Search results

Had a friend pick up the last 10 bags in Murfreesboro, TN today. Can't wait to try it!

Tried it tonight. I did 10 min over the gas and another 20 min in the chimney, Ashed over and HOT! Temp was over 600* and cooked my pork and ribeyes perfectly! Thanks for the help!

Frank and Phil, thank you! I think you have helped me decide I need to *** a Q to my collection! I tailgate at Titans and UK games and love to be busy on the grill. Thanks for your input!

Any insight on which of these grills is best for tailgating? My Smokey Joy got destroyed and I need to replace my tailgating grill. Now is a good time to buy and I want to get the best for my needs. I would love to hear from people that can give me the pros and cons of tailgaiting with both...

Scott, how full are you filling your charcoal ring with coal and are you using the standard method or the minion method?

Thanks, Guys! Must not be giving the coals enough time. I think I will use the gas assist over the chimney when grilling direct!

Had a problem this weekend while trying to do something as simple as burgers. I am a recent convert to charcoal cooking and this was my 3rd time on my performer. I had some leftover coals which I gathered into the basket to light. I also loaded up a chimney full of charcoal. I let the...

Does anyone have a good burgoo recipe that is scaled down. I would love to make some with my leftover barbeque without making the huge batch.

I just use yellow summer squash. I slice it unpeeled and boil it with the onion. Hope you enjoy!

This is my Momma's Squash Casserole recipe and every time someone makes it, they always tell me it is the best they have ever had. Hope you enjoy: 6-7 med squash sliced 1 small onion 1 sleeve saltines 1 stick of butter White Sauce 2-3 cups grated American Cheese or Velveeta Salt and Pepper...

Kevin, Thanks so much for the input. I guess I am too much of a by the book kinda guy. I was just going by the cooking guide that came with the smoker. I will definitely go longer next time. I may try the midnight smoking routine!

I am pretty new at smoking so I am still working on my technique. From what I have seen so far, when my meat reaches proper temp (about 8 hours for butts and 3 hours for ribs) it does not have the texture of what I like from restaurants. I guess I like my meat a little more "done" when it...

Is there anyone on the site that has one of these? I bought one after they were (I think) discontinued. I waited and waited for it to go on clearance at a close out store. I think it is a neat concept, but I am not pleased with the temperature at which it keeps my drinks. I have got back to...