Recent content by JimS

Hi all! I have an 18.5 WSM and I've used it quite a bit to smoke pork butts. Someone gave me a beef brisket and I want some advice. The brisket is longer than my cooker is wide. I have never done a brisket before so this will be a first for me. Is there any way for me to smoke my brisket...

Unfortunately, I live in Northeastern NJ and the stores are empty. There is literally *no* meat, let alone much of anything else. I know I can order online but too much $$$. I made the pastrami recipe here for St. Pats day, but I think that's the last thing I'm going to be able to make for a...

This place has been here a few years. I went to it when it was fairly new and it was not great. There was way too much smoke and the food was very dry. FYI, the eat in area was very small (the URL of the website has "2go" as part of it. I suspect that's why). However, lately I have been...

This location is closed. It wasn't very good anyway. There is a location with the same name in Garfield (http://www.bourbonbbqgarfield.com/) but it doesn't seem to have any connection to this place.

Which recipe did you use? I've always used the one on Virtual Weber Bullet (this one: http://www.virtualweberbullet.com/pork2.html) and never had a problem.

You got some great deals there! I dunno...I love my gasser as well as my WSM. I have a kettle but don't use it much. I believe using the right tool for the job at hand and sometimes a gasser is just right...esp. weeknights when you want to do something like a beer can chicken quickly and...

Outstanding!!

Man, that looks good! Is that a cabbage or red onion? I thought it was red onion but on second look, looks like a cabbage. Whoops..this is an edit...would help if I read the title...cabbage. :)

Steve is my instructor. He knows Tony Levin fairly well. Tony has contributed to some of Steve's CDs. Here's a song Steve wrote in honor of Tony Levin, titled "Tone Eleven" (get it? :) ). The guitarist over to the right is Chieli Minucci from SpecialEFX.

Here's an example of what you can do if you choose an instrument that lets you use all your fingers. :)

Why not try something really cool and get a Chapman Stick? :) www.stick.com I play one of these and there are lots of resources and instructors that give Skype lessons, etc.

When I do beer can, I do put rub on the outside as well as between the skin and breast meat. I have done it Spatchcocked as well as in pieces and that comes out good too.

I tend to use Coke instead of beer. I have no idea if steaming actually happens or not. But I can say I have had good luck getting moist birds that weren't overdone or dried out at all.

Yeah, that's the next step if no one knows for sure. I suspect I might have trouble finding a 2017 model. Usually they start getting the new models in for the summer.

Hi all, I posted this in the Grilling Forum and someone suggested I cross-post it here. I have an old Weber Genesis Silver 2-burner that's probably 15 years old or so. One of my favorite things to do is beer can chicken. I sometimes had a problem because if I got too big of a bird, the top of...