Recent content by Jeremy Laux

I didn't see the paper towel technique posted so here you go.... take your average kitchen paper towel roll and rip off about 4 sheets (still connected in one sheet). Twist them the way your dad taught you to do with newspapers to start bonfires. Once all twisted up, roll them up like a...

So besides the fact the Weber doesn't sit flush with the kettle and the ring isn't made of stainless, what are the other beefs people have with the Weber version? I read a cheap mod about a high heat gasket seal to fix that issue so am curious what are the other considerations?

Okay, hopefully we get some more feedback here. And I guess I'm surprised there aren't more threads on the topic of recipes for pre-basted birds. Probably buried in the many threads on the overall topic. oh well. BTW, LarryR....love the signature line. Baba Booey to you...

I have come to the realization i will not be able to find a "natural" bird. The stores around me just don't carry them. Does anybody have a good brine recipe for 4% enhanced birds? I have read people who brine a 4% ehanced (solution of water, salt and spices) bird simply cut back on the salt...

Thanks for the info guys. Much appreciated.

I looked around and saw some posts that say you should buy about 1 pound per guest. Does that seem accurate?

I am sure this topic has been covered but I don't have a lot of time to search for a related thread... Anyway, I am having a party of 40 people. How much pork butt do I need to feed that many people? And what is the best approach regarding size of port butt...should I got with a few really...

Well, the larger butt did shred fairly easy but not like normal. Shouldn't it be okay to cook once shredded in the crockpot to ensure it's done properly? I dont' want to get anybody sick.

I am sure this has been covered but I don't have time to search the boards. I smoked two pork butts last night and had to pull one of them off early. The internal temp was at 180 degrees at the time it rested. I decided to shred it and throw it in a crockpot to finish. Is this okay to do...

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

Bryan, that looks simply amazing. As Bob stated, do you have more details on how to do this cook or are you keeping the recipe close to the chest? Any info would be greatly appreciated. Jeremy

Okay, I know that a lot of Texas BBQ originated from German immigrants so now I am looking for a recipe that is still based on "german-style" cooking. Specifically, I'm looking for a german recipe I can either smoke or simply BBQ. Anyone got a recipe or two they would like to share??? Thanks.

Ahhh...I did hear the guy at the meat counter say he had boneless butts. However, I didn't realize so many people use them over bone-in. I'll pick it up tonight. thanks again.

Same here. Popping my cherry on my WSM with a port butt.

Thanks for the tip. Just completed this process and added to the top of the coals. Now maybe I can finally relax a little, drink beer, and watch the temps.