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  1. Dave/G

    meat temps

    Don't fuss over it. Go back to sleep
  2. Dave/G

    Pork loin, the grill and me not a good match. Help

    Working for me: 1) Brine. You can brine a few slices of loin (No bone = Not a chop) in an hour. Too picky? 2) Cook over medium heat, about 350* 3) Cook to 140*. Slices should have a bit of pink. Anybody doesn't like any pink? Cook their's more.
  3. Dave/G

    Butts 0.99 per lb.

    Those were the good old days. $2.69 here now.
  4. Dave/G

    Tonight's Dinner. Naked Chook. WSM.

    If chicken is cooked to 150 in all parts and held there 4.2 minutes, it's safe. May not be the texture you like, but it's safe. See table below from Kruger compilation sticky in the bbq forum. "For poultry (a 7D standard) the operative times are thus: Temp Reached/Minimum Time for Chicken/Min...
  5. Dave/G

    Boneless pork chops on the OTG

    I could smell them. They smelled pretty good.
  6. Dave/G

    Whole wings or separated?

    Nope. You just want to sit at the table pulling the bones out of the flats
  7. Dave/G

    Whole wings or separated?

    I'm a firm believer in the separation of flats and drumettes. I also believe in capital punishment for the wing tips.
  8. Dave/G

    Second time on our new to us WSM at a loss as to why the temp problem

    Some people swear by the tin can method. Personally, I don't like it. Try spreading lit over the top of unlit. Try it once and see if you don't like that way better. Chuck smokes nicely at 300. https://www.youtube.com/watch?v=coU0RJEexYc
  9. Dave/G

    Critique my cook-Pepper Stout Beef (long post)

    https://www.youtube.com/watch?v=coU0RJEexYc
  10. Dave/G

    cray cort grate

  11. Dave/G

    Do you rinse your chicken?

    Never. Risk of cross contamination too great. Only proper cooking will "clean"
  12. Dave/G

    Minion Method

    I do the same.
  13. Dave/G

    Butcher paper for wrapping ribs.

    Tim, But, but Aaron Franklin :D
  14. Dave/G

    Rib Advice please!!

    Do you do a tenderness test or just go by time?
  15. Dave/G

    Would you pay $136.37 a pound for a good ribeye?

    Sure, but if I didn't like it, would I get double my money back?
  16. Dave/G

    Chicken Wings on WSM

    Jim, Your wings look out of bounds. Oh wait, they are.
  17. Dave/G

    Help with getting a OTG to low temp

    Suggestion -Use the Minion Method. Start with 10 lit on a bed of unlit. When temp gets to about 200, close the bottom and top vents 75%. See if that doesn't help.
  18. Dave/G

    Should I roll up chicken thighs?

    I know you're talking WSM, but this yields great tasting boneless skinless thighs in 10-12 minutes after a 30 minute marinade. https://www.youtube.com/watch?v=H_JFUatl5Tk
  19. Dave/G

    Lump Charcoal or Briquettes

    Lump for everything forever. Viva la lump
  20. Dave/G

    The bottom vents

    You're right. Put a mark on the ring at the points where the vents are 25%, 50% and 100% open so you'll know. Use in conjunction with adjusting the top vent. They are all a bit different depending on how the kettle stands

 

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