Search results

A favortite around our house is a simple vinegar based slaw. 1 bag of prepared cole slaw (chop, slice, grind your own cabbage, but this is one thing I've become quite lazy about) 1/3 - 1/2 cup of cider vinegar 1/4 cup of veggie oil of your choice 1/2 cup (or so) of white sugar 1/2 TBS of...

Was at GFS getting some RO Lump, and picked up a bag of Nature Glo briquettes too. Cook up a couple butterflied chickens over the Nature glow on my kettle. Was very happy with these briquettes. They had a nice smell as they were burning, and I'm ready to give them a try in the WSM soon...

We do this w/ both brisket and pork, Layer some: flavored rice (chicken stock/chili powder) pork or brisket black beans chilies or other peppers of your choice white cheese (again of your choice) in a larger burrito tortilla. Wrap every thing up inside the tortilla. Heat a pan, drizzle in...

Wilkommen Joost, Hoe gaat et met u? Sorry that's really rusty. Lived in "Vladeren" many years ago, and my Dutch is more than rusty. Anyway welcome. I have the Weber platinum kettle (2 actually) and two WSMs. If it was pure versatility I was looking for, I'd go with the WSM. Although, I'm...

Glen - might be a little late, but a little extra sugar would help cut some of the heat. Another alternative is use less rub. I made a similar mistake when mixing a batch for a competition last year, only I substituded cayenne for paprika...adding about 1/4Cup of cayene to the rub. Didn't...

Mike, This probably isn't what you're looking for, but I recently did a pork loin (had a sandwich today for lunch) and kept it very simple. Applied a thin coat of olive oil, sprikled generously with kosher salt and course black pepper. Sprinkled a pinch each of dried rosemary and thyme on top...

Rick - I actually cooked on Friday night. Didn't start raining until Sat about 10:00a. I was lazy and put the cooker under the gazebo, so it stayed dry. With the balmy 48 degrees we had, I sat right next to the cooker, sipped a beer, and listen to those guys cook for about 45 minutes. I...

This is just a follow up on an earlier string: Cooking Prime Brisket Cooked two more up on Friday night. Got started later than intended (fell asleep on the couch). Similar cook, one was injected the other was left uninjected. I also tried something a little different with the rub...

Brett, Here's a string from a little while back that should help: Fork Tender Brisket Getting it past 185 or so will result in a much better product. A 190 temperature is more typical to get nice tender brisket. Temperature isn't the only gauge, feel of the brisket is very important too. A...

Hey Rick - Lets get one thing clear, this isn't my thread alone! Some thoughtfull questions on your part has led to a pretty good reference guide. And, I'm not a country boy (wish i was), but I too had to read Kevin's beef grading bit twice, maybe more. Got two of those packers thawing to...

Hey Tom, Its not uncommon to have a little smell when opening the cyovac. Rinse that hunk of meat real good, get rid of the package and take another good wiff. Most of that smell should dissapate. I've never had one where that didn't work. If it still smelled funky, I'd have second thoughts...

Bruce - supply house in the southwest suburbs, bouhgt a case, they aged them, froze 'em, i picked 'em up. Jim & Kevin - like Rick says, outstanding advice. Thanks. Jim - with the lower temp cooking, is it advisable to foil at a point to aid in moisture retention. I'm actuall hoping to...

Thanks Jim. You mentioned that about Kobes last year. These aren't Kobes, but they are nice primes. I'll keep experimenting with the lower temps, see what comes of it. Would be shame to dry these guys out.

Got a case of nice prime packers. I'm practicing with 'em for comps this summer. They seem to cook a little differnt than the lower grade cuts. These are very nicely marbled and have a decent fat cap on 'em. My first test was to cook them at a little lower temperature than usual, about...

Randy- You probably really don't want an answer to your question, but... Pork Butt Calorie Counter Someone posted a little while back.

I've been more pleased with results if it sits for 3+ hours. Have let it sit for 8-10 hours prior to putting on the smoker.

Rick- won't be bad at all. Just make sure you fill the ring up, and since it'll be chilly, you'll probably need to add some in the morning. Also, not sure what water pan your using, but the large brinkman pan can cause you to go through a lot of fuel prematurely in the colder weather. I...

I toyed last year with eliminating hickory from my pork cooks and always concluded that something was missing. Added hickory back to the equation and its there to stay...absolutely necessary on pork. I usually mix w/ apple or cherry though. Pulled pork just aint pulled pork w/out some...

Not a thing wrong with cooking 99 cent picnics! I prefer butts, sure, but I'd have no qualms about cooking up cheaper picnics. Joey Mac

Mark, No I don't think your overcooking. Overcooking would likely result in the meat falling apart and would also be dry.