Recent content by Cliff Hatch

posted January 18, 2005 10:57 AM Yes, but....I'm shy! Ummm.... Susan it says: "Posts: 1379". I must be a Recluse! Cliff

Ya Don, Give us a temp and cook time. Especially for the London Broil. It sound great! Cliff

Ok. I'll add my two cents. I've got the Smoke & Spice book and two of Raichlen's books but my favorite book is Smokey Hale's "The Great American Barbecue and Grilling Manual". Why? Beacause he's opinionated, cantankerous (at times), and thoroughly entertaining. He pulls no punches. For example...

Gary, Sounds like you have an air leak. With all the bottom vents closed, you should be able to drop the temp within 15-20 minutes. Check your base-to-midsection seal and your seal around the access panel. There should be no smoke coming from either location. Check the mid-section seal by...

Larry, I tried the corned beef route. It did taste and smell a lot like pastrami but my wife thought it was way too salty. I ended up eating it for a week by myself. I changed the water three times in two hours like the recipe called for but it wasn't enough. The next time I try it I'll soak it...

Thanks Bill for that site. After looking at it and reading this thread I've gotta actively search for a Tri-Tip here in the northeast. Don't have a Sam's membership I do have a BJ's. Cliff

Come to think of it I hate brushing with charcoal too.

Bryan S., That's a great idea to burn off the grill on the charcoal ring. I'm not much at saving the unburned charcoal anyway. I was burning it off on my gass grill but your idea is better. cliff

Dave, Like Bryan I eat some when pulling. I really like the flavor (especially the bark) with nothing on it. Then when it's time to sit down with a plate I use an East Carolinan finishing sauce (posted on this site)and a side of Cole slaw. I would kill for Martin's potato rolls but unfortunately...

Mord I have the same problem although not as bad as you. I read about the tshirt fix on "The BBQ Guru" site. It works great and I finally got my guru to keep an even temp. The only problem is that it looks ugly. Cliff.

Put me down for Famous Daves Regular & Sweet Baby rays. Cliff

Put me down for Vinegar sauce. Eastern NC style. Great recipe on this board originally posted by Richard Johnson on 9/25/03 and reposted by Doug Parizo 5/28/04. Cliff

Jeez Jerry that's a great thought. There's no difference between the unlit (middle) portion of an ashed over bricket and an unlit bricket sitting beside it awaiting it's turn. My mind is now at ease about unlit brickets. I'll continue to "Minion" away. Cliff.

Brian, When I got my WSM it had a loose rivet on one of the vents. It was spinning like a "Prop". I called Customer Service and they sent me a new vent as well as a nut and bolt. All you have to do is drill out the old rivet head and replace it with the nut and bolt. Back in business. Now if you...

Dunno if the WSM changed my eating habits but the South Beach diet sure did. I'm down over 30 lbs since January also. Way lower trglycerides. But wow Jim 70 lbs!! That's awesome! What this diet did for me is to allow me to still cook and eat great foods on the WSM. If ever there's a diet made...