Search results

How I made my decision to get the ash catcher or just the tray. I asked myself if my Wife is going to yell at me every time I grill and its windy and ash is flying all over. I opted for the ash catcher :)

I use Best of the West Mesquite lump charcoal, not because I really like it but because its abundantly available here and pretty cheap. There is a bunch of pulverized dust and unusable small pieces in the bottom of the bag though so I don't know if it is as good of a deal as I think it is. I do...

Before I bought my smasher I used my CI press. It did a great job smashing the burger but my press has the metal coil handle and started bending a little. If it had the rigid handle it would have been much better.

Cook a rack of baby back ribs with the membrane removed. When the ribs are almost fall off the bone, removed the ribs off smoker and score the rib bone non meat side in the middle of the bone with a sharp knife and the bone will pop right out. Its not really a McRib because this is actually...

When I first got my 14 I bought a clay saucer to put in the water pan just like I do on my 18. I could not get the temp up so I ditched the saucer and everything worked out fine after that. The last cook I did on it I wanted to see how many thighs I could fit on it because we take it camping...

Your Wife gave you the go ahead................. enough said!

Since I cook on so many different things I did not want anything built into my outdoor kitchen. I had the roof extended at the end of my bar area and installed a light and have been cooking there. So far its been an excellent decision. I do have a fridge, sink, microwave, radio and cable run out...

A jumbo Joe should suit your needs. Its small yet has plenty of room to cook on and the lid locks in place so the thing will stay intact while traveling. I carry one of those in our camper along with a 14" WSM to use when we have potlucks with big groups.

I cook butts to 160 then place them in a pan and foil till done. While the butts are resting run the drippings through a fat separator.

I have made kebobs using a gyro meat recipe (Alton Browns) and did it on a kettle, no rotisserie. You still need a rotisserie for other things, think of all the money you'll save just in lunch meat by doing it yourself!

I just made some Canadian bacon a week or two back, I used 1 TBS Morton Tender Quick and 1 tsp sugar per lb of pork loin and let it cure for 9 days. 9 days is a little longer than I usually cure but work got into the way. Morton suggests to cure I believe 3-5 days but I go at least a week just...

I'm not sure if my feeble brain can absorb all of Bob's wisdom for 30 days!

This is just my thinking and I have no proof to back it up but it works for me. After I smoke the cheese I put the cheese in a zip lock bag or plastic wrap instead of vac sealing it to let the cheese "breath" and put it in the garage fridge. That first week the fridge smells like rancid smoke to...

put the cheese in a large zip lock bag and let it bloom a little longer you should be fine.

Flint style the chili is drier, more like a loose meat, and Detroit coneys the chili is more like a regular chili,has a lot more liquid. It think the Detroit Coneys are more popular. If you go to American Coneys website you can buy their Coney kit

Koegel truck came thru town a couple of weeks ago and picked up a few thing, Vienna hot dogs and Flint style chili were a couple of items I picked up. Fried some tater tots on the disco Cooked some of the chili on the induction cook top in a CI skillet and grilled not steamed some Vienna...

I use it a lot! My SPOG rub, Salt, pepper, onion, garlic always has Lawry's in it. I usually always reach for the Lawry's instead of salt in regular cooking too, especially when browning meat.

I did the 4-H thing too and totally agree with Chris. When I first got into 4-H Yorkshires, Hampshires and mixed breeds were king and toward the end of my 4-H days the pork industry was pushing more leaner pork and Durocs were king and as for showing steers the ones that showed Blank Angus ones...

Grilled some chicken thighs indirect before the next rain storm is suppose to hit. Removed the skins and then simmered the thighs in mole sauce till they were fork tender. Served the thighs over a bed of rice and pinto beans and ladled the sauce over everything

The chicken cooked I have seen sous vide doesn't look appealing to me except for BSCB. All I have done sous vide is ribeyes and tri tips. I am going to try and do some eggs in mason jars this weekend if I have the time. I have been wanting to try a cheap tough piece of meet like a round steak or...