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I do. The moisture reabsorbs along with the salt, the point of this approach in the first place. As you note, there is no reason to salt heavily then rinse. Salt as you normally would salt a steak that was cooked and served to you sans salt -- both sides. Then let time do its thing...

For those that find it too salty, try just salting like you normally do. that's the method I do, not the steamykitchen way. I actually learned this method because of a video on Cooks Illustrated website where they had a time lapse video showing the initial salt, then the surface being really...

Hmm, I might look for a 18 ots then

Is this a Smokey Joe Platinum? It says 18" so I'm assuming so http://sandiego.craigslist.org.../hsh/1209980361.html Is it worth $25? Seems pretty cool to be able to sear steaks on (I have Ep-320/WSM/22.5" Master Touch)

I have an EP-320 and the ez que with the 8" basket. I'm not crazy about it tho. My main gripe is that the rotiss sits low. Not their fault, but the design as it is from weber makes whatever rotiss you use to sit real low. In order for it to fit, I have to remove the grates, and the three...

When I first started looking for a Kettle, I saw an older Performer with the alu table, but in excellent condition, for $150. I hesitated, it was gone, and now I have not seen one since. I'm still kicking myself.

I am officially jealous. I might be headed there but not sure if I'm going to splurge on a copper kettle and not sure how I would bring it back Congrats on the $1 score!

Been dying waiting for a performer. No go. Damnit. I don't even need one. I have a WSM, Kettle and a EP-320 Genesis. But I want one. Bad.

Go get yourself a probe! It is indispensable in my opinion, because I'm a paranoid freak. Get a probe, pop it into the breast and/or thigh area, and measure the temp. I don't even keep track of time except for other purposes (when to start checking temps etc.).

Thanks. Haven't used it in a couple weeks but I definitely will give it a try this week since it's very warm this week outside

I have a genesis EP-320 but flareups are definitely not reduced to zero. When I cook chicken thighs skin on there are a ton of flareups.

Sweet mod for sure.

I would buy that so fast. It's unique. I don't have a performer (yet ...) but I would look mainly at the ignitor, make sure it works etc., all the hoses. Then the main kettle itself Make sure you get the SS grates from Weber. lasts longer than the regular stuff apparently. Webers store is...

I've seen Jamie Oliver do a show where he used one BBQ marinade for 3 different pieces of meat. One fowl, one pork, and one lamb. He put all of them together while marinating. Then he only cooked the lamb to medium rare! Lawyers in the US would prevent such a show from being produced, but...

I tried this once, I overcooked everything. I have a tendency to check a million times ... until it's time to check. for some reason I block it out when I'm supposed to be checking. yeah i know, stupid, but that's what I do so it's low and slow for me, so if I'm watching football or playing...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: from cooking section The largest I've seen was a little more than 4 lbs. Her's was that size too, but after she got through adding a ton of...

A great trick I read about but never used until recently. If you can't get the temps up no matter what you do (it's happened to me several times early) instead of opening the door I read that you can try and just barely open the lid. Not completely, just slightly ajar. It draws a lot of air...

I have a blue one with the ash catcher, but not in as good as a condition as that one!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: BJ's has had 2-21lb bags of Kingsford on sale for about a month now for $13.85. </div></BLOCKQUOTE>Hmmm, that's the normal price at Home...

Apparently there are several who claim to have invented the buffalo wing, as always. I use Frank's hot sauce from the store, one of those who says they created it. Fry/grill, toss in sauce and butter, eat.