Search results

I am anxious to try a Tri-Tip but have been unable to find any, let alone anyone who actually knows what they are. Does anyone have any good ideas on where to find them in the central New Jersey area. Thanks, Mark

I have heard that you can substitute sand in the water pan - any thoughts? thanks. Mark

Hi all. Does anyone have any good recipis for Au Gratin or Scalloped potatos? I know I have seen some here in the past but can not find them. Thanks for any help. Mark

Hi All, Cooking a 7lb pork shoulder picknick and a 7lb brisket flat. I used approx 12 lbs charcoal with the minion method. The tems soared into the 300's for the first three hours with all vents closed. So once again I will defer to the expetise here, did I use too much charcoal, I have also...

Hi All, One more question, should I proceed with this in the same manner as a normal pork but. Sorry about the stupid question. Thanks

Hi All, Decided to blow off work tomorrow and thinking of throwing on a 9 lb butt tonight. The only thing I have the injector ready with marinade but did not rub it overnight. Should I hold off till next weekend or give it a go. I have yet to do a butt so any info is appreciated. Thanks, Mark

Hi All, After hearing the rave reviews about this sauce, I ordered some annd my gallon jug arrived today. Do you all use this mainly with butt and shoulder, pardon my ignorance but I have not used this vinegary type of sauce yet. Thanks, Mark

Hi All, Due to the weather in the Northeast I may be forced to cancell a barbeque. I think I know the answer here but you cannot re - freeze ribs if they were frozen once. They are from cosco in the cryovac seal. Thanks, Mark

I need a little help here. I don't know if it is the part of the country I live in (New Jersey), but I can not seem to find a whole brisket. I have looked in all of the major supermarkets and cosco and the largest I have found is 5lb. The butcher at Shoprite told me that you can not get a...

Hi all, I have used only chips soaked in water to this point, but I wanted to get some thoughts on using wood chuncks. Do I need to soak them and any good sources (I have not had luck with ones I found on this site). Thanks for the input.

It is looking like I am going to be getting a WSM. Do you have access to the meat on the lower rack if you want to mop or is this necessary on the WSM. Thanks