Search results

Turned out great. Made a sammy with a French baguette, brisket and Pepper Jack cheese. A little Evoo on the bun and Blues Hog Tennessee red. Nuked for about 1 - 2 minutes. Couple of pics: Ready to Nuke Sammy Time Dan

Finally did a high temp brisket on the 22 today. Started at 9:30 AM and done 5 1/2 hours later. Have burnt ends still on. Here is a picture showing how it fits on the 22. This was a 14 lb'r. It Does Fit And here ready to wrap. At 165º Have to admit that on this cook with the small ring...

Scrape with crumpled up aluminum foil. Doesn't need to be real clean. You have worked hard to build up that layer of insulation. Just get the bigger flakes off that might fall on your meat.

In some states silver maple is being outlawed to grow. I remember living in the Detroit suburbs and we had some silver maples. Very susceptible to splitting at that V-crotch and crashing down. As everyone has stated, a very soft wood and fast burning. There are so many other woods out there...

Another reason not to use water in the pan.

Friday night my wife wanted torpizzas (tortilla topped with whatever you want). Used the 22. No pan. Pizza stone. Temps ran around 350º. This is going to be one great pizza oven. These are from a previous cook: Warming up the Toppings Now the Cheese Just About Done Used to do these on...

All right its been 10 days. The color is a light orange, But, unlike lemon which starts to bleach out and get stiff, the mandarin orange peal is still colorful and not stiff (how do you describe it when its right - kinda crystaly?) Maybe the yodka I had to add. Another week.

And do it at night.

Responding to my wing post. Was that your picture of the collar on the Ranch? I have one and a collar would be great. Did one for my Weber kettle and a turkey fits lot better. Wanted to do a turket on the Ranch last Thanksgiving but obviously doesn't fit. Question - any problem with getting...

Bill - I'm going to post over on the Grill forum re your Ranch. Oh, and thanks. They were good.

Wings Sunday. A few pics. They Fit Almost Done These Were Good About 1 1/4 hour. 18 wings cut in pieces that were brined for about 3 hours. Never could fit all of these on the 18 on one rack without going over to the side. What I liked about this cook is that to crisp up the wings, I...

There is a lot of weight in the 18 pan. I'm sure the 22 tabs can take it, but ...........? We are all going to try different ways and settle on what is best for you. That is what this forum is for. Try to experiment and find different ways that work for you. Dan

If anyone has pictures of the slice please post. I will forward on and try and get an answer. Oh, Larry nice looking food. Have to go out now and tend to my wings.

It's interesting that you found a gash on the flat. I had been e-mailing back and forth with Ask the Butcher Websit and he was conversing with some of his meatpacker contacts about this. They have no idea how the gash gets there. The reason for my asking the question is that more than once...

Have done both the lemoncello and limoncello. Today just started a batch of Mandycello (mandarin orange). It's cold here and needed something to do. Only had half a liter of grain so combined that with vodka (3 cups). Will let you know when ready.

I used sand for a long time in the 18 - never have used water. Converted over to the crumpled aluminum covered with two layers of foil. Nothing wrong with sand, just the foil is a whole lot easier. Also, if you have read any of the posts concerning leakage through the aluminum into the bottom...

And it fits better than the 18. Slides right off. At least mine does.

OK, my 2 cents. I started out with one 18 for just two of us. Then needed one more because having friends over or friends wanting me to cook for them one wasn't enough. Ended up getting a Backwoods Fatboy to be able to even put more meat on. This thing grows on ya. Then comes the high temp...

Just big ribs. The sternum part was completely trimmed. As to your question, adding a third rack, yes you could do 3 ribs on each rack laid flat and on the third put all of your trimmings. But with a rib rack you should be able to fit 6 racks without having to curl and not mess with adding a...

I was up to temp in about 20 minutes. Now this cook it did use all of the fuel in about 6 - 7 hours. I also could have loaded more fuel at the start, but this was just ribs. I was facing some pretty nasty wind conditions as you can see I had to use my drum wind break.