Recent content by Tim O

Is anyone familiar with gray corned beef? If not, gray corned beef is a type of cured beef brisket that is typically salt-cured without the use of nitrates, resulting in its gray color. It is often considered a New England specialty and is saltier and potentially healthier than the more common...

Jon, Thanks for the commentary. My childhood is filled with late 80s/early 90s memories of my Dad fiddling around with cheap Charbroil grills. At the time (and at my age), I had no idea what the hell my Dad was grilling on I just knew it was the means to a delicious steak tip or lemon pepper...

***No I did not grill in my house! It’s 20 degrees out so I put it together in my kitchen!*** Okay - had this 2025 shipped from Weber to Lowe’s and I picked it up to put together myself. Lowe’s nor Home Depot carry the 310 model in their stores (just the 325 that has the searing station and...

I picked up an older Spirit 310 last spring on Marketplace for $100. When I picked it up, I noticed the hood was discolored, faded, and still had the sticker outline baked into the hood. Likely a defect or neglected somehow. Anyway, I drove about an hour to get it so I figured I could tolerate...

Thanks. I’ve made rotisserie chickens with the same set up. Actually, I made a killer Al pastor using this method. Me thinks I am overthinking this. Gonna give it a go I think for a large Xmas eve party. Yes! One last - any measurements for the ingredients for the paste on the inside? Looks...

Brett, Two quick questions: I see you did this on the WSK. I have a kettle, a WSM, and obviously an oven. Which would be best to replicate this? I’d imagine I can get my WSM up to 400+ without water pan. Also - you mention the trussing. Never done this but it looks like making simple rings and...

So if I do this, I should go picnic and remove the bone? Or can I keep it in? Is a picnic fattier than a butt? Thanks!

Tim and Brett, Thanks for your advice and wisdom. I think it’s great I went from doing a typical beef roast to now a PB porchetta, gotta love this forum! Thanks and happy holidays

Was it any good? Some comments mention the flavor is just OK with the exception of the cracklins...And is it a pork butt shoulder or picnic butt in that recipe? Thanks!

Brett, What are the major differences in this recipe and the Kenji one? Is it the same cut (whole pork belly?) and how much would you recommend for about 8 people? Also, how much fat is the fat cap? IE if I have some in the crowd that are not a huge hunk of chewy fat, it this cut OK? Thanks again.

That looks amazing...I may consider doing this instead of beef. I went online and see some butchers offer a porchetta already stuffed, rolled, and tied but I am having a hard time paying $175+ for a Heritage one. I see your recipe uses pork belly (as does one I found from Kenji...

Have a good porchetta recipe to share?

Is the sear necessary? I mean, I know people like some crisp but recipes I’ve read about smoking just leave that part out…

Hey all, Looking to make a Christmas Roast (NY strip sirloin roast) for a Xmas eve party. Most recipes suggest low and slow in the oven then reverse seared in a cast iron pan but that seems a bit messy and could get smokey inside with guests)… Is this something I could smoke low and slow...

Picked this up on Marketplace last week for $100. Needed some clean up but happy with the find. Only downside is this faded hood (see pics). Can this be buffed out with steal wool or is it discoloration? And, what causes it to get this bad? Grill is 3 years old. Thanks all.