Recent content by Brendan R

Did you know that the threaded ring and blade from a standard blender fit on common wide-mouth jars? This works great for dried chile since the blades are sturdy, sharp & strong and the smooth walls of the jar allow the pieces to move around. I hope to make a batch tomorrow.

I use the stainless weigh pan from an old counting scale. It is a little warped and black in the center but has worked well for years. The best part is that the edges surprisingly don't get too hot so I can pick it up to dump the stray crumbs of lump that fall out of the chimney.

That was my rationale for cutting prior to saucing. Bonus: more saucing area!

I sometimes roll 'em and seldom sauce but when I do, I cut them into 3-4 rib wide portions. It never occurred to me to unroll. I'd have thought they'd break apart.

You aren't imagining it. Here's another article: Meat Prices at Record Levels

I've got two 5lb flats on at the moment myself. I went yellow mustard followed by ground coriander and regular black pepper only. I soaked about 15 hours with three changes of water. These little corned beef briskets are indeed easy and awesome. They are on sale here locally for $2.99/lb...

Our thoughts and general location are aligned. Two corned beef flats on the WSM now.

I pour the ashes into an empty charcoal bag. I seem to have lots of them around!

I made this one this past weekend and it is a good recipe. I did oversmoke the skewers, though. Too much cherry. I skipped the saffron and used fresh instead of powdered ginger (Recommend!). I might give it another go this weekend. Maybe with a bit of cumin.

I remove the top 2/3's of the smoker intact to help retain the heat. Then, I vigorously fan the remaining coals in the bottom section to blow the ash away. This fanning also makes the coals brightly glow so I can see if there are any cool spots for redistribution. Next, add the new charcoal and...

I've never seen short ribs that cheap, great deal. I'd expect to pay $3.99/lb for those.

I avoid disposable plates and utensils when I can. They are acceptable perhaps for a crowd or the airport food court but certainly never at home for a routine meal. Part of it is personal preference. Ever had a paper plate collapse or cut through a plastic plate or had a plastic knife snap...

What is that sauce in the plated salmon pic? And is that Yorkshire pudding?!?

It depends on your definition of 'barbecue'. At what point does roasting with fire become BBQ, for example? Certainly, humans have cooked meats with fire over a million years with widespread and controlled use going back 50-100k years. As mentioned, the word itself appears to descend from...

I'm betting it is because of legal liability. If some goof burns down his house after a couple lump embers fall out of the chimney (also Weber made), guess who gets sued?