Recent content by Greg Muller

The wife brought home a double package of Whole boneless pork loin. Each about 3 lbs. I have never cooked one before so I don't want to ruin it as it looks like it could be a good meal. Any suggestions on how to cook it. Thanks.

OK so here's the only picture I was able to snap. There were only bones left. This was about three hours in. Best ribs I've made so far.

Decided to change it up this year. Not an Easter ham but a different part of pig. BB Ribs went on the smoker 1/2 hr ago. Sam adams chilling in the frige. Thanks to the Mrs who went along with the idea. Will try to take pics later.

Thanks for all the responses. I am going to try the reverse sear method. Kevin-Can you suggest a saltless rub. I have rub that I use for pork but it has too much heat then I would want for a steak.

Wife suprised me and brought Steak at the store. Having very little experience with grilling Steak and not wanting to make shoe leather again, What is a good method for grilling one inch thick top loin strip steak. Do I season them and how or do I marinate. There are six of them. Thanks. I will...

A butcher shop/sandwich shop near where my son attends collage,SUNY Albany, called the Meat House makes a sandwich with beef tips. It is great. They also sell the tips packaged in different marinades. I have never heard of tips. What cut of meat do they come from. I would like to try to make my own.

Is it possible for wood to go bad. I smoked some BB ribs the other night and the ribs tasted way to smokey. Is it possible for wood to go bad or did I just use too much wood. Four fist size chunks of apple. I had the apple wood in the garage for about a yr and have been useing it without issue...

The best I ever tasted was Original Ray's by the west 4th street subway entrance were the street ball court is. As a young NYC Transit cop I would get a slice and watch the ballers on my dinner break. Truly a New York experience.

Milk!!! all 5 of my kids drink milk. I go through a gallon a day.

I am going to cook wings on the rib-o-lator that is on the gasser. First question is how long to cook the wings and at what temp. Second question is what rub can I use that will not add heat to the wing as I will be tossing in wing sauce after they come off the grill.

Thanks Jim.

Jim, I guess I was not specific enough. These are beef, and about 1/2 inch thick. A steak without the bone. I have never seen one before so a little unsure what to do with it. I was thinking about grilling like a regular steak but I am open to all ideas.

LOML brought home shoulder steaks. Any idea how to cook them?

I usually lose 2-3 pounds walking back and forth from the house to the patio to look at the smoker temp. But after the eating and drinking i never seem to be able to maintain the weight loss. In addition after getting the marvick temp probe it seems that I am gaining weight. How do you guys...

I am looking for a BBQ joint in the Towson-Baltimore Maryland area to take the whole family to. Will be there over Easter break to look at some college's and to visit Towson U.