Recent content by Sal DeTraglia

Hi: I am considering buying a Weber Rib Rack. Actually, two of them. Question: Do you find that there is enough overhead space to use a Rib Rack (loaded with spares) on the WSM's lower grate? BTW...I've tried rolling the ribs (using either skewers or kitchen twine) with mixed results...

I have a friend in town who owns a wood distribution company. This morning he gave me some samples of cherry, white oak, maple and cedar. All untreated with chemicals or varnishes. The cherry and oak are no-brainers. I assume that the maple is Ok for smoking purposes, although perhaps not...

Hey Jim: This looks suspiciously familiar. I've tried orejas prepared several differnent ways over the years. To be honest, I've yet to find a pig ear that I've liked. It seems to be the only part of the pig for which I can't acquire a taste (actually...it's the texture that bugs me; not...

My brother in Chicago has a propane-powered Great Outdoors Smokey Mountain, also. I've cooked on it several times (e.g., spares, apple-brined turkey, butt and salmon). I think it's a great machine. It's so bloody easy to use, requires very little prep, holds a lot of meat, goes for a long...

Hello: I was just watching/listening to the latest addition to The BBQ Pilgrim website. It was a piece about a Q'r in Florida who sellS BBQ'd gator ribs at his shack. But that wasn't was grabbed my attention. It was another statement that this guy made about pulled pork. He said that he...

Thanks for the advice, everyone. And Jim...I've replied to the day job post. Don't know how I missed that one. Sal

Hey all: This morning I decided to try cooking a butt with sand--rather than water--in the stock water pan. It worked like a charm for seven hours, with temps holding rock-steady at 250F. Then, after the seventh hour, it began to climb. And I began further closing the lower vents (which were...

You guys were right. That "little" 5.7lbs. bone-in butt easily fed five adults...with leftovers. It was my first butt and it (technically) turned out well. I followed the Mr. Brown recipe; including the Carolina Red sauce. The spice rub and sauce tasted great, it pulled properly and the meat...

Hola Tony: Soy de Chicago, pero he vivido en España por seis años (tres en Barcelona y tres en Guadalajara). Mi nombre completo es Salvatore. En EEUU, me llamo "Sal" pero no es posible aqui. "¿Sal? ¿Cómo que Sal?" Aqui, me llamo "Salvatore" o "Salva." Mi WSM se llama "El Salivator."...

Thanks Paul and Dave. Now I feel...calmer. I was getting a bit freaked out, since this is a bone-in cut. It was fascinating to buy this butt. I went to my local butcher (yeah...we have those over here). I whipped out my University of Kentucky pig chart and pointed at the butt. He went...

Hi guys: I am having guests over this weekend for pulled pork. I have bought a 5.7 lbs bone-IN butt. In your expert opinion(s), will this be enough meat for five people (three men and two women)? Thanks. Sal PS: Sides will be cole slaw, grilled endives and grilled curried bananas. Dessert...

Hi: I cook mine like this: http://tvwbb.infopop.cc/eve/forums/a/tpc/f/46800690...550092993#7550092993 The only difference is that I now use the Minion Method with charcoal ring 3/4 full (rather than the Standard Method, which I used once and didn't like). I also flip and rotate the ribs...

Thanks for that update, Josh. I'll follow in your footsteps as quickly as possible. Tom O: In Spain, at least, many people grill lamb over grape vine clippings. Just an FYI. Sal

Jay: Thanks for that link. That's exactly the information I've been looking for. It seems to me that the method and recipes would work for goat, also. I live in a part of Spain that is famous for it's roast goat and lamb. Spaniards mostly roast the milk-fed babies (cordero lechal...

Hi Joost: I bought a WSM last year in the US for $200. Then I shipped it to Spain. Shipping was $160, plus another 60€ for import duties. So going that path won't really save you any money. If you really want to save money and are a patient man, then my recommendation is the following...