Recent content by Kim Petersson

Well I made the plunge today and purchased the 220. By taking the Kids out of the back seat and placing them on the roof rack I now have room to fit the Q and all my camping gear in the back of the Van. Told the kids not to smile while I drive as to keep the bugs of their teeth. Well I am off on...

Thanks Phil. That was a nice write up. I will not be using the portable table so I quess my only concern now is if I can afford the extra space for the 200 series. Maybe the kids will just have to get use to packing less of their toys and allow me to pack some of mine thanks.

I was also looking at the Baby Q because portability was a concern of mine. Do you find the Baby Q big enough or did you wish you went a little bigger?

I also looked at the Weber 200. It is a little higher and has a thermometer. I do not know if I need a thermometer or not as they are usually unreliable and I have temp probes anyway. Not to sure if the hieght differance will be much of an advantage or not. Either one would be too low for a beer...

I want to buy a new portable propane grill. Any suggestions out there.? I am tired of poor performing portables. I am looking at the Weber Q 220 silver portable gas grill. Any thoughts?

Thanks Kevin. I will take your advise. I may also change the type of salt I use. I usually use Diamond brand Kosher salt. I may try some Maldon sea salt. Between the two changes I may find the taste I am looking for.

Everyone loves the taste of my BBQ. How ever I am starting to find that they all seem to taste a little salty. I typically make my own rubs and they all contain large amounts of salt. I coat my Q with what I would call a medium amount of rub. Should I put less rub on or just cut back on the...

This is always a great drink to have before a meal. It heightens your appetite, especially with a cold beer chaser. We just call it a Ceasar. You can buy clamato juice already spiced up but I prefer to spice my own. Sometime I use a spear of lemon grass for a "Thai Style" ceasar. The bars in...

I agree with the pork butt. Try throwing a couple on It is really not that much harder and you will have lots of left overs.

I'm from Canada and don't thiink this spice is such a big deal. I would use the rubs off this site anyday. Everyone has their own taste though. If I was to pick one I would choose the Steak spice. When in Montreal be sure to try some poutine and get some maple syrup.

I am off to Mexico in a few weeks and have never tried a premium tequila before. Which ones should I try?

It's holloween and I have lots of pumpkin seeds. Any recipies out there for roasting them?

Do you use this brine with chicken also?

It is 12.15 AM and I am doing my first overnight cook. Cooking up a pork butt. I have my brinkman pan and my nu-temp so I think I will sleep well. Have to get up early anyway as my son starts hockey.

Could you not make your own? I make my own smoked salt.