Search results

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...

Trim it off. You won't lose much and it'll fit in the WSM better. You can cut it into 1" cubes and freeze it to grind up for burgers. Jeff

Chris, the new look is great!

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. :) Jeff

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. Jeff

What Tim said.

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. Jeff

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...

There are probably as many recipes as there are members on this forum. A pork butt is hard to screw up (but I have accomplished that feat). For me, it's trim the outside fat, mustard slather, homemade rub, 230° to 260° over hickory, water in the pan, start spritzing with apple cider...

I keep thinking, "What's the point?" The beauty of a WSM is its ability to hold temp for 8-10 hours without fiddling with a fire every hour or so. You can haul a half-yard of topsoil in the trunk of your Cadillac, but that don't make it a pickup. Jeff

Oven low and slow (about 250°), wrapped or not, would be my first thought. If I just wanted to have a few slices, I might cut and heat in a covered pan with a couple of tablespoons of beef broth. Jeff

I use the baskets and fill them roughly even with the top and light them on a Performer gas-assist 22". One basket on opposite sides with the lower vents at about 1/4 open and the top about fully open usually settles in at 350° (lid) for me. You might have to add a few briquettes about halfway...

Holding for 20-30 minutes shouldn't be a problem. I'll add that you can blot the rested steak with paper towels until it's dry and then brush on a little oil before the sear. Vegetable oil is fine. It helps the crust form. Jeff

It helps to put the hunk of meat that you're dry brining on a rack, set in a sheet pan, so that air can circulate all around it. Typically, I'll just use salt and dry brine for 24+ hours. The surface of the meat will be dry to the touch and there will be no visible traces of salt. Jeff

That is correct, Dustin. We picked up a whole Franklin brisket several months back at around noon and brought it home in a cooler (about an hour). Dinner was a 5:30. We put it in the oven and turned the heat on the lowest (170) and waited for it to hit about 155, then shut it off. We did this a...