Recent content by Sandee McKinivan

John, those ribs look terrific, the bark must have been good?

Super job, Michael - especially for a virgin smoke. One thing that I like to do FOR 30-45 minutes is what I call a "BITTER BURN". I feel that the first few minutes of smoke have a bitterness to it that I can taste. I like to wait until the fire is burning HOT, without any partial combustion...

I have always done the towel wrapped into a cooler method for my butts. The bark seemed to suffer for the experience, though. Last weekend's smoke I tried simply letting the meat sit on the counter for 30 minutes under an aluminum tent. WOW! What a huge improvement in the bark. No more cooler...

SOLD!!

I am a cheap old son-of-gun so I will re-purpose those stiff 4 X 6 cards I get in the mail advertising for politicians, insurance, home improvement shysters etc. I can gently bend the card so they curve into the bottom and shovel out the ashes. Disposable and CHEAP. Another trick I use is to...

I am selling my 22 inch Smoky Mountain. It keep it clean and it is in very good condition. It comes with an extra rack, handles installed on the mid-section and a custom made rolling cart that I invented using an office chair. (See my "Cheap & Easy" post in modifications) Very snazzy and handy...

BOB C. : Great idea!

ROBERT: That is an interesting idea, to make GUS "planks" with turkey lacing pins. I'm thinking cook-grade silicone stretchy bands at the pin ends to hold the planks together? BRUCE: I hold the GUS stalk by the woody cut end and gently push the tip into the counter top at a slight angle to bend...

When I grill for the wife & meself, I will buy 2 or even 3 lbs of "Gus". I do a simple trim by pushing the stalk tip straight down onto the counter until the woody stem breaks off. Then I put them into a zip-lock with a bit of water and zap in the microwave for just a minute or so to par-cook...

I use turbinado sugar or Domino brownulated brown sugar in my rubs. I POWDERIZE my rubs in a used Cuisinart coffee grinder that I scored at Amvets for $5. I feel that powdered rubs stick to the meat better, with less waste.

I have been using the picnic cut for my last few smokes. I really like using that bone (and some meat pieces) for a killer pea or bean soup!

timothy, that is a good idea. As long as I don't block too much air flow to choke the fire, cover it all. I will report back after action.:)

FWIW, I started letting my smoke burn to "clean" for 45-60 minutes prior to putting on the meat. I think it stops any hint of bitterness in my Q.

I have an idea for cooking a turkey breast that I scored at a Target sale for $.69/ lb: :"Market Pantry Premium Turkey Breast with ribs, back portions, wing portion & Neck Skin contains up tp a 15% Flavoring Solution" Not my first choice for a "Premium" smoke, but the price hooked me. Brining...

When I first started my Q career, I would do the "Hot Squat". Now I start the smoker with plenty of briqs, mounded up high for overnight cooks. I can't remember the last time I had to add briqs. I always go waterless now, too. That helps a lot.