Recent content by Chuck_H

I found a Weber Genesis 2000 model number 220000 on Craigslist for $30. It's my first refurb and the only thing I was surprised by is that the table slats are plastic. I thought all of those were wood so the plastic was a bit of a suprise. I'd rather not replace them with wood but I'm not...

I found a 22.5" OTG on Craigslist for $30 that I picked up but didn't use too much because I'm always using my Performer. I figured I needed to get it some use because I didn't want to neglect it after saving it from neglect so this is the project I have going. I'll have to post some better...

As always some great advice so thank you everyone. I had not come across the cornell recipe previously but gave that a try and it's exactly the type of skin I was looking for. I think spatchcocking helped by charring the skin on the grate vs the beer can rack that I am used to using. I think...

The grill temp is usually between 350-400 and it's usually done in 45min to an hour. Trying a saltier rub as suggested above is a good idea I think and spatchcocking is a good suggestion as well. I've only been going with a light salt and pepper for a rub and tried that both with and without...

Does anyone have a good technique on getting crispy skin when grilling whole chickens. I usually use my performer, a ring of coals, charcoal rack over the coals, and beer can chicken rack placed in the center. I've rubbed the skin with olive oil and I've patted it dry with no oil and I just...

This is the first I'm hearing of the 40*F to 140*F in under 4 hours. What is the risk if it doesn't reach 140*F in 4 hours? I'm doing an 18 pounder and now I'm concerned.

That's it! Thanks. I think the chicken stock helped ensure that the drippings didn't all burn up and it turned out to be really good gravy. Thanks for finding that for me.

I saw a recipe on here last year that worked well for drippings but I can't find it. If anyone remembers can they point me in the right direction? It involved a foil pan under the bird with some chicken stock, celery, carrots, and the turkey neck and innards. It turned out well for some...

Those sandwiches look amazing. I was digging through the freezer because I know my wife had bought a few roasts to throw in the crock pot so I thought I'd steal one and try this recipe. As I foraged through the freezer the only roast I could find was a bottom round roast. I still have these...

Thanks for the advice. I'll do the same. My concern was scoring the trimmed meat and having it dry out. I'm assuming that scoring it at glaze time will prevent this. I appreciate the help.

I'm going to do a ham for the first time. I've got a 12lb bone in shank that is hardwood smoked, water added, and ready to cook. My plan is to use the mustard/whiskey glaze recipe and smoke it with a couple of apple wood chunks at 325 until it hits 140. My question to anyone with ham...

I put all of my ash (fireplace, KB, Comp K, lump) into my compost heap. I don't think it hurts as long as the ash content of your heap isn't over 10-15 percent.

I messed up and got an enhanced bird. I'm planning on just using the regular apple brine recipe unless there is some good advice as to what ingredients to omit. I already bought all of the brine ingredients so I just figured I'd go for it to see how it turns out. I think my bird is 8%

Arnold's Meats in East Longmeadow, MA can get you tri tips if you call ahead and order. They don't have them on hand but can get them for you if you're interested. This is my main market and the butchers are super knowledgable and helpful.

Sorry I should have given more info. One butt and one packer. I don't have an exact weight on either but I would say the butt is around 12 and the packer is probably 12-15. For some reason there isn't a weight on either on the packaging but they are both good size.