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    How much rub is too much rub?

    I'm with Brian... a lot on butt and brisket (or any large cut), back way off for ribs.
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    BRITU Ribs Questions

    Neat idea with the skewers. Man tose ribs look good.
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    Uhhh...whoops...help!

    It will still have a little more heat that it should have. Probably won't matter though. You guys kept forgetting the extra 1 teaspoon of cayenne. 1.5 T = 4.5 t
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    Charcoal options

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JRPfeff: Any idea which Home Depots get the 48# packs versus the 40#'s? The ones I've checked only sell the 40 pounders. I can get all I want for...
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    The Learning Curve for Lump

    All you have to remember is to start controling you temps sooner than you would with Kingsford. Some people say lump burns hotter. Let me clarify that statement... Lump can burn hotter. But only if you let it. Good lump can also burn longer than Kf, lbs for lbs. Other than early temp...
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    Last Nights Pork Butt Cook w/Pics

    Thanks Bruce.
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    RIB HELP?

    Wow, so you have whole ribs that are 10" x (however long). You could certainly try rolling them and cooking them on the lower rack(remove upper rack). If you've got something to space a rack 1/2 way in between where the lower and upper racks normally go, that would probably be better.
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    Last Nights Pork Butt Cook w/Pics

    Butts look good Bruce. What were the rubs you used and which one did you like best?
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    Tough as nails smoked brisket

    Like the other guys said, you pulled it off way too early.
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    Dinner Party Suggestions

    Ox tail
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    Lump best buy

    Steve, I use it and like it a lot. Naked Whiz gave it a very good review also,
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    Really long cook times

    How and where are you measuring the pit temp? If at the top of the lid, it is slightly cooler at the cooking grate. You can always bump up the pit temp some with butts. They are pretty forgiving. 250* -275* are not crazy themps with a butt. I don't usually cook that high, but I have.
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    "fresh" salmon question

    The 'Wild Caught' Atlantic Salmon that I have purchased was very dark in color. Flavor was WAY more intense than farm raised.
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    Beef Tenderloin - front page article

    You can use an electric knife, but if you have a shape carving knife you should have no problem using that. That video is great. Chris did an excellent job. Too bad he filmed it in color. It had that B&W, silient film feel. Alton Brom is a proponent of the "sear after" school of thought...
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    Country Hams

    You can always just use your WSM as an oven. Cook the ham over lump and just don't add any smoke wood. I had a house in Smithfield, VA for six years and always had a 'Smithfield' ham for Thanksgiving and Christmas. We would usually just get the petite (boneless) ones and cook according to the...
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    Thermometers

    I've got both and it bepends what I'm doing and how I'm feeling as to which I reach for. Although, it is for the maverick more often than the Nu-Temp.
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    Finished Brisket Picture

    As Kevin suggested... go for thinner slices next time. Looks good.
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    radio shack wireless bbq thermometer, $15, maybe $5

    It's the same wireless as the Weber. It only has preset alarm temps for specific types of meat. You can usually get a temp that is close to what you want, but maybe not exactly. It is better suited to grilling than Q'n. Makes a good gift for someone that grills occasionally. I bought one...
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    MY EYES ARE BIGGER THAN MY PIT!

    It will be okay. You have a magic WSM. It makes all food that enters come out well. just stop peeking. And welcome back Rath.
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    brinkmann water pan in WSM?

    As the link Matt supplied states, it is the Brinkman charcoal pan.

 

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