Recent content by Bruce Cook

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Andy Rine: I still end up with a greasy, disgusting mess on everything (lid, grills, racks, water pans, lid handle, etc...). Even worse, when I handle these items, I then end up transfering the greasy...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Susan Z: Sounds great! One day I'll be brave and try a turkey. I'm a bit of a WSM chicken myself, I guess. What temps did you cook it at and cook it to, and didja use any smoke wood? <HR></BLOCKQUOTE>...

I quartered up and took out the backbone and ribcage of a turkey yesterday. A nice 14 lb Butterball. Dusted with a rub concoction I dreamed up and found in the cabinet. I let it air dry and season in the refrigerator for about 4 hours to help dry the skin a little. Fired up the WSM with a 1/4...

Ditto to Doug's comments. I always bring some to Indiana when I go to FL. I usually spend a day searching out various fruitwood trimmings, cutting them up, and putting into a burlap bag and tying it to the roof of my SUV when coming home. Beef is a little strong for the fruit woods for smoking...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR> But, I would not hesitate to use again. A very good butcher shop in Edwardsburg, MI uses knuckle for all their jerky making. <HR></BLOCKQUOTE>I can vouch for that. The guy does make good jerky. They also have excellent beef...

I Googled up a gloves search. I like the insulated neoprene type gloves personally. Googled Gloves

Is there anything one should ask (or avoid) when choosing a knife sharpening service? Are certain sharpening methods better than others? I agree with Konrad. Go to a knife maker or a place that services restaurants. Ask the chef at a good restaurant where they get there's sharpened. A good...

Those of us who have difficulty sharpening knives may want to consider using a professional knife sharpening service. A sharpened edge stays sharp if taken care of and steeled properly and regularly. Getting a knife sharpened doesn't really cost that much. Especially when you consider the amount...

One of the keys to getting areat crisp skin is to let the turket air dry on a rack in the refrigerator overnight. The skin dries and with the less moisture a better crunch is developed. I learned this tip from Cook's Illustated and have used it multiple times with turkey and chicken. I love the...

Another idea is to get a 55 gallon drum and cut the ends off. Some people have made hinged plywood windbreaks that fold. Generally something that is 3 sided is all that you need. It should be heavy enough to not be blown around either.

I use the fork or waba waba test to check for doneness. For the fork test you take a fork and poke it into the meat and twist. If it twists easily its done. For the waba waba test you poke the meat and when it does the waba waba dance its done. Hey Kevin where you been?

Make sure your knife is sharp. Only trim the obvious fat. Spares take 4-7 hours depending upon your cooking temperature and how tender you want them. I like a little texture so I cook towards the 5 hour mark.

If it was set up that hard I wouldn't have messed with. I would have waited till the next cook, covered with foil, then when done tossed the sand and bought new sand. Of course I'm too lazy to use a chisel.

I'll also likely brine the bird first since I love how moist the chicken turns out in combination with the beer can <SNIP> Here's a great tip to help with crisping up the chicken skin. After brining or seasoning let the chicken sit uncovered in the refrigerator overnight or at least several...

You have plenty of fuel. way more than you will need. I can't give advice on cooking a pig on a 55 gallon drum without seeing the drum and the pig. I'm betting the drum isn't big enough and it will be a little difficult. I would suggest getting some cement blocks and stacking them about 3 high...