Recent content by Chris Hart


 
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    waygu brsiket question

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by glenn fleming: sup folks: not been doing much this fall cuse of work, but next weekend gonna bite the bullet and do 2 waygu briskets for a work party...
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    WSM 22.5 Bottom Vents

    Thanks Rick, yeah when I got started this was one of the sites I posted to. Just looked at my join date here, October 2000. Wow. Hope to see you out on the trail this year Chris
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    WSM 22.5 Bottom Vents

    Bought it from a local place for 299. Bet it sat in stock for awhile.
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    WSM 22.5 Bottom Vents

    I used to cook on WSMs all the time. 1st cook in 4-5 years on a WSM... AWESOME ribs
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    WSM 22.5 Bottom Vents

    Thats the problem in your first link. Thanks for the suggestion on the mod. Chris
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    WSM 22.5 Bottom Vents

    Brand new WSM 22. Seems like the charcoal grate is blocking my ability to adjust the bottom vents. Did I put together wrong or is there a mod to address? Any other must have mods for the 22? Sorry if this is already posted somewhere I poked around by didnt see anything Chris I-Que
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    The Most Ribs You've Ever Done?

    I like the bamboo skewer rolled rib for increasing capacity. Pretty sure i saw someone post on doing 14 racks. 4 as a base with three stacked on top like a pyramid on both grates. Chris
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    Fab-P pulled pork

    Brian - i wouldnt cut back on the amount of FAB used but I would dillute it more. Consider at least 3 parts water (or apple juice) to 1 part FAB. The pork looks tasty, nice job, Chris <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Brian L.: I...
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    Benefits of sand vs. empty water pan?

    Chris - Most of what I have been reading on this topic is people that are using sand instead of water. Not instead of an empty pan. The sand works just as effectively as a heat sink and if you cover sand with foil the clean-up is easy. Only done once, so I'll leave it at that... chris
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    Multiple Turkeys on the WSM

    Mike - we often get the heck out of town on Marathon Monday. It can be crazy. I'm sure a pulled pork sandwich stand would do great though with all the out-of-shape spectators _watching_ those runners. Oh, one more thing on the 2 turkeys at once, it's a good idea to rotate the the birds...
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    To brine or not to brine that is the question

    I think it is worth it to find a non-self-basting turkey and to brine it with the honey brine listed in the Let's Cook section. chris
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    Multiple Turkeys on the WSM

    I've done 2 12-14 lbs turkeys at the same time without a problem. There will be no cross-contamination issues if the turkeys are brought up to the correct internal temp. chris
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    My Sunday fun with Fat Butts....

    Stogie- what kind of flavors do you think are in that MIM-style injection. I've tried light brines for injection which has worked pretty good for moistness, but would be interested flavor boosters. thanks chris
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    Why water?

    The other problem is your going to get a pan full of grease that is going to burn. Burning pork grease won't do good things to your Q's flavor. The water dillutes the drippings and obviously doesn't burn. ChrisH
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    Tuna steaks

    imho, cooking tuna to 160 will always give you a tough dry fish. No matter how you cook it. 160 is too well done. Tuna is better suited to searing on a hot grill to Rare temp. Med-rare at the most. If you like your fish cooked through pick just about anything except tuna. Try grilling to...
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