Recent content by Akio Stribling

I've got the Lodge and hardly ever use it. I use the Jumbo Joe with a Char Broil iron insert. For stuff like yakitori, I pull the grill, pile lump in a couple of charcoal baskets, and put the bamboo skewers on steel bars I got from Home Depot. A friend uses a Japanese charcoal hibachi. Kinda...

http://www.ebay.com/itm/Weber-Wire-Charcoal-Biquette-Basket-Replacement-960080-for-Performer-2-Pack-/371008624230?pt=LH_DefaultDomain_0&hash=item5661d65666#ht_1543wt_906 I got my wire charcoal baskets off eBay. Sturdy build, higher capacity than the stamped metal baskets, and MUCH better air...

I've got the Char Broil Kettle Grill Grate (22" with 18" insert). I use it on my Performer, my Jumbo Joe, and as a sear grate on the Genesis. The iron is thin but it heats up quick and does a great sear. It's not ceramic coated, so I keep it indoors so it doesn't rust. Best $30 I ever spent.

I've been using the Seriouseats technique for steaks and decided to try them on burgers. A lot of it seems counterintuitive (starting on the cool side and finishing on the hot side, liberally salting an hour before cooking, etc), but I've been getting some excellent juicy medium rare burgers...

After looking at the Spirit and the Genesis, I ended up buying an NG 2012 Genesis 330 off Craigslist for $400. I'd rather have that few extra inches of space and not need it than need it and not have it. Maybe it's just the gas pressure in my house (it was built in the 1950s), but I find it...

Home Depot is doing 2x20lb bags of Kingsford for $9.98. http://www.homedepot.com/p/Kingsford-Original-Charcoal-Briquets-20-lb-2-Pack-4460030479/202255971

I've burned through two remotes so far; both ended up giving me bad readings (off by 10-15 degrees). Fortunately, they were pretty cheap. I'm also wary of blowing a lot of money on one of these dealies.

This is the difference between a shrinkwrapped, storebought apple pie and one you make at home. Even if you kinda screw it up, it almost always tastes better than the assembly line version. I can't get over how DRY some of the chain/local BBQ meat is. They must be cooking it to high for too...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: Only thing I would as is that you should have cooked over lump. </div></BLOCKQUOTE> I usually use about half a chimney's worth of...

A friend of ours has been teaching in Korea this past year. He came into town last week and mentioned that, even though Korean barbecue is fabulous, he's been craving the American variety. I decided to step in and give the man a cross section of southern BBQ. All the recipes were pulled/modified...

I've had good luck with the local Barbecues Galore shop. They're at bbqgalore.com. Good selection of chunks and chips, the former in 15-20lb bags; also small logs for chimineas. I usually go for apple or the nut woods.

Baltimore is losing their pit beef places at an alarming rate. I'm pretty sure Big Fat Daddy's is closed. I've done pit beef using eye of round on the Kamado and it came out great. Should work fine on the WSM minus the water pan. The Baltimore pits cook theirs a couple feet above the coals...

I cook mine in the WSM minus the water pan at 350-375, 90 minutes, flip after 45 minutes, toss with 50/50 Franks+melted butter. All the fat melts away, leaving a crispy, almost deepfried skin. I throw wet wood chunks on if I want a smokier flavor. Or I just toss them with salt and pepper. I...

Thanks Rusty. Great tip. Worked perfectly on this weekend's two-split-rack bbq. I slid the half racks in, smoked for 3 hours, wrapped for 1, and laid them back on the roasting rack for another hour, sauced. ribs roasting on turkey rack for final hour I'm keeping my other racks for big...

I spotted this stuff yesterday. It comes in 18lb grey bags for $4.99 a bag (three dollars cheaper than the equivalent amount of Kingsford). The bag said it was "Manufactured exclusively for Target in Minnesota." The picture on the bag showed what looked like old style Kingsford, minus the "flame...