Recent content by Robert T.

Bryan, This continues to be our go-to recipe for Chicken and is awesome. I hope you don't mind but now that I have a Big Green Egg, I shared your recipe on the Egghead Forum site after I made it. I gave you full credit for the recipe. Here is a link...

Curious on how long this will take if I am only doing a 7.5# flat. Trying to get my timing right for dinner tonight. I have done this method before and it works great but it's been a while. Buckeye Bob

Help. Last year, I had a boatload of New Mexico Green Chiles and Anaheims and struggled to find a good recipe for green chile sauce. Lots of recipes out there but none that really wowed me. Would love to hear any suggestions. Buckeye Bob

I second the high heat recommendation. Just did one yesterday and it was awesome. Crank the heat up to 300 or so and cook until the meat hits 165. Foil with some beef broth and cook until you can slide a temp probe in and out without resistance. No need to worry about ultimate meat temp...

Thought I would throw my questions out there also. Is there anywhere that shows pictures of how to arrange the jerky on the grate with the toothpicks or skewers or whatever? Having a hard time picturing. In addition, what is Tender Quick and do I need it in my mix? Some recipes have and some...

I ended up with a boatload of Anaheim peppers from my garden this year. Probably look to make some green chile sauce but does anyone have other good ideas? I am new to the chile sauce so any thoughts on recipe would be appreciated. In addition, I do have a number of very hot peppers (similar to...

If you want something that sounds weird but tastes great, I give you the Polish Margarita (I didn't name it!) 1 can frozen limeade 1 empty limeade can of tequila, preferably 100% blue agave (No Cuervo Gold!!!) 1 empty limeade can of 7-Up or Sprite 1 beer (yes beer!!) Pour this over ice with a...

Did ours yesterday since wife and oldest are leaving this morning for DC for college orientation and daughter headed off to summer camp. Made 3 racks of ribs and some beans on the WSM. Outstanding. Bob

Used it on Pulled Pork last week and thought it was excellent. Was surprised at how much sugar was in it but it really worked well and the other spices and flavors offset any sweetness I was expecting. Bob

My wife and I have also cooked a number of BFlay's recipes from both his books or from Food Network's website. Every one has been excellent. I have also been to his Mesa Grill restaurant in both Las Vegas and NYC in addition to another one of his NYC restaurants and all of them have been off...

This may sound like a newbie question but I've been doing this for a while and thought I would ask anyway. Cooking 4 butts totaling 29 pounds for my son's graduation party in a few weeks. My buddy offered to let me borrow his WSM to go with mine so I didn't have to jam them all on one. I started...

4 butts cooked overnite to be saved for my son's graduation party in a few weeks. I rubbed them with Wolfe's Original and cooked them over some apricot wood my neighbor gave me. I've never used Apricot before but my backyard smells amazing. I did have some fuel issues overnite as the lump...

Mike, Curious how many lit you are using at the beginning. I usually only use about 12-15 lit with a full ring of unlit. That being said, sometimes the temp spikes just happen. As long as you start closing down your vents before you get to your target temp, then you cna frequently control...

I've seen this on another board. Over on the SmokeRing board, they were discussing this technique as a way to accomplish two things. Cooks faster and more surface area for bark. Bob

Always put slaw on our PP sandwiches. And I'm a yankee!! My wife remembered that from her childhood in southern Ohio and turned me onto it. Now, we are doing the same for our friends up here. They always look at us like we are crazy for putting the slaw on there and then love it once they...