Recent content by Clay J

I'm ready to give my cheapie char-broil grill to my son in law and get me something worth having. I'm also tired of cooking 2 or 3 batches of food to feed everyone. We entertain 8 to 15 people about 2 times a month. Has anyone used the new Weber searing feature to know if they got it right?

I moved all of the pictures to a hosting site and put the pics in directly. I've made salmon 15+ times since I initially posted this. It's still my one of my girls all time favorite meals. I've tried varying it a bit here and there, things like using fresh lemon zest, soaking the fillets in...

This isn't much of a recipe, but the combination of tastes has been used in my family for many generations and continues to be one of our favorites. I put this in the side dishes forum, but whenever we serve these, whatever we serve them with becomes the side dish, including steaks. 5 lbs of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: Clay, this sounds great. But I can't load the photos with Firefox or IE. Rita </div></BLOCKQUOTE> The CPU fan on my linux box died and the...

I can't find that rib rack anywhere online. Who manufactures it? Where did you buy it? Edit: An hour of searching, then I post this message and 2 minutes later I find the rack. http://www.williams-sonoma.com Item # 60-6669436

Some specialty butcher shops carry wood chunks. They'll do whatever they can to promote the sale of big hunks of meat. Call a few in your area and ask where you can get smoke wood.

HEY!! Where's the pictures and directions for building your Butt rack. It's been.....um....2 days. You can't say "50lbs of Pork butt on a WMS" and then walk away. That's just mean.

I like to make ABTs with the left over coals at the end of a smoke. There's usually just enough coals and time before we eat to get em ready. I've also made several batches of Smoked deviled eggs with the remaining coals. I usually use wood chips rather than chunks for smoking these because...

When I decided to buy a smoker I researched for a LONG time (18 months or so) because I heard so many horror stories about BBQing. I was just nervouse about having a bad experience. Lucky for me, I stumbled across this web site. No matter what you buy, this is the place to learn how to Q. I...

I grilled salmon over the weekend (allot of salmon). I had one whole wild salmon, and 3 farm raised halves for a total over about 9 lbs. It fed 14 people with a bit left over. Filleting a farm raised half Slicing a farm raised half Whole frozen wild salmon WSM charcoal and wood...

Jones.

The Guru has certainly made my life easier at 6000+ feet, but even with the Guru I've struggled at times. What has realy made the biggest difference was a silver bullet cover from the Guru guys. It's a cover for the WSM made out of the same material that fireman silver suits are made of. It...

I use baby backs most of the time, but spares are ok if I take the time to get rid of allot of the fat. I use all sorts of rubs and don't really have a favorite. They each bring a different appeal. I use a 3-2-1 method for cooking but I often just foil and finish cooking in the oven. To...

I actually got this recipe watching Rick Bayles on BBQ University cooking on a kettle. It works even better on a WSM (in my opinion) because of the very close proximity of the coals to the meat. 1) Go your Walmart BBQ section and buy one of those wire cooking baskets that is roughly about 12"...

I almost always smoke 4 butts. I vaccum seal most of it. It's fantastic to have great pulled port with just a couple minutes of microwave defrost. BTW, I let the butts sit for about 15 minutes, then immediatly pull and vaccum pack. The faster you get this done, the better. If you let the...