub the night before. 2: Dry rub I make my own so I don't know about store bought. 3: For the smoke your...

Yes I was correcting the top pic not the Bondarenko pic that he used for comparison.

Neither that is Tatiana Golovin.

Cedar Point for the win with coasters at 100+, 200+,300+, & 400+ feet.

Woz Can we get this picture from behind?

Seems to be working well for you too.

Don't feed the trolls.

As one who smokes meat on a regular basis please cite your sources for this quote. Also the smoke ring is not directly caused by the smoke but by a chemical reaction in meat itself. Oh and for tomato sauces I make my own, vinegar I like a good Carolina style sauce, and I am actively...

As a regular lurker of the TWMAC and current member in good standing of the church of low and slow. If anyone is ever in the Birmingham, AL area let me know and I'll share some home smoked BBQ. Cooked a 10lb brisket last weekend.

I'm going to agree with Dante I just GoW 1 & 2 and finished them and now fighting buying GoW 3 but I will cave before to long.

Thank you.

I would like a bunny please.

Watch the second one she slaps him at the beginning.

For Downs Chris King's Island is across the highway from the tennis center if you like okay theme parks. The have two of the more popular wooden roller coasters. The Beast and Son of the Best (the only looping wooden coaster).

Lone Star I see your Schwartz is as big as mine.

He was an Indian-American doctor on the TV show Heros but it got cancelled this year so I would guess that he's looking for work now.

Do you mean NBC since the final isn't on ESPN?

Holy thread revival Batman

Racquetmaxx.com it's about 50-75 to shave a handle down.

Purple Rain ~ Prince and the Revolution

Stand ~ REM

Going Back To Cali ~ LL Cool J