Recent content by Bob Richert

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Nate C: I noticed you use a "beer can support device". Where can you purchase this?? (no luck with Google). Will a can hold the bird by itself...

Nate Here is link to my posting on a Jail Bird chicken cook I just did. Maybe the cook log will help you out Jail Bird Chicken Cook

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: how was the tang on there? </div></BLOCKQUOTE> It's just a dusting but I think it brightens up the flavor a little as citrus always does.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark B: Wow, RD is right - that's nice documentation. Now, am I seeing a cart under that bad boy ? Aluminum ? </div></BLOCKQUOTE> There is a cart...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by RDOwens: What are you using to create your notes? Is this a canned program or something you have put together? It's a nice presentation...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Looks nice but you should probably take notes or something next time. </div></BLOCKQUOTE> Thanks...here are the notes if you want to see them. Cook Log for Jail Bird Chicken

My second cook on the Cajun Bandit was a beer can version of Harry Soo's Jail Bird chicken. Great recipe and great results. See the Cook Log

Thank you Chris for making this possible. It has been great.

Harry, Thanks again for taking the time to participate in this Q & A session. What grocery store sauces do you use and how do you "doctor them up" for the different meats? Do you use these in Competition or do your make your own sauces from scratch?

Hi Harry...thanks for sharing all of your knowledge with us on the board. I think you have a great idea. I love the shirts but where is the butts and brisket versions. As for marketing and distribution maybe the folks at Cafe Press could help you out. www.cafepress.com I hope to make it to...

Thanks Justin...I made up the log myself. I want to make a few tweeks and then I will post a link to it for anyone that is interested. Glad to see I am not the only one with the CB temp control issue.

Thanks Pat. I would like to hear how your conversion to the old three vent system works out. Even with the one touch fully closed I got an uneven burn with as if there was a major air leak on two of the three one touch "wings". One third of the charcoal never lit while it burned all the way...

Hi all. Yesterday I completed my first cook on my new Cajun Bandit converted Weber One Touch. I cooked a 4 lb butt. I used Bone Suck'n rub and Big Bob Gibson injection. Total time in the pit was 7.5 hours at an average of 246 F. Overall not bad for a first effort in my humble opinion...

Out of the jar...Bone Suckin' Sauce and their rub as well. I also like the Montgomery Inn sauce