Recent content by Bob Marlatt

My go to pork chorizo recipe. https://tvwbb.com/threads/homemade-mexican-chorizo.92170/#post-1102426

Masterchef... I meant to say Master-touch 22" Weber Kettle. I would call the maiden Vortex voyage a success. I did nothing other than fire up a full chimney. Somehow loaded up the Vortex without a mishap. Placed the dozen unprepared (not even close to thawed out) wings around the perimeter...

Dumb question, as I have learned that grilling and barbecuing are NOT rocket science. I have some frozen wings and I'm too lazy to go to the store and buy a package of fresh. (I have only used these wings in the deep fryer before... partially thawed) Sooo: I'll be okay fully thawing out a dozen...

I call these rash/impulsive purchasing decisions "vacation buys." If you're on vacation and your choices are limited and the prices suck, you (well me) go ahead and pay up no matter the cost. This particular supermarket doesn't offer much low-end meat that any half-decent pit boss can turn into...

Impulse purchase. Saw the meat. Saw the next-day weather forecast. Saw myself eating pulled pork with a sub-8 hour cook on a Saturday. I know locally where I can get medium-size shoulders for .99/lb. (I also remember buying shoulders in the Boston Jamaica Plain neighborhood for .49/lb) I also...

Would you pay 4.49/lb for a small cut of shoulder/butt? I did. It was an impulse buy. The small size appealed to me. I'll post a few pics but the bottom line was it was a well-manicured cut of meat. Too well-manicured. The lack of fat (I believe) resulted in a much quicker race to 200 than I...

I think the opposite. Had I cut the rack in two and leaned them into the rib rack I think the meat side would have never touched the metal.

The best Weber Kettle is the one you are cooking on.

Short story long: Yesterday, I thawed out a rack of baby backs that sat in my freezer for months. I wanted to dust off my old WSM, but it needs a new top grate, so (instead) I set up a snake of Kingsford in my 22" kettle. I've been 99 percent exclusive to the kettle (for my charcoal cooks)...

Been off the forums for a long time. This is my go-to chorizo recipe. It ain't rocket science... I've even substituted pork loin when I "just had to have it." Preferably, I use pork butt with my hand grinder... that way I can get as much fat as I want into the mixture. Ignore the cheese bit...

I have a 22+ year old WSM, a newish Weber kettle, and an ancient ex-wife-dumpster-dive smokey joe. But, it's the little floor-model Q I talked a home depot manager into selling me for half price that has by far and away seen the most cooks. I got a regulator to hook up full size tanks, and it...

The main event was (by our standards) a failure and a learning moment. 1.3 lbs of shoulder is just too small to do right. My cooking temps were good throughout and a nice amount of smoke hit the meat, but because of its small size the results varied from dry and overcooked to okay but...

May 2020. We know availability is an issue. No ribs so, I bought a 5.90 lb. bone-in cut at the local supermarket labeled "Fresh Shoulder Picnic Half." Cooking for one this weekend I decided to cut it up in thirds: 1/3 to smoke. 1/3 to grind for sausage or loaf. 1/3 with the bone to crockpot some...

Spot on answers! I cleaned the area around the igniter, one push of the button: we have lift off! I'll give it more thorough attention to keep the burner tube in top form. Thanks again.

My apologies if this has already been covered. For some reason the last couple of cooks, my Q200 has required several pushes of the button before lighting. Relatively new, with maybe 15-20 cooks, I'm still using the small canisters for fuel. I can smell and hear the propane flowing, but what...