Recent content by Darrin M

I use my miter saw (chop saw to some). It makes nice little disks.

Don't leave it on too long. I left it too long the first time and it was way too salty. Tasty but way too salty. The second time I followed the directions just right and it turned out better. You won't believe how good it is. And the slicer thing is great advice.

I'll put in another vote for it. I've been using the new Kingsford here lately and if I start a cook at midnight I have to add another chimney at 9-10 am. And, there's a ton of ash. Not so with the Rancher. It was late afternoon until it started getting cooler. Long after the eat was done...

JC Potter has a lite sausage that's not too bad for you. That's usually what I use for fatties.

I did some for a tailgate last year. I called up the local Tyson distibutor and they sold me a couple of cases. They were HUGE! (and awesome) I Keri-brined them like a turkey and smoked 'em til they were done. It was a lot like the State Fair ones.

Are these the same as country style ribs?

I use one of these I got at Sam's.

Oh, and for appetizers, ABTs are impossible to beat. That is, if you can manage to put any out without eating them yourself.

Yes, they're great. Here is a thread about when I did some last year: http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/4850060292/p/1 I highly suggest getting the little drumettes at Wal Mart. I say that becasue they'll all be basically the same shape and I don't really like the other...

It's what CAN'T you do with leftover pulled pork!

Check out this thread from the class earlier this year: http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/1970041413/p/1

I didn't measure the temp inside. I just let them get cooked. They were well done. But, they had enough fat that rendered to make them stay somewhat juicy.

It held at around 250. And, I was using some Cherry wood chunks. Although I'm sure about any wood would be fine. The flanks stayed on an hour longer, btw. They were good, too. Like a mini-brisket.

Yeah, that's what I was meaning. Usually, I use super lean meat for inside cooking, but these 15% fat ones looked so good at the store, I decided to try them. I'm pretty sure that if you use a leaner cut, it'd be super dry.

There was another topic about this on the search, but it was from 2002, so I figured, what the heck. Last night, being Cinco De Mayo, some people were coming over and I decided to make fajitas. Not wanting to be normal, I got a couple of flank steaks and decided to cook them on the smoker. I...