• Razorback Ribs gives some great information on using a normal charcoal grill as a smoker for smoking ribs.
• Monkey See has a good video on getting ribs ready for smoking
• Some delicious looking smoked ribs
• The Best BBQ Baby Back Ribs
• BBQ Hickory Smoked Ribs
• Ribs That Fall Off the Bone--These really do!
• Smoked Ribs Smackdown -- The ribs and recipe look absolutely delicious

There are some good tips here. I hope they help.

Smoked Ribs is a post from: Outdoor Cooking Magic

www.youtube.com/watch?v=M0TMm_qKgPA

Barbecuing a Steak is a post from: Outdoor Cooking Magic

www.youtube.com/watch?v=wnxXIcSnljc

Grilling the Perfect Steak is a post from: Outdoor Cooking Magic

Brown the meat in a dutch oven. Add the onions and saute them.  Add the berries and stock enough to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.

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Sioux Berry Stew is a post from: Outdoor Cooking Magic

photo credit: danorth1

Combine first 5 ingredients in large self closing plastic bag or shallow glass dish. Add steak and toss to coat it with the marinade.  Refrigerate 3 or more hours. Spear with veggies on metal skewers. Grill or broil 12-15 minutes, turning frequently.

Sizzlin’ Beef Kabobs is a post from: Outdoor Cooking Magic

Scrub the potatoes but do not peel them. Cut each in three or four slice, lengthwise. Blend the butter and soup mix and spread on slices. Reassemble the potatoes. Wrap each potato in square of foil, overlapping ends. Bake until tender, turning once. Takes 45 to 60 minutes.

Onion Flavored Foil Potatoes is a post from: Outdoor Cooking Magic

photo credit: (nutmeg)

1. Mix 1/2 tsp of salt into 2 tbps water for each lbs of meat you will be using. Add pepper according to your taste. Mix the seasoned water with the meat. This is similar to how seasoned sausage is made. The water helps distribute the seasoning while giving the meat extra moisture. Now crush up 2 ice cubes and gently work the crushed iced cubes into the meat. Make 1/4 lb patties (four of them) and grill.
2. When you grill hamburgers, sear both sides on high heat, then move the burgers to the top rack to complete cooking to the level that you like. Searing the meat helps keep the juices inside.
3. Add finely minced or grated onion to the meat before grilling. The onions will release their juices as you grill, while the onion adds flavor.
4. CookbookNut.com uses beef base to make juicy burgers. Add enough beef base with other seasonings that you like to the meat until the meat is really juicy. Then grill. The added moisture will give you really juicy burgers.
5. Add vegetable juice (like V8), or Heinz 57 or Worcestershire sauce to the hamburger meat before you make the patties.
6. Make sure you use fresh meat and that it has a fat content of at least 18%. Ground chuck works great.
7. Use a digital instant read meat thermometer to cook the burgers to the desired temperature (around 140 degrees) but no more.
8. Don't overwork the meat as you make the burgers. Keeping the patties looser will make them not as tough.
9. Some say to flip early and flip often. If you wait to flip until the juices are pooling on top of the burger (as you have probably seen them do), you just end up dumping all those juices into your grill. Flip them early and often and the juices stay in the meat.
10. When making the burger patty, add a pat of butter to the middle of the patty.
11. Poke a hole in the middle of the patty. This will help the burger cook more evenly and you won't be tempted to overcook it. The hole will close as it cooks.
12. Don't mash the burger down with your spatula as it cooks. This just squeezes the juice out. If you use the "poke a hole in the middle trick" they won't be so thin on outside and thick in the middle and you won't be tempted to mash them down.

How about you? What are your tricks for making the juiciest burgers around?

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12 Ways to Make the Juiciest Burgers is a post from: Outdoor Cooking Magic

1. Look for a brisket that has a good fat cap. This is a layer of fat that should be about an 1/2 inch thick and evenly distributed over the top of the of the brisket. The fat cap is important because it helps keep the brisket moist as it smokes. If the fat cap is uneven, it is best to trim it so it is approximately even across the brisket.
2. Look for a brisket that is the right size. The ideal brisket should be about 6-10 lbs in weight. If it is much less, it will dry out more easily. If it is much more, it will take longer to cook and the meat may become tougher and stringier. 8-10 lbs is about right.
3. Look for a brisket that has good marbeling. Make sure that the meat is a deep red color and has fat throughout the meat and not just in one place. This combination of red meat and fat is the marblling. Brisket is a thick cut of meat and the fat that is located throughout the meat helps keep it moist while it cooks.
4. Look for a brisket that is unfrozen. An unfrozen brisket will be much more moist after smoking than one that has been frozen. If it has been frozen, the meat won't be as red and the fat cap won't be as white. Lift the brisket in the middle. If it is as stiff as a board, it has probably been frozen. If it bends down on both sides of your hand, it is probably fresh. In addition, the more it bends, the less amount of connective tissue it has and therefore the moister it will be.

If you can talk to the butcher (and make sure you are talking to the actual butcher, not just the counter help), he should be able to help you find the best brisket for smoking.

Four Things You Absolutely Must Look For To Pick the Best Brisket for Smoking is a post from: Outdoor Cooking Magic