Recent content by Mark Q

The biggest advantage of the 26inch kettle I can see is more area for indirect cooking. If you have a big family that may be the way to go. For now I can get by with the 22 inch kettle for most cooks. When my kids get bigger my grill may have to get bigger also.

I've got #3 9lb pork butts on my top rack of my 18.5 and #2 on the bottom as I'm typing this. They've been on since 9PM last night and are starting to finish up. I stood the ones on the top rack on end so they wouldn't touch each other as much. The first one I pulled was perfect. My biggest...

Putting the cooler with the meat in it in direct sunlight can extend your hold time further if necessary. That shouldn't be necessary as long as they're wrapped good and you only want to hold for 4-6hrs.

I've never used this charcoal, but have used the Jack Daniels barrel chips as smoke wood before. The bag smells good when you open it, but I don't notice any difference in smoke flavor using the Jack Daniels chips as compared to generic oak chunks. The product descriptions I've seen are...

I've been husking mine and wrapping it in foil. I put the butter and any spices I want (usually just salt) right in the foil with the corn. Grill over direct heat for about 15-20 minutes turning 1/4 turn every 5 minutes. That's on the Kettle, but doing it over gas shouldn't be much different...

In addition to the shape of the old brisket I like the price on it better as well! I haven't cooked one in almost 2 years myself. I looked a few times last summer, but the price was high and they were shaped like picture #2 as well. It's more of a challange to get a uniform tenderness when...

I like Oak myself. I've been mixing it in on most my cooks lately with good results. My go to wood mixture is equal parts Oak, Hickory, and Apple. The Oak gives the smoke flavor a different dimension than if you use just Hickory and Apply. Let it season 6 months and give it a try.

I did some a month or so ago along with some St. Louis ribs. I gave the St. Louis ribs an hour head start and then put the short ribs on. Smaller ones on the bottom rack and thicker ones on top. The short ribs cooked for a little over 4hrs at 250. I rubbed them with the same rub as the pork...

I like doing prime rib on the OTG with just salt and pepper rub. Cook it indirect around 350 to internal temp of 120 or so. They usually take 15-20 minutes per pound. I prefer to taste the meat when cooking prime rib and just use a little seasoning to complement the meat. I don't like...

I usually put #2 butts on one grate. The biggest reason is laziness on my part - I don't want to clean #2 grates. They always come out fine this way.

That's a lot Chuck. Before I'll pay that I'll just grill a rib eye. They're going for $11 or $12/lb. around here. Unfortunately for us carnivores the price of beef is going.

Last year whole packers were going for around $2.59/lb. at Maines (A restaurant supply store). This past week they were $4.19/lb. Maines is the only place locally that has whole packers. Other stores just have the flats.

No pictures either, but I did some of the individual bone in short ribs today also. Wegman's had them marked down for quick sale in the Cryo-Paks so I loaded up. I did some baby backs at the same time. I gave the baby backs almost an hour head start and then threw a bunch of these on. I...

I always use Kingsford Blue with the Minion method on my overnight cooks without any problems. I can go 12-14hrs without a refill and sometimes even longer under ideal conditions. Once the temperature is stabilized I go about 8hrs without checking the cooker. The results are predictable and...

I've been mixing oak into my cooks lately and really like the flavor it produces. I'm using oak/hickory/apple 1:1 or oak and hickory 2:1.