Recent content by Burtess

I would pull them and let them rest for a short time. Wrap them tight in saran wrap and pitch them in the freezer to cool them fast. An hour and a half before you want to serve, slice them cold and reheat in a foil pan with broth/drippings. Burt :)

If you're talking fajitas, my buddy just sent me this marinade that he uses for flank when he makes fajitas (he married a Mexican gal and this is what her family uses).... 4 garlic cloves 1 jalepeno (seeded) 1 large handful fresh cilantro Kosher salt & ground Blk pepper 2 limes juiced 2 tbs...

Just a splash of whatever brown pop I am enjoying at the moment.... Burt

If you can get most of the rust off with a drill with wire brush you could take them to a plating shop and have them electroplated with nickel or electroless nickel. They will pickel any remaining rust off the grates. Don't know the cost of new grates in the US, refinishing may not be viable. Burt

Hi Joe, If you have 30lbs of butts on (I am assuming 8-9 pounders) and your meat temps are 165F after 5 hours, I think you are doing OK. Check your WSM temp with a second thermo if you can, maybe the one you're using is reading low?? Burt

If you put the lit coals in the middle of the ring to start, as they burn up and move outward, you get a greater surface area that is on fire. This could be cause of the creep. Also you did not state if you keep your water pan full of water or not (or if you use water). As the cook...

I agree with Joe, cut into disks about the thickness you like, then you can split it into chunks. All wood is easier split when green, or frozen. Burt

I use this recipie all the time and have never found it too hot or "peppery". Never any complaints either, even from the kids. I do not employ the mop. I put it on quite generously as well. When you think of it, the bark is distributed throughout the final product, and that really dilutes it...

$11 Canadian at Costco for a 20lber. Not too long ago it was $10.... Why so expensive in the USA??? Burt

I don't know if this has circulated before, but I just got this as an email from a friend: Thats one macho grill, no??? (of course it's no WSM!!!) Burt

I have used most of the varieties and don't find much difference in flavour. My latest is a nice piece of silver maple (soft maple some people call it) and it is just fine to use. Take a look at this website and match the leaves to find out what kind it is...

I picked up a branch off a silver maple earlier in the summer, probably about 5" in diameter. Cut it up with the chop saw and split in quarters, it was dry in about 2 weeks laying outside in the sun. Tastes the same as sugar maple to me.... and the silver maple is one of the softer ones too...

You can finish them in the oven if need be, but 14-16 hours for butts weighing 5 to 7 pounds should be enough to finish them without the oven. Burt

Hey, don't be shy.... I will pull right over if I see somebody pruning larger branches off something that looks good. Never had anyone refuse me some pieces as of yet.. Burt

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.: they look fabulous. That's a Raichlen rack,no? And how come I wasn't invited? I'm Canuck! Cheers, Michael </div></BLOCKQUOTE> Nope, just...