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Hi all, The Wife and I decided to celebrate our 28th quietly rather than venturing out in the labor day weekend traffic. So, we stayed at home, drank a fine bottle of champagne and hung around in the pool all afternoon. Then went out of the pool and had a couple of scotches while prepping and...

Cooks Country, the show affiliated with American Test Kitchen did a show only on brisket. Over two years they cooked 500 pounds of brisket to get the perfect Texas brisket. It looks like they succeeded! On a Performer no less. They used a very specific recipe, and they used the snake method...

Best I've found is the Drop Meatballs recipe from Cooks Country. You don't fry or oven the meatballs. Just drop them in the sauce raw then everything goes in the oven. Best meatballs I have ever cooked. They are our goto meatballs now.. https://www.cookscountry.com/videos/4174-drop-meatballs

Excellent! I wet toweled mine, dried it, put Crisco on it, then wiped it all off (it's still on there you just can't see it, standard cast iron prep). Then in the oven at 450 for 45 minutes, let it cool down and ready to go. Not a hiccup since. The roughness is there on purpose. It allows you...

I've had a WSM 22 for years now. It's an excellent smoker and like all of them it has eccentricities. It uses quite a bit of charcoal so it's not really suited for smaller cooks. Anything less than 5 pounds and I use my Performer for those. Temperature control can be tricky and it is slow to...

Nice! Time for me to call the butcher. Haven't had ribs for a while!

I have both of the Vortex products the standard and the large. The Standard wont fit. The wok sticks out the bottom of the grate. The Large one will fit but you can't put enough charcoal in it for a double meal cook. Not really needed anyways if you have enough charcoal underneath. It's plenty...

Brisket flats are not easy. Sounds you did everything right assuming your target 250 degree temp was the smoker temp, not the brisket final temp. Brisket flats get dry because they shrink and spit out all their fat and juices. So, I've found that flats need to be wrapped early, I usually do so...

I love beef ribs and those look gooood!

I agree... Even with the lid open I get a slight smokey flavor when using the wok which is just about the perfect amount for stir fry. And that with charcoal only. I really would not like my stir fry tasting like a smoked pork but! The smoke flavor might come from the warmup process I mentioned...

And here is a video of wok cooking in a Chinese commercial kitchen. It shows why a gas stove at home wont work well. They are using a gas torch under the wok! Best, Jose

Wow, I'm definitely trying that! As to the hard cheese, that happens if you don't use a binder. I use heavy cream when I make it on the stove and that works. A little goes a long way. I also adjust the flavor a bit because heavy cream dilutes the taste a bit.

Hi, First, less splatter mess :) . I use to have an authentic hammered Chinese wok I used on the gas stove. Then, the heat from a well lit nice size charcoal fire (as pictured above) is a LOT hotter than a stove. The Weber cast iron wok, once you get it smoking retains heat forever. This...

Thanks! I sure did. The chicken mas marinated in teriyaki, mirin, soy sauce, lemon juice, pepper and garlic. Once the chicken was browned I poured some of the marinade in, got it to a boil and threw the veggies back in and stirred/tossed. I also use the Weber wood "paddle spoons" for...

I always oil the grates but I clean them thoroughly first and then again after cooking no oil after cooking - not needed. Oiling grates is similar to curing cast iron. After you cure a cast iron skillet you don't see any oil on it, but it's there and makes the skillet non-stick and keeps it from...

Looks Excellent!

Chicken and Broccoli........ Thanks for looking! All the best, Jose

Kingsford Original for temperature control and FOGO lump for high temperature cooks.

Thanks!!! Just ordered it. Nothing gained if you do not try.

Had not seen that, thanks! Insanity to a new level no doubt. You could tell it didn't work out that good. Guga is a hot fire grilling guy, not necessarily a BBQ smoker guy. Well cooked BBQ briskets are the holy grail in my book! All the Best! Jose