Recent content by Pete Z

I bought some apple chunks on Amazon that were fine - I think they are Western brand. There are plenty of large chunks in the bag.

I hadn't made Canadian Bacon in some time and I had a pork loin in the freezer...I used Tenderquick for a 7-day cure and smoked it Sunday afternoon using apple wood for smoke. It turned out pretty good, but I'll skip the rub next time as I don't think that it adds much to the taste. It's always...

Maybe I should start cleaning my cooking grates using this method? I would have to keep it secret since we've seen what other nasty things this guy puts in his mouth 🤮

Pete! Welcome

Howdy, neighbor

That is one bright spot in this whole pandemic clusterf-iasco.

Be sure to try the 'Curry-Spiced Tuna Steaks With Warm Black Bean Salad.' I have a sticky tab on that one. The warm black bean salad deserves it's own recipe - we make it fairly frequently as a side for a variety of meals.

Looks good. I've never tried tater tots on the grill.

With most activities on hold and saving 1.5 hours each day by shuffling over to my home office instead of commuting, I have time to do things like grill fajitas on a weekday. I mostly followed the family fajitas recipe (chicken) in 'Weber's Charcoal Grilling: the Art of Cooking With Fire.' They...

The ash pan has some sort of non-stick coating that makes it easy to clean. I wondered what kind of neat-freak would clean out that pan. I guess I know now...🤪

I was on the fence between it and a less-expensive model, but the blue won me over.

It tasted great. I brined the birds and then used a couple of rubs that have been sitting around collecting dust: Penzey's Turkish rub on one chicken and their Bicentennial Rub on the other. Both were good.

My first indirect cook on my blue kettle and the first time with these fancy charcoal baskets. The baskets really make things easier and I had the best charcoal longevity ever. The only screw up was that I forgot to put a pan below the chickens. I just got done scrubbing grease from the bottom...

This is my bold "go-to" rub for ribs and butts. I modified it from a commercially-available rub recipe that is no longer produced, as far as I know. My intentions here are part altruistic (everyone should try this recipe), and part pragmatic (I sometimes lose things and I'd like to be able to...

I hadn't thought about the Kingsford reformulation in a long time. Thanks for making me re-experience the trauma :p I've been using the Kingsford professional recipe briquets lately, but I'm fine with the regular Kingsford when I get it on good sale.