Search results

OK, mentioned this in the recipe request section. This was inspired by Shawn W.'s post from last year and Kevin Kruger's advice. I just tried it and it turned out great: PINEAPPLE HABANERO JAM * 15 habaneros, seeded and deveined * 1 orange bell pepper (or a bell pepper the same color as the...

OK, a few of us started talking about this a few months ago... trying to figure out the best way to do this: make great al pastor either on a grill or with a rotisserie. Kruger, I think you had some thoughts about it. Any luck? I'm sitting here visiting my family in southern california and...

ok, this discussion started on the grilling page, because we were originally looking at building this beast primarily for grilling. But... we've changed our minds and want to build a real pit. So... we are in possession of a 250 gallon water tank waiting to be turned into a pig cooker. In...

Alright folks. After a full brisket, you get like 1-2 pounds of trimmed fat. the stuff is beautiful, really. Just pure beef fat. anyhow, what do you guys do with it? I'm not the suet bird feeder kind of guy. I love pork lard, but had never tried rendering beef lard. But, seeing all this nice...

OK, this cook is still in process. But, I thought I'd offer my experiences as yet another example. Since I've used exclusively kingsford in the past, I have a good point of reference to the old kingsford. Bought a double bag of the new Kingsford. At 7 p.m. last night, I started up 1/2 of a...

I picked up some real szechuan peppercorns recently and have been having some of the best stir fries of my life. anyhow, I'm wondering if anyone has used them in rubs before or some other bbq application? I'm envisioning ribs with a rub consisting of some toasted, crushed szechuan peppercorns...

Hi Folks. I've cooked brisket, but never a kosher brisket, which I've been asked by a friend to try. Does anyone have any advice as to how a kosher brisket may cook differently than a non-kosher brisket (other than needing a fatter wallet)? For example, I know differences in grades of brisket...

OK, I've always been a dry ribs kind of guy (that is, no sauce/glaze kind of guy, not dried out ribs kind of guy) Anyhow, for some reason, I've had a craving for a sweet finishing sauce or glaze lately. Not sure why. I think my body is naturally craving what it needs more of: lots of sugar...

Anyone done Puerto Rican-style pernil on the WSM? Obviously wouldn't be traditional, but could be really good... Thinking of getting a pork shoulder (picnic), rubbing with an adobo, scoring the skin and smoke roasting at around 350 for four hours or so. I think I'll go light on the smoke... and...

has anyone tried using dried fruits in rubs? for example, dried apricots, cut into cubes, dried further until it can be made into powder. then used in rubs. never heard of that before, never tried it before, but thought I'd look into it...

Originally posted here. Perfect with turkey, and great on turkey or ham sandwiches... Chipotle Cranberry Chutney <UL TYPE=SQUARE> <LI> 2 large shallots (3 oz), coarsely chopped <LI> 1 tablespoon vegetable oil <LI> 1 (12-oz) bag fresh or frozen cranberries (not thawed) <LI> 2/3 cup sugar...

hey folks. I've never used pellets, but I recently got some from our good friends at BBQ Delight. I know a few of you are pellet devotees. quick question. I know the normal "serving" size for pellets is 1/3 cup, I believe. For poultry... how many 1/3 cup foil pouches should I use? I've seen...

OK, not demi-glace in the true french culinary usage... call it a smoke reduction. Anyhow, I first posted about this here. INGREDIENTS <UL TYPE=SQUARE><LI> 1 large onion, chopped <LI> 1 medium carrot, chopped <LI> 1 celery stalk, chopped <LI> 1 Bouquet garni (parsley, thyme, bay leaf, whole...

Here's how I made my own, natural liquid smoke. But it is better than liquid smoke. Because it is my own. And it is natural. And it comes from my own smoked meat. And I like it better. so there. I first got onto this idea a while ago when folks said mentioned they simmered some of the smoked...

Ok, weird thought here... but stick with me. not to open a new debate about smoke rings and the 140 degree threshold... for the sake if this discussion, let's just assume that it is settled science that smoke flavor and ring only develop while the meat is less than 140 degrees. If that is the...

Ok, I have some corned beef I was planning on smoking for some pseudo pastrami this week. Realized it is from the round roast, not brisket. If I were doing a normal round roast, I'd take it to medium rare... obviously, that isn't what I'm going for with this one. I like tender, but well-done...

I know a few of us have lamented about the lack of whole brisket options in this area. I literally called every meat market and meat wholesaler I could find and none could help out. Found one in Rye, NY: Crisfields Prime Meats. They need a few days in advance to order and cut. They said if you...

OK, I was at my local supermarket last night and saw this hunk of meat. It was labeled pork shoulder picnic. Now, I've cooked a lot of picnics and this was no picnic. I'll try to take a picture in a few minutes... In the meantime I'll try to describe. It is 6 pounds. Facing up looks like half...

This is not an unrelated topic to this thread from a couple of days ago. What is more important to take into consideration when resting brisket - or any meat for that matter: the actual temperature of the meat when you slice, or the time you let it rest? Let's say we have two roasts and both...

OK, couple of questions. How much juice leftover do you get from each brisket (flat) after resting? I foil my brisket at 170 and pull it at 190. Then let it rest in the same foil for a few hours before slicing. After it has rested for a few hours, I drain the juice (reserve it of course) and...