Recent content by Scott F

Thanks all for the ideas, since I roll my ribs, there are already skewers in them - so I ended up marking the ends with a magic marker. Next time, I'll have some metal skewers and can use those for one batch and my standard bamboo ones for the other. (FYI, the splenda based ribs were almost...

I'm doing a half batch of baby back ribs today with the BRITU recipe and the other half with Splenda being subbed in (yes, trying to be a bit healthier). After all the smoking is gone and done, but prior to slicing them up for serving, I'd like to be able to separate the two batches. I know...

I've always used back loin ribs in my smoking, but my father in law is bringing over some spareribs for me to smoke up tomorrow. I watched the video on prepping these ribs St. Louis style and at the end Chris mentioned just putting the extras on the smoker with rub. Not bad, but I was...

Fair enough - so instead of the word steak, replace with "fajita steaks". Like I said, it was a random discussion amongst friends that started all this. (and no texas beef def does not require anything more than a shake of s&p plus flame to be great!) I like the rule Bob. Thanks!

General open question to you grilling enthusiasts: Whats the longest you would marinade a steak in beer prior to cooking? (and what in your opinion is optimal?) I got into a wild hair discussion with some friends about how different beer styles might flavor up and tenderize a steak. So...

Thanks both - btw, the Spirit at Home Depot has PCI grates, so that decision maker is off the table! Course that assumes my lowes 10% coupon will be honored at HD. Looks like I'll go by the store and do some staring for a while!

Well... my old propane beast (charbroil the wife bought me years ago) finally gave up its last gasp - which means I get to go buy a new one! I've narrowed down my preference to either the Genesis 310 or the Spirit 310 and I'm torn. They both look and feel great (went by my local home depot)...

From my first rib cook (the BRITUs) I've always rolled and skewered the ribs. my 18 incher is able to comfortably hold six racks and doing the rotate and switching of levels is truly easy. Its very easy to check for doneness and cleanup is as easy (or hard) as any other cook, but at least I...

Nope, actually went dry pan. Temps measured three ways: smoker temp was done using the in lid thermometer provided by Weber. I can't be sure its accurate since this was my first time using it. top chicken was done with a very trustworthy probe thermometer I use often. Continuous monitoring...

Started a full chimney of coals. Then added a half chimney on top and waited until they were almost totally ashed over to add wood. The roasters where butterflied. They were in the fridge, but brought out when I started the first chimney, so about 40 minutes passed allowing them to lose the...

Using a Rub recipe stolen shamelessly from a Weber Grilling cookbook (and the associated dipping sauce), the two roaster chickens turned out pretty well. At the very least wife and in-laws enjoyed them! Two "problems": <UL TYPE=SQUARE> <LI> Even with a dry pan and a nice breeze blowing...

Thanks for the replys. I've decided on doing a simple rub on two roaster chickens that have been flattened. Limited choices on the wood at my local Home Depot, so I'm going with Mesquite. Guessing just one or two chunks on the coals. I've got a couple remote probe thermometers, so I'll...

Greetings all, My (wonderful) wife blessed me with an 18.5 and I'm looking forward to doing up some chicken this weekend as a first run through. Of course I'd like to be able to wow her (and her in-laws). So, I remember as a kid my dad had a similar type of smoker (cylindrical with coal pan...