Heart Felt thanks to you all!!!

Unknown

Happy Memorial Day all,[p]I wanted to take a moment to thank all of you regular posters. Lurking here for the last few weeks taught me a great deal and saved me much trial and error. I did my very first Boston But last night and it looks great. The BBQ Guru kept the grate temperature at 232 all night. Even when the marine layer moved in from the coast. (Thank you NakedWhiz for the suggestion to get one.) It completes my "Trifecta" of American BBQ for today’s party. Here is what my Egg cooked for today:[p]9 Lbs Carolina Pulled Pork, Hickory Smoke (Special thanks to Elder Wood and Bill Blakely)
10 Lbs Memphis Style Baby Back Ribs, Hickory Smoke
9 Lbs Kansas City Style Spare Ribs, Apple and Cherry Smoke
6 Lbs Texas Style Brisket, Mesquite Smoke
5 Lbs Beer Can Chicken, Hickory Smoke[p]All served with an appropriate home made BBQ Sauces. I will try to remember to post pictures.[p]Again, thank you all for the insight you provided. [p]BP in SD

The Naked Whiz

BP,
Are you in San Diego or South Dakota? My mom lives in Vista, CA so I can come over sometime for one of your Trifectas if you are in San Diego! Dang! My stomach is growling.....[p]TNW

Unknown

The Naked Whiz,[p]Yes, I am in San Diego. Specifically, Scripps Ranch on Ivy Hill Drive.[p]Let me know and we can make it happen. In my book, I at least owe you a meal. :-)[p]BTW, Just did a taste test at my watering hole (The Tom Cat in Mira Mesa) and everyone loved the Pulled Pork. One guy even said it reminded him of his Mother's Pulled Pork.[p]Thanks again![p]BP in SD

Unknown

BP,[p]what's a BBQ Guru? I'm definitely interested in anything that will help me sleep when I'm doing butts.

Bobby-Q

atlg8r,
Link below to a good night's sleep.
[ul][li]Go here for Guru info[/ul]