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  1. ~Mark~

    Which would be better?

    Jo Do you think if you added more charcoal your temp would have settled down?
  2. ~Mark~

    Mother's Day Brisket

    That brisket looks amazing!!!
  3. ~Mark~

    Selling off part of his collection in Baton Rouge, LA

    Good prices, get in the car and drive!! Drive like the wind.
  4. ~Mark~

    WOO HOO, WSM Family is complete

    I'd love to get a 14, but I may end up in divorce court if I do.
  5. ~Mark~

    17 1/2 hours for a 5 lbs butt???!!!

    I'm agreeing that this was a split butt, and I also run between my butts around the 250 to 275 mark. With a split, or half butt I run the temp a bit higher striving for 275 mark so the meat doesn't have a chance to dry out. Ribs are good, and I admittedly a country cut rib man, but when...
  6. ~Mark~

    My ongoing grilling photos thread

    What a great thread. I've forgotten how good Masque is. I'm going to have to pull out some tonight for my burgers.
  7. ~Mark~

    Stuffed Pork Tederloin

    That looks like a winner!!!
  8. ~Mark~

    Hello from Plano, TX

    Welcome Chase. Jump on in and fire that bad dog up.
  9. ~Mark~

    Buffalo Hot Wang Chicken Bites

    That's some good looking yard bird.
  10. ~Mark~

    Maiden BBQ on Virgin one touch kettle help?

    I've always used a full Weber charcoal chimney when cooking indirect. Bank on both sides and shoot for 350 cook temp. Personally I've always removed the skin and use barbecue sauce added threw-out the cook. Pecan is starting to be my go-to wood chips for chicken. Last time I soaked them in...
  11. ~Mark~

    Meat Loaf with a Twist

    I'm going to use this for sure!!!
  12. ~Mark~

    Chicken Drummies

    Nice!!! I'd rather cook drummies than wings any day.
  13. ~Mark~

    Quick Star Wars day dinner

    Well once again it's Star Wars day, May the fourth, so I decided to do a quick Star Wars dinner. We had a couple of Bantha burgers with melted Colby-Hut cheese on toasted Chewbacca buns with a little Endor greens and mushrooms. I was told that if I'm good tonight and eat all my dinner the...
  14. ~Mark~

    Fireball Cinnamon Whiskey

    Darn good stuff. Dangerous, but good. Looking for something to cook with it.
  15. ~Mark~

    'Hey there!' from Western PA...

    Welcome to the fun. There is a tone of good info found here.
  16. ~Mark~

    Performer issue

    I've removed my lid holder a long time ago. It seemed to just put the lid right where I didn't want it. I'm going to be getting a lid hinge in the next few weeks.
  17. ~Mark~

    Meat claw - which one?

    I have the Weber claws, and I use them for a lot more than just shredding. They work great for getting turkey, chicken, brisket off the grill.
  18. ~Mark~

    My ongoing grilling photos thread

    What a fun idea!!
  19. ~Mark~

    Hi from central Illinois

    Welcome Steve. Hope to see what you're cooking.
  20. ~Mark~

    How to adapt to cook on kettle or wsm question.

    I've always been a fan of using CI skillets on my Weber. If it was me, I'd set up the grill for indirect heat, with coals on two sides of the grill. Do your basic cooking with a 10" skillet with about half of the skillet over the coals. Next for the brazing I'd move the skillet to indirect...

 

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