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Brandon, Killer looking Ribeye Man! I've used that Roaside stuff on Ribeye/Delmonicos, Flank, Skirt, Top Round (AKA London Broil as it's called here). The RS also is great on pork. I marinated a Pork loin, Loin end roast for 2 days and roasted it in the oven last Sunday. Made a killer Au Jus...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Pat Smith: what about taking out the pan and grilling on the lower grate? Pat </div></BLOCKQUOTE> I've been grilling like that for many years on my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by PAT K: I do have the cooking area fairly enclosed but there are some cracks that wind can get through. Think this could be a problem...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: with all that water, I'm going to have to assume drying is essential. </div></BLOCKQUOTE> Rytek calls for hanging in a cooler to dry. It'll...

j, nail hit on head. Meat is done when it's done, no matter the cooking temp. It's a feel for the meat that comes with time/experience. Once you learn what done meat looks and feels like, it's automatic.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: do you add a specific amount of water or are you looking for a certain consistency when mixing and add water until you're there...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: I have a couple questions about making sausage. 1) I have a 5 lb stuffer and I notice lots of air comes out along with the sausage. I try...

I followed this one for my Christmas Rib Roast, but cooked it on the WSM. I did the sear in a 550º oven at my Sisters house at the end. It was amazing. link to rib roast recipe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G.: I agree that covering is good, but I always turn my water pan upside down so water can't gather. </div></BLOCKQUOTE> We are talking about...

You can, and I do reheat it right in the bag the same way as reheating PP. You'll need to leave it in the water longer than pulled pork, but it will not dry out on you sealed up in the vac bag. Let it thaw out in the fridge for 2 days. When you want to reheat it, let it sit out on the counter...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ron G.: The mortar & pestle does not do a good job on peppers - which tend to stay just a little "leathery". </div></BLOCKQUOTE> You need to halve...

Gerry, Kevin has a nice write up for Au Jus here.

No, Stogie came up with the 3-2-1 method for BB's cooked at a strick 225º temp. Many think that the 3-2-1 method is for spares but that's incorrect. Just saying. I don't foil my BB's at all, and if I did I wouldn't do it for 2 hrs. Your cooking temp has alot to do with how long you want to keep...

Bryan, I was wondering if time or temp (or both) were the real flavor killers. </div></BLOCKQUOTE> j, I think it's time more than anything. Like on a 14-16+ hr butt cook, not too many spices hold up well/keep their flavor profile over that many hrs. in the smoke. One of the things I've noticed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Erik Snyder: With all of the wind we have been having lately, I'm wondering if anyone has smoked in the garage with the door open? </div></BLOCKQUOTE>...

Steve, I have found over the years that on those long Azz cooks, the flavors of the rubs tend to get lost in all that time in the heat and smoke IMO. I've noticed that doing High Heat short cooks, lets the different spices in rubs come through and not get lost as they do on long cooks.

Derek, Here's a link to the original High Heat Brisket Thread. If you cook your brisket like this, it will come out great.

Jim, I tried them once, maybe I got some bad ones but did not like em. I'll stick to Ribeyes for $4.99 on sale.

I do not claim to, or do know it all, but these days, learning new things on cooks are few and far between for me. That said, I can count on my WSM to cook great food. Whether I'm using it as a grill or a smoker, it just hammers out great food each and every time, even if I don't have my A game...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by gary s smith: It works well on steaks also. But I don't think it helps a well marbled choice rib eye </div></BLOCKQUOTE> Yeah, I'd never ever poke a...