Recent content by russell swift

So the best brisket I could find was a trimmed Choice 6# flat. The butcher trimmed off more of the fat cap than I would ideally like. Since I will be employing the HH method in a kettle grill that has been known to run hot, should I just skip the foiling stage and let it go until 190-195F...

I used the iGrill last night and it worked like a champ. Its nice to have it link up with my iPhone and iPad, since those are pretty common household items. I have had no issues with connectivity.

I plan on cooking a 7-8# flat for the 4th in a 22.5" kettle grill using the HH method. Lit coals to occupy 1/3 of the bottom grate enclosed with a row of fire bricks. Aiming for a 5-6 hour cook based on touch and tenderness. A couple of quick questions: 1. Do I need to use a water pan over...

Is it possible to make ABT's using a Weber Q 100? The reason I ask is b/c I've had great success using a WSM, kettle, and even a gasser, but I'm concerned that the proximity of the heating element to the griddle will cause epic failure. I've thought about putting them in an aluminum pan to...

Looking for tips for indirect grilling 2 beer can chickens in a Weber 22.5" kettle. The last time we cooked fryers I could not close the top of the grill b/c of the height of the birds. Each bird was @ 4lbs and I used 16oz cans of Bud to keep the birds upright. I would prefer cooking the...

Yeah I like to call those bad boys "bacon bombs". Next time you need to add some BBQ sauce and cheese in the middle....really jazz it up. We always include a bacon bomb in our tailgate and carve it up as redneck sushi. It goes great with cold, cold beer.

Dropped by my local HD today and KC was still list at full price. Talked to a staff member and they had not heard anything about the price reduction from corporate. Is this just a regional thing? By the way, has anyone tried the True 'Cue lump charcoal carried by HD?

I've also found K Comp very useful when lined on the bottom of the grate as a 'filler'. I will stuff half a chimney full of quality lump, light it, and pour the hot coals on the bed of K Comp. I've found its a layering system as its hard to fight quality lump around here, and therefore I have...

I really like the K Comp for burgers, steaks, and other high heat quick cooks. Hoping this is a nationwide thing and not regional.

I'm smoking an 8lb butt, 2 racks of baby backs, and a 3 lb boneless turkey breast for the 4th in the WSM. This will be the first time I've done a boneless breast....any tips? Does it benefit more from higher heat @ 325F? If so, I will cook it separately on the kettle grill with indirect heat...

I've got about 2.5 lbs left over from yesterday's brisket. Looking for any creative suggestions for dinner tonight. No chili, and prefer not to have brisket sandwiches. I was thinking about shredding the meat and combining with a liquid (beef broth, BBQ sauce?). Wife suggested we throw it in...

Sad to report that I've totally neglected my WSM since my last cook in August. Since then, mildew and mold have overtaken the smoker, even with a Weber cover (moisture coming in from the ground up). What is the recommended product for cleaning the inside of the WSM? I plan on replacing all...

What about the Maverick ET-7? I need to replace a flooded ET-7 (left it in a dry storage container that somebody forgot to cover) that has been good to me. Amazon has them for $40 on sale. Better than the ET-73?

We typically cook burgers, brats, and dogs with our Q100's for football tailgates. I would like to try something new, but realize I don't have much surface area to get very creative. Any suggestions?

Thanks for the recommendation Kevin. Unfortunately I don't have much time as its my lunch and need to do something within 30 minutes time for a serving of one....but really don't want to microwave it! I probably should have mentioned that in my OP.