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Measure how far the meat pulls back from the end of the bone for ribs for done-ness. You can not just go by time. Typically, I expect 4-5 hours for baby backs and 6 for spare ribs. This time of year will take a bit longer than mid summer. At the end of this time, if the ribs are done, I paint...

You need to get it hot enough to render the fat on the skin to bronze the bird. Open all the vents and go for a hot cook. As hot as you can get it. Use lump that will get hot and go fast. The best bird I have done was with a ecb - it leaked so much air getting hot enough was not a problem. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">by Joe Dang: David, what IR burner do you use? </div></BLOCKQUOTE> I have a Twin Eagles Pinnacle Grill now. The company also makes something called the Salaman which is...

Neither. If you want flavor from bread and ease of making, use the no knead technique. 3 cups all-purpose or bread flour, more for dusting, Cornmeal or wheat bran as needed. ¼ teaspoon instant yeast, 1¼ teaspoons salt 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.: Jason; I believe that infrared is a gimmick. </div></BLOCKQUOTE> I was not sure but took a leap of faith. It is not a gimmick. I replaced one...

Just paid $10 for a bag of 18 pound charcoal at the local IGA store. All time high.

I have fallen in love with gloves called "ove glove". They are like thick cotton gloves. Very easy to grab fine things. I use them at work on our 650 degree solder equipment.

Thanks Tom. I got a deal on the TE. A really good deal. The Twin Eagle also uses the ceramic bricks. Like you noted, totally different cooking characteristics. I have been learning new tricks and re-learning old ones. I Almost have a bacon technique figured out. Bacon on the grill is good. I...

Chris: Could be. I can not re-find the article. I originally found it when searching information about infrared burners. The article only quoted the guy saying "infrared is the in thing this year". I do remember it was from early in the year and from a near Chicago newspaper (Joliet ?). Only...

I came real close with the S-650. I read an interview somewhere with one of the Weber exec's for this year. He came out and said that this year the infrared burner is going to be "the thing" for gassers. And then, no infrared burner. I will be adding one (available as a side burner or...

It was the cracked burner tube that drove it over the edge. Nothing like watching flames coming out of the burner tube where there should be no hole. Other things that went wrong was the broken bottom cast aluminum box. Not sure why the bottom drop tray did not just fall off. Frame is rusted...

Thanks Mike. I saw the pictures of the baby ribs. Noticed that you could stretch the ribs from front to back. How did you cook the ribs? Not on direct heat? I would be curious to see if you could fire off the smoke side to medium and keep the other side at a good low smoking temp. Do you have...

The whole blog of the Summit is http://anotherpintplease.blogspot.com/2007/04/g-day.html. I have been following his blog at http://anotherpintplease.blogspot.com/. Can't understand why he don't post more. How does it handle large, thick steaks? How much does the temperature drop when the lid...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Chlorine is known carcinogen. I don't use it in a kitchen for anything, diluted or not. </div></BLOCKQUOTE> Chlorine is one of the best...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: Well, since I do not buy injected meats then... </div></BLOCKQUOTE> I have not seen much cryovac meat that is not injected. Locally, -they-...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Any thoughts? Bill </div></BLOCKQUOTE> Yea. Rinse it. I do. Best case is that you are removing some of the injected pickle. Any doubt that there is a injected brine...

Ham? Had ham in the oven when the semi-monthly showed up. Good price on Ham this week. Baste with apple juice? Want to take it to the next dimension? Chris, you got to try this baste. 1/2 Cup Pear Juice (Large can pears in juice, use the juice & save pears for dinner) 1/2 Cup Orange Juice...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jim_munsey: Should I rescue this stuff or let it go? </div></BLOCKQUOTE> Rescue it! This advice from a guy with a small apple orchard (60 trees). Great...

Just as a note. About this time every year I usually buy a few grill brushes on sale. Usually much less than summer. Just got 4 small brushes for 0.7 ea.

I am not sure what year I got my Genesis 2000. Looks like this will be the year to replace the cast bottom. I am thinking about parts of the frame that look like they are rusting. I usually go look at prices of comp. grills and order what I need. IMHO, Weber took out the short bars to cheapen...