Recent content by CliffCarter


 
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    Is my Boston Butt done yet?

    I know I'm a little late to this party, so I'll just add my 2C now. The solution to the "stall" problem is to cook at a higher temperature, I usually aim for 300°-325°. The advantages are shorter cook time, no need to foil or put in the oven to finish, the obvious one- no stall, and one that is...
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    Bacon Double Cheeseburgers

    Thanks to everyone for the compliments, this was a first for me. BTW my wife has requested these for Easter dinner;).
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    Bacon Double Cheeseburgers

    This was a request from my wife for our Valentine's Day meal- 80/20 ground beef patties on the OTG- Burgers and bacon cooking indirect while I toast the buns in a CI skillet- Money shots- Thanks for looking
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    Smoke Wood Seasoning Question

    Split your fist sized chunks in half and they'll be ready in 4-8 weeks( yes, I said weeks) depending on drying conditions. I have a moisture meter and from green to seasoned for split chunks takes 8 weeks max in the winter in Maine, less in summer. YMMV.
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    Rules for a Throwdown

    You might want to consider limiting picture sizes to 640X480 or 800X600, they currently take a long time to load given that each entry has multiple pics.
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    Favorite HEAT in BBQ sauce?

    El Yucateco habanero hot sauce
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    Smoking with Maple

    Of the maples native to the west coast I know that vine maple is used as BBQ wood, the others(big leaf,rocky mountain to name a couple)I don,t know about. I generally recommend the four maples used in syrup production-sugar, red, black and silver. Vine maple actually falls into this catergory...
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    Would like a good "all purpose" pork rub

    I disagree, paprika does not always disappear or become bitter, but this may be because we BBQ on different styles of cookers. My rib rub has paprika as the second most plentiful ingredient and the light floral taste is readily apparent in the finished product. BTW I cook my ribs on an offset...
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    Newbie smoking on one touch original

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon K: I'm a newbie with the WSM but when it comes to smoking in a kettle I can help. I was taught to use the minion method which would be to ring the...
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    Interesting article on charcoal

    Sounds like he's trying to sell Chef's Delight Oak and Hickory Charcoal to me.
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    Make Breakfast Syrup

    Skip the molasses and add mapleine, instant maple syrup without the expense.
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    Sausage for the smoker

    I usually buy uncooked rings of sweet Italian sausage or brats. Throw on a pan of chopped onions with some cracked pepper and EVOO to go with them.
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    Sugar maple wood?

    Best if you cut the whole thing down, cut it to length, split it and season it in a dry place (or at least cover when it rains if it's outside) for the 6-9 months suggested previously.
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    Turkey Breast Rub?

    Try this- http://tvwbb.com/eve/forums/a/...0069052/m/3070046283
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    Turkey Breast Rub?

    Did you want to use the rub in the brine or on the turkey?
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