Originally Posted by OLS (Post 1738143)

I have always been apprehensive about using this method, and since I am a fat guy,
I don't mind going up and down the stairs when it is time to replenish the coals. But
I'd be lying if I said I never thought of using a method like that on long cooks, of which
I do very few. Looking forward to some spares this weekend. I have a triple rack pack
that needs to be done up. That fact alone also means I get to do some pintos with the
trimmings. So it's all gonna be great, I hope.

Originally Posted by Stevez (Post 1738756)

I was hesitant too about using the minion method, but I tried it on an overnight brisket and it worked great. I do it all the time now and I never have experienced any noxious fumes or off putting smell/taste. It just works; so I keep using it. I have a Weber Smokey Mountain by the way.

Originally Posted by forgop (Post 1738719)

Does anyone think that there's any difference between the quality of meat between Costco and Sams? They seem similar to me, but have bought so little from Costco compared to Sams that I don't know. I'm making some pork butts to take in for a pitch in for the ER I work in Friday nights and want to make the best impression.

Originally Posted by jjirons69 (Post 1738179)

In my cooker when doing slow and low, I start with an empty paper towel tube. I use lump charcoal and build a 8" high by 8-10" wide mountain of lump around the tube. Slowly pulling out the tube leaves a volcano with a clear sight to the grating below. I then use a half a cotton ball soaked with olive oil as the fuel and drop it to the bottom of the hole. The hole in the volcano allows it to pull air up through the pile and ignite the entire inner ring. At 250-275 cooking temps, the fire slowly expands to the out lump. With a 10-hour cook, I'd dare say I've never seen it make half the way through. The large pile ensures consistent, evolving heat. There's always plenty left over to use with fresh lump for the next cooking. No noxious fumes from the lump, as far as I can tell.

I've never had to replenish a grill that was at work, for which I am happy.

Originally Posted by T.G (Post 1738832)

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

Originally Posted by pnoon (Post 1738838)

Which cuts are those? :confused:

Originally Posted by T.G (Post 1738872)

Peter,

Here's a guide on it:
http://virtualweberbullet.com/enhancedmeat.html

Note photo #4, of the pork ribs.

Originally Posted by forgop (Post 1738719)

Does anyone think that there's any difference between the quality of meat between Costco and Sams? They seem similar to me, but have bought so little from Costco compared to Sams that I don't know. I'm making some pork butts to take in for a pitch in for the ER I work in Friday nights and want to make the best impression.

Originally Posted by T.G (Post 1738832)

Both Costco and Sam's have multiple suppliers for beef and pork, so what might be in one region might not hold true in your area.

Out here in California, I've found that Costco beef is better, in part because they sell choice and prime only. Pork isn't graded by the USDA, it either passes or it doesn't, and I can't say that I've noticed any quality difference between the two club stores out here so long as you avoid the solution plumped cuts.

Originally Posted by MarkinCA (Post 1738189)

Brad, there's a number of different applications for the MM. Jim Minion came up with the MM back in 1999 for his WSM due to useless manufacturer instructions. I'm sure you have, but if you have not, you can google "minion method" which will reveal a number of different articles and video' on You Tube as well

Originally Posted by forgop (Post 1739344)

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin. :<

Originally Posted by forgop (Post 1739344)

Has anyone ever used liquid smoke?

I was all ready to fire up the Traeger for an overnight of 4 butts to make for all of the nurses/docs in the ER for a pitch-in tonight. I turned the digital thermostat-dead. Changed fuses-turned on, great, click. Dead.

I did a bit of panicking and read up on liquid smoke and thought what the hell. 2 butts are in the oven now rather than all 4 and gonna hope they get done for tonight. It's my absolute last resort, but I have no other option really. I did some reading and it appears they claim you can fool some BBQ regulars with this stuff. I know at the place I worked at in college was a steak house that served some great tasting ribs using the stuff.

Please say a quick prayer it turns out somewhat close and forgive me of my BBQ sin. :<

Originally Posted by OLS (Post 1739354)

I know WHAT the minion method is, what I never understood was how it squares with what I smell
everytime I light off charcoal. I always thought it was just me, you know, the way I feel that
I am smarter than everyone else, lol, that with all these thousands of successful long-cook smokers
doing it, that it was odd that no one was complaining about the fumes. ;)

Originally Posted by forgop (Post 1739112)

It seems to me that the pork at both Costco and Sams are packaged the exact same way, whether it's ribs or butts. I've noticed very little "drainage" from the butts from either place, but seems like I've seen such solutions inside the packages I've seen at Kroger and Meijer. I've never bought butts anywhere other than Sams or Costco though. One of these days, I'm going to start getting sides of beef and whole hogs butchered through local farmers who go the all natural route.

Originally Posted by OLS (Post 1739512)

Well technically it's the real deal, as I guess you already READ somewhere online where they tell you
that it's REALLY not that bad of a sin. But we all know better, lol. But its "made with real smoke". ;)

Originally Posted by jjirons69 (Post 1739699)

How can they complain about someone cooking for them!