Search results

Cheese is about the only thing my family doesn't like also. When I can keep my hands off of it for about a month it really makes a difference. I usually use 4 pieces of K with a piece of cherry across 2 and a piece of apple across the other 2. I let that go about 50 minutes. If you use...

The biggest jerker for me is John Michael Montgomery - Letters From Home. I well up every time. Thinking about it that may seem odd but not for me. I haven't spent anytime in a war zone but everything else in that song applies to everyone who was in the military. The part about when he folds...

I have only used wild cherry but a friend says that a domestic cherry (fruit bearing) is sweeter. When I get my hands on some I will try it, but the wild cherry works til then. Around here wild cherry is fairly easy to spot. The bark is dark, pretty much black or dark charcoal gray. I have...

I just got back from Sams. I went to buy a bologna to smoke tomorrow at work. I haven't had ribs in a while and I was looking them over. I bought some spares. I am going to have to give it another shot. Looks like spares on Saturday.

I am with bryan. Back ribs, turn them over pull the membrane. Flip them over dust them you are done. I can do a pack of 3 in just a few minutes. I did make my first spares last year. I liked them but lots of work. I cut that cartlage off but when doing the cutting I wasn't sure what I was...

I just cut it roughly 3/4 of an inch across the grain through the whole thing. Then I just try to crumble it into the chili. I like to cook and simmer a while and all that stirring seems to break it up. It usually doesn't have many chunks in it when eating. I love to use leftover brisket in my...

A couple of years before I got my WSM I was smoking some ribs on the ECB. I had gotten my hands on some hickory chips out of our chipper. They probobly weren't dry yet. Anyhow I had used a sandwich bag and filled it about half full of chips and filled with water for about an hour. I am thinking...

Most of my family likes somewhat spicy foods. Very seldom do I tone it down. My wife however doesn't like to eat bbq every weekend. She just doesn't like it as well as me. Bummer for me. Actually after smokin every weekend in the summer it is nice to get some time off.

Kevin, I know what you mean. The squeaky wheel gets the oil. I have been trying to figure out what a calamondin is. There is a wiki on them. Sounds very interesting. Says makes a good potted plant. I am going to have to look a bit closer and see if I can find plants or seeds. David, I used 8...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">1. Every piece of meat is different and will cook differently. Some will climb to their plateau quickly and remain in the plateau for a long time, while others will climb...

Kevin, I certainly wasn't trying to tell what the problem is. I was just passing something along that I found out when I had some problems with my tree. I didn't realize you had a big freeze there that caused your problems. Actually I have nothing to talk about though. The peach tree I spoke of...

Actually I zested a couple of bags of key limes last night. I don't know when the season ends and I want another batch. There were a couple of green ones in the bag. I had to look through several bags to find most of them being ripe. I got the Key Limes done last night and the honeybells the...

I started a BBQ shack and catering a couple of years ago. I started on a trial and error type of thing. It took me several jobs to make the figuring easier. Another thing there was an excel file posted here last year sometime that some on another forum posted up, I believe. Anyhow I downloaded...

I put it off as long as I could. I just taped into the key lime cello. All I can say is Aaaaaawwwww Yeeeeaaaaa. Actually I thought the lemon was alright but wasn't really thrilled with it. Well this key lime version is like 25x better. I will definately be making it again. This is with your run...

Hickory isn't bad. I use all kinds of wood on brisket. Usually oak and a couple of fruit wood. Sometimes I like to use mesquite. Just depends on what sounds good when I am firing up.

I got my first kettle almost 2 years ago. I don't use it much as I have always had a gasser and still do. Anyhow I have used the kettle several for smoking and just am not happy with the results. Mainly having the same problems as you. Butts can take a higher heat and a lot of people preffer to...

I get my rib roasts cheap. They cut them when i get my side of beef. I am very happy since I got the roasts and got the tenderloin. Both are excellent smoked. Generally I use 1 chunk of oak and 2 chunks of fruit wood. Delicious!

I have buying my briskets from wally world for years now. I haven't seen grade marking on one yet. I bought from butcher once. I paid about $15 more than I would have at wally world. I didn't ask the butcher what it was but I can tell you to me it wasn't worth the difference. Now if I was in a...

Thats right, Green Bay ALL THE WAY! Sorry just couldn't contain myself when I read that.

I bought one from radio shack a couple of years ago. It looked exactly like the weber therm. It quit working on the first smoke. I took it back and got it replaced and that one didn't work correctly out of the box. I ended up getting the tru-temp unit and haven't looked back since.