Recent content by Inigo Montoya

Anyone have a tip for this? I could just buy new, but would rather remove the rust. Suggestions?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bruce McLeod: Faced the same problem with keeping the Maverick remote transmitter close to the WSM, but secure. So, I adapted some of the ideas that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: Put the clip for the transmitor on upside down and hang it from the lip of the middle section </div></BLOCKQUOTE> Just did this. Works...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D. L. Whitehead: Howdy hi Inigo, I met your father once--years ago--I believe--in Spain. ### </div></BLOCKQUOTE> Do you have 6 fingers on your right...

I use the Remote Redi-Check from Maverick Industries and always set up the temp guage unit next to the smoker on a table. Have always wondered if I could glue a magnet to the back of it so that I could stick it on the dome lid instead. Would be easier, but I'm afraid the magnet would be a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: Are you talking about a controller like a guru or a probe like the Maverick et-73? I'll assume you mean a temp probe (wireless thermometer)...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.: every year we do thanksgiving at my dad's house. there are always 15-20 people there including the kids. the consensus this year was that i...

You have barbecue that stays out of your and your families mouths for that long? You're a better man than I! As to the Food Saver...how does a barbecuer get along without it? Get it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.: I use a chef's knife and slice as thin as possible, like roast beef lunch meat you'd get at a deli. I think this helps with the juiciness as...

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

I had to reheat a refrigerated, uncut brisket last weekend for an early afternoon tailgate party. I put it on a cooling rack in a foil pan, poured 2 cups of hot beef broth in the bottom of the pan (not enough to touch the brisket). Covered with foil. Heated very slowly at 190 degrees for...

Cook's Illustrated has a good method for this using a Weber Kettle, instead of a smoker, that seems especially appropriate for smaller brisket flats or pieces. I've used this method with some good success on brisket flats about 5 pounds. They start by slicing the fat cap in a cross hatch; be...

I've never had a gift more appreciated than barbecue. My wife's family does a numbered gift exchange where everyone brings a gift of equal value (usually around $10). The first year I did a single slab of baby back ribs, froze them and when Christmas came, put them in a wrapped box under the...