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Dustin, I agree that there's nothing better for a wing than a deep fryer, but a counter-top unit means batch after batch after batch to feed more than a couple people. The alternative is hauling out the outside fryer and filling it with 30 dollars worth of peanut oil. I always save the oil with...

On all the Aussie Q videos, and in about every post I've read of Captain Cook's there is a recommendation against using a roasting pan, in favor of aluminum foil with holes poked in it or the pre-punched roasting shields. I've used both, and it works great. Is the point here that capturing the...

I'm in the mood for a batch of wings, and realized that I haven't seen the method I use discussed here on TVWBB. Before I found Alton Brown's Method (and modified it a little) my wings had two textures....rubbery or burnt. I wanted a crisp skin, with moist meat, but I didn't want to deal with...

Okay, let's just examine the logic of this... When I am chopping, I want a razor sharp knife, and I don't want anything around my knife that could damage the edge. So now I am supposed to take my chef's knife out to the grill where everything is hard? When I am flipping food, I am surrounded...

I knew there was a reason I liked you. :coolkettle:

If I lived in Slidell, seafood would be on my grill way more than beef, pork or chicken. I love fresh seafood, but in the middle of the country it is either frozen or outrageously expensive and the choices are limited to the usual suspects. I suppose I would wear out on it after a while, but I...

Sous vide chicken? :cool:

What complete and utter nonsense. Of the hundreds of thousands of people (if not millions) who keep backyard chickens, they came up with an undisclosed handful who may or may not have contracted salmonella from their birds, yet declare the practice "dangerous". I don't "handle" my chickens...

Get a can of Sterno. Lots of lights and no ash. A minute or two with a propane torch works, as well.

That spring style scrubber gets a lot of praise as a good alternative to regular bristles. I am a big fan of the old school Weber triangle grill brush. I have yet to see a bristle come out of mine in well over a year of heavy use. Just about time for a new one. Personally not a fan of the...

Rita, Sounds like I tore the scab off a wound....sorry. My wife would be as exasperated as you. She loves to use her wok. Speaking of her, if she didn't think I was already nuts with all my outdoor cooking gear, I would be looking seriously at a Camp Chef 2 or 3 burner. There's a thread on...

Rita, Appliance salesmen aside...check on your Monogram. Most consumer stoves require an adapter for a wok...I know my Dacor does. I bet if you look there is an optional wok ring for your stove. I still get wanting to do it outside...but don't give up on your regular stove yet.

I bought a Bayou Classic turkey fryer many years ago. The burner is fine, the frame has held up well, but the valve is a joke. It's hopeless trying to make fine adjustments.

My BIL bought me a barbecue tool set for Christmas a few years ago. He had the best of intentions, but for the most part, the tools are much prettier than they are usable. At least that is what I thought for years. The spatula in that set is about 4 inches wide and over 7 inches long before...

What is the argument against bark? I use it all...rough, smooth, gnarly...I don't care. What am I missing? What bad can happen if I burn bark? I think I get the cleanest hickory flavor when I walk out in the woods with a pair of pruning shears and snip some young twigs about the size of my...

As you may have gathered if you have read any of my posts, I am a huge fan of the Q3200. But, if I were a tailgater/camper/cook-on-siter, I am afraid I would find myself shopping for a Q2200 instead of figuring out how to transport my Q3200, particularly if space is limited in my vehicle...

Yeah, I remember as a kid in the early 60s Mom switched from lard to Crisco because it was healthier. Now hardly anyone will touch Crisco! I know you have some really good Mexican restaurants in your area (I know, because I have been to a few). If you have a favorite, where you know there's...

There's no specific brand. You might find it labeled "Manteca" instead of lard. It doesn't "have" to be refrigerated...much like Crisco. That said, I use mine so seldom that I keep it in my second refrigerator in the garage. You are going down a magnificent route. I have made refried beans...

No, Jergen, you've got it all wrong. Don't read the instructions, or the vast amount of model specific information available on the internet. Keep trying to pound the square peg in the round hole and complaining about it every chance you get when it won't fit. /sarcasm

Look good. I have always split them in half. Gives it more room to char and more places for the bacon fat and basalmic to seep in.