Search results

I ended up simmering them in a beer, butter, and onion mixture for about 20 minutes. When they hit 155 I seared them up and threw them on a toasted bun. They turned out really good. It made the casing have excellent bite through and was nice and juicy inside still. I will definitely be doing...

I actually tried smoking them a couple of months ago and they did turn out really well. I noticed the casing was a little hard to bite through, but the taste was awesome.

That looks good too. I'll have to save this method for a rainy day when I can't grill.

Yep, went out and bought some Miller Lite just for the occasion.

Thanks for the tip Rich. That’s pretty much what I had planned. I just didn’t know how long to cook them for. Got another question though. Should the liquid completely cover the sausages or just enough to get them wet?

That's a great deal. Too bad I already have their CC.

I am cooking some Johnsonville Beer Brats up tomorrow and wanted to try something different. I usually just cook them indirect on the kettle for like 20 minutes at 350-400 and then hit them direct at the end for a few. I wanted to try to actually cook them in beer. I have heard of people cooking...

That chuck roast looks awesome. I've never tried cooking any type of beef roast on the kettle or WSM before. I know a lot of people refer to it as a cheaper option than brisket. What temp did you take it to?

Those wings look amazing. I just tried a Franks honey butter recipe the other day with wings and it was awesome.

I get closer to buying one every day. That picture is awesome by the way. What do you normally choose to cook on your 26 over your 22?

I typically use Western brand Pecan, Apple, and Cherry because I can get it for about $3 a bag on Post. If they run out, I'll use either Kingsford or Weber brand chunks from Lowes or Home Depot. The thing I cannot find in these brands around South Jersey is Oak. I would love to try Fruita Wood...

Now those are some good looking ribs. I am always impressed by how good they turn out on the kettle. The butcher paper wrap is awesome as well. Much better than foil in my opinion.

I am sure some of you know who Phil Rogers from the youtube channel Phil N Florence was. I have some bad news as he passed away this week from a heart attack. I have gotten some of my best recipes and cooking techniques from him. He was always a joy to watch as you could tell he put his heart...

I was just looking at the email a few minutes ago. I went over to the site and checked it out and some of the features look nice. The only thing I worry about is durability. Excited to see it in a few months.

The PartyQ is pretty much being replaced by the DigiQ now. It will be the lowest price point they offer. The DigiQ is only $30 less than the DynaQ though. The only real benefit to the DynaQ that I see is the ability to use the Bluetooth app. I heard really good things about the DigiQ.

Thanks for the tip. I have a pack of leg quarters in the freezer begging to be cooked after this whole chicken. I think If I took the whole chicken up to 200 the breasts would be dry though.

I know this is an old post, but this chart was extremely helpful. It pretty much just justified my 26er purchase in the near future. Thanks Darvin.

That's how I cook it on the PBC, hot and direct from a distance. If the indirect with the empty pan doesn't work out, ill try it without the pan next time.

I found these probe clips to be more helpful in a tight spot than the traditional v-shaped ones that attach to the grate. They take up less room and can be clipped vertical instead of horizontal if need be. https://bbqguru.com/storenav?CategoryId=5&ProductId=52

300 to 325 seems to be a good average to go with. I might do two different birds at different temps and post the results. Thanks for the advice.