Recent content by Erik M

Am going to try this one again the weekend. Will probably break it into 2 batches, because I want to see what it is like without the pineapple. More curious than anything, but I'll try it each way.

This recipe rocks. I have been meaning to make it for a while, and finally got around to it yesterday (being prompted by my son's school having a chili cook-off coming up, wonder what recipe I might use...). Anyway, the whole thing has a great texture, color, smell, and the taste is great. The...

I use both Royal Oak and Whole Foods brand. Both work well. I have not notice the flying ash as being a problem. Both work very well if you are searing something over the chimney (fillets or tuna), as they light very quickly and are VERY hot. Lump also works great for cooking flank steak...

Tim and Tony: Thanks for the replies. I know it is a bit off of topic here, but do (or "did" for you, Tony as you have returned to H2O) you notice a difference in the moisture of the meat with/without water?

Alright, you all have inspired me to give my WSM a top-to-bottom cleaning this weekend, as it has been a while since I have done that. It seems to me some of you are saying that you never use water in the pan. I use it for briskets, pork shoulders, etc. The question I have for those of you...

Does anyone know if smoking kidneys has any merit? The steak and kidney pie recipe calls for merely cooking them in a skillet, and finishing them off in the pie itself.

Inspiration Found in the Offal Dept of Local Grocery Store: This has nothing to do with grilling, but in the store where I found the tongue (which was not easy), right next to it they had a large package of beef kidneys. I believe that steak and kidney pies are in order for the next cold and...

Now we are talking! Much to my family's chagrin, I am going to try it again. This time, however, I will overnight soak it in the salted water and I will simmer it for about 4 hours rather than the 2 I gave it. Then I will make it and make tacos and/or chili out of it. I will have to find a...

Phil - how do you cook it? Most of the recipes I saw for tongue were basically - simmer, peel, cool, slice thin, eat on a sandwich. How do you cook it when you make tacos?

OK - I gave it (beef tongue) a try this weekend. Basically I followed this recipe that I found on the web: http://playingwithfireandsmoke.blogspot.com/1996/12/beef-smoked-tongue.html I did not soak it overnight (gave it a 2 hour soak) or spray it with the apple juice, etc, but pretty much...

Todd - you are crazy. Of course, that comment is based purely out of my jealousy for what you have built. Looks great. As for me, I am going with the dado cut 2x4's and plywood. I think I will incorporate some type of roof with a vent on it for the wet days. I will probably sheath it in...

I never sauce 'em either. My personal preference is to cook them at 225 with a full tray of water at the start, and let them go for 6 hours. In a perfect world (which is not he one I live in), the last 2 hours will be with a dry water pan. The ribs dry out a bit more without the water. As...

15 bags. Have not seen it for $2.99 yet. If I do, that number will probably go up nearly ten fold. Then I just need to make sure nobody drops a match in my basement or we'll be having one big, unplanned bbq.

$2.99 - I missed that sale but grabbed some a few weeks back for $4.99 and thought that that was too good to be true. The stuff works great. Far better than K. Hopefully I'll luck out and find it on sale sooner or later - like tonight because I am going there after work.

Too bad today is a work day, or I would have tried to shatter my cold temp record: was -18 at Denver's airport this am. Oh well, signle digits will have to be the case on Sunday early am when brisket goes on for the big game. Steve - thanks for the tip on the piedmont pan. Probably won't...