Recent content by Mike_G

My wife is from Lynchburg, Va. and she introduced me to a cheesy western about 14 years ago. It seems to be a popular menu item in the Lynchburg area. We eat one everytime we visit and sometimes cook them at home. They add a special relish made by Pride of Virgina.

My lid fell on the concrete a while back causing a quarter-sized chip in the paint. I cleaned the lid and touched it up with high-temp grill paint.

I rarely buy Royal Oak lump due to the fact that I stock up on Kingsford during the summer sales. But last night at Wal-Mart I noticed the Royal Oak bag size was 8.8 lbs. and I could have sworn that it came in 10 lb bags last time I bought the stuff. The price was the same - about 6.50 per...

I've used the apple brine recipe on self-basted turkeys several times with great results. Not too salty at all and you get that apple flavor throughout the bird. Just make sure you rinse the bird well before you cook. As a matter of fact, I'm putting a self-basting bird in the apple brine...

I Had the same experience at Ruby Tuesday last night. I ordered a rack of baby back ribs and although they were very tender, they had absolutley no flavor except the taste of sweet bbq sauce. It's hard to beat cooking your "Q" at home and being able to control the "flavor" with your favorite...

I use my 18" WSM for grilling almost all the time. Just remove the water pan and place the charcoal grate and charcoal ring on the water pan brackets. It works great.

I've bought it several times when it was on sale and it works ok for me. It don't seem to burn quite as hot as K but sometimes the sale price is hard to beat. I'm looking forward to the big Memorial Day sale on K.

I brined a self-basting turkey breast for Thanksgiving using the apple brine recipe. It turned out perfect. I smoked it with a couple of chunks of apple wood and the family raved about how much they enjoyed it.

I would like to grill some chicken halves on the kettle and was looking for some suggestions. What works best - direct or indirect? Brined? I usually cook them on the gasser at around 375 degrees with decent results but I wanted to try them on the kettle this time.

Ok, thanks for the feedback. I'm going to give it a try the next time I want to make some pulled pork. Looks like a great way to kick back and relax by the grill for a few hours!

Has anyone tried to cook 2 pork butts on 22.5? I usually cook my butts on the WSM but I'm interested in trying the fire brick method on the OTS. It looks like there might be enough real estate to cook 2 medium size butts assuming 1/3 of the grid will be used for charcoal.

I ordered the Brinkmann pan this past Friday and it came today. I'm really pleased with the way it fits and the extra clearance. It was well worth the money.

Our local Food Lion had Smithfield ham slices on sale a few days ago so I decided to try them on the grill. I coated them with margarine and applied my standard BBQ rub. They were already hardwood smoked but I still added a chunk of apple wood to the fire. Ham Pics

I smoked a meatloaf a couple of months ago and discovered that you can easily oversmoke ground beef. It was good for a change but next time I will go very light with the wood.

I only use water when I'm cooking ribs to help prevent temp spikes but I'm going to give it try very soon without water. I hate dealing with the cleanup. It's so much easier to dispose of a piece of foil.