Recent content by Curt

I agree with everything I've read here except not washing it with soap the first time out. You'll be re-seasoning the pan, so using soap beforehand would actually be recommended. You have no idea what they've been exposed to, so heat and scrub and wash them down to bare metal. Re-season and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne E.: Is there any reason this mod cannot be done on the later model WSM's as well? Thanks </div></BLOCKQUOTE> Wayne, the arched top on the more...

Yeah, it would be gophers, because moles don't eat vegetation. I dig moles, gophers, not so much.

I've cooked several HH and they've all come out real nice.

I've been invited to a grilling...usually by my wife after coming home too late (early?) the night before!

I'm sure you're not alone, but it doesn't bother me. Where I live, when someone says they're going to BBQ, it likely means they're slapping burgers or brats or chicken on the grill. It's a regional thing, really. Me,I differentiate between grilling and BBQ, but I don't get bent when others do...

As unscientific as it might be, when it comes to old wood, absent things like stains or mold or signs of pest activity, I use the "does it weigh what it should" test. If I pick up a chunk of wood and it just feels too light, there's likely been substantial deterioration of the wood, and I won't...

Whole Foods always has tri-tip as well. Where in NJ are you?

Curious...how risky would it be to bend the wings on the crimp in to thin it out? Would I likely destroy the integrity of the connection?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample: Is the eyelet to small or to much of a bend in the probe? You can straighten the probe a bit. </div></BLOCKQUOTE> The problem isn't the...

I think if you polled you'd find more people working than not.

I cook just about anything in my Lodge cast skillet. It's about 15 years old and has yet to see soap. I will soak it to loosen the clingy bits, and if any kind of scrubbing is necessary, I use kosher salt. I dry it well, and every third use or so I give it a very thin coat of canola oil and...

I noticed a little burning on the edges. I got that when I followed the maple recipe out of Charcuterie which creates a very sweet bacon IMO. There's certainly a technique to finishing the bacon. I haven't got the slice thickness, pan temp, or cook time down yet. It seems like home cured bacon...

I know I can get access to those barrels. But curious...is that on the 22.5?

Using both briquettes and lump, and using the Minion method always, I've yet to taste any difference between putting the meat on right away and waiting an hour. If my experience changes, I'll be open to waiting, and then no more than the 45 minutes I've seen tossed around as the longer option.