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LOL This is the first time I checked this thread since I started it. What a great read. I now feel comfortable contributing a couple of my all-star grilling moments. About a year back, I wanted to do my first brisket. At the time, I was ignorant of the fact that a brisket should have a fat...

Have you posted pictures of your sous vide setup or explained the technique previously? I'm curious to know what's involved. Edit: Just read the wikipedia entry on sous vide. What an absolutely interesting process. I so want to try it. Would LOVE to see how a brisket or pork butt would...

Getting a little psyched, and a little nervous about my upcoming cook this weekend. Hope all goes well. I'm going to try to cook this at 210-225F with an initial target temp of about 180...see if I'm fork tender at that point. If not, I'll keep her goin'. I may even reintroduce the point to...

LOL I told my uncle about this thread and he says to me "Men who can't grill? I've never heard of such a thing. Anyone who can't grill can hardly consider himself a man." LOL

LOL If so, describe how you arrived at this point. I had one not too long ago when I emptied the ashcatcher on my Performer in the trashcan more than a full day after I'd last cooked...and it caught fire.

Larry: Thanks for the response. Have done exactly TWO briskets. The first I did was just a flat. It had no fat cap, and came out like shoe leather. LOL The last one I did, was a USDA prime grade brisket of about 9 lbs. I do not have a smoker. I cook indirect on my Performer, using a pair...

Amazon's out of stock. Amazing. That means every single seller that is linked to Amazon, is out of stock. It took me clicking on nearly a dozen different links on Google before I found someone that actually had them in stock. Would have loved to have put the purchase towards this site, but I...

Seriously? There's not ONE PLACE ONLINE...that has these instock? LOL ****. I want one. LOL

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jack Bordeaux: You could order 2 ET-732's and then you would be able to monitor the meat at different levels and also the grate temps at different...

Need a link, Sir Evenson.

I have a big cook coming up for the weekend of the 4th. I had two Polder thermometers that had probes attached to wires/cords that plugged into a base outside the kettle. However, LOL, my cats chewed through both wires the other day, and I'm now without. I can't seem to find the thermometer...

I have a big cook coming up for the weekend of the 4th. I had two Polder thermometers that had probes attached to wires/cords that plugged into a base outside the kettle. However, LOL, my cats chewed through both wires the other day, and I'm now without. I can't seem to find the thermometer...

Going to chime in quickly. I love espresso and all drinks made from it. I was a world class barista (no joke). However, I've just never had the room for a top notch machine in my kitchen. I do, but I already have enough BS on my countertops, and I'm already irritated by it. However, I got a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: shows how new I am... never heard of OR thought of ORANGE wood... ...and a "10 minute meal" in this area is a drive-thru at Culver's or...

Ok. I got it. Thanks for the elaboration. Sometimes I cut the meat before grilling, and just use a flat, perforated Weber grill pan. Works wonderfully, and I don't have to wait for the meat to rest before slicing it. In fact, in a gathering situation, it's awesome because it allows you to go...

I think the greatest compliment to a charcoal grillsman, is when he/she can convert someone from gas to charcoal. Granted, you have to learn not to be offended if they can't be converted. It's still a very fulfilling thing. On another note, I have a Japanese couple that lives next door to...

I've had the good fortune of cooking a lot of prime beef. I have also determined that for the prime stuff, the reverse sear method just isn't for me. As mentioned previously, there's a ton of well distributed fat in these cuts, and cooking indirect first sets the course for all of that fat to...

Excuse my ignorance, but I'm simply not visualizing this "horizontal cut then vertical." I'm aware that the grain changes on a tri-tip at various points on the cut, as illustrated in the one section of this forum. However, the bulk of the grain appears to run the length of the roast. So...

I thought corn was a grain? </div></BLOCKQUOTE> LOL I know, right?

I have to admit...I've even had my butcher run a prime ribeye through the grinder so I could make burgers. Have done it with dry aged ribeyes too. Fabulous stuff.