Recent content by Shiloh

As Ron suggested I have done ribs the day before with a dry rub and then warmed and sauced on the grill. I usually cut them into single bones and put in one of the big aluminum chafing dishes. Always a hit. Also, was exactly thinking like Ron on the high heat cook. I have done two turkeys on...

Anyone ever used spent malt grains from brewing for smoking? It smells so good when the wort is cooking it seems like it would make really tasty smoke but it is so light it might just be bitter.

Hi everyone, I have been working over the last few months at my parents house and have been taking out some trees. I was saving a bunch of the wood but there is more than I can use. If anyone is close to either Carlsbad or Beaumont let me know. I have apple, plum, almond, quince, and maybe...

After seeing the inside of the cooker after one cook I knew there was no way to have a window, at least that you could see through after the first cook, but it would still be cool. The Rancher Kettle kettle with the hanger is what made me think of the hinges but the lid on that hangs below the...

Looks great, two turkeys no problem on that one. I would have liked to have seen a handle on the water pan to lower it in with the fire going without spilling water or dropping in the coals, or having to pour water into and already hot cooker/pan. Maybe that is just a me problem. And...

What Kevin said.... I bought a couple of different sizes of casings and some Pink Salt #1 and Pink Salt #2. Now I just need to find someplace to buy myself a whole hog out here in So Cal. I was looking into the Four H programs but because of what it is some of the pigs go for as much as $9/lb...

I reread my post and wasn't very clear, but I agree with you about how much of a pain it is. On the Kenco site if you click on the item it gives a full page description of each of the different salts and cures and what they would be best used for. After reading the description on there for the...

I do the Indonesian style peanut sauce for lamb as well. Couldn't get enough satay kambing when I lived there. I add some sriracha sauce as well as coconut milk to mine. I would say most any variation of this is delish though. And remember when you are there they use coconut shells for fuel.

I recently found a website that I bought a bunch of casings and pink salt from that is a butcher supply store. They have the sugar cure on there and a description of all the items. I couldn't even find tenderquick anywhere in So Cal so this is the direction I had to go. Unfortunately shipping...

The day after the bachelor party?!?!? I'd order pizzas and do barbeque next weekend.

Like helping a friend move, or being in a band, you work for beer.

I did find that the regular old mashed potatoes etc that most people normally serve with turkey didn't quite fit. I think next time I will do sides like sweet potato fries, maybe some potato salad or coleslaw, something like that. I prefer mine on a sandwich with bacon and avocado.

Seems like it was about 3 and a half hours but I used the thermometer to check doneness. I just followed the same time frame as you would in the oven since the temp is similar. Seems like 15 min per pound. The skin was black but crunchy and delicious. I also roasted one in the oven for those...

I did one a couple months back that I just put a 15lb bird on, with a full water pan, some seasoning, mesquite. Smoked at 325 with no turning no nothing and lets just say I didn't have to worry about what to do with the leftovers.

Does anybody put water in the ceramic dish? I know it wouldn't hold much but maybe just to keep the moisture level up a bit?