Recent content by Tim Rahto

Yup, the Thermapen is definitely on my wish list, Mark. I saw a guy doing a steak cook demo with one at the Sam's Club Barbeque Tour this last weekend. Pretty incredible device.

Thanks for the reminder about the Amazon portal. I will definitely go that route when its time to make the purchase. FWIW, you're the second person to recommend the Maverick 732.

I over-cooked my brisket AGAIN this last weekend, and have decided I really need to get an electronic thermometer. The only question now is which one? I'd like one that gives me the grate temperature on my WSM as well as the internal temperature of the meat. Accuracy is important to me, but so...

Does anyone marinade their brisket before putting it in the smoker? I have ran across a couple of different brisket marinade recipes and I am thinking about giving it a try. Anyone have any they'd like to share? If I marinate, should I still apply a rub later on, and if so, how long before...

I wasn't really planning on cooking anything on the fourth, but now that you've planted the seed... I might smoke up some ribs, set up the brat hot tub, and do up a few baked potatoes for some friends. Who needs fireworks when you've got a deep, red smoke ring?

Hi Jason I had a problem with tough, nasty ribs after for a while as well, but I found out that my problem was that I wasn't cooking them long enough. Sure they had pulled back from the bone and all that, but they still needed some more time to become tender. Now, when I do ribs, I rely...

I listen to a lot of stuff while I am smoking, everything from talk radio to Black Flag and Radio Australia. Yes, Radio Australia. The Aussies seem to come in fairly well on those hot, summer nights in Baltimore, and they make for some pretty interesting listening while you're waiting for your...

I am busily gearing up for the big Smoke Day this Saturday, but I have a couple of questions. First, I am planning on cooking my briskets and pork butts up the day before and serving them on Saturday, but I am not exactly sure how to go about doing this. How would you store them so they don't...

Thank you, Doug. I couldn't figure out why a corned beef recipe would require some exotic salt from half way around the globe! This makes MUCh more sense. I will give the corned beef recipe a try and let you know how it turns out.

I found a recipe for making your own corned beef in a book, but the recipe calls for "pink salt". After running it through Google, I found it from an online vendor for a mere $4.89 a pound. Yikes! Is substituting plain old kosher salt an acceptable substitution in this case? I am willing to...

I stuck pretty close to your recipe, but made the following modifications: 1. Instead of brown sugar, I used turbinado sugar. I like a little bit of bark, but not a lot of bark. The turbinado sugar gives me the consistency I am looking for. 2. I used one tblsp of regular paprika and 1 tblsp...

I saw one barbeque documentary on The History Channel a few weeks ago that was part of their American Eats series. They not only showed some of the history of barbeque but cooked up some recipes on various smokers as well. It was only an hour long, but I thought it was very good.

Just wanted to thank everyone for their advice on my tough ribs. Turns out they weren't over cooked, they were under-cooked. I fired up a batch yesterday and I am very happy with the results. I used Jonny K's rub recipe with a couple of modifications here and there and came out with the most...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Kemp: Lowest temp was 62 degrees couple weeks ago at night. I was doing 2 pork butts. Came out really good! Aloha, Greg </div></BLOCKQUOTE>...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I am confused about one thing though. You said you over cooked your ribs. Are you sure you didn't under cook them? Sometimes cooking too low can turn the ribs hammy. I did...