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Ok. I recently did a high-heat USDA Prime brisket. It was roughly 9 lbs. I cooked it via the HH method as explained in a post by Andy Erickson. It was fabulous. Well, I'm stepping things up a notch for the 4th of July weeekend. I'm going to be cooking a similarly sized American Wagyu...

Carl Venezia's. Fabulous family owned, Italian butcher shop on Germantown Pike in Plymouth Meeting.

So you cook your steak right on the chimney? I've thought about doing this, but I wasn't sure if it would work. The temp coming out of the top of a chimney of lump must be well over 800 degrees = steakhouse sear! </div></BLOCKQUOTE> Right on the chimney. There have been posts with pictures...

This right here...is SO true. Most of us were raised in households where women ruled the kitchen. I'm 33. I find there are many women who can't cook like one would often assume. I actually know more men that cook today than women. Be that as it may, the number of men who haven't a clue how...

Believe it or not, these were labeled as Choice +. I'm inclined to go back and get even more.

My butcher recently had tri-tips on sale for roughly $6-$7 apiece. They're cryovac packaged, so I bought a ton to put in the freezer. I have two Performers. I do not have a WSM, and may never acquire one, as I've done well cooking low and slow on the kettle. Now onto the meat of the...

Re: reverse searing. If you're aiming for a short hold time (for example, on a steak), having a Smokey Joe, charcoal chimney, and an extra charcoal grate comes in handy. Fire up a chimney of charcoal on the SJ, and put the charcoal grate atop the chimney, then put your steak on that bad oscar...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by james n: Shaun glad you made this thread, I've seen that Stubb's chicken marinade today ...glad i did'nt buy it. Will pick up the honey pecan tomorrow...

Big fan of Lawry's Baja Chipotle, and Mexican Chile Lime...although the latter may not be available any longer, I haven't seen it at the store in a while now.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Dobz: Did someone say grilling and BEER??? Lots of that over here! </div></BLOCKQUOTE> Show off! LOL Party at Brian's!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Hayden McCall: For you Dogfish Head lovers, a link to their schedule. Dogfish Head 2011 Beer Release Schedule They make an astounding 25 beers...

For you Dogfish Head lovers, a link to their schedule. Dogfish Head 2011 Beer Releases They make an astounding 25 beers annually. Soon to be 26. They make even more, but many are only available at the brewery or restaurant. And....I'm off to pick up my 3 cases of Festina Peche. :-p

Oh. I SO want in on this.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: For sauce,I'd go with a Jack Daniel's bbq sauce that Pammi found online. Very similar to the stuff they have at TGIF's,AND I get to sample...

****. Wrong section. I haven't posted any cooks in a while, and I'm still getting used to them being placed in a different section. Please move this if necessary.

Made this earlier in the week. First ribs in quite some time. Turned out quite nicely.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Trapp: In my case I turn the gas knob up all the way. Where are you measuring the temp at? I do not have a charcoal grill but I find it hard to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by James Trapp: Flat iron is my favorite cut. I like it better than strips, ribeyes, and sirloin. I like to cook it high heat 550-600 flipping once...

Depending on how thick the flatiron is, I'd cook it direct high (400-450). To me, anything that can be cooked in 12 minutes or less, gets cooked direct. As such, you're basically searing the entire time, as you never come off the flame. Then I'd cut that bad oscar as thin as I could. I've...

A lotta love for Dogfish Head in the grilling community. Shouldn't surprise me really. We wouldn't be grilling if we wanted anything less than the best.