Recent content by Scott Piccolo

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark B: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

1. Maya Fyah - made in Belize with the local orange habaneros 2. Crystal 3. Tabasco

This thread was asking about cooking steaks on the WSM . I was giving the OP a detailed explanation of how I like to do it. I am sure your Q220 is wonderful and does turn out some great steaks. I only have the WSM for cooking over charcoal. BTW, there is nothing difficult about firing some...

South Miami near the Falls.

I cook steaks on my WSM all the time. What I do is load the ring with a full chimney of hot lump and add another half chimney of lump and let it burn. Add a couple of pieces of oak and let them burn completely until they are giving off little or no smoke. This will give your steaks a light...

Lexx, I have done six a few times. The biggest difference is getting up to temp with all that meat. Assuming the minion method, you should start with more charcoal and let the cooker get up a little higher than you normally would before putting on the meat. Cook time for me is usually around...

I usually give the grates a quick brush while it is still hot and that really makes it easier to clean up later. One note with the clay saucer and foil. As soon as it has cooled down (the next day) get that foil with all the grease dripping out and throw it away. I have made the mistake of...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JMGarciaJr: About a year ago, I saw Rancher charcoal briquettes on sale at Home Depot ($2.99/bag!) and bought a bag to try. I loved it so much that I...

Lee, I modified Chris Lilly's injection for some butts I did for the forth. I added a 1/4 cup cider vinegar to the original recipe. I did not change anything else. I really like the extra tang the cidar vinegar adds to flavor. Next time I might cut down the AJ and add a little more of the...

Dean, This sounds like a great recipe. I will definitely try this on my next rib cook. I have been making Steve's #5 sauce for all my cooks lately and it is fantastic, but I am looking at making something different. Thanks for the recipe.

Maple is a popular wood to smoke with. Mild like a fruit wood and would go well with just about anything (maybe not fish). I am not sure about birch, but as a hardwood, it should be fine for smoking. Do a search in here for smoke woods and you will find a link to a chart with all the woods...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Truelove: No need to clean here - I wear cotton gloves under latex gloves. So far, they have worked for picking up hot grates, hot butts and ribs...

I did my last butts using the Championship injection method posted here in the cooking section and it came out great. I am going to do it again tonight for tomorrows festivities. I think this time I will add a little apple cider vinegar to the injection to give it a little more bite. One...

Frank, The online pictures make the color look darker than it is. I have looked at in person at the C&B near my house and it is lighter in color and not so much olive. Having said that, I love that grill. I actually think the color on it is really nice and I am sure you are going to like it...

Richard, Do a quick web search for Red Wine Venison Marinade. I don't remember which one I used exactly, but I have done a few venison racks with this and it is really good. The basics of it are red wine, vinegar, olive oil, crushed garlic, fresh herbs and fresh cracked pepper. IMO,it should...