Search results

I think Sam's knows that the non-enhanced pork products are a big draw and sell. They'll keep selling them. Maybe they just had a run on non-enhanced or goofed shipment.

Register on the BGE forum and post a question asking if anyone has a lid, in one piece or a broken but repairable one.

Ash from lump and natural briquette is wood ash and only harmful in that it will raise the pH some, which is ok if you have acidic soil, but I wouldn't recommend messing with soil pH unless you know it needs to be raised. Ash from K is mostly powered limestone and will raise the pH greatly. It...

I've found Tender Quick at a Super Target, the kind that sells groceries. Large sporting goods stores, like Bass Pro Shop, may sell cure #1.

Oh man! It's too soon to toss Neil in the middle of 18.5 vs. 22.5 debate;) Welcome Neil.

Just depends on the crowd. Groups I've cooked for have preferred pork ribs and beef brisket over pulled pork. Pork BBQ is on the menu every day at several restaurants around here though.

+1 on the Thermapen fireplace gloves (gauntlet gloves that allow you to pick up anything without getting burned) push button lite MAPP torch

I use a Cuisinart electric knife to slice brisket and it works great. I've used it for turkey also. Were you using the thin blades?

I have a bunch of turkey schmaltz scraped from the top of my turkey stock I made a couple days ago. Thinking of using it instead of butter in the rue for turkey gravy. Any other uses for it?

I've never heard of anyone who bought a 22 and then said they wish they had bought an 18...

Not enough smoke?

Royal Oak lump quality has suffered in the past few years. I see non-hardwood char, un-charred wood and, the worst, un-charred bark. BGE is Royal Oak, but I think it's a little better quality.

Naked Whiz has a great site. Lots of info there. Not just lump charcoal. I think he has an account here too. Haven't seen him post in a while though.

I don't know that I'd call them a gimmick. They've been around longer than kettle grills and bullets. They are a great smoker. I've had one for 10 years, but I'm not a cheerleader for them. There's pros and cons. BTW, I don't think high heat cooks are their advantage. A kettle can sear a steak...

Looks like you already have a plan, but doing a long low cook on a BGE with an ATC is pretty nice to have. Being able to cook for more than 12 hours is nice. 12 hours is an average time for brisket, but kind of short for a butt 6+ pounds. Nice to NEVER have to refuel with a BGE. They're not...

Real butter (and bacon drippings) for me. Pick your poison, cholesterol and saturated fats or trans-fats.

Pretty much any cooking where you would use bacon or smoked pork products, like smoked hocks, for flavoring. I cut the skin into 2x2" squares and froze them. I've used the skin with lima beans and green beans. I put a couple in the pan, inside/fat side down, cook/render some fat out, then put in...

I've never had sourwood honey. How would you describe it?

alright you knuckleheads

I use a Igloo drink cooler and I put the turkey in a XL (10 gallon) Ziploc bag.