Search results

I push the stalk through the grate and just leave enough above so it does not fall through. A long sprig I angle so it rests on the burner. Anything much below burner level will be wasted as it will not get burned. HTH,

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: My experience with Tri Tip is to grill it on a HOT grill-cook it (sear it) fast to 125-127*. Let it rest. then slice accross the grain...

It's HUGE. A small woodlot was cleared to make all the cardboard needed to pack it. I have a 4'x8' trailer half full of the cardboard it came packed in. Suprised at how little effort it took to put the huge number of monster pieces together. Fire it up and 690F is achieved in short order and...

Drink WA & AUS Reds 90+% of time. 2nd fav adult bev is homemade hard lemonade. Music, BB King, George Thorogood, Mike Oldfield, Big Bad VooDoo daddy and the like.

BBQ Mamma's writing the checks Those are the cheap items, you should see what our new 3000 sq' space in Redmond WA is costing.

I just added a Q300 to my collection. I've been very happy with my Q120 pictured above and the 8,500 BTU burner does a wonderful job on a Ribeye. Compared to a Silver A the Q300 has about 1/8 more cooking area (12.3% to be exact.) I'm a cast iron addict and the cast iron grate on the Q are...

I meant Rosemary sprig not spring and then I hit quote not edit, what a klutz.

I bought a small Rosemary bush at Fred Meyer (Krogers) this spring. Two bigger pots later and it's a big bush despite a lot of pruning. I fire up the Q for home use at least once a week. A Rosemary spring stuck through the grate gives me nice smoke.

You can eat Q on the South Beach Diet and it's developed by one of the top heart doctors in the country.

What Jay left out is you will need a lot of wood or charcoal and a "coal" fire to feed the main fire.

At the invitation only Jack Daniel's world championship teams I know have used a WSM to take first place in Brisket and Pork Shoulder. Smoke and Spice was my second book. It has some good recipes but some method advice is weak. My first Book was Red Caldwells Pit, Pot and Skillet a true classic.

You don't need a Thermopen it's just great too have a thermometer that gives a reading in one second. The Taylor digital that sells for $11-$20 gets the job done when checking meat. The ultimate for cooking on a WSM is a BBQ Guru.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">2 ounces (1/4c) </div></BLOCKQUOTE> Did you weigh or just measure? what kind of salt? If you used weight the kind of salt does not matter.

I know a woman who thinks eating any meat with a bone in is barbaric. Long live the Barbarians

Rub, Lay them 90 degress to the grate, don't plan on turning, cook till tender (190f to 200f internal). Let us know how they went.

The legends of Texas BBQ by Robb Walsh is full of pure nuggets of gold hidden in the pages, but you have to pay attention to find them.

The WSM gives you two racks and a long easy burn. You can get the same results with a weber 22.5" kettle you'll just need to add fuel a liitle more often. You'll need to add a water pan or pizza stone as a diffuser for low and slow. For Pork Butts I think the kettle does a better job.

Shawn, Glad those frozen birds are working for you <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug D: Where all the chickens weigh exactly the same, down to the hundredth of a pound. (How'd...

Buy Tyson chicken at Wally World or Sam's.

I was going to say Sam's Club but it looks like there is not one close. Next best suggestion is if you have a chest freezer buy a case from a meat wholesaler. Raw butts last a long time at minus 25f.