Recent content by Chris in Louisiana

That's a beautiful crust.

As a new owner of a Searwood, I'm jealous of those sweet casters/tires. Looks like they could add a trailer hitch option so you could pull it down the highway.

They look good. I've never cut them up before cooking. Is this sort of like the "party ribs" approach I've seen on YouTube?

Beautiful pics. We plan to head that way soon for a lengthy visit. Maybe next year about this time.

That looks great. I enjoy salmon, but I've never eaten a truly fresh wild one. One of these days. I follow a YouTube couple, Holdfast Alaska is their channel, and they have a subsistence license that allows them to take 500 salmon per season. They caught close to the limit this summer using...

My second cook on the Searwood stuck to chicken, which is safer/cheaper when getting used to a new cooker. I split a chicken in half and brined it overnight (15 hours) in the buttermilk brine recipe (buttermilk, salt, brown sugar, Old Bay, H2O) from Gary Wiviott’s "Low and Slow" book. I had not...

Very nice! I'd want some horseradish sauce to go with mine.

They were pretty good. My first ribs on the Searwood. It took them forever to get ready at just 225 (I was following a recipe). Next time, I'll go with higher heat.

That’s a sweet looking little Chicago balcony. Staten Island is the only borough I’ve not hit. Next time I’m up that way, I need to check it out.

Welcome. I appreciate the dedication and talent of the folks who restore the old grills, but I’m happy to just be able to keep mine running. I’ve probably installed a replacement of every significant part of my Genesis at one time or another, but tackling a whole one at once would be daunting.

Welcome to the board. What are the popular BBQ items in your area?

There is some good looking chicken in this thread! I recall doing KFC many years ago when it was a bit of a craze on here. I may try doing it on the Searwood pellet grill; it should get plenty hot enough.

How did they turn out? I’ve got a rack of each on the smoker now and, oddly, the baby backs outweighed the St. Louis.

I’m in the middle of a cook right now of a rack of baby backs and a rack of St. Louis cut. Both from Kroger. The St. Louis weighed 3.67 lbs. The baby backs went 3.84. Not so baby.

That’s a good way to boost employee morale. I like them. I mainly cook with a slow n sear, and I use the flaps to add small pieces of wood during the cook.