Search results

Western Beef supermarket in Newark near the Orange border (or in Orange, near the Newark border, not sure) has any cut of meat you'll ever want. Packers too but onlyo on the large side...never seen one under 12 pounds.

Sounds good...will try that. Where in NNJ are you ?

planning to use my rotisserie for the first time this weekend. any recommended beef cuts for this first try ? and for roasts, two banks of coals ? or direct, high, heat ?

I use the vinegar not for flavor but to break down fat while also keeping moist. Like using apple juice when foiling.

OK...it's not like I didn't think of that, but thought it is important to minimize heat loss with a quicker process.

With the standard WSM setup I use a squirt bottle with white vinegar to keep the meats moist...and even then it's not easy to reach the lower meat with a crowded upper grate. How to deal with basting meats on lower grate, incl maybe an added grate or even a stacked middle section of the WSM ?

Thanks guys....will give it another go this weekend. Had thought that once the glaze is well mixed and bubbling it's thick enough for dipping.

actually, followed recipe to the letter....dipped in the sauce only at the end. Wings already cooked by then..but since they were warm and so was the sauce, sauce runs off almost like water no matter how many times I dipped. Worked a little better when sauce had cooled, but still very...

Have tried the popular marmalade sriracha wing recipe here 5 times since last year and each time the sauce runs off the wings...no glaze ever forms....like the wings or sauce is too warm to adhere. anyone else have this trouble, and what to do ? All I ever end up with is a lake of sauce ikn my...

OK so I've tried this recipe several times and I can't get the sauce to stick well to the wings...the glaze only ends up being as thick (and runny) as my last brushing. WTH ?

thanks guys....I ask about refilling the pan because I don't have a good way of refilling with hot water as would be ideal i guess....I can easily add cold water with a wine bottle but heating, then funneling into bottle, etc. seesm like a hassle. So you guys say the WSM needs to be tight....I...

the water pan has always been a mystery to me...what's the point of having hot water in it if some here say having a pot of sand serves the same purpose. and how do y'all add hot water to it in the midddle of a cook ? thru the side flap or take the lip off and pour ?

Was asked to bring a ham or turkey wing dish to an office party and would appreciate recipe suggestions: open to using smoker, grill recipe or oven with the only concern that the food will need to be reheated in a pan via sterno at the office for the party (unless recipe is to serve cold).

Gary .. have you been to Hot Rods Real Pit BBQ in Wharton, NJ ?

seems to be unanimous ... can the kettle rotisserie also be used on a genesis gas grill (circa 2005 vintage) ?

is it worth it or is it for lazy people who don't want to bother periodcially rotating the meat themselves?

Watched an episode of Food Feud over the weekend. Two Philly eateries that make pork sandwiches. One roasts pork butt and the roasts fresh ham...what's the difference ? What is a fresh ham anyway ?

seems to me that despite seasoning them differently, my pork ribs end up tasting the same as my beef ribs ? tender, smoky and the same. I usually cook each for 4 hrs in the WSM with full water pan and a mix of kingsford, hardwood and hickory...should I be smoking one or the other (or both)...

will go with Joe's suggestions this time...but Larry...you are now my idol. I have never laid eyes on a tastier thing. What's a chuck roast ? I don't see that at my local market. is that bottom round ?

Will be using 18 inch JumboJoe. I'll have up to an hour of cooking time and am looking for a main course idea and can go with either indirect or direct...that's the most important thing, but then also wish for appetizer idea using the unused side of the grill... figure cooking for 5 adults...