Recent content by Michael Keig

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Take a paper towel or two, and put some vegi oil on it. That works great. </div></BLOCKQUOTE> This is what I do EVERYTIME now - it always...

Thanks Bryan!! The brisket is humming along with the smoker at about 350 degrees. Just foiled it at the 2:20 mark. Making Smokestack beans to go with it as we speak! http://www.recipezaar.com/Jack...ck-Baked-Beans-79058 I actually put them on the smoker to get them good and smokey for quite a...

I'm doing my first high heat brisket cook today - one question I haven't seen addressed - water pan or no?? Thanks guys! Mike

I live in Texas, and I have yet to find a Texas bbq that I really love. I am much more of a fan of Kansas City style...... I agree that I would like to taste a good rub on the meat. It really enhances the flavor. My wife loves sauce on her meat when eating, not while cooking - I tend to enjoy...

I tried this technique on a Prime NY Strip Steak from our local HEB store. It was saltier than most steaks that I eat, but that wasn't a bad thing. After every juicy, tender bite, I thought to myself "this is the BEST steak I have ever eaten". I will definitely do this again! Thanks for the...

Does anyone know if this technique could be used for hamburgers as well?? My guess is no - could be messy and most burgers have enough fat content to remain moist and juicy through the cooking process. Anyone care to speculate?

I checked in several placeds and all were aproximately the same...... I wonder if maybe my thermometer that I have in the lid is telling me 250, but maybe the smoker is running hotter? I will tell you how it works out! Mike in Spring

Smoking two butts on top and a 11 pound brisket packer on the bottom......started at about midnight, so it has only been on for 9 hours or so.....my probe thermometer is telling me that the brisket is at 190 degrees after only 9 hours.......smoker was holding temp beautifully all night at 250...

Brian, Wow - what a great idea about the pipe caps....it looks like it should hold really well. I love your WSM cart! Also, thanks for the link to the tables for the BGE - I can't believe how many great tables and unique ideas are represented there! Hopefully, I can post my pictures of a...

Has anyone made a table similar to the one that is on the Big Green Egg Accessory list http://www.biggreenegg.com/tables.html ? I was thinking that I could make the lower shelf that the cooker sits on closer to the ground so that the cooker isn't up so high, and maybe bolting the legs to the...

Even better than the fridge - it's on the Virtual Weber Bullet website!!!!! Thanks guys! Mike

Hey all, I'm doing a mid-week brisket for a family that won it as a school silent auction - they want it Friday - can't smoke it tomorrow night, so I'm doing it 2 days early. Anyway - went to Sam's forgetting that they only sell flats - I haven't ever cooked a flat-only brisket. I'm doing the...

If you can go north near Austin, The Salt Lick Barbeque is fantastic - been written up multiple times in Texas Monthly and Southern Living - great stuff - the open pit is a sight to behold. It's only about an hour north of San Antonio - well worth the drive. Mike in Spring

Thanks guys - I feel really good about it now! I can't wait to fire it up this afternoon. I love this forum - I look at it almost every day and I never fail to learn something from you guys! Have a great Thanksgiving! Mike

Hey guys, I was going to brine a turkey and roast in my wsm - but noticed that I mistakenly bought a turkey already injected with basting solution. Would I be better of just smoking the turkey at a lower temp for longer without brining or could I just roast it at the higher temp for the...