Recent content by dwayne e

This was one of the first recipes I tried when I joined here.........this is a WINNER!! I've made this probably 50 times, everyone's favorite.

I agree, no benefit to low and slow for this type of meat in my opinion........I pull it out at Medium Rare and let it rest. My wife likes well done; I'll slice hers thin and pan sear to get it well and I can still enjoy mine a little on the rare side.

I do it all the time, no worries. If I see some on sale, I'll stock up and into the freezer it goes.

man, I wish I could go............if the class was in Baltimore/Wash/Philly, I'd probably go for it!!

My cookers set on a natural stone patio. I use a large rubber mat under the smoker. Every 6-8 months (or so), I power wash and seal it. No worries.

I have never been grilled like this before.........baby babeee-eee-eeee!!!!!!

I had the "2 for $3" special and Mickey D's this morning and yours look (and I'm sure taste) MUCH better!!! great job!

For me, smoking most vegetables is about moderation. I like to impart a little smoke on the veggies and then get them in foil......or I use a minimal amout of smoke wood and once it's gone, let the CC finish the job. I've done corn with no husk and "over" smoked it, and it tasted more like...

I've done many batches of RSC without oil in the marinade with great results. I usually do mine on the Performer and leave 1/3 to 1/2 with no coals, periodically rotating on and off the heat........usually a 30-40 minute cook. Cook time is shortened if I'm not tending the fire, but it tends to...

and I agree, you probably missed the tender zone and it was overcooked imho.

I start checking for probe tender around 185-190. When the flat is done, I separate it from the point and the point goes back in foiled for at least a couple more hours. I think last time, I left the point in for another three hours and I cubed it and it came out like beef candy! The flat...

I've been on a butt roll lately......lots of family requests. Mine are plain and simple. I almost always do two at a time on the top grate. I trim very close, removing as much visible fat as possible. There is plenty of fat inside to flavor the meat. I've never injected. I rub heavily with...

if you weren't in Europe, I'd be right over to try some of THAT!!! nice job and thanks for sharing.....adding to my list of things to try

I'm about the same......I use both Apple and Hickory and experiment with the mixture. I really haven't noticed a lot of difference in the result. The only wood I really don't care for is Mesquite......imparts a flavor that too strong for my taste.

This is my method.......I use a dry foiled pan and rarely clean it. Once in a while I hit it with a wire brush. That's about it.