Recent content by Glenn Baumgarth

Definitely on my list to try it that way. I'd like to see (and taste) what the difference is.

I do my tri-tip a little different. Basically cook them like steaks. I use my 26" Kettle and get the temp between 400-450. Rub with Rufus Teague Steak Rub. Offset cook for about 7-9 minutes on each side until the internal temp is 115-120. Then reverse sear for 45 seconds on each side and...

I'm a St. Louis guy stranded in Phoenix for the past 14 years and was constantly looking for BBQ up to par with what I experienced in St. Louis. This is the best BBQ out here. I have enjoyed the University location but haven't been to Sunnyslope yet. The University location is a little bit...

I've been there twice now. First time was pretty decent. The second time was for one of my kids birthday dinner. Said he wanted ribs and I didn't have time to smoke them at home. Picked Joe's and it's probably the last time we go there. We got a couple of racks of ribs and they were WAY...

Bob Correll...Everything looks great!! Bob Bass...I'm heading to SD at the end of September for some vacation time with the family. What places do you recommend in the Hillcrest area?

Mr. Correll, That's unfair!! This St. Louis boy misses him some Imo's.

Something very strange that maybe a PC guy/gal can help with. I can see the pics in these posts just fine when I view from my home PC using either Firefox or Internet Explorer. On my work PC, I could see pics just fine until the last couple of weeks. At first it was just a few threads that...

Sorry for the slow reply guys...this little work thing sometimes gets in the way. Thanks for the kind comments. @ James n: Canon EOS T3 - got an 18-55 lens and a 75-300 lens and a case in a pkg deal on the day after T-day. @ Darren c: Cook time was actually 2.5 hours. Pic captions a little...

Found a 10.2 lb Pork Loin on sale for $1.97/lb so thought I'd give it a try. After a little looking around on the web found a recipe I sort of followed on GrillinFools.com - Riley's Pork Loin. Brined in apple cider, garlic, salt and pepper for 36 hours (was only going to do 12 but ended up not...

Thanks for all the posts guys! I guess what they say is true about a cook being their own worst critic. Definitely looking forward to the tips and trimmings at work tomorrow!!

Tried some spare ribs from Sam's. Total weight before trimming was 14.5 lbs. Also foiled ribs for the first time. Turned out a little over done on the bark. Think there was too much swimming in between and I missed pulling them off and foiling in time as the wind picked up and fire got a...

Awesome looking cook Tony...and I love that hat you're brother in law is wearin'!!!!

Beer was only on for as long as it took to take the pic...no foil. After the pic it made it's way to the pool for consumption purposes.

Thanks guys. In hindsight last night, I think what I did was apply the HH method to what I had (just a flat) instead of what it was intended for (a whole packer). I should have adjusted my times to accommodate for just the flat I was cooking. I'm thinking a therm is going to be my next purchase.

Now the good...actually great! First time with tri-tip. Kept it simple with soy sauce, pepper, garlic and onion powder. On the 26.5 indirect with some hickory chunks. Temp was about 400 at the lid. Some Budweiser 4th of July bottles for this St. Louis native. About 20 minutes per side...