Recent content by Allan

Just wondering what the weight is of your regular rack of back ribs. I just picked up a case today from the butcher and while a few of them were around the 2# range a good number of them were around the 1.5# range. I thought they were a little small. Does 1.5# seem on the small side? We'll see...

Thanks Bill, I thought I was screwing something up and I was wasting all that meat. Sens are looking good, however I sure don't expect Buffalo to roll over, although a sweep sure would be nice

Being new to the whole foodsaver thing, are you saying that you shouldn't just throw the raw meat in the foodsaver bag, vac-seal it and then freeze it? That's the way that I've been doing it, but like I said, I'm new to this.

Put the butt on at about 10:30 last night. Filled the charcoal as high as I could using RO lump. I was at the bottom of my bag, so there was quite a bit of smaller parts, I actually think that was better for an overnighter as the space between the pieces of lump was limited, thus less airflow...

I'm going to try and keep a grate temp of 225-250.

On the spur of the moment I decided to do a butt this weekend. Went to 1 butcher, he said he didn't have any fresh ones. Another butcher didn't even really know what I was talking about (last time I call him) and two others didn't have any. Serves me right for leaving it to the last minute I...

Thanks for the info Keri and Rita. I'm going to be giving these another try over the next week or so, I'll let you know how they turn out

I did this method over the weekend. The results were pretty good, but my problem was that my skin came off the thighs as I was pullin them out of the bath. Any suggestions on how to deal with this?

Quebec City has some good French cuisine and very nice scenery.

Hi Jamie, thanks for taking the time to talk to us. Besides this site, webernation is the other site I visit for weber-specific info. I was wondering, who were/are some of your influences when you are cooking. Also are there any types of regional cuisines which you really enjoy (i.e. asian...

So, no over-nighter, I'm just going to smoke'er until I can slice it up. A little disappointing, but I'm sure there will be other opportunities.

So, I'm still a little confused. I think the -22*C is freezing my brain. Can I still do the pulled pork with this cut?

I have a "Butt Portion Leg of Pork". I assume that's the same as saying Pork Butt

Getting all my things ready for Friday night. I usually use lump, but I thought that I read somewhere that you probably won't get 14 hours of cooking time with lump, that you should use briquettes. Should I be concerned about this?

Nice video. Timely also as I'm doing my first butt on Saturday