Recent content by Bill Vader


 
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    Cooks Illustrated Babyback Ribs (brined)

    I'm trying this one tomorrow.
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    A better way to light off your Chimney

    I'm surprised no one has mentioned this. I just use the paper from my Kingsford bag. I just rip off a chunk about 10" across, crumple it up, put it under my Weber chimney, and light it without oil or anything. Lights every time, and it seems like I'm recycling or something.
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    Rotisserie ?

    Does the EQ-Que or the Weber rotisserie work with the Rib-O-lator? Their site only shows gas grills. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Moriarty: I've got a couple Weber #9891...
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    Ironwood for smoking

    Has anyone ever heard of using ironwood for smoking? My friend gave me some and I wonder if it's worth a try.
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    Fresh ham vs. Pork shoulder

    Earlier in the spring, a friend who raises hogs gave me a "butt" when she had one of her pigs slaughtered for her family. When she gave it to me, it was huge, but I didn't think much of it and threw it in my freezer. Now that I thawed it (and I have 25+ people come for pulled pork in two days)...
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    Michael Ruhlman's Maple Cured Bacon from "Charcuterie"

    Just curious, how long does it take to get to 150 degrees with a 5 lb belly?
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