Recent content by John Leopard

Yes, I converted a gas grill to a charcoal grill with a drill, scrap metal and some hex bolts and nuts to make a slide air vent to cover the big air openings. It has seen its better days and has gone to grill heaven.

Thanks for the kind words. I’ll look for that brand.

Been away for awhile after some health issues and glad to feel well enough to rejoin the brethren. I have a gen 1 22” WSM I’m going to fire up Sunday morning for a watch party. I have a whole pork loin and some baby backs. I thinking the biggest change I’m looking at is the variety of fuel...

Been away from here for quite awhile due to some serious health issues and I’m glad to say I’m much better. Glad to be back. shreveport, LA

Kroger has spares for 99cents here so I went out fairly early and stocked up. Trimmed up one rack for a lazy Saturday afternoon smoke and in my haste to get started, I forgot to put the charcoal ring in. Thought it looked kinda funny but I couldn't figure it out. Anyone else do this?:wsm22:

IF I'm not using both racks, instead of foiling the bowl I just use HD foil and cover the second grate and curl the corners of the foil under the grates to hold it in place. It catches most of the drippings and some do fall into the fire but it's not a problem for me. BTW, the Weber shovel/ash...

Try plain apple juice next time. The vinegar (acid) will over tenderize the meat. If you want to use vinegar, cut the amount of time you leave the meat in the foil.

Spare ribs where I live are really cheap this week so I'm going to get a couple of racks and use the 22" to smoke 'em using pecan. Collards in a big dutch oven on the Weber silver and dirty rice to go with 'em. Gonna bring myself some good luck, wealth and health this year.

I scored a bone in pork loin and need some rub/brine suggestions. Buehler, Buehler.

thanks for the feedback, all. I don't know why but the temp has not hit any plateau. I think it might be because of the two leg bones in the picnic instead of the scapula in the boston butt. I know that bone conducts the heat much faster when it's exposed to the actual heat of the smoker. I put...

Bought a picnic shoulder, scored the hide, and injected with Cajun Power Garlic, L&P, and peach nectar. Rubbed it with the usual butt rub. Am I missing anything, especially regarding the hide?

dredge the dry mixture first, then the buttermilk, and then back in the dredge and to the fryer. Of course, season the dredge to your taste. Fish and shrimp fry is simply corn flour with seasoning that's available down here.

I live in Louisiana and I like dirty rice with BBQ. Zatarains makes a very good product to which I add some 'trinity' and a pound of country breakfast sausage, or ground beef or pork. If you're going to fry anything, get some frozen corn cobbettes and let them thaw out. Do the dry, wet, dry...

Wife brought me a whole fryer, which I halved. I've got some Tabasco Buffalo flavored sauce to sprinkle on top of the rub I use for chicken, never tried it before so I hope it's good. Do y'all do this little thing? I cut a small slit in the skin between the thigh and the tail and poke the leg...

From another John in Shreveport. Welcome