Recent content by Phillip Moore

We have several Rudy's here in Austin, TX. They are separate from the chain and run by K&N management and have slightly different side options (and no potatoes) and from my experience are a bit better run than the corp chain. I like Rudy's a pretty good bit but as you say there are BBQ places...

I just ordered a new grate from Amazon for the WSM 22" and I'm not very happy with it. After a 3 terrible BBQless years, I finally got my WSM 22" out and cleaned it up with power washer and decided I was just going to splurge on a new grate rather than cleaning the ones I had. New grate arrived...

Molten's Steak House? Don't know if this is old or not but just came to me today. :blackkettle:

Thanks for the feedback and reassurance. I will post a pic when I get the arrangement setup. I'm so looking forward to cooking out there. I have a built in gas grill now, a fridge and a sink and some counter space. I've always done my cooking with charcoal but I'll figure out something to do...

I've just moved to a new house and I have a fairly large covered patio. One little section of it is uncovered in the corner and I was considering putting the WSM there for cooks. The cooker would be exposed to sky right there but if I was standing in front of it it, I would be partially covered...

I just use soap and water. I take my scrubby side of sponge with warm soapy water and scrub off the probe. If the plastic part is dirty I take a moist paper towel and wipe it off without geting it too wet. I've been using Thermanpens for quite a long while, and the older ones that were not...

I get packers from Costco all the time. Usually ranges from $1.90-$2.20/pound. I can't remember if they are graded though, but I can usually find any where from 10-15 pound packers. I feel the quality is good, in general of all Costco meats. Its possible a regional thing. I'm in Austin, TX and...

FoodSaver for the win, really. Pulled pork works phenomenally for this. I freeze 2 sizes, individual for my lunches, and a bigger one for family dinners. You can warm them from frozen with that hot water method. Meat stays perfectly moist and flavorful. For brisket chopped, I do same basic...

How do people taste their rubs and sauces when developing them. When I am working on a sauce, I usually just use a spoon and taste it out of the pot. I recently went to a BBQ sauce festival here in Austin and they had tortillas out to taste the sauces. that turned out to be an ok idea because...

I've made the original Cook's Illustrated version of this recipe before (on the grill, not smoker), and it was quite delicious. The original recipe calls for a coffee based BBQ sauce and it is quite delicious. As an aside, Franklin's BBQ here in Austin has a coffee based sauce, but it wasn't...

Well, this was quite the ordeal! Summary, I was frazzled, but people ate the steaks, and no one complained (to me at least). This was quite the comedy really. My parents house is 7 hours from me. I brought a few of my own tools, my heat proof gloves, and my Thermapen thermometer. My dad had a...

I'm going to see my parents this weekend. All my brothers and their family is coming. My dad said he was going to get some really nice steaks and grill them on Saturday. Turns out he meant he's buying steaks FOR ME TO COOK on his grill! He's got a 22" Weber OTG. Now, I've made some good steak...

I've tried ribs several times, but i've never achieved results as good as even the most mediocre BBQ place. I tried some this weekend 4 slabs, 2 wet and 2 dry and I cooked them on the weber rib rack I picked up, about 250-300 for 3.5 hours or so. I picked them up with tongs, and the top crust...

Well, I dont have much to add except that this was an excellent recipe. I made it a few weekends ago and it was the best pulled pork I've ever made or eaten. I was skeptical on the injection, and I don't know if it helped or not, but the leftovers I froze in vacuum seal bags have been way better...

When I have done the high heat briskets in a pan, I have had failure. I tried the pan because I find it unwieldy and easy to tear the foil when I move the brisket or try to check it for doneness. Even though i've used multiple layers of foil, I some how always have a leak when using the pan...