Search results

"Applesolutely!" Per filet, brine with 6oz apple juice, 1 cup water, 1 bay leaf, 1/4 cup brown sugar, 2 tablespoons sea salt. Heat all ingredients, let cool in fridge, when cool brine in fridge for 3 hours prior to smoking. Pat dry and place on cedar plank, place fresh dill on top.... Smoke...

Two things: After picking up a Trader Joe's bird, I noticed it was brined with salt. I intend to use the Apple Brine from this site. My plan now is to thoroughly rinse the bird and brine as recipe is listed. Should I cut the salt in half and not wash bird and include the solution from the...

What's the best way to reheat ribs without losing the smoke ring. In foil or not, high oven heat or low, microwave?

As new as I am to the art and science of BBQ, when I nail a dish that I can do flavors repeatedly in rubs and sauces, I look for layers of taste that complement each other. You wouldn't want a sauce on top that tastes like a wet rub. Nothing more tasty than breaking through multiple levels of...

There is a great deal of myths, rumors and inuendos in BBQing. If anyone would play along, this might be a good excercise and prove to be humorous. I would like to start it by saying: Meat must be at room temp before cooking.

Would you get a better smoke ring if you put the meat on the cooker when it's cold or when it's at room temp? It occured to me that the as you place it immediately from the frig, the outer edges would allow for it to absorb longer. If at room temp, the there would be a quicker casing and less of...

Just took delivery on the Thermapen through their winter pricing. I fine tool. I decided to test the new Maverick and thefood probe was 2 degrees off, with the bbq probe dead on. After a cook this weekend, I suspected the Maverick to be off. Regarding full time on Middle Bass Island, not yet. A...

Has anyone ever used their thermapen to check their WSM?

These are looking great! Thanks for your timely response.

There seem to be plenty tomatoe based sweet sauces to slather pulled pork, but I'd like to offer a killer vinegar based sauce for a group to choose. Any good ideas would be appreciated.

Joel, Given you're a relative newcomer to the process your objectives should be twofold for your Christmas dinner. 1_ eliminate stress 2_ come out with a great looking cook. I suggest you do the get a great cut of prime rib, do a modest garlic rub with sea salt and pepper dusting, preheat oven...

I am such a rookie at this, and maybe others can chime in. It's great to see photos of your setup so that we can ask or comment. I've read that the hottest part of the WSM is at the edges of the barrell. Would it make sense to place the thickest part of the ribs facing the edges rather than the...

New here to the forum and first, let me please just stand up and applaud all that share the great quality of information throughout all the threads. Although not new to the weber indirect cooking method, I have learned much in a short here and will adjust my methods. I have yet to see any...