Recent content by Aram C

I'm with Jon. I think I'm making bacon for everyone for Christmas this year.

C, I was also going to recommend tri-tip, but since it's been said, how about this: MEATLOAF! I'm a recent convert to smoked meatloaf and now I can't see doing it any other way.

Just like about everything else, it's illegal in our part of California to put grease in the drain or in the trash. It ends up in the water supply by both of those ways. There are hazardous waste sites, like at our local dump, that take it for free. I have a 1/2 gallon container in the...

Are you sure you want to smoke them? Those are best braised. If you haven't already bought them, don't. Get beef spare ribs instead. There's too much connective membrane in short ribs to grill well, unless you have them cut super thin, Korean style (like 1/2" thick at most). The beef spare...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Will B: Question on this topic. When I ask my local butcher to cut my racks to St.Louis style, he always gives me the trimmings and cuts the small rib...

http://tvwbb.com/eve/forums/a/...0069052/m/9881023416

Two days ago, I smoked 3 butts for a party tomorrow. I put two on top, one on bottom and always had water in the pan. The two on top were done about 1 hour ahead of the lower one, which I had moved to the top when I took the first two off. I use an 18.5" WSM.

Hey, your zeal is obvious, and that's great. But don't get too carried away with the briquettes or you'll be fighting the heat and come out with charred ribs. You only need 3/4 of a chimney for a 22" doing ribs. DO NOT do a Minion and put a bunch of unlit coals under your chimney. That...

Hi Travis, I just saw your post or I would have uploaded these before. I agree it was not spectator-friendly, and to top it off, we went on Saturday right when the main booth judging was going on, so no one was being very nice. But I knew that going in. There were quite a few WSM's there. I...

At Memphis in May competition, they not only allowed beer, they sold it by the keg. The only rule was no bottles and no giving any out to the public.

I broke in the new wok yesterday. It's very nice, but since there's no heat regulating, you have to only use recipes that don't require turning the temp down for simmering. If you haven't seen these, you need the special grate that has a removable center so the wok doesn't rock. This is beef...

I use an angle grinder to cut both ends of the shaft off. That's what holds the nut from going thru the washer. Cutting it off takes less than a minute with the grinder. They cost about $40 though, so unless you have a need for one, it's not cost effective for you. But your buddy with the...

I've had "bricked chicken" on many a menu in my restaurants. It helps sear the outside to hold in moisture and also when you put it on the fat side of the breast, it evens out the cooking time. Make sure to heat the brick first so it's not taking away heat. Also oil it a few times until it...

I spend so much time looking through various Craigslists and eBay listing around the area in search of Webers, just like you all. My wife walks around the corner from our house and sees this at a garage sale for $20! It needed a new grate and an ash sweep to make it functional, and eventually...

Don't know if you know this, but CAB is the food industry shortcut for Certified Angus Beef. When I'd call in my order, I'd say "2 CAB strips," meaning two NY strips of Angus beef. I'd say your initials are apt, given the perfect grilling of your steaks!