Recent content by Jerry P.

I don't intend for this to sound snarky so please don't take it that way. How did you decide that 230 degree grate temp is the way to go? I'm just curious because our goal is to cook ribs until they're tender. Cooking at X temp for X minutes works fine for cakes but not so much for ribs due...

Making babybacks on a roti, wrapping (insert your favorite meat) in bacon to "keep it moist", pineapple on the roti, just to name a few more. Raichlen is as much of a showman as he is a chef and if you listen to him much, you'll hear him admit that he does a lot of thing "just because they look...

I'm a mortgage broker.

Really nice.

Funny how so many of us remember the smell of the lighter fluid and sound of the can pouring it on. Brings me back to summer time as a kid with freshly gound hamburgers (lived on a farm) and my mom's homemade buns.

I agree with him up to a point in that I think the beer does nothing for flavor or moisture. Dangerous? That seems like a stretch. I've done a few with and without beer and have liked the results. Moist chicken is properly cooked. Dry chicken is overcooked. Not much more complicated than...

I like to wrap my corn in aluminum foil with a couple pats of butter and a pinch of salt. Grill direct over high heat for about 7-10 minutes.

This should get interesting. /pulls up chair

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Whoever is writing that oil - any oil - will somehow facilitate rub "penetration" is not someone to listen to, quite possibly about anything at all. </div></BLOCKQUOTE>...

Sorry Jason but I quit watching two seconds into the youtube video when I saw the description: Step by step instructions on how to smoke fall off the bone ribs. I still can't understand why you want to cook with the vents completely closed. The WSM is excellent at maintaining consistant...

Did I read this right that you foiled after 4 hours and then cooked for about 1:45 more? If that's the case, that brisket was way overcooked. It should have taken you around 4-4:15 total cook time going HH. 2:30 unfoiled and then about 1:30 in foil.

When a toothpick slides between the bones effortlessly, they're done. Not to sound smart but if you know about these methods of testing for doneness, why didn't you use any of them?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you follow pro poker? My client here is one of the big international players </div></BLOCKQUOTE> For some reason, I assumed your clients were body builders. Not sure...

Justin, what method are you using at startup? Are you packing the charcoal ring full with unlit and 15-35 lit on top ala the minion method or are you just dumping a chimney or two of lit onto the charcoal grate and assembling. Something in your process is off. I start every cook the same...

I do my loin backs at 325 for 90 minutes and then foil for another 45 minutes or so to achieve tender. Total cook time is almost always 2:15 this way. Three hours at 325 sure seems like enough time to get your ribs done. Maybe your therm isn't accurate. Were you peeking often?