Recent content by Eric Aarseth

Whole brisket. I'll start it tomorrow around 6'ish and it will be ready around 6'ish. My wife is making coleslaw. BBQ sauce #5 for those who want it. Corn on the cob: grilled wrapped in the husk. On a trip out East I found 2 bottles of Dogfish Head World Wide Stout. One will be consumed...

I've had my Foodsaver for almost 20 years (1994). It was the "commercial" model then. The big thing with these vacuum sealers is how hard you push them; sort of like meat grinders. If you pace what you are sealing, it will work just fine. If you try to "assembly line" the process it will...

Fish takes on a wonderful flavor cooked over fire. I noticed you had the regular grate - why not over your cast iron grate or is it a different grill?

I love cooking the tri tip. If you like beans, there are some great recipes online. Beans, tri tip and crusty bread to wipe the plate clean makes for a great dinner. If tri tip is not available, other cuts of beef can substitute like boneless top sirloin (aka Baltimore pit beef).

Great looking bacon. Inspirational.

Grew up with those images. Don't see those anymore in Alaska - the harvest and buying a side of beef. Plenty of canning though, getting ready for winter. No peaches, but lots of canned salmon and smoked salmon strips.

Looks great. Like everyone else, you will learn your smoker's tendencies to control the heat. More than one smoke that got started off to a "roaring" start and I had to work the rest of the time to slow it down. As you have shown though, bbq is pretty forgiving, those ribs look fantastic.

Bill, thanks for the photos on aging. Not sure why I never made the effort, but your photos have convinced me to give it a try. You said that these steaks were thinner than you normally dry-age. What thickness do you recommend?

Please update - how do you like the rig? How well does the motor work? I'm a little apprehensive of a 2-D battery motor turning a 20 lb turkey. How about the mount - solid? I agree - let the good times roll. I married into Cajun - no complaints!

Gary - I would love to add a rotisserie to my 26'er. Don't want to hijack this post, maybe you could email me what you did?

The endive is also fantastic straight on the grill. Grill lines look impressive; nice bite to cut through the heavier bites in the meal. Chicks dig the veggies; very sophisticated.

All good advice, but this is number one on my list. 2 and 3 are as follows: its a very forgiving cooking process and this is great website where there truly are no dumb questions. Maybe some good-natured ribbing but no judgment.

I agree. Everyone loves burnt ends and the bark either on their own or in beans, etc. don't sweat this or your future cooks.

Kevin, would you use the same/similar approach for making beans (i.e. Santa Maria style) to go with tri tip? I ran a number of searches within the forum but didn't pull up a discussion on it. If you see this and have time, any suggestions? Thanks in advance. Eric :o I read the original post...

Your plan sounds great. Moisture is the trouble maker. I grill all-winter, but snow is easier to deal with than rain, although I'm nutty enough to grill and bbq in rain as well. You might want to consider pulling it out every month or so to heat it up and dry it out. Another thought is to...