Recent content by Joe C

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">But note the bag of charcoal, and lighter fluid. </div></BLOCKQUOTE> I did forget to mention that he threw in a half bag of lump charcoal and a bottle of lighter fluid...

Way cool. You get mojo points for that one. Joe

It's in near perfect condition. Came with a perfect cover. Guy kept the cover on it in his garage. http://picasaweb.google.com/lh...TYUA?feat=directlink Mnfq code on vent matches 2002. Guy bought it new 4 years ago. He told his wife to go out and buy a gas grill and she came home with this. She...

St Louis trimmed ribs on the WSM and chicken spedies on the Weber grill. And the forecast is for SUN!!! J

O man, am I gettin' one. Joe

Bryan, I have to add my kudos as well. I've been bbq'n a long time and this is one awesome recipe. I marinated some wings for about 2 hrs, and threw them on the Weber kettle over direct lump, basting often with the leftover marinade. Couldn't stop eating the damn things. A side of slaw with...

Mary, you can't beat Polish Kielbasa or Texas Hot links on the WSM. I can't find any commercial ones here that I like, so I make my own. Besides being more fun to make, they taste a heck of a lot better. Joe O yeah, cook to at least 160 -170 f Polish and Jalapeno Hot Links

Joe , living in NEPA and Milazzo being in my backyard, I tried it a while back and I too find it pricey. I paid a bit more than you did and I picked it up at the warehouse! Also I found quite a bit of flooring pieces in the bags. That turned me off. Do you have a Wegmans grocery near you? They...

Egads! Of course! Foil. Now why didn't I think of that? That's why this place is so great. Always a good answer. Thank you Randy, that's what I'm going to do. Joe

Hi everyone, been awhile since I've been here, life gets hectic. Quick questionk not so quick. I've got a 7lb butt going on this afternoon, followed by a brisket flat around midnight, and tomorrow some baby backs. Question is, if I add more smoke wood at midnight and then some more tomorrow for...

I mean a couple of big ole butts just hit the grate here in Ne Penna. Just about 10 lbs each. One rubbed with Mr Brown, the other with Jim C's N Carolina recipe from this site. Jim's recipe is great btw (thanks Jim!) Anyways, outside is 15 F no wind, full of Royal Oak Lump Minion lit, 4 chunks...

Guiness or cabernet sav for the palate and picking the blues , country blues and bluegrass on one of my Martin guitars. Tow 8lb butts on the WSM since last night for a party this afternoon. Life is good Joe in Penna

Bob, the roast turned out phenomenal. This was the first one I did. It was probably the easiest thing I've cooked on the Wsm to date. Full ring of fuel, dry foiled water pan and used the top grate. The Wsm spiked to 375 then settled down to 340 and stayed there all afternoon. It was a windy day...

12 lbs standing rib roast just hit the grate about 20 min ago. Good friends are are on the way over. Beer is cold, wine is chilling, cocktails makings are ready. Got my new Weber remote them I got for xams keeping an eye on things. Man that thing is great. I can sit inside and make sure...

Not tonight, but I've got an 11 lb standing rib roast that's going on tomorrow afternoon. Enjoy your Q! Joe