Search results

Jim, Might be that we have slightly differing ideas on when a brisket is done. I like brisket tender, but still sliceable, though on pork shoulder or butt I try to get them tender enough so they fall apart with just a harsh glance or cross word. Thanks for the Holiday wishes, hope you...

Jim, I normally go 8-10 hours for full packer cut briskets, 12-14 lbs, and a little less for pullable pork shoulder. On the briskets, the place I buy the packer cuts only carries choice, sometimes even CAB, so I think they cook a little faster due to the increased internal marbling. I am also...

Jim, We must have very different cooking styles, you smoke a 5-lb flat for 12-14 hours? Heck, I go about 8-hours for a 12-lb full packer cut brisket. Jerry, you are only smoking 18-lbs of meat, well within the WSM’s capability, I wouldn’t worry about the amount in the least. The only thing I...

My nephew Scott, who posted an introduction in the Guestbook section yesterday, did the first cook with his new WSM yesterday. Scott took pictures of the cook and emailed them to me. I thought it went so well, and that Scott was so thorough both in his approach to the WSM and his photography...

Mark Stevens has been there and done that. <Smile> http://www.exit109.com/~mstevens Actually, I saw this picture a couple of years ago on Mark's site, which has great Chili-Head recipes as well as BBQ. I tried it myself once, but in general find the WSM relatively impervious to rain...

Considering that my local grocery (Dominick’s) had choice flats for $5.79 per lb today the $1.50 +- that Excel charges for choice and, occasionally, Black Angus, is quite reasonable. I, absolutely, agree with Bruce, negotiating would not be appropriate. In fact, I think that would be the last...

Dale, Sounds good, thanks for taking care of the ordering. I would also be interested in a few prime dry aged steaks, though maybe we should take this off list. I did a 12.5-lb choice brisket from Excel in 9-hours yesterday in my WSM. Sand in a brinkman 2-gal charcoal pan and it held a rock...

Dale, I too have been tempted to buy corned beef from PP, then I realize that that ExCel is only a few blocks away and I pop over there for corned beef. Thanks for the kind offer, I would like to piggyback on your order and get at least one bone-in aged prime brisket, two if it’s not a...

Dale, As far as I’m concerned Peoria Packing should have The Pork Store in parenthesis after its name, I never buy beef there, sometimes chicken, which is usually very nice, but never beef. Actually, that is not 100% true, if I go there very early on a Saturday or Sunday morning, I’ll buy a...

Rita, It seems to me that you are doing everything right, that’s just the way, using the BRITU method, the ribs are going to turn out. The reasons, as I see them, for the darker color is that you are using both chili and cayenne powder which have a tendency to turn ribs a darker color. You are...

Rita, A couple of quick questions. -Was 240?-245? the cooking grate temp? -How much charcoal is 8-quarts either in pounds, or in relation to a ten-lb bag of Kingsford? -Did you put all of the smoking wood in at once? { “6 ounces oak (2 med-large chunks) and 4 ounces cherry (1 large & 1 small...

Jim, Color me dumb, I didn’t notice that you were posting from Seville and assumed, always a mistake, that a pork butt brought to the States from Spain was cured. 200? sounds a wee bit high to me, but then again I am dealing with American pork. Enjoy your dinner. Regards Smoking in...

Jim, If you just received a gift of Iberian pork butt from Spain, the kind that is made from the black footed pigs of Iberico, than I would suggest NOT rubbing, saucing and smoking such a beautiful hunk of pure piggy goodness. I am assuming if the butt in question came from Spain it is cured...

Joe, Thanks for the info, Joe's is a great place for sausage. I posted about Joe's back in 1998 to the newsgroup chi.eats, I am pretty tuned into the food scene in Chicago. <G> Another sausage shop you might like is Andy's on Milwaukee Ave, great fresh polish sausage (Bruce Cook likes them as...

Since you guys are saying such nice things about me, I will post the complete, and current, Chicago BBQ Tour list. I have added a few listings for dry aged prime meat, though I am hesitant to post those, just the mention of dry aged prime is enough to cause Bruce C to jump in the car and drive...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Allingham: What a great word! Anyone interested in learning this technique can visit the How To Butterfly A Chicken topic. Regards, Chris <HR></BLOCKQUOTE>Chris, Nice pictorial, very well done, as...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jim Morrissey: <snip> I hate to beat a subject to death, but once again, I urge all folks to give this type of marinade a shot, sometime during the cooking season. Jim <HR></BLOCKQUOTE>Jim, I quite...

Kelly, I am not sure of the etymology of the word, but spatchcock means to cut out the backbone of a bird and break the bone and cartilage in the breast so the bird lies flat. With chicken you can easily break the breastbone and cartilage by pressing down on the skin side with your palm, with a...

Jim, Thanks for the kind words, that was so nice that even though I only offered you $25 for the complimentary welcome, I will send you $50. Thanks again for the welcome. The Czechoslovakia is in the mail. Regards Smoking in Chicago, Gary

Jim, Only one brisket? Hummm, might be due to the fact that you are in NY. I have heard stories about men meeting attractive women in NY bars and the next morning they wake up with a pain in their side and only one kidney. Possibly this is what is happening to your NY cattle. <Smile>...