Recent content by Billy W

Excellent. I season too whole frozen but I have always cooked them on a gasser. For burgers and such I only use about 25 to 30 lit coals speed in a single layer. Do you cook them direct?

I am having a big party and was planning on burgers and dogs. Instead of makings the burgers like I normally would I thought about getting some pre made frozen one from a restaurant supply store. I have had them before and they are pretty good. I don't have any experience cooking frozen foods...

I always have my spray bottle handy. For some reason my grill loves to flare up. It caught fire so bad p e time it scared the crap outta me. Hence why I switched to charcoal. It was an unbelievable fire. The entire grill was in flames, it was scary lol but at the same it was the best thing...

I have a gas grill that I like to use when I need to grill a couple of chicken breast, hot dogs,etc...things that don't require a long cook. The lid on my gasser doesn't fit properly anymore, and is severely flaking so I was contemplating taking the lid off completely and just using the grill...

Thanks for the responses. I wasn't too concerned with but just wanted to make sure I wasn't over looking something. I appreciate the input.

http://i1006.photobucket.com/a...09/Food/IMAG0131.jpg

I was wondering if I have too much smoke leaking from my lid or is this normal? Any thoughts?

I am cooking on the OTS. Haven't used the brinkman in ages

I made beer can chicken tonight and had to remove the cooking grate because the chicken wouldn't fit so I used a foil pan and.put the chicken on the charcoal grate. I wad really impressed with the wings of the chicken came out. Perfect texture and perfect crunch. I have cook wings on a charcoal...

Thanks for the help. I decided to inject some melted butter, garlic powder and onion powder and it came out absolutely fantastic. I used about 1/4 to 1/2 chimney full of Kblue and put the chicken on the charcoal grate indirect since it wouldn't on top. Aittle less then 90 mind later it came off...

I am going to attempt my 2nd beer can chicken. The first one I made was one of the worst things I ever cooked. It was completely bland so on my second I decided I am going to inject it. Any thoughts on what to use for injection? Butter/garlic mix? Anything else?

I have been searching to find a one touch gold to accompany my 1 touch silver and I have finally found my answer today on CL. Picked up a mint condition OTG for 10 bucks!! My patience has finally paid off!!!! One question- it needs some TLC and was wondering how I could clean the inside, and...

LOL it was the worst chicken I ever had! I would assume I did something wrong, but I don't know what. Used beer, rubbed in the night before. Cook at the appropriate temp. Got the internal temp perfect!!! If you didn't get some skin when you took a bite, it was the blandest taste of chicken...

Thank you. What exactly is probe tender? I have never done brisket before so I am not sure what I am looking for.

The color and everything looks great. How long does the stall last? I am going on about a hour now. I was concerned because what I read was 1 hr 15 mind per lbs. Its been 3 and its only 2.5 lbs