Search results

Nothing wrong with food safety---you'll notice that BBQ people are reallllllly cautious.

Now THAT's a terrific milestone!

It's fine, don't sweat it!

Be kind to your WSM for your grill may be somebody's smoker do not keep your grill in the swamp where the weather is always damp, you may think that this is the end well it is! [sorry, the title just reminded me of that song!]

When I added boiling water (doing one of my first cold cooks) I faced a skyrocketing temp! I'd start with room temp water, and light it up with 15 to 20 coals.

My birthday party was postponed due to the (really pretty light) snow, and has been rescheduled for superbowl day, so we're going out for Thai. Wah, no grilling/smoking for me?

Nicole, I saved you some!

Hey, I wonder if my Giant ever has 'em on sale that cheap. Next time you see 'em for 99 cents, holler!

It's been Jaccarded and now it's marinating in the classic soy, red wine, garlic, ginger combo, with some molasses thrown in for good measure. Lightning fast cook, and always a winner. We serve it up with chinese mustard and rice of course.

I agree that it's worth calling weber and asking their advice. They're supposedly verrrrry helpful.

Ahhh, carving, my new love affair! Books and videos and now carving sets (curse you, ebay!). There are a few different "official" ways to carve a prime rib. You don't have to take it off the bone. Sometimes it's easier (and it's an ok method, too) to stand it on edge with the bone tips...

Yeah, but you can use those big old forks for pulling pork, and for carving if you don't have yer proper carving set on hand.

I love him! I credit him (and Howard Stern, who widely plugged his How to Grill book) for starting me on this path. How to Grill is pure genius---those pics and thorough instructions are sooo excellent for novices like me. And grilling has led me to smoking, and here I am, all thanks to that...

I follow Raichlen's instructions and wash the duck, dry it, prick the skin (not the meat) all over the place, then set it uncovered in the fridge overnight. Then you re-prick it again before it goes on the grill (beer can duck, in my case). I've got a goose in the freezer and I'm thinking i...

Actually "2 buck chuck" (it's 3 something by time it makes it out east to our Trader Joes) makes a nice sangria. Doesn't give you a headache the way other cheap wines do.

Hope you enjoy it! It's a great knockaround wine (burgers, steaks, whatever). I'll have a look at that rexgoliath site. Thanks! Had a really gorgeous Fife old vine zinny at dinner tonight. Gonna track that one down! On edit: found some info. 14.9% alcohol, wow! I think I'm in love...

Ah, then, for a very pleasant affordable wine, how about A Mano Primitivo?

I've got two sets of the Cigar Volante wines that came in the oversized cigar boxes. Soooooo cute! One is sealed, but I suppose I can drink the other bottles (but I haven't). Where do I begin with the wines I love tho? Kilakanoon Siblings (beautiful silky smooth Aussie red---as opposed to...

If you just plain old want to buy some excellent jerk marinades, go to that not-for-profit online joint www.23degreesnorth.com (they send the money back to the caribbean) and get the Busha Brownes or Walkerswood or Eatons. Wow, they are super! We just had Walkerswood on drumsticks the other...

Mysterious things go on during overnight cooks, that's for sure! Your meat was actually cooked by time it hit an internal of 160----what you want the higher internal temps for is to render the fat and connective tissues, thus turning your pork butt into a thing of beautiful, moist, pullable...