Recent content by timothy

That works for lean stuff like deli meats, but fatty cuts like back or side bacon or when I do old timers bacon leaves a trail of grease between the blade and blade guard. I attribute it to friction caused by heat which gums up the works. You can try the book method but IMO the only way to get...

That Schmoke ring, Wunderbar! What's the cheese covered 1/2 pans?

The throne.

Those are phat, did you cut em yerself?

Where's your fishing pole.:D

I had a copycat recipe for Ranch beans somewhere... Wife gets these from Sam's, like a 8 pack for a little over 7 bucks.

Sure lol.

Wife's at her sisters so a five pack of thighs for us needed to be done. Webers kickin chickn and SBR. A chunk of peach and 40 mins on the performer.pretty windy out of the north mid 40s. Served over a bed of spring mix with rice and ranch beans.

First corn of the year we get from Florida. Its in a plastic tray, stripped neked so I grill indirect then finish direct for a tad bit of char.

We used to call those " block parties " in Chicago.

Yea I just googled " anyone know dimensions for Webers 26' kettle box" and that was the first hit.

I was gonna say the Vortex will burn off the nickel plating on a stock grate but yours looks well used. I used the Weber gourmet grate with the removable center but upgraded to a solid SS grate with the flip up sides from Killa Grilla when he still was doing business.

Home Depot has 2 answers under questions. 18x34x34 /50# and 19x30x30 /63# https://www.homedepot.com/p/Weber-Original-Kettle-Premium-26-in-Charcoal-Grill-in-Black-with-Built-In-Thermometer-16401001/205504095#overlay

That's where it gets confusing. " Beef Cured with up to a 35% solution " A Cure is supposed to draw out moisture compared to a brine which adds moisture.

Corned = Brined, so the water follows the salt into the meat. Meat already is made up of 60-70% water. add a osmotic action and you gain another 8-9% I never made a " corned beef " that didn't shrink by at least half.