Search results

If you are referring to the handling of raw food any of the latex, vinyl or nitrile gloves will do-It does not have to be food-grade.

So since you are calling it a "Stick Burner" can I assume you intent on using wood exclusively for fuel and not charcoal? That is the fun of an offset in my opinion-Managing the fire using only wood. Okay, some charcoal to start the wood is okay but then wood only after that is the real...

Do you really think its a good idea to be checking on your WSM while at church? Don't let your Pastor see you. :D

Yup. I used to wet brine but after seeing a dry salt brine demonstrated on America's Test Kitchen I tried it and have never wet brined again. The salt alone works great for helping with moisture and flavor without messing with the texture that I experienced while using a wet brine.

I used to exchange until a few years ago when someone here posted an article admitting that the exchange tanks are not filled to capacity (hence the 15lb claim). In the article they gave an explanation why but the difference in cost and amount of fuel was enough for me to have my tanks filled at...

My Genesis came with SS grills and I love them. They are very sturdy and have held up for 8 years now.

Ever since watching this video this is how I make pulled pork. Like in the video, when I do it at a catering or vending function people love to watch the pork fly!

Interesting discussion on those past posts Jim. I didn't realize that the "sear in the juices" myth had been argued as far back as 2005. I joined the group in 2007 and can remember hearing that claim for many years (as if it was gospel) until it was finally debunked. I did notice that there was...

I try not to water brine anymore-I find it affects the texture of the meat which may account for the chicken turning out rubbery. I just salt the chicken and let it sit for a couple of hours in the refrigerator. Being that the chicken was skinless I might try cooking it indirect the entire...

Where's the Hemi?

Exactly! I have a Genesis EP-320 and several charcoal cookers and each one has it purpose.

Agreed. Way under charging for your food. By-the-way, Do you know if your state requires any permits for vending to the public? Don't want to put a damper on things just want you to be prepared.

A better bit indeed in my opinion. I have tried using a whole pepper per ABT but I also decided long ago to slice in half. But to answer your question when I was using whole peppers I filled with a cookie press. It worked okay.

It will not hurt the Butt to season it well in advance but it is not going to offer any benefits other then time management. It surely will not penetrate the meat any deeper then it would if you wait until cooking time. I like to season my meat just prior to hitting the cooker. I believe it...

Awesome looking Bacon Bob. I have just set a new project for the remainder of this year. Learn how to make that Bacon.

I have also seen BBQ shows featured on TV where the so called "Pitmaster" uses green wood rather then seasoned wood. To each his own but I believe that all meat benefits from at least some seasoning. Always Salt and Pepper as a base.

I am wondering about that myself. The flat slice should pull apart with a fairly easy tug. Maybe you are not cooking the brisket long enough. Also, what type of cooker are you using? Franklin faces the point toward the heat source so his points will get a bit more heat then his flats. Also you...

Oh and I never worry about over smoking my meat, especially when I use my Stick Burner (Lang 60 Deluxe). If you are burning a clean fire there is nothing to worry about.

This is possibly the most often quoted piece of BBQ misinformation passed on by the so called BBQ experts. Meat will take on smoke so long as it is exposed to the smoke. The smoke ring however will stop formulating at approximately 145 degrees.

Would love to see pictures and read about the cook. Must be nice to find a Point only brisket.