Recent content by Michael Constable


 
  1. M

    Epic FAIL using Minion method. What happened??

    Great advice so far, I have an older WSM with a very leaky door also, when I cook, I start with my bottom vents all closed, I si with it for 30 minutes or a beer or 2 to see where it wants to be temp wise and adjust accordingly.
  2. M

    New to WSM, not to Webers

    Welcome! And I'm another vote for pork butt for the first cook, 100%
  3. M

    No Action

    Dang, I have been craving pork chops like mad lately. What internal temp do you take pork chops to?
  4. M

    Need help with leftover butts

    Nothing better than freezing portions, once you start putting it in soup beans, cooked greens etc, you'll never buy another ham hock. Oh wait, that didn't answer your question at all did it? ;) I foil, cider vinegar, a little apple juice if you have it, your favorite sauce, 300 degrees in the...
  5. M

    Restaurants I really miss...

    Po folks Bennigans (monte christo!) Burger Chef And Daryl's Just saying
  6. M

    Paella

    Beautiful!!!!!! Well done.
  7. M

    When to wrap a butt

    Why is wrapping a must in competition?
  8. M

    Big Sirloin. Part II.

    Lord have mercy...you're killing me.
  9. M

    When to wrap a butt

    I never wrap butts.
  10. M

    Just a Healthy Quickie for Tonight

    Beautiful, peaceful meal :)
  11. M

    14.5 vs 18.5

    My Wife and I use our 14 9 times out of ten, I absolutely love it...that being said, if you want to do a big turkey, or 4 pork butts, 18 all the way
  12. M

    A little disapointed in Weber

    No sympathy from me, sorry, operator error. Wish my darn knives weren't so sharp, I'm tired of cutting myself. ;)
  13. M

    First Brisket Going on (Part 2 - NJ Edition)

    Can't wait for pics! :)
  14. M

    Gumbo

    His red beans and rice is my go-to. Also, I stopped using ham hock a long time ago, I always freeze leftover pulled pork just for beans and greens
  15. M

    the easiest/best prime rib recipe: montreal steak rub

    Sorry I can't help on the timeframe, whenever I do PR, it's just the Wife and i with noes schedule, we just sit and enjoy cocktails until it's done. I think your best bet is do it like you're planning, if the sear is getting too dark and you aren't up to temp, take that bad boy off and let it...

 

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