Recent content by KenP

Hey Joe, welcome to the forum. Not sure why you would want to do that for the entire cook. Not sure what there is to gain. For exceptionally thick, or 'perfect sized' steaks, I'll sear and then finish over indirect heat. Others here may use the reverse sear. Generally speaking tho, steaks...

Great topic, Pat. My wife was a vegetarian when we met. First meal I cooked for her was a ribeye. Go figure, she loved it... LOL She still swings to the veg every-so-often and I used to always, I mean always overcook them. Then I started eating the things and realized I was screwing it all up...

Yep, it all looks mighty darned tasty my man!

Thanks for the links and info. Maybe a section for charcoal discussion would help us all. Just a thought.

Lonnie, how's the editing software that comes / that camera? Good looking food, BTW!

Just read this. Maybe I should cut it up!

Hey gang, I need advice cooking something I haven't cooked before: Beef Bottom Sirloin Butt. Its a mighty big hunk of meat, about 15-18lbs I guess, that may have to be partitioned to fit on the WSM. If you didn't guess, my Smoke day will at work cooking this thing, a pork loin and we have a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher: You won't have given it any time to let the fat render and so forth so you will end up with a fairly tough roast. Chuck can be...

That look really good and has me thinking about this week!

If the roast is going to be sliced, why not cook it hotter and pull it at a much lower temp, like 125*, let it rest and then slice it so you can get some red in there? Clearly I'm missing something here so please advise.

For shorter cooks like ribs I'll generally use the kettle, but different than you do. More like Justin, but without the fire bricks. You are using two small fires, whereas I use one fire and put the meat opposite. I also use a foil wall at the fire below the grate, and ABOVE the grate about 6...

Jason put on Twitter that today is the one year anniversary of his first Bacon Explosion.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: I hate bark that is crunchy, and black. Not appealing to me at all. I tried that exact method once. I was not happy. But to each their own...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn: I'm starting to get "fidgety" and "twitch' a little. Does this mean I'm addicted to PP ??? </div></BLOCKQUOTE>That's the DT's. Try...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Here's one to try. High heat butt cook </div></BLOCKQUOTE>Tried that one and thought the bark was better and the meat was plenty moist, but I...