Recent content by Shawn W

Check out this Portugeese grilled chicken recipe from Kevin Kruger. Inside is also a link to marinade Molho Piri Piri. Fantastic. Piri piri aka bird's eye peppers. Frango Piri-piri recipe https://tvwbb.com/threads/frango-piri-piri.27787/ I make Crack Slaw with ground beef ground poultry or...

thanks Wilmer I user dried parsley, oregano (Mexican oregano if I would have had some), cumin, coriander, a store brand chili powder I like that lists paprika, chili pepper, cumin, coriander garlic, oregano and cloves as ingredients, then some tasty smoked paprika when I ran out of my chili...

Cutting it into 6 pieces created a ton of surface area for the smoke to get at, more than subtle it was certainly present without overpowering, I thought it was perfect. I used oak hardwood lump and hickory smoke wood foe this one.

I woke up this morning wondering what to do for Cinco de Mayo. I had a 4lb tray of hamburger ready for meaty spaghetti sauce, then I came up with this idea. I took the tray of hamburger and cut it into six pieces, leaving it as loose as it came. Then I placed it in my Keg kamado, started a...

ya, I think it's a little faster like if I had this might have been done in as little as 3 days, and I think it's pretty much required for over 2" thick

Greetings All, I obtained a nice 5lb trimmed flat and made some MSM last month, using my old recipe. Equilibrium flavor brine cure 9 days (no pump this time as the flat was 2" at most), made a saltless rub for it then rubbed and smoked under 200ºF for about 9 hours to 145ºF internal. Turned...

Just to qualify my comments, not right or wrong, I sort of consider HH to be north of 325ºF myself. Another reason I still believe what Doug D taught me here that time is a factor in tenderizing is the example of grilling a pork shoulder butt or a beef blade steak. If you direct grill those...

I probably should have mentioned for those who don't know me I rarely use my WSM any more but mainly my Keg kamado with dry pan. It's been years since I did WSM brisket. I've done in the tens of briskets, not hundreds and I've only tried high heat a few times like for brisket, pulled pork and...

I prefer really low ... like 200ºF - 225ºF for great big fatty briskets (or beef shoulder clod for pulled beef) with the Texas crutch at 160ºF and some added liquid. Can't be beat IMO. Small lean briskets/pieces or smaller more lean cuts for pulled beef come out OK with high heat cooks, but it's...

I don't much care for Kraft Russian dressing but this sounds great! I'll be doing this soon using the chili sauce and for my liking extra hot horseradish thanks for the post

not sure if you want any more help on this ... but here are some basic instructions for a 'standard' Reuben sandwich to give you a starting point: rye bread thin sliced (but not shaved) pastrami or corned beef, enough for at least 1/2" (or as much as you would like) on the sandwich sauerkraut...

What Lew said. Russian dressing is actually the 'authentic original' dressing, but most seem to use 1000 island these days.

Man. I have ten years of BBQ pics on Photobucket sorted in folders. From Free to $40/month .... My image links in perhaps 8,000 forum posts around the web were all broken in one fell swoop. I can't say what I think and keep it 'G' rated *>:( Here are a couple of options in addition to IMGUR...

Forums as far as I know only support HTTP(S) for image linking. As long as your NAS offers this yes. There are a few other points to consider whether HTTP(S) or FTP though. The NAS needs to be accessible to the outside world, so get your own domain name or use DDNS. Firewall/port forwarding...

Snap! That's something like a $6000 US grill as a cart model. All 304SS .... What a score!