Search results

I use a 22" and I always put the meat in right away.......no worries. I usually let me meat sit out for a while at room temperature so I'm not putting ice cold meat in the smoker. I almost always bury some chunks to prolong the smoking effect.

duh.....shoulda read Davidd's post this is my only concern with a HH PP cook as well

I know the low and slow method for PP renders away most of the internal fat, creating a wonderful result. During a high heat cook, does the internal fat burn away to the same degree?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample: Way to go on the first brisket. Good results on the first on causes a brisket addiction though. </div></BLOCKQUOTE> You are...

for PP, I always get bone-in.......I like to mop at the half way point and then every hour or two til' the end. not sure the mopping is necessary.......it's the way I started doing it and I've always had great results, so I'm sticking with it. I've never injected, my PP has always been very...

oh.....and I started with about a half pan of water and did not replace it once it evaporated..........not sure if I needed to do this; I've cooked before with no water and had no trouble getting the temp in the smoke range for long periods.......I always use some water for lonnnnnnnnng cooks...

If I recall, the packer was about 10-11 pounds. I use the minion method with a heaping full ring (unlit K) and added one chimney of lit K. I used four fist sized chunks of hickory (two buried in the CC pile and two at the top. I used a rub consisting of: 1/4 cup onion powder 1/4 K salt 1/4...

I've done a lot of PP, chicken, ribs, etc. over the past year with great success. Yesterday, I did my first low and slow brisket (whole packer). I used advice/recipes from the many threads here on the subject and it turned out wonderful. The point had the consistency of PP and tasted like the...

the pics give me inspiration to try something different imho

I saw a video the other day where someone took a venison rump roast and sliced it so it rolled out like a carpet. They seasoned it and rolled it back up with bacon and smoked it in an electric smoker. The finished product looked great; however, I'm skeptical since it's such a lean cut. I'm...

I grill Mexican Chorizo just like brats or dogs......great with mustard or hot sauce.......and peppers and onions. Sometimes I buy it loose with no casing and stir fry it with onions and peppers for fajitas and burritos. YUM

I generally use 80/20........healthy amount of Cavender's Greek Seasoning and a splash of Worstershire.......usually a big hit. Myself......I finish by topping off with a thick slice of raw sweet onion and chedder cheese. MMMMMMMM MMMMMMMMM GOOD!!!

I agree.......most restaurants that advertise authentic Q usually don't measure up to my feeble attempts at home. If you're in MD, try Andy Nelson's in Cockeysville/Hunt Valley. I've had some great luck there; I really like their PP and sauces. I like their potato salad as well.....a little...

thanks for sharing......I've been wanting to experiment with brandy and wine and this gives me some ideas to work with!!! that dinner looked deelish!!!

that looks great!! how long does it take to grill/bake potatoes? do you leave them on indirect the whole time? thanks for sharing!!

these threads are killin' me!!!......stuffed burgers......stuffed flank steaks........I'M SALIVATING!!! thanks for sharing......and increasing my grocery bill!!

WOW!!! Meat stuffed with cheese. I LIKE IT!!!!! That will be happening this week for sure.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Another thought...try cooking indirect. If you want true direct grill effect, then finnish direct over the coals. Cooking chicken...

also........there's also a magic number temp (maybe someone else can speak to) where it either needs to be reheated or refrigerated......to prevent bacteria growth

I believe that's only done to keep it up to temp after it's done, so it's still piping hot when your guest arrive (i.e., if it's completely done and your party doesn't start for 2-3 hours). I foiled one for three hours once in a cooler and it was still too hot to handle when I pulled it.