Recent content by Dan Kuhn

Sir - the best thing i learned is DO NOT MUCK ABOUT WITH THE COOKER. Load it up, get it settled in and GO AWAY. Do not open it, do not mess with it, do not poke at it - JUST LET IT AND THE MEAT DO THEIR THING!!!! Cannot get much easier honestly. Pork butt were my first several cooks of...

I LOVE cast iron cooking in every respect. Regular everyday cooking, BBQ/Grilling, camping, etc... Main meals, appetizers, sides, desserts. Anything you can cook in any other type of pan or pot I do in cast iron and love almost everything about it. I have both old and new pans and dutch...

For what little it is worth, I have never used water in the pan and periodically do get spikes when I add too much lit or have the vents open too much or the wind blows hard or whatever the reason is in the end. As stated above, higher temps simply equal an adjusted cook time is all. Generally...

To foil or not to foil, 'tis the question. My experience, and granted, it is not what others on here have for sure, is that the less you mess the better it comes out. In other words, get the fire/heat settled in, throw the meat on, WALK AWAY. Run temp gauges for the meat and the cooker and...

Senior examiner and generally "do whatever else we need done guy" for a large national real estate title insurance agent. We do work in 40+ states and I get to be the guy that tries to keep all of the underwriting guidelines straight and help everyone else with questions and problems and...

I have had good luck with Simple Green's Stainless cleaner on my Performer table.

Thank you guys. Yeah, I was thinking some petroleum jelly or something to slow it down but wanted a more permanent solution if I could find it!!! Good suggestion though sir - thank you.

Have been noticing slight rust development where the handle attaches to the lid on my mid-90's RED stainless Performer and was wondering if anyone has suggestions for the best match and best performing high-temp paint to touch it up before it gets worse? Oh, and where to buy it online also, if...

I have a twist on the "fill with water and freeze and use in the cooler for big blocks of ice yeilding long term (camping, etc...) cold storage". Fill it with tea or other liquid (like kool-aid for the kids or lemonade or something you plan on drinking on the trip) and that way as it thaws you...

When not in Chuck Norris mode and just move them by TELLING THEM TO MOVE I use the $0.50 fireplace set I bought from the neighbor's garage sale!!!!! It even came with a pooper-scooper for the dog (the shovel).

I do not have pictures that I can post anymore unfortunately but I had a retired greyhound for about 11 years before I had to put him down (brain tumor). If anyone is trying to figure out what kind of dog to get, search for retired racing organizations in your area. They are generally amazing...

Oh my friend - if you knew how much money i "wasted" on my first several brisket cooks. Let us say, I could have helped the idiots in DC balance the budget!!!!! I have never done anything short of a full packer cut brisket (how else would i get me some burnt ends!!!!!!) and I have never foiled...

Jane is ONCE AGAIN correct. For old skillets that i am re-habbing the self clean will do the job very well. Great suggestion!!!

Throw them away???? BLASPHEMY Cooking on cast iron, indoors or out, is one of the great pleasures of cooking. I literally use cast iron for EVERYTHING. Those "garbage" skillets will outlast and out perform skillets costing hundreds of dollars and, if properly cared for, will outlast you and...

I shall add my "YESSIR - FREEZE IT" to this with one additional item: Make sure you plan for the thaw time. I buy my butts in bulk when on sale (last time it was $0.99 a pound and I bought 15-2 pack cryovacs). I usually plan for a 5 day (minimum) thaw in the fridge for a 2 pack in its...