Recent content by Mark D

Go clay pot. You'll never use water again

Looks kind of familiar. In my case, Weber did replace the bowl, but it was less than a year old. I asked here if it was because I was banking the coals up against that side, and the consensus was no, it should stand up to that heat. The grates are to let air under the coals, not to keep the hot...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: I also use sweet freedom for dried, along with Da Gift Basket. But you were asking for fresh frozen that's why I posted Da Gift Basket link for...

Thanks everyone for the suggestions. I'll check out the local markets and see what I can find. I was kind of under the impression that the New Mexico green chiles were the best, but weren't widely available and I was going to have to mail order. But if I can find them locally and save the crazy...

Hi all, Since my trip to southern CO this summer, I've been jonesin' for anything cooked with green chile. Pizza with green chiles, chicken and artichokes? Oh yeah! Huevos rancheros with green pork chili? Sign me up! Being from the northeast, I'm just now coming to the realization that fresh...

Hi Steve, I haven't tried this but I did bookmark it for an attempt at some point. Might be a good jumping off point, Mark

Funny, I'm in the exact situation, though with just one bag. I've been saving it for a "special occasion" for 2 years. Not sure what that would be though. I oughta just use it.

And thanks too, Larry. That cooking fire method lines up with what I was thinking of doing.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: One uses cooked crab, in shell, shells split or cracked. Smoke at low temps with a light wood. Smoking is quick, about 20 min, 30 tops. Paint...

Went to a local seafood place this weekend and had a great piece of grilled fish topped with "smoked Maine crab guacamole". Absolutely delicious, and now I'm on a quest to make it at home. Question is, how does one go about smoking a crab? Then again, I may be going out on a limb by assuming...

I ended up doing 3 hot and 1 mild because the rest of the family isn't so big on heat. Mild enough to keep them happy and enough to not disappoint me. In fact, it was delicious Thanks again Kevin!

Hi Kevin, I've got a leftover point in my freezer that I've been hanging on to in anticipation of making this recipe. Do you use hot or mild New Mexicos? I've got a bag of each I ordered from Sweet Freedom Farm recently, just not sure which to use? Thanks! Mark

Hi Dudley, I used the briquettes for a baby back smoke a couple of months ago. I filled the ring and barely used a third of it over a 5 hour cook. I was very happy with the results too. Temps very easy to control, definitely less ash than K. Give 'em a try. Mark

Wicked Good has Weekend Warrior briquettes now too. I used some for a rib cook a couple of weeks back and they were really good. Very easy to keep a stable temp, and I probably had 2/3 of a somewhat overfilled ring left after about 5 hours, so 15 hours ought to be quite doable with them. Also...

Brian, Thank you, you've helped me identify the kettle I picked up roadside last summer. Same ash catcher in the bowl setup. It's still sitting in my backyard awaiting restoration. Thought a quick cleaning and maybe a new cooking grate would take care of things, but the dampers are locked up...