Recent content by Brian B.

So I'm fairly certain they were top sirloin and I cooked them that way. Basically high heat cook for for about 12 minutes. The steaks had good flavor, but much more chew than I would have liked. In case anyone was curious, there is a great picture at the following link that shows a picture of...

My wife purchased some cryovac steaks that were labelled tri-tip, but they don't look like any I have cooked before. Anyone know what these actually are and if so, I'd be grateful for any cooking tips. Thank you

Just wanted to wish everyone a great 4th of July. Doing some babys / spares and shoulders over the long weekend and just looking to relax with the family. For some entertainment this morning I read back through some of my early posts (from 2008) and realized that cooking is an art and trying...

I absolutely understand what you are saying. Cooking for a group tonight and my wife is big about dinner "starting on time". Everyone wants perfect bbq and no one wants to be flexible about it. Here is what I do to make sure I'm ready to eat. 1. Take a shower right before it is done. This...

How do you cook Lay's potato chips?

I'm curious what people think of this idea. I'm making a bunch of chicken and ribs for some guests tonight and was considering trying something different. Because my smoker temp for the ribs isn't going to get beyond 275, I don't want to cook my chicken on there the whole time. Is there any...

I just sent this to my dad, who loves cooking beer can chicken. Will leave it to people to judge for themselves regarding the author's conclusions. http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

Maybe I'm dim, but it doesn't look like I could get any kind of usable steaks out of it if I sliced it. Any thoughts on what I can do with this?

My butcher normally carries chuck eye steaks, so I asked my wife to pick some up for dinner tonight. She came back with the following single 1.25# cut of beef that is a normal chuck roast, right? Obviously those will cook very different ways.

The cook went ok, but I was a little bit paranoid about getting it to temp (had 2 probes in it) so it was a bit dry. I pulled it at 165 on one probe and 173 on the other, should have pulled when the first one hit 165. Cooking without the bone definitely threw me for a loop, so hopefully I...

Thanks for the input everyone. I'll post some pics so you can see how good / bad it turns out.

Also, if I cook at 300-325 does anyone know the rough estimates of how long it should take? The boneless breast is definitely throwing me off.

I was planning to cook a bone-in turkey breast tomorrow (6.5 #) using the method described on the forum. My wife just came home with the breast and it is quite clearly noted as boneless, so my question is this. Do I need to go with the low temp (225-250) method that is described on the main...

Same here. Lowe's welding gloves

Just curious if anyone else has ever purchased USDA prime pork chops. I had the chance to get some over the Thanksgiving holiday and they were literally the best chops I have ever made/eaten. There is a gourmet market in the Sarasota, FL area where I bought 4 and some of their montreal style...