Recent content by R_Pincus

Stubbs is my favorite for long cooks.

I am grilling my standing rib roast for Christmas again this year. I plan on using the low-heat / high sear method to cook the roast. This will keep the gray band as low as possible. I plan on doing a semi-minion method, where I pile some unlit charcoal on half the kettle then cover with a...

I am not sure they have Blenheim. They do have fantastic steaks, peaches are in season as well. If you want Blenheim, stop at Froogal McDoogals near Carowinds

I'm sure you could. They're pretty reasonable. I go Wednesdays because it's the soonest it gets there and I'm usually having bacon DT's.

I live further south, I get my pork bellies from the peach stand in Ft. Mill. In fact, I just picked one up today. You have to call them early on Monday morning (usually 7am) and they'll have it on Wednesday. I pay $2.99/lb, and they're 8-9lbs.

Looks raw, but why not just cook it a bit more as opposed to throwing it out?

How long can you cure bacon? I have a batch based on the Michael Ruhlman's Maple Cured bacon recipe which will be curing for a week this Wednesday. Mother nature isn't cooperating, and it looks like we'll be getting rain all week. Would it be ok to keep the cure on a couple more days? Or is...

I attempted a variation of this recipe last night. I didn't have the patience or the desire to buy maple sugar, so I substituted with white sugar. The belly (the pig's, although it applies as well) was larger than the 2.5 gallon bag, so I folded it over and tried to form the bag tightly around...

Weber chimney, remote probe thermometer and beer are the only accessories I've needed for my smoker.

I also just bought a OTG. Here's what I do for steak perfection . I light a full chimney with lump charcoal. When the top-most pieces are starting to turn grey and I can see flames at the top, I dump the coals on one side of the grill. Keep all the vents open and put the lid on. Let this sit...

Mine was continually loose as well. I just took it off altogether. I smoke on concrete...I doubt heat's gonna be a problem.

I got a OTG 22" this year, so I'm working on perfecting that, and switching to lump charcoal exclusively instead of using briquettes on long cooks.

What I do is this. After I take the meat off the WSM, there's usually an abundance of charcoal still in the bowl still raring to go. So I take off the middle section and lay the grate on the still hot coals, then place the lid on top of that. By the time dinner is done, the grates are clean...

This is VERY close to my bloody mary recipe. However I omit the chipotle, and add fresh lime juice and old bay. I also garnish with pickled okra.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Justin W: Yesterday I was cooking for some friends. I on about my 4th and final round of burgers/chicken breast, when all of the sudden massive amounts...