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I'm a vinegar based sauce kind of guy but I do like a mustard based sauce for something different every now and then. If I'm serving pork to a crowd, I usually make up a bottle just so it's an option for those that want it. I pretty much stick to using it with pulled pork and chicken, can't imagine it with ribs.

I agree in principle, but the exception to the rule, the world famous BBQ rub "Magic Dust" by Mike Mills :)

I always keep a MAPP gas torch on hand for starting the lump coal for my smoker. I am going to have to give this a try. Thanks for posting.

Josh, I think you married the second coolest woman ever (sorry, mine's first!).

I have roasted twice baked potatoes on my Big Green Egg. They aren't the exact same as potato skins, but you are right about the touch of smokiness making them even better.

Great photography too.

When I was about 7 visiting my grandparents' tobacco farm in Elizabethtown NC, the adults brought back these white quart containers of something and put it onto plain white hamburger buns. I bit into it....it was magical and made my mouth come alive. The texture, the vinegar, and flavor blew me away. I didn't know what is was called but knew I had to have more. I literally ate it for breakfast, lunch, and dinner for the next few days.

The Lisbon Volunteer Fire Dept made pork BBQ each year as a fund raiser. This was the concoction that was producing the flavor that was bouncing around my mouth like flubber. THIS was the substance that was setting my five senses on fire and quenching them all at the same time.

I'll have to give this version a shot on my grill/smoker. I LOVE LOVE LOVE wings done on my Big Green Egg and just tried the Sriracha sauce on them earlier this year. They were great.

The link to the trimming of wings didn't work for me. I did a quick video in this wing post I did on my blog: http://www.nibblemethis.com/2009/06/30-20-10-smoked-hot-wings.html

Nice job!

Nice looking sandwich! Pulled pork is the definitive "BBQ" for me and it was the food that started me on the path to being a foodie.

I've heard that the longer your butt stays in the "plateau" or stall point, the better it will be. Your thoughts on that?

I LOVE that one piece of bark next to the sandwich. I want to grab it and eat it.

I used to feel like Raiders757 when I first read about mayo based Alabama BBQ sauce. Sounded very twisted since I like vinegar based any day of the week. But then I tried it about a year ago on grilled (but not BBQ chicken) and I loved it. It has a lot of the tang that vinegar sauces bring.

Spatchcocked chicken beats beer can chicken any day of the week! I love the flavor profiles in this. I might have to make this, as I have a chicken just begging to be put on the Big Green Egg today.

I read this today and my first question was, "Will the green ones eliminate the need for male performance drugs?"

Or more importantly, at least eliminate the commercials for male performance drugs.....

A great combination in flavors. I am sitting on vacation right now staring out on the Gulf of Mexico as the evening steals the sky, cursing the fact I am so close to fresh Gulf shrimp yet 500 miles away from my Big Green Egg charcoal grill/cooker/smoker.

Me? I just made some the other day as a simple side dish to grilled chicken:
http://nibblemethis.blogspot.com/2009/07/airline-chicken-breast-with-basil.html

I cut mine into chunks, put them on skewers, marinate them for about 30 minutes in some salt, pepper, and balsamic vinegar. Then I grill them over a 400f charcoal fire for 8 minutes total. I turn them about every 2 minutes.