Search results

Exactly! Enjoy the entire process

Lately I have been reading a lot of posts here where the Op is looking for that one right answer to a particular step in creating great barbecue. For instance, "fat side up or down", "how long to wait after starting the fire before putting the meat on", "to wrap or not to wrap", etc. etc. I...

Faster yes but I don't think I would go as far as to say "often preferred". To each his own.

That's how I would have done it. Great advice Jeff.

The correct answer to this question (IMO) will depend on what you are cooking on. Where is the head source? If it is coming from the bottom then fat side down, if you are using an offset then maybe fat side up. It depends on the draft of the heat. I use the fat cap to protect the brisket so if...

I believe the general agreement is to soak wood chips but don't bother with wood chunks. The chips will burn up to quickly if not soaked and the chunks will not absorb enough water to make a difference.

SWEET! Way to Go Jim.

great looking Sugar Cookie Enrico. I bet that bark was sweet and sticky!

Nice videos Cam. I too enjoyed fried cheese when I was young-and still do!

Wow the only thing cooler than that would have been if he was cooking on the kettle while performing and smoke was exiting the lid vent. Then at the end of the song he lifts the lid and the band all grab a piece of chicken off of the grill.

You can separate the point from the flat as soon as it comes off. A common practice is to cube the point, put in an aluminum pan, re-season and even sauce before putting back on the smoker but you can also do the point whole if you like.

Thank you Terry. Nothing better then first hand knowledge. I appreciate it.

So I was watching an old rerun of Man-Fire-Food hosted by Roger Mooking and he was in Mobile Alabama at a BBQ restaurant called The Brick Pit (http://www.brickpit.com/home). The pit at this restaurant is a three shelf wood burning brick pit. Sounded okay until the owner claimed that he cooks...

I believe that any off taste that may arise from using a natural all hardwood charcoal (I use Rancher) is throwing the meat on too soon. Even when using the Minion Method i let the coals burn for at least 30-45 minutes to create a warm if not hot environment. I have learned from using my stick...

Mighty Fine looking Legs Enrico. So I assume you purposely placed the legs bone end toward the coals to protect the meat from over exposure to the heat?

Happy new Year Tony and Maribel. You have a beautiful family (and a beautiful tree).

Well the second link you posted for purchasing the rotisserie has a bullet point that states: •For deliveries outside mainland UK please call +44 116 267 7091. Why not give them a call and see if they will ship to the US and at what cost?

Nothing wrong with taking advantage of a good hot cooker. "Smoke em if you got em".

I don't think it matters if his cooker temp was spot on of off by 30 degrees providing he pulled the butts when they became tender. I too would like to know the internal temp when you pulled. You could have wrapped the butt once pulled and rest for a couple of hours-that will soften the bark.

Oh my that TT looks awesome!