Recent content by Ivson Passos Jr

I'm back. Fully recovered from the long trip (36+ hours) and halfway caught up with work that accumulated over the week I was away. Man I can't believe I missed the class! Thankfully, I had a blast in SF after fighting the depression that missing the class brought to my soul. I had the chance to...

Just wanted to share with you the last cook that we had to celebrate my birthday. I made a rib eye roast without the rib cap and the fat because the wife doesn't like it. Cooked it indirect at 225 until internal temp was up to 115 and moved to direct heat for 15 minutes turning every once in a...

Andre, When I saw your pictures I immediately stood up and went: Beautiful meal!

It is now official.... I am attending! I better start dieting right now. :) Just paid for the tickets, car and hotel this afternoon. February 15 can't come soon enough! Hope to see some of you there too!

Nice present! Happy birthday Tyson! Would you mind sharing the actual size of the 18" WSM box, please? Thanks in advance.

Hey Drew, I would just stick with whatever I am confident cooking. I am always concerned about serving the best possible meat and that would be something I have already cooked and had hands on experience with. But that's just me. Brett's approach sounds much better! :) In regards to bacon...

Hi Chris, I want to go. Already sent an email to them requesting the registration form. Will try to book the hotel too. Heck, I'll go ahead and take the opportunity to do a little shopping too. Life in Angola is such a strain!

Douglas, It looks good! Tri-tips are delicious! It does look like you were looking for a medium to well done though. Was that the case? What was the pull off temp? Was it moist and tender? Give us the details! :)

Hi CGariepy, If you are looking to make it from scratch, there two that I tried and liked. I also got good reviews from family and friends: Dude Food's Red Rub (general use): http://www.youtube.com/watch?v=YCxL9PVVaxc And this one: 1 Cup White Sugar 1 Cup Brown Sugar 3 Tbsp Salt 2 Tbsp...

Hello Everyone, I am getting ready for a rib BBQ on the weekend, most likely on Saturday. I would like to once again get your advice on a couple of things. My OTG had its maiden voyage with a rack of spare ribs a while ago (http://tvwbb.com/showthread.php?46560-Suggestions-for-a-pair-of-ribs)...

Hello Everyone, I just wanted to share with you the wonderful experience that I had grilling two very nice Prime Rib stakes on my OTG. I seasoned them with EVOO, rock salt and black pepper 30 minutes before cooking. I used a mixture of briquettes and lump for fuel. Cooked them for 4 minutes on...

Hey Guys, Just wanted to post some pics of my Saturday barbecue. Today I cooked a VERY popular Brazilian cut known as Picanha. I can't say I am 100% sure of what the equivalent cut in the US is, but I have heard that it would be the rump cap. (Don't quote me on that.) More about the cut here...

Hey guys, I guess I failed to inform on my pictures that the total cook time was about 4,5 hours. I decided to to pull it off the grill after the bend test. Frank, no problem here are the details: Were you happy with them? Tender enough? I was really happy with them. They were juicy and...

There you go! :)

I hope I have fixed them Mike. Let me know, please.