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Steve That's the way it's done, really. You come up with something *you* think is cool. If it can be repeated by any of us, you're on to something. Obviously, if you can repeat it first you can convince more folks to try it out. I did a primal cut brisket (bones and all attached) I had the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: This stacking method seems to help get the desired result. </div></BLOCKQUOTE> Have you been able to reproduce the results ? If you can...

I find a turkey roasting bag is kinda turkey-sized and works perfectly, and you need considerably less liquid to cover the bird. I usually put the bagged bird on its back (I don't eat the back ) in some container in case it leaks.

Hi Dale Try here The Chile Shop will ship em

I spent some time in Mexico a few weeks ago with a friend who just returned from Burning Man. He managed to get out with a really sweet girl ... no Brian report. He must've been assimilated.

Good question Rita I like to simmer my stocks for quite a long time.

looks good to me, that's the point end but the point will extend over the flat a bit more

I've tried making my own with topside round. I didn't measure temperature, and I'm pretty sure it was pre WSM (for me), but it was a bit dry and tough. I'm not sure that taking it to a higher temperature would result in tender pastrami.

Sort of. The butcher I called took the liberty of cutting it for me. More bark and slightly drier (maybe) but it cooked in less time. Unless you have some reason such as a deadline to meet I would cook 'em whole.

I believe the BBQ FAQ mentions cooking for 1 hour at 135*F then bringing the temp up to standard 225*F, I've tried it and didn't notice any profound difference on pork shoulder, but I did with ribs. Found it here Look about a third of the way down the page. A lot of talk about ribs in this...

After Jane's this is going to look ridiculously simple ... Habs (chopped, seeds and all) Vinegar Salt Sugar Garlic (to taste) Onion Powder (to thicken) I buzz em up with an immersion blender the salt/sweet/acid will preserve this for months at room tempersture (actually I still use on that's a...

Using a good quality lumpwood, or even a mixture of lump an briquettes will solve any ash problems. I've even done two overnights without dumping the ash (mistake, I forgot to dump the ash).

HJP Remember the Baker Beach days ?

BUMP Sorry about the photos, it fixed now. on edit: I was sure the photos were working ... someone had commented on the size. I'm losing my mind (must be the smoke) because I posted essentially the same thing twice, what a muppet! They say the mind is the second thing to go ... I don't...

Andrew, I've cooked the rolled ones, they dry out. as for how long it took ??? ~20 hours to get to 192*F

A couple weeks ago I went wild in the butcher shop, I decided to cook a brisket and baste it with a sacrificial pork shoulder. Good idea all around. I've had problems getting a decent cut of brisket over here, they like to roll em, so they're flats. If you try to negotiate further to get a...

Here are some pics of a BBQ I did recently 07.08.2005 of a pork shoulder (British style) and a primal cut of brisket ( bone on ). brisket I was wondering if anyone has cooked a primal cut of brisket. This is the tenderest cut of meat ever! Brisket + bone-on! Anyway, Jim [Minion] had given...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Alan Rockwood: Morgan, Thanks for the explanation of the nitrosomyoglobin chemistry. Alan </div></BLOCKQUOTE> I'm glad I can still remember even a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Of course the smoke needs to be present, but the reaction occurs in the early part of the cook and quits at 140 (some say 130)...

Hi Alan Oxygen will bind with myoglobin to form oxymyoglobin, and carbon monoxided has an even greater affinity. This compound is not very stable and will break down to metmyoglobin which is rusty brown in colour. Combustion of wood forms nitrogen dioxide and nitrous acid in the presence of...