Recent content by Another Bob B

Welcome to the forum ZMilin - I'm just south of you at Alderbrook Golf and Yacht Club on Hood Canal. You'll have a great time here on the forum and will pick up a multitude of new ideas. Glad to have you. Bob :wsm:

Been busy building a new house here in Washington while trying to squeeze in a couple games of golf. I poke my nose in here every once in a while just to make sure the old gang is still here and most of them still are. Lots of new faces/names and some interesting cooks. smoke on all. Will post...

If you're into tear-jerkers these three will be somewhere near the top of your list - 1. Angel Flight - Radio Tower Remix 2. GI Joe and Lillie (Oak Ridge Boys) 3. Some Gave All - Billy Ray Cyrus. These are all availble on You Tube and all are a great listen. Bob

Russ - I normally don't get on the forum and rant and rave and criticize my fellow smoker but you are the exception this week. (I only do it once a week) And it all has to do with these "M00" ribs. You are right, they are flavorful and cook up nice if you do them low and slow. From what I...

Welcome to the Forum Dave - I live right around the corner from you on a pretty nice little golf course and sent you an email regarding perhaps a round of golf sometime. Welcome and have fun with this site. Great information here which I'm sure you've already found out. :wsm: Bob

Hi Ron and welcome to the forum - I live just a bit south of you on Oakland Bay on a golf course. I think you are going to love your WSM my friend. One of the great things about it is the ability to set it and forget it. Once you get used to it you can acutally use it like an outdoor oven...

Hi tony - I too, at one time, was a resident of Eastern Oregon. A small town with board sidewalks, false front buildings, spring and fall cattle drives down main street and learned the not so graceful art of Rodeo on all three rides known as "Roughstock". lol. Bulls, Saddlebronc and Bareback...

Hi Ed and welcome to the forum - While you will get a lot of discussion on this subject, your best bet is to stick with the old phrase "Less is more". That applies to seasoning as well as smoke wood. Go light the first few times and you can increase your wood later to suit your taste. In most...

I use cast iron skillets in my performer quite often and have one 8 inch pan that is over 75 years old. The "Patina" finish, is as smooth as a glass table top. I take care of mine by putting a half glass tepid water in the pan while very hot. It more or less self cleans. Afterwards I use a...

Glad to have you Dan - You are a bit east of me. I'm on Hood Canal south of Seattle. Many many years ago I lived in your part of the country on lake Couer D'Alene. Welcome aboard and look forward to hearing about some of your cooks. Bob :wsm:

Hi Bruce and welcome to the forum. Glad to have another Washingtonian on here. I'm over on Hood Canal on a golf course so between smokes I'm out playing golf. Again welcome and look forward to hearing about some of your cooks. Bob :wsm:

Nice find Christos and a good looking cook you did. As with several others, I think you probably had old or damp charcoal you were trying to cook with. I also live in a damp part of the country and very seldom re-use any charcoal. It's not worth the savings and I don't have to worry about the...

Wayne - Thats twice in one post that you hurt somebody's feelings. First of all you sent no invitations and secondly with the weather we've been having in Northern Washington the last few days we were hoping you might ship us just a little of that sunshine. 67 degrees is sounding like a balmy...

Russ, Larry and Bob C were right on. The only exception I use is a target temp of 300 at the lid and pull when internal temp of roast his 115 - 120 and rest for 30 minutes with a loose foil tent. Perfect rare to medium rare and a great crust. Bob

Always order from your favorite Butcher and specify a fresh turkey, not frozen or enhanced. The apple-brined turkey recipe in the cooking topics produces a way better than average bird. Bob