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  1. E

    Brinerated pork chops

    Sounds great! I need to try this. Thanks!
  2. E

    Talk me into (though too) rebuilding my old Genisis

    CL is also an option. Just don't step down to a generic POS. You will be out 200-300 and have a grill that cooks unevenly and dies in five or six years.
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    what would your ideal grill be ( charcoal of course ) mine?

    Someday a Rancher! But that double Performer is pretty cool too!
  4. E

    Hopefully the last what to use in the pan question

    I agree with Kevin but would add that it can be dramatic enough to keep your poultry skin from crisping. I like to use water in the pan for things like butts and brisket, but poultry and ribs I do not. Still looking for the perfect clay saucer...
  5. E

    Safety on an Overnight Cook.

    I keep all my grills outside. (covered) They have seen 50-60 mph winds that have removed large limbs from my trees but never budged them, even when empty. I try not to grill during storms but this is Michigan and things can change in a hurry. When I let my grills go over night I have never had...
  6. E

    Android Grilling Apps Anyone?

    I like Mark's idea. All the apps I have seen so far were so basic they were not worth it.
  7. E

    Converting from briquets to lump charcoal questions

    Looking forward to hearing how it goes.
  8. E

    Poll, how do you grill your Russet potatoes

    C&f I also like slicing them up a little oil and salt and in the grill basket.
  9. E

    Resting your Butt?

    I go with a 30 or 40 tent on the counter. I always do my pulling by hand so the first bit of pulling is always a bit warm on the hands...
  10. E

    Ronco, Set It & Forget It Cook

    That's why I got the WSM. All those Qer's out there rockin' their Guru's are having fun with their gadgets but you certainly do not need them for success. But hey as long as we are all having fun and eating good Q, it's all good to me!
  11. E

    Aldi filets

    Okay I am risking excommunication, but tonight I popped four filets from Aldi on the OTG and I have to say they were quite good,especially considering the price. Ruth's Chris need not worry, but I'd say that they were as good as what I would find at the local Kroger at half to a third the price.
  12. E

    First Backyard Comp in the Books

    Congrats! Your food looked great!
  13. E

    Butcher messed up...how should i adjust tonights smoke???? PICS ADDED!!

    I am going to say, yeah, what Tim said with the added note to monitor your meat temps. Times are good estimates and you need them to plan things out. At the same time the only true measure of doneness is the temperature. Stalls and any number of things like wind can set things off course. You...
  14. E

    1.5 bags of charcoal for two butts?

    I would concur. While I am a devout KB user it makes sense from all that I have read that you would be using 3 or 4 pounds more.
  15. E

    Do you season WSM prior to use?

    I let her fly right out of the box and had no issues.
  16. E

    Pro versus Backyard

    Thanks! My brother and I are going to try our hand at it. I feel good about my pork, brisket and ribs. My brother is handy with chicken, brisket and ribs. Plus he has some sauce recipes that bring me tears of joy. It would feel weird to try a comp without pork or brisket. This info is very helpful.
  17. E

    Pro versus Backyard

    Could someone please explain the difference between a pro and backyard comp venue? Tried to find that info at KCBS but could not locate it on the site.
  18. E

    Vent marks

    If not the silver Sharpie you could try one of those white out pens.
  19. E

    Pork Butt Injections.

    I am a fan of injecting. I try to keep it simple with apple juice, or cider when in season, and a shot of Makers Mark. I also incorporate the MM in the sauce. I do not know about the comp side,yet, but I find it quite tasty.
  20. E

    Shredded BBQ Beef

    Sounds tasty. What cut of beef did you use?

 

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