Recent content by shervie

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">If there is any questions please let me know </div></BLOCKQUOTE> Just one. Recipes for the "Red wine burgers on foccacia" and "Smoked salmon benedict on foccacia". Awesome...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">got some dark rye yesterday to make one of my favorite sandwiches .. the Reuben. Added havarti, swiss, kraut, thousand island all heated in buttered cast iron with grill...

Very nice Toby. Love the look of the ribs. I'm sure it was all very tasty. BTW, I didn't think the race was that boring. JR. shook it up near the end there

Im guessing your flying in to Sea-Tac so The Caveman in Kent wouldn't be to out of the way. Its been 20 yrs. since I ate there but very tasty. Open till 9pm.

I have a heck of a time finding it. Is it just pork shoulder that's ground up or what? Thanks

Their to awkward for me. Give me a $3 one.

ahh, shucks

Yes Brandon, I used the ziploc bag and cellophane trick on it. Worked great. The par-cooked bacon inside may have helped but I like my bacon crispy. I think the because I was running low on fuel, its just wasnt hot enough and stayed on to long. Next time, I'll have enuf lump or do it on the OTG

Yes 80/20 chuck KenP, yes it was quite good. Mike R. Hind sight is 20/20. I could of put some ground pork in there or maybe use 75/25 beef mixture but hell, I didn't even remember the shrooms.

Bacon Cheeseburger anyone? How about a Bacon Cheeseburger fattie? Heck if can do a meatloaf, why not try it. The Stuff Forgot to get the 1 egg and Montreal steak seasoning out. The Filling And forgot to pick-up any shrooms . Ready to go on Temp shows 223F @ lid. Lousy...

Dang good looking food Eddie. Been craving brats lately. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I too am trying to figure out the perfect method of wrapping a fattie, mine always leak a little bit...

Looks killer Larry. And BTW the Skins are going great too, 23 - 17 w/ the ball right now cowboys

Dude, I feel your pain. Mine is into the pre-cooked microwave bacon

I've never done it. I've only cooked a 1/2 dozens butts on the WSM, so I'm no expert. Someone told me that injecting them with pineapple juice and some rub is a kicker??? Seems to me that it would cook for the inside out? Anyone tried it? I don't want mush, but tender and flavor. Thoughts? Thanks

Mark Like this?? or this?