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    Problem with using two mavericks at once

    Batteries last a very long tme. I usually change them once a year even if they're still working well.
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    Firecracker Chicken

    Chicken looks amazing, but potatoes from a can?
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    The Quest for a Perfect Rotisserie Chicken ...

    Costco just recalled 40,000 lbs of rotissereie chicken and related products due to salmonella. Mostly in CA.
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    Freezing Pulled BBQ Chuck in Vacuum Mason Jars

    I have eaten pulled pork that was vacuum sealed in a Foodsaver bag for about one year and it was still fine. No freezer burn and no off tatse.
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    First brisket on the WSM........a disaster

    Undercooked. Temp does not indicate tenderness or doneness. Its tender when a probe goes into the meat as if it were going into soft butter. Try again...don't be discouraged.
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    Throwdown #16: Tri-Tip

    Perhaps we could change the tri tip to roast beef of any kind.
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    Well it happened again.

    I have found that pork loins sometimes don't have very much moisture to retain. I usually serve with some type of sauce or gravy to add moisture and flavor.
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    Turkey lurkey do and Turkey lurkey don't

    It is not the bacteria itself that causes food poisoning it the waste product of the bacteria. That waste product is toxic and is not destroyed by heat.
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    Storing cast Iron skillets

    I read years ago that the using vegetable oil was not a good idea because if the pans are not used for a while the oil can become rancid. After using my cast iron pans, I wash with hot water and a nylon brush. Then I put it over high heat on my gas range to dry. Then I take a paper towel and a...
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    # of racks per foil wrapped pack

    The more racks per pack the more steam you'll get. I always do one rack per foil package.
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    Amount of smoke diminishes after about an hour?

    If you were to take a peak at the charcoal and wood chunks when the smoke seems to have stopped is the wood gone, or is it still smoldering?
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    The Pre-Heat/Pre-Burn method

    Fill the ring with hardwood charcoal and Kingsford mixed, wood burried and on top, dump on 15-20 lit, assemble smoker, add the meat and make a cocktail. Done. Never detected any off flavors of any kind.
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    First Packer, and using new Digiq DX2

    Sheila, Get yourself one of these http://www.maverickhousewares.com/et732.htm
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    Charcoal won't stay lit!

    Great news on your chicken success! Keep in mind that you'll want to use the minion method rather than the standard for longer cooks. Minion method is filling the ring full with unlit and then adding 15-20 lit on top along with your smoke wood.
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    Birthday butts

    Why did you foil so early in the cook?
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    Add smoke wood at 7 hour mark along with more meat?

    You could do a HH cook and put them on at the same time. I betcha they will be done at the same time too. Al
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    Putting meat on the smoker

    I'm in the " dump the lit, slap on the meat" camp.
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    DigiQ DX2-which fan for wsm 22.5

    You'll be fine with the 10.
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    How to handle a run away brisket?

    Which one was it??? lol
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    How to handle a run away brisket?

    Forget temps!! When the probe of your thermapen slides into the meat as if it were sliding into butter its done. Do not keep in foil and towels or it will continue to cook and you'll end up with pot roast. I doubt that you'll be able to hold the brisket above 160° till 7:30 tonight. I would...

 

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