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I usually cook the wings on the lower grate and the abts on the top grate. Don't know if it really matters but I don't want the chicken dripping onto the abts. I would say 325 to 350, I never use water. I would check on them after 30 to 45 minutes. It has never taken longer than an hour at...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Dimitri, as far as I'm concerned it doesn't really matter. Since I know the bottom grate is hotter, my bigger pieces of meat go on the bottom...

I usually use the sterno/foil pan set up but that is for keeping food warm. I usually slowly reheat in the oven in foil pans until at least 140 then put in a preheated cooler or cambro until I can put it over the sterno. Make sure the the water is hot before putting the food on. Ditto with...

I love those onions too. Can't have a steak with out them anymore. Here is a recipe if someone wants it: Saturday Night Vidalia Onions Recipe courtesy Paula Deen Prep Time: 15 min Cook Time: 45 min Serves:5 Ingredients 5 large Vidalia onions or comparable sweet onion 5 beef bouillon...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">butt i don't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: I use a half slice of bacon, and only make a single wrap. No "innies" and "outies" to worry about! JimT </div></BLOCKQUOTE> Thats how I do...

For the big cooks that I have done (ranging from 30 to 150 people) I have found that from a butt you can expect a 50% meat yield. I have been doing 4 oz. of pulled pork per serving and most of my butts are around 8 pounds (uncooked). So one uncooked 8 pound butt (boston or picnic) will give...

I have been trying to find the weber wok but no one seems to have it. Are they still being made? If not does anyone have a wok that they would recommend? Thanks.

Here is a compound butter that I use for turkey a lot: 1 stick butter, room temperature 2 teaspoons chopped garlic 1 teaspoon chopped fresh rosemary leaves 2 teaspoons chopped fresh sage leaves Since you are going to put some of it in chili why not use some oregano, cumin, or coriander...

A while back I used to make grilled chicken simply using a certain mass produced montreal chicken seasoning. They had a marinade right on the back of the container. My wife loved it. The other day she asked me why I don't make it anymore. So I was wondering if anyone has a montreal chicken...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Trommater: I have seen Wolfe seasonings a lot but dont look like they can be bought anymore. </div></BLOCKQUOTE> If you're looking for Wolfe...

I always finish in the sauce but what do I know from meatballs, I'm Irish! I most often do a combination of meats and never use anythning leaner than 80/20 ground beef. I had an Italian guy I work with tell me to dice up some flank steak and throw it in there. I figured on an hour on the...

I have seen Chaps on the food network/travel channel a number of times and they always use a big old piece of top round, at least that is what they said/showed on TV. I am going to give this a shot sometime in the near future. I was using this as a reference...

I make my own meatballs all the time. I usually brown them in the oven at 350 for 20 minutes and then put them in the pot of sauce and let them simmer until the pasta is ready (about 10 minutes). I was thinking about throwing a bunch on the smoker with a pan of sauce underneath to catch...

This is a great recipe! When I went to the butcher to get some tri-tips and he looked at funny at first and then asked, "are you from out west?" Apparently only people from out west know what tri-tips are.

If you're lookin' you ain't cookin'.

Were you planning on letting it dry in the fridge? I usually brine for 24 hours then let it dry on a wire rack in the fridge for 24 hours. It helps to get the skin crisp.

Great lookin' "she-cone" there. But where are the peppers?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe: EVOO(hate saying that) </div></BLOCKQUOTE> Well at least you are typing it as an abbreviation and actually saying it. If you actually said...

Jim, Great looking eats there man. I notice you are always throwing some peppers on the grill. Do you coat with oil or anything or just throw them on as is. I always have jalapenos or serranos left over from something else, might as well chuck them on there as you do.