Recent content by Steven Savois


 
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    Charbroiled Oysters (Drago's Restaurant - New Orleans)

    Posted this 9 years ago - Just ate at Drago's Restaurant last weekend. This is still the best way to grill oysters...period.
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    Smoked Beef Jerky

    I made some jerky today on my WSM following the above recipe, it came out great. I used a rump roast, cut it about 1/4" by 1" - marinaded it over night. Hung it between the grates using small wooden skewers. I kept the temp between 140 - 180 for almost 6 hours. I could have done better with...
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    Pimm's Cup - Napoleon House, New Orleans, LA - very refreshing, great for summer!

    Very Refreshing - Great Summertime Beverage The Pimms Cup Created in 1840 in England, Pimm's still claims to be "made to James Pimm's original recipe, a closely guarded secret known only to six people." It's the perfect beverage to complete your experience at the Napoleon House. While we're...
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    What's on your menu?

    Just doing some smoked beef jerky this weekend...nothing too complicated. Happy Smoke Day to everyone! Memorial Day Weekend - take a moment to remember those who made the ultimate sacrifice.
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    Gas & Charcoal Combo - thoughts?

    I was surfing the discussion boards and realized I didn't finish off this thread. So...it's a year later and I'm loving the combo charcoal/gas grill. The large cooking surface is great. The other day I did burgers on the charcoal side and grilled corn on the cob and other veggies on the gas...
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    Big Cook - 18 Racks of Pork Ribs on a 18"WSM

    In the past, I've done six on the bottom grate and six on the top grate, using rib racks, and had no problems. I'm just wondering if adding that center grate is gonna screw everything up. Oh well....let's see how it goes.
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    Big Cook - 18 Racks of Pork Ribs on a 18"WSM

    I have done 6 racks before, I've even done 12 racks...but I want to attempt 18 racks of ribs in my 18" WSM for the Superbowl next weekend. I added a center grate, so all 18 racks should fit, 6 per grate. Other than needing more fuel, what are some of the other things I should look out for or...
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    Pork Butts on the WSM right now

    I just took the temp of butts on the top rack, they didn't read over 180, is this ok? They've been on there since 1pm yesterday, and for the last hour or so i boosted the temp up to finish 'em off.
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    Pork Butts on the WSM right now

    At 7am, temp was at 211. I wanted to boost the temp for the last hour or so of cooking, so I added more coals. Temp is steady at 265 right now. I'm leaving the pork butt on there till I'm ready to head to the tailgate. I plan to wrap them in foil, put them in a soft side ice chest, inside of...
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    Pork Butts on the WSM right now

    Got up at 5am, temp had fallen to 198. I lit some more coals, about 20, and tossed 'em in. The bottom of the WSM was filling up with ash and most of the coals were gone. Temp slowly starting to rise. I may add even more coals in about an hour or so.
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    Pork Butts on the WSM right now

    It's 3am, just got up to check on the WSM. Top Grate Temp had fallen to 203. Opened the door, stirred up the coals, opened all vents to 100% and the temp is starting to rise. I'm glad I added coals when I did.
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    Pork Butts on the WSM right now

    Added water to the pan at 10pm. Temp dipped, charcoal was looking weak, so I added a few more lit coals. I hope this prevents me from having to add coals at 3 or 4am when I'm half asleep. Temp jumped up to 242.
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    Pork Butts on the WSM right now

    Almost 6 hours in, temps staying around 235.
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    Pork Butts on the WSM right now

    Grill temp fell a bit, down to 219 at 4pm. Opened up the bottom vents to about 25% all around.
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    Pork Butts on the WSM right now

    After about 2 hours... Lid temp: 255 Top Grate: 232

 

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