Recent content by C Splice

SUCCESS!!!!!!!!!! They sat in the cooler until 5:00, the cooler was 110deg the meat was 160deg. I pulled one apart and then the family started to devour it for diner. I just finished mine before writing this post, after this post I am off to pull the second one ( I will probably sample that one...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson: Why do I get the feeling your PB's are not done yet.... </div></BLOCKQUOTE> Please explain this feeling of yours? All the reading I did...

OK it is now 2:15, the top butt actually moved up to 193deg. Based on the opinions provided above I grabbed my old analog probe and used it to check for doneness. I'm gonna have to do a little research on that whole "jiggle" test before I use it. The old probe slide right in everyplace I stuck...

Hello all, Just thought I would post about my first pork butt. It is going according to plan so far, using the "Pork Butt Renowned Mr. Brown" as a guide. I have two 8lb butt's in my relatively new WSM, one on the top and one on the bottom racks. I have only done 1 pork loin and 1 whole turkey...

@ Russ: Yes there was water in the pans. I boiled it first in a kettle on my gasser's side burner. @ Trev: For the record the sides were mashed potatoes (yukon golds), and grilled veggies from the gasser.

Next time I will figure out how to re-size the pics a little smaller. Because it was done earlier than expected it became a little more medium and a little less rare sitting and waiting for the rest of dinner to be ready. Thanks to all who offered their advise it was appriciated and definatley...

SUCCESS!!!!!!! The roast was awsome last night. Every thing went according to plan. I did use the minion method for the first time and put the meat on at the begining controlling the temp as it climbed to the 320deg range. I started with the vents at full and started closing the bottom vent...

I was able to pick it up last night. Everything was as I had expected it to be. I was glad to see it still had the two crescent shaped charcoal holders, which I will probably use tomorrow for the roast. I cleaned down the racks and the bowl. I just fired it up and I'm gonna get it nice and hot...

A fist full of paper from my paper shredder has worked every time for me.

I will be cooking on it tomorrow night after a good cleaning. I have thought about a smaller pork roast that I have in the freezer for a test run if I have the time. But worst case scenario the rib roast will be my first indirect on this grill and it will be cold wet and windy. Hopfully a little...

Hello all, I am picking up my first weber preformer tonight (Thurs), found it on Kijiji (simular to Craigslist, but more popular here in Canada). I typically do my roasts on my Weber silver C natural gas BBQ. I am doing this roast on Saturday for a dinner party and I would really like to do it...