Search results

We do a rotissabird every Friday night, although we do ours on a Genesis E330 gasser. Still, the principle's the same. Indirect heat (da boid goes over top of the shut off middle burner), and a typical four pounder takes around an hour, to an hour and 10 minutes. We do a simple salt and brown...

I just did my best brisket ever on Sunday night/Monday. It was 11 pounds after trimming, rubbed with salt, coarse ground black pepper, ancho chile powder, cayenne and fine-ground coffee. It went on the smoker at 12:40am. I had serious temperature stability issues with my 18" WSM - I couldn't...

Either a Waygu brisket or a couple of 2-1/2" thick dry-aged prime porterhouse steaks and thick-cut bacon.

The probe is held in place by a clip that suspends it about 2" off the grate. The placement is about 1 to 2" from the meat, over the water pan and not anywhere near the gap between the pan and the side of the cooker. There's no damper on my Stoker (an older hard-wired model, not the newer WiFi...

This is using the Stoker's pit probe, which was fine the last time I used it late last fall. I'll put my Maverick in there and see if there's any difference but I'm guessing it'll be within a few degrees of the Stoker. I generally DO like to cook at 240-250, but timing here was a problem. Dinner...

So, it's now about an hour and a half later, and even with a gallon of icewater, I'm still at 250°.

I'm not generally a fan of it either but if I hadn't, I'd have probably been cooking hot and fast instead. I put a gallon of icewater in the pan and nothing's changed. I'd built a 2 to 3 hour hold time into my cook calculations. And I normally put the meat on as it's coming up, and I did just...

Hi all, I put a gorgeous Angus 12 pound full packer on the 18" WSM last night around 1am, intending for about 15-16 hours at 200°-210°. I'm running with a Stoker, both my manual bottom vents are closed and I even brought the top vent down about halfway, but I just can't get the temp below 250 no...

Colin, a question for you if I may. You said upthread that you were a meat cutter. Last November I was in Toronto and tried to find a packet-cut brisket. What was sold to me as a full brisket was something entirely different than what we get in the U.S. Solid, lean, no deckle, no point. Shoulder...

At 350 grate temp the thick part is still only about 140 almost 3.5 hours in, but elsewhere the ET-73 is showing 175. Very weird. Going to foil and keep the temps at 350 and see what happens. As I type this it's 5:10pm, folks will be over around 6:30 and food should be on the table around 8:00...

Hmmm. So what do y'all think I should be doing to cook this right? Still gets me how they can sell this as brisket, though!

Yeah, beats me what it is. The bottom most definitely looks like a briskey but that triangular/pointy part on top, lack of deckle or point really threw me. I've got the pit fired to about 340 grate temp and she's holding OK, with plenty of hickory (no oak readily available unfortunately). So...

HI guys, I have a rather urgent problem that I don't know how to handle. I was sold what was purported to be a full brisket by a local butcher (European Meats in Toronto). The only one they had with any kind of a fat cap at all weighed in at 17# in cryo (big for the 18.5 WSM but not too big)...

SO. I finally did a meal with squeeze butter and tiger sauce, Williams Rib Tickler rub, honey and brown sugar and the results were....OK. Not really better or worse than my usual practice. A bit more 'zing' with the Tiger Sauce, but no difference in tenderness that I noted. Next rib cook will...

Paper towels and canola oil for me. Cheaper and more readily available than starter cubes, none of the ash and sparks of newspaper.

Like others here, I've given up getting good barbecue in restaurants, and enjoy the odd pleasant surprise when I come across some good stuff. I did a barbecue crawl of Lockhart, Texas about a month ago and I was seriously underwhelmed by Smitty's, found Blacks' atmosphere to be great--but the...

Dave's right. It took years of work to retrain my wife's palate towards what a good rib should be, and even at that, she was hesitant to say I was right until she watched all those BBQ competition shows on TV with me. To J. Random Individual, "fall off the bone" mushy ribs are what is expected...

I've tried 3 WallyWorlds but not that one. Next time I'm out that way I'll stop by and see. Shop-rite, Fairway, Pathmark and Stop-n-shop near me don't carry it.

Mike, I'd love to try it except I can't find any of the stuff, which is why I started this thread in the first place. My local grocer does have Tiger sauce (I'll get some next time) but not Parkay or really anything resembling it.

I'd sure like to try it, that's for sure. I'm especially interested to try Trigg style. I'm doing two racks later today in my usual manner but this time layering sweet and savoury rubs from Butcher's BBQ, and a honey-spicy sauce glazed on post-foiling. So far the wife and I adore the ribs that...