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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Mills: I love all things DFH w/ 90 & 60 Minute and Aprihop being at the top of my list. Being in Maine I have access to a ton of good micro and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ted M (FatEddy): DFH 60 minute IPA is outstanding. I have not tried their 90 minute IPA yet... It's sold out the last few times I've been to the...

This morning, I pulled off what I consider my greatest cook since I started grilling 15 years ago at the age of 18. This past holiday season, I ordered a prime grade brisket from Lobel's of New York. It arrived in cryovac. My intention was to make it for New Year's Eve. I didn't get around...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom (Gunner): My favorite high octane beer is Delerium Tremens..gotta be careful with it though cause it's 9% and will knock you on your butt before you...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: http://www.yahoo.com/_ylt=AiYE...ing-secrets-2487521/ I am posting this mainly because of the cool redhead. </div></BLOCKQUOTE> LOL Before...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Meredith: DFH makes AWESOME beers! </div></BLOCKQUOTE> Boy do they. Between their year round brews, seasonal offerings, occasional rarities, and...

I'm 33. For the majority of my drinking life, I just never had a taste for beer. And I certainly couldn't drink beer while I ate. I'd have to finish my beer and get a Coke or an iced tea. Recently, I've started drinking beer, and I'm liking it. My tastes are bit beyond the likes of Miller...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: If your not serving until later be sure to tent for 10 or so min before you wrap in foil and towels or it will keep cooking! Hope it turns out...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: So it is that tender at 165? Are you sure your therm is accurate? Not 100% on the prime cut but if it is that tender its done. I go by tender...

C'mon guys! Wake up! It's after 6:30 AM everywhere on the North American continent! Where'd Ray go? I know you were on here earlier! I saw you! LOL

Ok...I have a brisket on. It just hit 165. I foiled it, and put in my cup of beef broth. Reading some another thread by Andy Erickson, he mentioned he cooked his until about 198, and that it should be probe tender. I used two-tined lifters (used for turkeys) to lift my brisket so I could put...

Sauce? Rub? Marinade? If you were on an island with nothing but a Weber, an unlimited supply of charcoal extruded from coconut, and copious amounts of grillable goodies, and were stuck with one sauce, one rub, and one marinade to cook it all...what would it be? My sauce would be Rufus Teague...

Thank you much Ray. I've made this recipe 2-3 dozen times. And, the best part is, I don't think I've ever made it the same way twice. I've used myriad rubs, I've used upwards of 10 different types of preserves. I've used different honeys. I've substituted the sriracha for the same...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: Gee,and it's only $600 delivered! In 4-6 weeks,that is! No thanks,for that much money I can get a Weber and a real warranty...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clint: Hayden, in step 7 has the sauce been cooled already? </div></BLOCKQUOTE> Negative. The sauce doesn't take long to bring to a bubble. I start...

I've found a pretty reliable process that has given me consistently crispy skin on my chicken. I pat all of my chicken dry until a paper towel comes away from the chicken the same way it went on: DRY. I then let the chicken come to room temperature over the course of a couple hours. I then...

Giving this rub a go today. Didn't have onion powder, and I accidentally used 3/4c cocoa powder. But I don't anticipate it's nearly enough to derail this rub. This is right up my alley. For the pure chili powder, I ground up a bunch of ancho and guajillo peppers in my spice mill. i'm...

LOL Oh man. I HAD to share this. PLEASE...for the love of all that's grilled and holy...someone please procure one of these and do a review. Fabgrills

Suggestion for the perfect sriracha wings...or perfect skin-on chicken for that matter. 1. Let your chicken come to room temperature. 2. Pat chicken dry with paper towels until such time as towels come off as dry as they went on. 3. Rub mega-generously. Put your rub in a plastic back and...

Seeing as how a 22.5" Weber kettle can achieve an internal temperature of 350 degrees with fewer than 15 lit briquettes (try it, it's true), I don't think you need to sacrifice that much of your cooking surface. I use a pair of offset firebricks as my charcoal separators standing on end...