Recent content by Robert S.

My theory on "the stall": Latent heat. Latent heat is the absorption of heat that changes the state of a substance but not the temperature. The substance, collagen. Similar to boiling water, it doesn't take a pan of water long to reach 212 deg., but it takes a long time to change it all to...

Thanks for the replies. I smoked/baked at 200 deg to 150. I usually slice as thin as I can by hand. (I don't have a slicer.) And I fry at moderate temp. not too crispy. bob

You folks aren't much help!

I've tried curing bacon several times. The first couple batches I used Tender Quick, then tried Backwoods pink cure that I got at Bass Pro Shop. One recipe I got somewhere on the internet, then I tried the one in the book ,"Charcuterie" by Michael Ruhlman. They all tasted okay, but they were all...

Walmart at Greenfield & 60 Has the 18" Weber bullet for $199.00. Not sure about other stores.

Since you're doing butts anyway, I'd put the butts on top and the brisket on the bottom. Do them in one shot.

You might try Russell's Orchard in Ipswitch. http://www.russellorchardsma.com/ bob

A couple weeks ago Albertsons had BabyBacks for $1.99/lb. They were store-wrapped and a package had 3 what appeared to be 3/4 racks (12" long). I bought a package and put them in the freezer. I took them out to smoke this weekend and when I went to prep them, they had no membrane! Can you meat...

Russell, I've used many briskets from Walmart. All were "Choice" and were good in my estimation. I don't understand "rolled up in the packaging." Cryovac should be skin tight on the meat and very little juice. If it was rolled up, there had to be air gaps in it which means the packaging has a...

Just found this letter from the Original Charcoal Company someone on the Smoke Ring BBQ Forum posted: The Original Charcoal Company July 27, 2008 Dear RANCHER charcoal supporters! Thank you for the fantastic interest and support that you have all shown! Tremendous Success at Home Depot...

I also tried it this Saturday with a 12# packer. Thought I'd try it in a Weber Kettle. Used the charcoal baskets on both sides with a Foil pan between. Made foil shields the length of the brisket tucked under each side to keep the fire from overheating the sides. Made foil "chutes" to direct the...

Here's my first "Heavy Duty" on the Egg. A 10# pork shoulder went on about an hour ago.

Here it is: http://static.flickr.com/87/281734250_0051658575_b.jpg Did a couple sirloin steaks last night. Followed the guy on Naked Whiz's instruction: 5 min. each side @ 400* Then sear w/top open after the cooker hits 750* 3 min each side. They ended up a little too done. Did a 2.5# pork...

I almost forgot. my favorite way to eat this is to take a ritz cracker, smear a gob of cream cheese on it and top it with a chunck of salmon. mmmm.

Smoked 3 salmon fillets in WSM this morning. Used simple recipe & instructions found on this site: http://www.salmonuniversity.com/rs_htss01_index.html (added a little white wine to liquify brine) Smoked 5 hours at about 160* Used crescent shaped charcoal basket from kettle and started with...