Recent content by Dale Perry

We use it on certain things and I like it..

I use store bought kettle chips that I dump a layer into a cake pan. Drizzle "Kens" store bought bluecheese dressing on the chips. Sprinkle as much bluecheese crumbles that you can stand on top of that. Bake at 350 - 375 until the cheese is melted and serve. Super easy. Dale

I had my own small business for 22 years and got out at the right time. For the last 2 1/2 years I have been a Maintenance Mechanic at a large childrens hospital. I take care of all the ORs and Oncology floors.

I also cook meats fat side down. I used to trim the fat cap off of butts but finally learned that isnt a good idea. When the butt is done and you peel the fat cap off, that meat is my favoite part.

I would cook at a higher temp. At least 225. Also cook the meat until tender. 190 will be close but that is just a number, you want tender even if it has to go to 200 plus.

Im sure the pork has been done by now but foil is a tool that can keep the meat from looking burnt. Foil it when the desired color is achieved then when it is about finished take it out of the foil and set the bark. B E A utiful.

Wife loves my brisket. Daughter prefers ribs. Son swears by my chicken. Me I like it all.

I know some great cooks that use green wood. I tried and didnt have any luck with it but they have. I like dry and well seasoned too.

Russ congrats on the new smoker.

Premium priced wood? That is a new one for me. Anyhow my opinion is if you know the cooker you are useing it shouldnt make much of a difference. I have used an ECB and made some great ribs. That is one cheap smoker.

Good is good as long as you like it. Ill stick to injecting because I love the flavor im getting. It is a little more work at the beginning but worth the effort. I guess i get a good feeling when I just tear into the meat and find that nothing is needed.

Dave R and I think alike it seems. But it isnt Dave and I against the world. My comments are simply my take on BBQ. I will get on top of a mountain and declare that Kevin knows more about food than I do. In fact I would beg him for a great fajita recipe. But I have ideas that again are simply my...

Chicken broth? Wow, that is a new idea that would make some folks on here cringe. Love it. I have tried injecting with a bunch of V. Turned out horrible for me.

Thanks Dave. One trick I can let go is that I inject, wait 30 minutes, inject again, ect until the pork looks like a basketball. As for Easter, I did that in Florida for spring break. I ate seafood for 10 days. That is another one of my loves. SEAFOOD!

Kevin, I agree 100% about different strokes. Im all ears when it is about learning, getting better, whatever it takes. I just cant seem to get there without injecting. My obvious failings, but I like what im eating now. The best ive ever made so far. That is one of my favorite things about Q...