Recent content by M Rudko

Looking at picking up an old SS Performer but the tank is missing. The hose is there and if it's still usable, I'm just wondering what kind of expense and effort I'm going to have to put out to get the gas lighter working? Thanks for any and all advice in advance! -Mike

Okay, I went with the fire banked on one side. Cooked beautifully but I pushed the temp to 160 which I read somewhere was what you should do to pork loin. It was edible particularly with the apricot glaze but, IMO, overcooked. Sliced the left-overs super thin on the Hobart and it makes a...

Thanks much, guys. I will let you know how it comes out tomorrow. Really appreciate your help. -Mike

So I have a pork loin brining that I want to do tomorrow on the rotisserie. My question is how to arrange the fire on my Weber kettle. Do I split it? Or just bank it on one side? Also do I cover and cook? Or leave the lid off? Thanks for any advice. I don't often run the rotisserie and...

I am sooo making this! Thanks for the recipe. Looks fantastic. -Mike

So last night I ended up needing charcoal in the middle of NYC and after failed trips to Food Emporium and Trader Joe's ("We'll have it come summer?!"), I was reduced to paying 6 bucks for 4 lbs of Kingsford from a little bodega. So this morning, I went over to Fairway and was surprised to find...

You can order the end caps directly from Weber. Just check out the schematic and get the part number. -Mike

Updated Family Portrait: That's a 1) brown 22 1/2 in. One-Touch Silver "N", 2) red 22 1/2 in. One-Touch Silver "F", 3) red 22 1/2 in. MasterTouch "EE", 4) green 18 1/2 in. Platinum (freebie from the trash, broken table) "DA", 5) black 22 1/2 in. Bar-B-Q Kettle (Wood Dale, Ill.), 6) black...

Those are fantastic mods! Love the third wheel on the kettle. Nice job. -Mike

If someone can tell me how to fix it, I'll go on and correct things. I don't think this ever happened to me before. Are folks having the same problem with the Porchetta post in the pork recipe section? -Mike Okay. Now I'm having the same problem so I'm going to redo it and see if I can get...

Riffed on this recipe: http://www.esquire.com/feature...ulder-recipe-ll-0407 but instead of the ground shoulder I used a lb of fennel sausage and a lb of blood sausage. The shoulder was probably closer to 6 lbs and the butcher did an indifferent job of butterflying it. It certainly wasn't an...

So these guys showed up this week: After I swore I didn't need propane, I LOVE the starter on the "EE" red. The guy told me he went and filled the tank the day I picked it up to save me the trouble. The only damage is this: About an inch and a half. Otherwise in gorgeous shape...

For a couple of years I've been preparing hanger steak by combining these two recipes: http://bbq.about.com/od/steakrecipes/r/bln40930a.htm http://www.foodandwine.com/rec...-smoked-hanger-steak Just start with the marinade and finish with the smoking and grilling. I skip the balsamic...

Fired up the Weber (newly equipped with a wood side table) and made some delicious turkey pastrami. I started with a 10lb foil-wrapped Butterball deli breast so I decided to give it a lengthy brine. After 4 days of soaking, I had two sizable pieces of breast. Dried everything off and coated...

So here's the latest find. An old Weber work table that I picked up on ebay. The only glitch was when it was attached to the kettle rim (a la the clips on the plastic table), the lid didn't fit securely. Then I figured out that it hooks over the handle! Works great. For it's inaugural run I...