Search results

How many of you get that comment or strange look from your spouse/partner as you take pictures of your food? My wife laughs at me every time!

This was a 12.5lb brisket that cooked over 16 hours @ 225F. The time made me nervous, but it came out great!

I want to thank everyone for all the great info on HH briskets on the WSM. I cooked two 8lb flats yesterday on my 22" and they took 5 hours total. I was nervous the entire time!! At two hours I pulled out the temp probes, foiled, put back on at 350 lid temp and started checking for probe...

Congratulations to fellow TVWBB members on their calls at Smokin' in the Bogs last weekend! John Cossman - Grand Champion, Clark "Harbormaster" Hodgson - 1st place Brisket and Peter Matijevich - 2nd place chicken. We pulled out a 3rd place ribs. I hope I didn't miss anyone and hope one these...

Anyone ever turn in Cornell chicken for a competition?

Here's a few more comps that we are participating in around Wisconsin. Hope to see some fellow Weber users there! PoorQue June 10-11 Smokin' in the Bogs September 2-3

The contest is scheduled for Sept 24th so practice your rib smoking skills! Two teams using WSM's took first and second place in 2010 and both were first timers. Here's a link to the entry forms: http://www.lodiwisconsin.com/brew-b-que/

Well, it's not brisket but it was very good anyway. Been working for the last 16 days straight and have not had time to BBQ anything so I decided to do a roast chicken on the OTG tonight. Injected and marinated it with Newman's Own Herb & Roasted Garlic marinade, made gravy from the drippings...

As much as I like the traditional Sunday chicken, smoked brisket could easily replace it at our house. I also saved the point and crisped it up on the gasser tonight with some sliced yukon golds tossed in olive oil and S&P. Thanks for viewing!!

Gassed a flank steak a few nights ago marinated in soy sauce, worcestershire sauce, EVOO, garlic and ginger. Sliced Resting Sorry, no plate pics. Too hungry and had to eat!!!

I followedJack Straw's tri tip recipe last weekend and it was EXCELLENT! Pic 1 Pic 2

I burned the skin a little but it was still good. I marinated it for about 7 hours without the oil and substituted real onion for the powder since I was out. I added the oil to the marinade after I took the chicken out and boiled it to kill off any nasties. I then basted it about every 10...

Does anyone else have a problem with the coals on one side going out on their one touch kettle when you have a full load of meat? Mine has always gone out on the handle side no matter where the vents are set or where the top vent is located. My original kettle with the 3 adjustable vents never...

Grilled up some ribeyes last night that were seasoned with balsamic vinegar, Mediterranean sea salt and fresh ground pepper. Sides were asparagus and yukon gold taters. Cooking pic Ready to eat!

My pre-4th of July cook was some Cornell Chicken that had marinated overnight with grilled sweet corn. This always brings back childhood memories because my father used to grill it for us and when he was a kid his father did the same.

Marinated a few chops in Dale's Seasoning and grilled on the OTG with hickory for 4 minutes a side. Served with baked sweet potatoes and baby peas in butter. Yum! Chops Chops 2

I promised to cook the meat for a graduation party today for 50 people at 1:00pm so I decided to do my first overnight cook. I got the WSM going at 8:30 and added 40lbs of rubbed butts at 9:30. Everything was going well at 240 degF until about 2am when a severe thunderstorm went through and...

Who knew that my 7 year old daughter would love my new WSM as much as I do?

My wife picked up my new 22 WSM on Wednesday last week and I put it together that evening. Now I am finally testing it out with a pork butt I took out of the freezer Wednesday and a packer brisket I purchased yesterday. The cook has been going for about 2 hours now and seems to have settled in...