Recent content by Henry Joe Peterson

Got my hands on a used cast iron griddle that's flat on one side for pancakes and such, raised on the other for an indoor grill pan. Big rectangular guy that covers 2 stove burners. Anyway, it's got some rust on it, and the seasoning on it is really gummed up and nasty in places. SO...I wanna...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Melissa: Iron Works is near the convention center, and they do a great job with beef! Beef ribs, brisket, and sausage are all good. Pork is not as good...

WOW!!!! That looks outstanding!!!!!

Thank you sir!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry D.: I once had a blender blade that wouldn't rotate due to the crud buildup, and decided what I needed to clean it was the equivalent of paint...

Anyone seen these things? They have them at the Asian Markets around here in SF. I think they're what they saw crosswise to make Korean style shortrib strips. Anyway, these things are massive. Like the things that weighed down the side of Fred Flintstone's car. I cooked something similar on...

Chris, you are Heroic. Anxiously awaiting this. I'm normally a loyal Kingsford Blue Bag user, in fact I much prefer that for my WSM over lump for just everyday WSM use. But I admit I've been hesitant to buy a bag of the new Kingsford because of all the hoopla over it. I've been using...

I got a 13 pound brisket on at 8:30 PM. 2 racks of spares go on at 5. Food is being served early...like 2PM. And not at my house. So I gotta have things done early. After all, don't want any distractions from those commercials!

I wish I had read these two posts before we ate them. So sorry, no photos this time. They turned out OK. I wasn't sure what to expect. They were really, really meaty. Perhaps too meaty, Which in theory doesn't sound possible....but when they pulled away from the ends of the bones the meat...

So I've been on the lookout for some big meaty beef ribs to try on the wsm. But every butcher around here trims virtually ALL the meat off them (...to make boneless prime rib or rib eye steaks? am I correct?) Anyway, the beef ribs I see are all beef-free and more appropriate for the stock...

I do exactly what Jeff and Russ do. Just squish it up between those handles. They generally shrink down to size in a few hours.

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

I love messing with these ICS chili recipes. The 2 and 3 dump methods are the best. What I do is check out the chili sites and pick out 2 or 3 that I think look interesting and combine what I like best about each of them. In fact, a buddy of mine and I do a head-to-head chili cookoff every...

Not today, but Saturday. 2 racks of spares and a real small, 9 pound packer cut brisket (choice grade) Looking forward to it!

try the foil/towel/cooler trick. When the brikset is done and reaches your internal target temp, take it off and wrap it in heavy duty foil, adding abou 1/4 cup of apple juice or beef broth. Whatever you like. Then wrap it in a second layer of foil, then in a couple of old car wash towels...