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All this stuff is too dad gum complicated. Cool it/freeze it. Period. Think how simple the cooling precess is-now we use our phone to control everything. Same goes for washers and dryers. My 27 y.o. works fine. Even a cheap oven has phone 'capability'! Who cares?

Having owned and used every size Weber charcoal grill except a 26, I was faced with your dilemma last year when a 20y.o. gasser about died. I was actually going to buy parts to revive it when I spied a new 3 burner Genesis on closeout. What to do? Like you I considered a two burner spirit before...

Both pecan, peach wood and a case of pecan shells for smoking on the gasser

why of coarse, unless you are hungry

1 lb. fresh pecan halves 2 tablespoons butter 1 teaspoon salt 1 teaspoon BBQ rub 1-2 teaspoons brown sugar Mix the salt, rub and brown sugar Preheat oven to 325 melt butter in roasting pan add nuts and mix to coat pecans with thin coat of butter sprinkle with salt, rub and sugar mix bake at...

Some time back, I made a trip to South Georgia. Peanut and Pecan country. Fresh high quality pecans are special. Our visit took us to Ellis Bros. Pecans in Vienna Ga. They had two or three pecan varieties available at that time. We purchased the best: US #1, DESIRABLE halves. They have a higher...

Last week we grilled yellow organic beets-Kroger has only organic beets. The yellow beets seemed to be mellower than red beets. All are good grilled.

Having been exposed professionally to nutrition training, decades ago, there is much conflicting information in this field. Some people respond differently.... In the cases offered in the movie, some world class athletes had positive outcomes with major changes in their diet.

If you love meat and cheese like I do or you are a competitive athlete (not like me ), do not watch this movie.

slice beets 1/4" or thicker coat with olive oil salt, pepper & garlic powder grill 3-4 min per side on moderately hot grill until done around 10 minutes

This is a real treat. Just grill thick sliced fresh beets like any meat. They are sweet.

Superb mini class on brisket...THANKS

For that much expense...add two shelves, with a 2nd used WSM

Neither...invertibrate

A couple of points...a dry brine is just salt and any flavors you wish to add and yes as far as I know, all meats will dry brine. Drying the surface of meat by leaving uncovered for some time in the fridge will enable browning in a steak and bark formation with butts / roasts. I'm not a pro but...

As infrequently I make custards, I figured knowing a temp to get me in the neighborhood would help. The custard does change at some point and it does feel thicker. With the first batch I cooked it longer. With the second batch I became more confident, when I felt a change in the consistency I...

When you can't get enough of the grill...start your day grilling bacon and sausage. Breakfast sausage patties will grill just fine at 350-375. Bacon cooks perfectly in a cast iron skillet right beside the sausage, For the perfect flavoring add smoke, in this case I used pecan shells. With the...

duh...next time I'll read the post I'm not an expert on food safety but there may be a concern with holding at 120* for longer periods of time, perhaps there is someone who has the expertise to chime in.

I'm chiming in late but had another thought. Perhaps you could do the first stage of cooking and then hold maybe up to 30 min...do final sear when you are ready to eat. (food police may or may not like that?)

Good day to all on the day before Christmas! I made another batch today. It is a show stopper. Today I confirmed what I suspected. I had mis-measured the salt. So I will edit the recipe to the exact recipe as I discovered it. Being an un-trained rookie in the kitchen, I learn by doing. This...