Search results

Could someone post a link to Jim's brisket method? I was planning on trying it this weekend, and my pathetic attempts at board searches are coming up empty. Thanks!

I've been using the one that came with my fryer (an Eastman), which has a plastic plunger and a plastic needle (with holes on the sides, as you said). It works fine, but I think I'd prefer one with a metal needle.

Wow! There was an 85 GALLON one on that site! I thought those things only existed in cartoons!

Doug, in theory I think you're absolutely right, but this weekend I cooked three 8lb. picnics (before trimming the skin/fat), and they took over 18 hours to finish up with the top grate running an average of 240-245 degrees. Took an hour and a half to get up to temp, but even so I would've...

Mords, If you can't find it at CostCo, Lowe's in Brooklyn has peanut/canola oil, and the Home Depot in Brooklyn has pure peanut oil. If you want smaller containers, you can usually find 5 liter jugs (much smaller than 3 or 3.5 gallon jugs!) at Asian grocery markets (and I KNOW you have those...

I may be more of a risk-taker than y'all, but if it's cool enough for me to leave my hand on it (especially by the charcoal chamber), I'll cover it. In my mind, if the ashes aren't completely out, the cover will just make the thing MORE airtight, and will extinguish any hardy coals that are...

Bryan S. -- Lard press? I'm picturing casings filled with pure lard. And of course now I'm thinking of deep frying the lard dogs...

Some thoughts: I had my first deep fried turkey several years back and swore I would never do one in the oven again. It's that good. Susan, you officially have no excuse. I agree that it's usually user error that causes trouble with these things. Turn off your burner before you put the...

"Smoking in the house" basically involves roasting using a sealed pan with sawdust or wood chips in the bottom. Having tried it, I'm glad I have a WSM.

Anyone see Steve Raichlen's article in the NY Times yesterday? Almost makes me re-think my preferred cooking method (frying). Almost. If you're looking for the article, go to the Times website. You have to register, but it's free, and we could all use an extra recipe here and there...

Sorry for the late answer, but you might try cutting the roll in half. More surface area = less cooking time (and more bark/smoke flavor). Do a look on the board -- someone not too long ago was talking about doing this for butts (and I can tell you, having done it, that it is works well, drops...

Whatever your design, I'd think about making it with as few "points" as possible. You know how the Weber rack has those rounded dividers? I find it much easier to clean with a Scotchbrite than the Char-broil, which has pointy corners that catch the pad.

Wow, man. That's a lot of pork. Beautiful pictures, and great work. I realize as I write this that I just finished my last bit of frozen deliciousness this weekend, so I'm going to have to do a big cook myself to restock the freezer. You know you've done a great job when your pictures are...

On behalf of all of us, thanks Hannah! Jack, you've got a good one there.

After I've been around the WSM for a long cook, I get a little "smoke fatigue" and can't taste the smoke when the meat is ready. The next day, I can taste it fine (and like John, I like it better the next day). John's probably right -- back off of the smoke a bit. It may not be enough taste...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Matthew Appler: Just out of curriosity, what makes these cubes better than 2 sheets of crumpled newspaper? I have never tried the cubes, but newspaper seems to work great.... Thanks, -Matt...

BA, All this sort of depends. What is your end product? Burritos, or some other kind of wrap thing, using soft tortillas, or tacos with hard shells? If you're using taco shells (the crunchy kind), then I agree, you should probably just cook 'em up at a higher temp for less time. If you...

Not meaning to speak for Don Marco, but maybe you'd use the drip pan just to err on the side of caution. Yeah, any cooties would probably cook off, but why mess around? For the record, I did this exact same cook a little while ago, and just put the turkey on the bottom. It finished before the...

I agree with all the frying comments, and I will summarize: 1. Not much is tastier than a deep-fried turkey. 2. Even after several successful Thanksgivings, I'm still a little scared of the process. That doesn't mean that I'm not going to fry the turkey, just that I'm doing it carefully...

Geoff, Do you put a probe in each piece to measure temperature, or just assume that because they are more or less the same size, they'll take more or less the same amount of time to cook?