My Performer and Q1200 both use the 1 lb. bottles, so it's convenient to keep a small inventory. I move the Q around, so I'm likely to stay with the small bottles. If I had a larger gasser, I'd probably get an adapter to use 20-pounders with the Q, if only as a backup.
I'm with Mike. I have a Performer and a WSM, but the Q1200 gets most of the day to day grilling -- dogs, burgs, chicken, thin steaks. I also use it to grill vegetables when one of the other Webers is preoccupied.
I do Chris' quick pastrami every March (there's usually a good selection of corned beef flats around St. Patty's Day). It's delicious. The only problem down this way is finding a proper Jewish rye bread.
Yeah. Whenever I trim a brisket, I cube the trimmings to about 1" and freeze them. When I get enough, I'll grind them with about an equal amount of chuck. Might even add some pork rib trimmings if there are any in the freezer. Makes for a tasty burger.
Last night, I had wings at Creekside Cookers, our local (excellent) barbecue restaurant. Smoked, flash fried and doused in Thai chili sauce. Awesome. The deep smoke was highlighted by the crispiness that only frying can deliver. The Thai chili sauce was a great finishing touch that brought out...
Some Central Texas restaurants (notably Kreuz's) offer shoulder clod, which is part of the chuck. It's usually the cheapest cut of the massive chuck hunk. Making burnt ends from the clod seems perfectly legal to me, and these look righteous. :)
I use baskets for just about all indirect cooking.
This is my wing setup. That's about 3 1/2 pounds of wings. The flame is from a few small chunks of pecan. Wings are very greasy, so I always use a shallow disposable aluminum pan between the baskets to catch the fat. Saves a lot of clean up...
That makes a lot of sense, Martin. I have cooled briskets to 170° then wrapped them in a cooler for 4 or 5 hours and have been surprised at how hot they still are. Using foil to wrap, there is very little liquid pooled in the foil. I think there's something to the idea that moisture gets...
I have followed the TVWB advice of cooling to 170° before holding in a cooler. Maybe I should let it cool down another 10 degrees or so. The problem with the cooler is that it doesn't maintain a specific temp -- it just slows down the cooling process. Franklin sets it's warmers to 140°. We do...
IMHO, the biggest challenge in grilling fish is to keep the fish moist. I would rather eat year-old microwaved fish sticks than dry grilled fish. The plank is an almost foolproof solution. Clean your plank after using and keep using it until it's gone.
Interstate moving rates are government regulated. They're calculated using weight and miles traveled. If you move halfway across the country, you might pay something around $50 and hundred-weight (cwt), it's cheaper to move your grill than to get a new one.
I'll use a cedar plank for salmon many times before discarding it. For us, it keeps the fish moist and even in temperature (we cook to about 125°). We soak the plank (submerged) for 3 or 4 hours prior to the cook. If you use charcoal baskets on either side of a kettle, the heat stays far enough...
That's basically my rub as well, with the exception of cayenne instead of chipotle. I cook butts overnight so it's usually in the stall by the time I wake up. I do some spritzing and tend to the bark until it gets too crunchy, then wrap for the rest of the cook. I find that the rest helps with...