Recent content by David Verba

Make sure you get the Leaf Lard!

I've been using Trader Joe's for a few years now, and it's quite good. However, I just tried my first bag of Stubb's and I'm completely sold. A bit less ash, better aroma, don't crumble like TJ's do either. I'm getting similar burn times - 18-22 hours on a full ring. I now have 12 bags of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Verba: Kevin's Metamorphosis Rub w/Fat Johnny's Bastardized Piedmont North Carolina Sauce W.F. Cole Slaw (didn't have time to make my own)...

Kevin's Metamorphosis Rub w/Fat Johnny's Bastardized Piedmont Sauce North Carolina Sauce W.F. Cole Slaw (didn't have time to make my own)

Man that looks incredible. It's been quite some time since I've BBQ'd brisket - in fact only twice in 4 years. While they both turned out amazing and perfect, (followed a HH recipe by KK posted in the forums) I've always found beef for some reason or another, intimidating. Mostly out of fear my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Len Dennis: I do believe that "brown" sugar is just "deadly" white with molasses added. </div></BLOCKQUOTE> EDIT - yes, the regular old "brown sugar"...

As for the sugar, I personally never ever use white. We don't even have any in the house. We have four different granular sugars: Wholesome Sweeteners Fair Trade Organic Dark Brown Sugar Wholesome Sweeteners Fair Trade Organic Light Brown Sugar Wholesome Sweeteners Organic Turbinado Raw Cane...

I just pulled 2 butts off the smoker from an all night cook using K Kruger's Metamorphosis Rub The recipe makes a little over 2 butts worth (6-7 lbs. ea.) I'll sprinkle the left overs while I pull them. I used all Penzey's spices and grinded the chile's fresh this time and man, what a...

+1 for the sauce clone - I'm very interested. I find the sauce a bit candy like, but still quite good and have guests that REALLY like it, but some are adverse to HFCS, which is in traditional Blues Hog. Hoping the "clone" will have a variation of usable sugars.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by rich langer: Trader Joe Charcoal is RANCHER. Stuff I want to try is Coshell </div></BLOCKQUOTE> I just did some research and it looks like since 2010...

I've used Stubbs, a bit to much ash for me. I prefer Trader Joe's, great heat if needed, LONG cook times. I've gone 24+ hours @ avg. 250° w/o adding fuel (clay pot instead of water) Pleasant aroma w/ minimal ash.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Sanders: David, I can't help you with the oven questions (sorry), but I do think an "hourish" for wings is pretty optimistic, unless you're...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K McCarthy: I don't foil often, but if I need to I wrap tight. Kev </div></BLOCKQUOTE> I see what you did there....

Hey everyone, I've been away for WWWWWAY to long, but I'm finally home. Unfortunetly, I've forgotten a few things.... I'm trying to do Spares & Wings for the Super Bowl today and I'd like them to be done around the same time. For the wings, I'm doing the "Holy Grail" method. (I'm going to...

This is true, I just want them sparkling clean for the same reason I wax my wsm's twice a year.....