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Raichlen does do quite a bit of bbq from all over the world. I'm wanting to try his babi guling (Balinese roast pig) with a suckling soon. These looked absolutely gorgeous.

Just found out my local asian grocer has it. Check there. I never knew such gold was in these meat departments, I've been taking my mom there for years, never really paying attention, until I started to cook. I just picked up some oxtails there which I discovered just a few weeks ago. Going...

I always oil the meat now (wow, no innuendo there!). By the time you oil a hot *** grill, without burning your hands, put the equipment down, pick up the new equipment, pick up the food, the oil is gone. Oil the food, it doesn't have a chance to evaporate/burn off. I use this Misto Sprayer...

My mom has the worst food handling practices of anyone. She would have definitely cooked that bird. She's from vietnam, from an era where there were no refridgeration. Even today a lot of houses in her town don't ahve a fridge. You ever buy raw beef sitting in the hot tropical sun on a wood...

Im the laziest cook, who will do everything before cooking, but will do nothing after cooking. So after a cook I never clean, but I do a very quick go over with a sponge, and rinse, and go. This is usually when my fire is going and the meat is ready to roll.

Quit on easter sunday 2004. Was wanting to quit for years, but never got around to it. One long night of drinking and smoking, and fortuitously running out before going to bed, caused me to wake up and think, "today is a good day to quit." And I did. Wow. Very nervous was panicking that I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> If you are a lurker and thinking that there might be something more to that Weber kettle parked on the patio than pre-formed frozen patties and burned tubesteak, there...

I guess I like my steaks rare (even though I call it med rare?). I see it hit 120 and my trigger finger is ready to take it off completely

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: It will depend on how you like your meat cooked. Were it me, I'd go to 130, sear, then rest 20 min, for a med-rare/med finish...

What's the difference between a Q200 and 220? Q200 is 159.99 from amazon (no shipping or tax in most states) today. I have a Ep-320, wsm and 22.5 MT, yet I'm still itching to buy something I dont need. EDIT: Oh the 220 has a higher lid plus a thermometer. Hmm, but still a good price ...

I soak my chunks ... for about ten minutes, warm water. I know it doesn't penetrate. I think it helps with the chunks not catching fire at the beginning since I don't do minion, I'm throwing them on top of hot coals usually.

tremendous score

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: Joe, are you placing the second side of your steaks in the same spot on the grate as you seared the first side? It's good policy to sear the...

Tri-tips are so novel on tvwb! Let us know how they turn out.

I have the EP-320, and have the 7mm SS grates. They are ... ok, but I'm not terribly impressed with them. When heated up they sear pretty good, but I personally feel they don't retain the heat as well as cast iron. I am actually thinking about replacing them with the PCi grates but we'll see...

yeah what the hell. I liked to watch license to grill, even though I think he used way too many ingredients (i like simple ingredient lists personally) sometimes. his show and chef at home (even though there was nothing new) and kylie kwong provided a nice alternative to Food Network (what has...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">didn't think he came across as arrogant but his diction is really weird. He pauses at the oddest times in his speech. He does use a lot of different grills while cooking and...

Yeah I don't care about mold in the grill, nothing can withstand the heat the kettles and gassers produce. Regarding "exaggerated reports" about noxious strains, I won't go that far. My buddy who I went to law school with deals with mold claims for an insurance company, he is not a plaintiff's...

AFAIK, they dont' even make cast iron anymore. But by the power of deduction, I think these will fit: http://www.amazon.com/Weber-7526-Cooking-Grate/dp/B000WEOQH2 First, if you look here, http://www.acehardwareoutlet.com/(betis2ugpejhac55l4j4i...ls.aspx?SKU=8100372, you'll see the grates...

I haven't done this, my kettle has one built in, and my WSM I just stick a therm in one of the holes when I cook ... hey I'm lazy, what can I do? But you might find some tips here: http://www.virtualweberbullet.com/tipsfaq.html They for the WSM, but what's that but a kettle lid?