Recent content by Rod C

Thanks

Thanks. That's what I thought the basting was for. Hoping to get to try this recipe Wed night. Planning on using skinless chicken, sounds like people have used skinless breasts with good results, will it work with skinless thighs also, don't really see why not but I thought it wouldn't hurt to...

I'm wanting to try this on the BGE. I asked about doing it on their forum and someone replyed back that I wouldn't need to baste it because the egg held in the moisture so well. I thought the reason for basting it with this mixture is to add to the flavor. Any ideas. Thanks.

I got a 7 lb pork loin sirloin half, a WSM and a Weber kettle, bbq guru, some wild cherry and pecan chunks looking for suggestions for supper Thurs. night. Thanks

My wife got a 13# turkey to fix for Labor day, it's frozen and I need it thawed by Sun morning because I want to brine it overnight in Keri's turkey brine recipe. How would be the best and safest way to thaw out the turkey. Thanks

I've made Kevin's version several times and they turn out very good. Just follow his directions. The meat will pull apart just like a Boston butt does, as a matter of fact I've kind of started liking them better than the butts.

I've made this chuck roast a couple of times and it's very good. I pulled the meat apart and we had it with mashed potatoes and gravy just like a roast fixed in the oven. The leftovers we used for roast beef sandwichs.

I went ahead and tried the EZ Cue out on the turkey today and it turned out great. Brined the turkey overnight and I cut back on the salt like suggested. Cooked it for 2.5 hrs. I'm not a big turkey eater but I went back for seconds on the turkey ( and a few other things ).

Going to be doing a ham and turkey for Easter. I have a 13# turkey that is injected with a 8% solution, planning on using Keri's turkey brine recipe. Do I need to cut back on the salt in the brine since salt is one of the ingredients in the injected solution, if so roughly how much. My mom's...

Had a smoked bologna sandwich today for lunch and the roast with mashed potatoes and gravy for supper tonight. Both turned out good and I'm sure I'll do them again.

I'm going to do a couple of Chuck roast in the morning and was thinking about putting some bologna on with it. I was just going to get the sliced bologna like Oscar Meyer or whatevers on sale. Has anyone ever tried this. I'm going to cook the roast at 250 so does anyone have an idea how long I...

I've got a 2.5 lb chuck roast that is about 1" thick. I was planning to rub it down with Texas rub #1 then cook at about 210 - 215, planning on shreading the meat instead of slicing so do I cook it to the temps for pulled pork. How long should I figure on this taking to cook. Does this sound ok...

Grocery store has both on sale this week any good recipes to help me decide which to try. The beef tenderloin is about twice the price of the pork so it would have to be a real good recipe for me to try the beef. Thanks

We tried the pulled pork on part of a homeade pizza last night and it was very good. My wife has come up with a couple more ideas to try so looks like I might be smokin more butts since we found you can fix them other ways besides bbq. Oh well you take the cards life deals you I guess, I'll just...

My wife came up with a new way of fixing leftover smoked Boston butts ( at least new to us ). She sauteed some onions and green bell peppers, then put the meat on a stromboli style bun, then the the onions and peppers and then a slice of swiss cheese, she wrapped this up in tin foil and put in...