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    You have choose only one rub/seasoning for a year. Pick one

    First choice would be my own recipe second would be Texas BBQ Rub. Its the first rub I ever used and its very good on everything.
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    Second time on our new to us WSM at a loss as to why the temp problem

    Scientificly speaking, if everything about the cook was the "same", then the results would also be the "same". Something was different.
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    The Big Lie of supermarket brisket

    Joe, I respectfully disagree with your comment that a flat will be difficult to smoke. I have done many flats and they have been juicy, tender and flavorful. Al
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    Smokey, char-grilled flavor. Why is it missing from my burgers?

    I have been reading this thread from the beginning and also the thread about Grill Grates and it seems that you have found the answer to your burger dilemma. But I was wondering if you ever figured out how your friend and his wife made burgers on his $99 grill that had the flavor that you were...
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    Your favorite Steak cut

    Skirt, followed very closely by a 2" thick bone-in rib eye.
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    redemtion beef short ribs

    Try some wrapped and some nekkid. Then you can choose which you prefer.
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    Another WSM Smoke Ring Failure

    Tony, Just thinking out loud here but do you think perhaps it has to do with how quickly the smoker gets up to 140° stopping the ring formation? Have you tried the Minion method with just a couple of lit briquettes to slow down the temp rise.
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    King crab legs on the WSM?

    Remember, they are already cooked. You are just re-heating them.
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    WSM Minimal Smoke Ring Theory

    From what I have read, the formation of the smoke ring stops when the surface temp of the meat reaches 140° or so. Wouldn't the temp of Soo's brisket be at least 140° if the bark has set? What does spritzing with water do to help form the smoke ring in that situation?
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    WSM holding temp

    Check out "Minion Method" on this site.
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    WSM Minimal Smoke Ring Theory

    When I started using my 18.5 I used the water pan and got amazing smoke rings on everything I smoked. After I switched to an ATC ( BBQ Guru) The smoke ring was very much diminished. I attributed that to the fact that I was no longer using the water pan. Moisture is very important for the...
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    Better thermometer for Genesis Grill

    Thanks guys, I'll check this out. Al
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    Better thermometer for Genesis Grill

    Hi All, The thermometer that came with my new Genesis E-310 is very inaccurate. Does anyone know of a "good" drop in replacement? Thanks Al
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    Smoking ?

    Smoke particles are adsorbed onto the surface of the meat for as long as there are smoke particles to be adsorbed. The smoke ring formation has nothing to do with smoke flavor. It is a reaction to nitrogen dioxide in the smoke and myoglbin in the meat.
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    Canning BBQ sauce

    Ryan, I agree. What I am saying is that you do not have to boil the jars after putting the sauce into them but rather boil the sauce. It is all dependant on the pH of the ingredients.
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    Canning BBQ sauce

    I have been making and canning BBQ sauce for years. Actually had my own BBQ sauce company. I sold it several years ago. Anyway, if your sauce is ketchup or tomato based and you've added ingredients like honey, molasses, vinegar, spices etc. then all you have to do is bring it to a boil for a...
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    Prime Rib on the left coast

    Brad, Nice looking beef! What were your cook Temps etc? Oven as well as finished. Al
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    Not a brisket! HELP?!

    Well...How dod it turn out??? Is it a clod or a brisket??
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    Royal Oak Lump...I don't get it

    I like to mix briquets in with the lump to fill in the gaps. It makes for a nice long even cook.
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    Turkey Cook Time Question

    It helps the skin crisp if you let the bird dry for at lease a couple of hours ( 12 is preferable) before it goes on the smoker. Good luck

 

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