Recent content by Paul V (Las Vegas)

I prefer bone in because boneless has more surface area to dry out. I prepare both the same. Inject, rub, foil in cooler when probe tender.

timothy, those mushrooms sound good!

I usually add a fattie, ABTs, pig candy, MOINK balls. Sometimes a piece of ham to slice later. I'm curious how you did the cheese at the same time? Wasn't the heat too high for cheese?

For MOINKS I just buy the frozen premade beef meatballs. I rub the meatballs first, wrap in bacon and rub again. I like sauced. A mixture of Sweet Baby Rays, Honey and hot sauce. Good luck on the cook.

MOINK balls are always good at parties and can be reheated later.

Nothing like a Vienna Beef, Chicago style!

Picked up an earlier version of that one with 3 canisters practically new off craig's list for $35.00. Works great.

Best tongs I find is in a restaurant supply store. Cost just over a pair at target and twice as strong.

Bought my first gasser this year. I use the side burner under my chimney starter. $200 chimney starter. It is nice for the quickie dinner when time is short.

I would follow Berry's recommendation. I find as the butts sit they gain more flavor anyway.

I like Lawrys rubs. Haven't seen the Havana Garlic out here yet but will look for it. Sounds good. Love pork chops and a good rub can make them juicy.

Rib eyes for sure. A little EVOO, garlic powder, salt and pepper. Saute some garlic, red wine, onion and mushrooms the add a little sour cream and top the steaks with that. Don't forget a few shrimp wrapped in foil with butter and garlic on the grill for a few minutes. What time do we eat?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Bryson: HELP!!! My ribs have been on for 30 minutes and the WSM is only up to 165. I'm afraid to cook them on too low a temperature. Should I be...

Look into Spatchcock Chicken. You butterfly the whole chicken flat and rub both sides. Really comes out good. I also highly recommend Ployboys Yardbird rub on chicken. Excellent.

Just a thought. You say all the vents are closed. The top vent should always be wide open. I keep mine around 225 to 250 with top open and bottom just barely open. No problem burning all the wood chunks.