I tried the oven approach for country ribs. Seasoned them with Maurice sauce and rib rub and stuffed them in a aluminum pan. Cooked on the grill for 1 hr no liquid added just it's own fat. Then removed them and laid them out on the grill for 10 minutes flipping once. Came out tasty and tender...
Someone mentioned BGE lump. That is made by Royal Oak but much higher in price. I've used both K and RO Briquets and now use Cowboy lump. It sparks a little but keeps constant. I order it thru Ace Hardware for $11.99 per 20# bag. It ships to your nearest store.
I heard that R O makes ACE briquets. I bought a few bags a couple of weeks ago for $5.69 for an 18lb bag. They also have Cowboy Charcoal for $11 for a 20lb bag. That's delivered to their store.
I'm on my 3rd order of their rub. We bought 1 of each and use it on both beef and pork and also on chicken wings. Normally use Allegro or mustard on the meat first.
My wife shopped for a whole boneless Hormal Cure 81 ham for our family gathering today Sunday. There wasn't any left so she bought 2 half hams totalling 7 lbs. They were fully cooked so I smoked them using hickory figuring 20 min per lb or 2hrs and 20 min. I stuck the probe in and set the temp...
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Texas BBQ Rub is really good too. Not as much heat and not quite as sweet but a real nice blend. Great on pulled pork!
Good luck,
Bill...
We have a 16# turkey I want to roast on my WSM. Not smoked! My wife says it would be smoked and the gravy would taste smokey. She also said that it wouldn't make good soup.
What I'm planning is 2 chimneys of fully lit briquettes. Dry water pan and the turkey on a rack in a roster. Cook it breast...
I use a Tuna can for my chips. Save the lid. Rinse throughly, put chips in and cover with the lid. There's enough space around the lid to let the smoke out.
When my son was in Cal he asked the butcher for Brisket and the butcher offered Tri-Tip instead. They use brisket for ground meat.
When my grandson was stationed near Sacramento the same thing happened.
Our Brookshire butcher here said he'd save me a tri-tip whenever I wanted it. It's an...