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Same here. I do like pickles on my burger. Dill slices - enough to cover the patty.

I noticed the same thing with Coney Island restaurants. I wish they were everywhere but they’re not. Around Detroit, they are most always run by Greek families and the menu has a great variety of breakfast food (all day), salads, sandwiches (gyros), chicken kabobs . . . and of course Coney...

I’m going to try that recipe next time. This time I gave in to using the crock pot. It will sit on low for most of the day while I get some work done. Thanks for the input.

Not sure the best place to post this because I won’t likely be using my Weber for corned beef. We didn’t get to cook it on St. Paddy’s day So I was thinking of cooking it this weekend. I’m looking for a good way to cook corned beef. I have a nice Dutch oven but all the recipes I look at...

Anytime I invite the family over for BBQ, I make sure to do the Keri's Baked Beans. Anything else is a bonus. https://tvwbb.com/threads/keris-hog-apple-baked-beans.21966/

Which is what I currently have in my freezer.

That looks interesting. I may try that.

I’ll be watching, but no cooking. Grandson’s 16th birthday and his parents are handling dinner. Just need to be done by 6:30 EST. I’ll be home by then rooting on the numbers from my squares to hit. Being in Detroit area, sentimental favorite is LA because of Stafford. Unfortunately for him...

No matter what temp I’ve cooked them at, I’ve never had anyone turn down my pulled pork. At some level, there’s probably a difference but personally, I can’t tell the difference and I’ve gone up to 300 degrees. Foiling and temp will both speed up the process but don’t change the outcome. The...

I’ve always just used my cooler. Not a great fit, but it works and I’m cheap. +1 On reusing the styrofoam coolers. Frankly, I can’t imagine it matters most of the time. I’ve never tried this, but I bet you could get a couple hours, maybe more, from a well wrapped brisket placed in a...

It really doesn’t work that way. One New Years Eve it was single digits (cold) but it was not windy. I did 9 racks of ribs on my 18” WSM and I had no problem. It really wasn’t any different than a normal cook other than I didn’t do much standing around outside. I’ve also done long cooks and...

My feeling exactly. I don't know what could be easier to clean than a non-porous surface like black enamel.

I wouldn't want to give up the 18". I might buy the 22" for a good price, but then I'd have 3 smokers. The 18" is just too versatile for small to medium cooks (one butt, a couple racks of ribs . . .)

Well it’s not like you’re going to return it (that would be highly unadvisable from a relationship perspective) so no matter what is said here, you’re going to do the right thing and cook some BBQ and tell your wife how great that thing is. Personally, I don’t have one but I believe it will...

I could certainly live without it, but I have a oval burner in the middle of mine. I use it when i make a roast in my oval enameled Dutch oven. The burner matches the shape of Dutch oven very well and it browns the meat nicely. I don’t think I’d ever use the middle for a griddle. I’m pretty...

Merry Christmas everyone.

So I re-read the label. It says a 15% solution of broth, salt and sugar. So yeah, maybe just some apple juice injected just to add some flavor. Or, assume the salt is not the full 15% and just go ahead and brine it with half the salt.

In Michigan we have Meijer stores. They are running a sale on their turkey for $.33/lb. You have to have a store card (Mperks) but a pretty good deal.

Family and I only like white meat turkey so I just get bone in turkey breast. I don’t even try to get them fresh or natural and this year I didn’t even think about it. All I cared about was getting one, which I did. Of course, it’s injected. I think it said 15% salt solution. I read the...

Why a local farmer? Was he just a BBQ guy or reseller type? Or, did he have some use for it in the farming process?