Recent content by Walt Travers

A word of caution on using the sharpener shown by Stogie.... It can cause divots(?) in the edge if used too forcefully. Don't ask me how I know! ;~) However comma that being said, if light pressure is used on the blade (repeated light strokes), it will work quite well. It does take off more...

Kevin -- Not too sure about 'wood chunks', but The Naked Whiz has a great write-up on charcoal. www.nakedwhiz.com - give it a try.

Dave -- GREAT pictures!! Looks absolutely edible!! You did a bang-up job! Cat looked a little nervous, though!

Keri -- There has been some controversy over the ratio of ingredients in Danny's glaze. I believe it started over a typo. Anyway, I am pretty sure, after contacting Danny, that the recipe for his glaze calls for a 1:1:1 ratio. That is, for all practical purposes; 1/3 cup brown sugar...

Stogie -- You were at Cabela's? Wow! My favorite outfitter! Everything I own is from Cabela's!! 'Cept Mama. Got her at 3M. Whadya get me? Hope it's not another of those Rolexs. You know how I hate to be ostentatious!

Dennis -- I will be very interested in your results with the WSM and 300* for the Tri-Tip. Please post your results. 140* seems a little high to me, as it would no longer be bleeding, but if it works, I'm willing to try it. TIA

I agree with Dennis. I leave my chimney on my propane side-burner only long enough to insure that the bottom coals are started. Shut the propane off, leave the chimney sitting on the burner and in 15 minutes, or so, they're ready to go. YMMV.

Thanks to all three of you guys! I like skin, but only if it is silky smooth and unwrinkled, with just a hint of Red Door. Stogie -- I've been meaning to ask you... What is a Packer? You refer to a Packer or Packers quite frequently, but I'm not sure I've ever seen one. I've been to Green...

Mornin'-- Here's a simple question..... when using a paste type of marinade on chicken, do you remove the skin? And if not, how does the marinade penetrate the skin, to get into the flesh? In fact, I have a problem understanding the whole marinade process as it applies to chicken and the...

Stogie -- Fantastic Story!! I can just see that fire truck pulling up and your expression! Truly one for the ages! Combine Pyro and Stogie and whada ya got? Pyrogie.... well, it's still early out here on the west coast. Bibbity Bobbity Boo!

Don Marco -- If you hadn't have told us, I wouldn't have known you weren't a "native speaker". You do a fantastic job! I have wondered many times what has taken you to Germany and what you do there. Now, I know! You live there!! Keep up the good work. You add a lot to the Forum!

Chris -- What a shameless, shameless plug!! We all know that this is all code talk for your side business.... How long did you think it would take us to figure out that Pat Trammel is code talk for Llemmart Tap? Shameless, I say. Shameless!! Jist funnin', Pat! No cards...

Jim -- Thanks for the explanation! Yeah, for a reception or such, one small sammich would be good. For a bunch of hongree fishermen, however; who just happen to have been drownin worms all day with little success.... that shore builds up an appetite!! I know! I don't even use a hook...

Mornin' Jim -- Certainly don't want say that 5000 person/month cook is wrong, but if he was cooking 6 oz raw butt per person, he would end up with one 3 oz sammich per person, which is a lot less than Stogie's two, 4 oz sammiches and a whole, whole lot less than the 20 lb butt would yield...

Rita -- Let's go easy on that "Gentleman" stuff. Yaknow how he gets..... Wishin' everybody a very nice Thanksgiving! Keep yer bird moist and yer powder dry!!