Recent content by danmarks

hey, thank you very much, guess i enjoy the flavor profile of such a bit more so i'll be making more cuban influenced pork shoulders

the one around west 16th st? was there recently. boy it's small compared to other WBs. they said they only ahve butts during the 'holiday' i said which one, Christmas? she said yeah.

reading this old thread... aren't bitter oranges used for this, perhaps the vinegar is just a shortcut? i've had pernil from cuban food stores that had a faint twang to the meat. would miss it if eating it too fast

wow a limoncello thread, nice! just saw something the other day on the food network about it too.

Dang! Those are slick, wish I had known about those when I came up with this originally I would have used those in a heartbeat! Nice find! </div></BLOCKQUOTE> i just checked for the 4/16" one, it's like $4.49 for a pair though.

so the only means to have a smokey joe from weber become a smoker, is to do a selfmade mod. as of 12/04/2010 there still isnt any manufacturer that offers a mass made conversion kit, is that right? it looks like the bandit is for converting a kettle 22" grill. i'm looking for something to...

wow, are you guys spray painting these or brushing? it looks brushless.

anyone use one of those little syrupy soda can sorta sized juice concentrates for the brine? would that work well? wouldn't it be cheaper than buying a couple quarts of AJ?

yes, i was supermarketing about 4 times the past three weeks, at 2 diff. markets and all i've ever seen (this yr) are basted/natural birds... shadybrook farms, butterball... could not find any true natural (I dont mean organic) birds.

I have a 16" diameter round stone, what's the largest that can fit on a s310's cook surface?

i have stones and screens but havent every tried outdoor pizza making w/ a bbq device. w/ a stone, you have to preheat it for quite a while. would using a pizza screen instead allow for the proper cooking of the pizza so a stone isn't needed?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill_W: We cooked a 26 lb chuck roll a couple of years ago. Lotsa good beef there. </div></BLOCKQUOTE> is the 'whole' chuck roll the piece that will...

isn't this called a clod? it's relatively inexpensive... i read this is cut is used for smoked pulled beef... can it just be cubed and skewered for kebabs (grilling) or is it meant for low slow?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Hartcher: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: far as i know all weber gassers will take a rotis. just measture how wide it is and get the appropriate one. you can get the genuine...