Search results

Hi all. Does anyone have any good recipis for Au Gratin or Scalloped potatos? I know I have seen some here in the past but can not find them. Thanks for any help. Mark

The temps ar down to normal now around 215, so I am just going to go low and slow. Thanks again all. Mark

Thanks for all of the help. Not sure what went wrong this time maybe too much fuel (2 starters full). The vents have been pretty much closed from the get go. Like Greg I started this in the wee hours and forgot to set the ET - 73. lI will keep you posted. Thanks, Mark

Hi All, Cooking a 7lb pork shoulder picknick and a 7lb brisket flat. I used approx 12 lbs charcoal with the minion method. The tems soared into the 300's for the first three hours with all vents closed. So once again I will defer to the expetise here, did I use too much charcoal, I have also...

Thanks for all the good ideas!

Sounds good Chet! I hope you have alot of charcoal. Mark

Hi All, One more question, should I proceed with this in the same manner as a normal pork but. Sorry about the stupid question. Thanks

Thanks all for the input - Greg I still have enough of the Texas Rub for one more smoke but I will need to order more tomorrow. Thanks, Mark

Hi All, Decided to blow off work tomorrow and thinking of throwing on a 9 lb butt tonight. The only thing I have the injector ready with marinade but did not rub it overnight. Should I hold off till next weekend or give it a go. I have yet to do a butt so any info is appreciated. Thanks, Mark

Thanks for the help all, and M Homechick if a 10.00 investment in sauce is my worst problem I can handle it.

Hi All, After hearing the rave reviews about this sauce, I ordered some annd my gallon jug arrived today. Do you all use this mainly with butt and shoulder, pardon my ignorance but I have not used this vinegary type of sauce yet. Thanks, Mark

Thanks Stogie, When I bought them they were not frozen but I put them in the freezer when I got home. As far as problems go this is not a biggy, I will just have to smoke em & eat em! Thanks

Hi All, Due to the weather in the Northeast I may be forced to cancell a barbeque. I think I know the answer here but you cannot re - freeze ribs if they were frozen once. They are from cosco in the cryovac seal. Thanks, Mark

I have go to try those scallops they sound great!

Good work gloves are a must, I blistered a thumb and a couple of fingers using an oven mitt (I know - stupid).

These look great - gotta try em!

I am going to try this!

I like Pauls idea. You can also send some my way! Mark

This is great rub! Thanks for the tip.

I like Tony's idea!