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    Favorite Red BBQ Sauce?

    I think Stubb's is an aquired taste...If you like a sweet sauce..steer clear of it...I personally don't care for it much (Though I still have a bottle in my pantry). I agree with Chet...Brisket is Ok...Pork, No. I beleive it is bottled by Chef Paul Prudhomme's seasoning company (Could be...
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    Cooking Knives

    Global, Global, Global, Global. They don't get any better than these.
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    TEXAS BBQ RUB DISCOUNT

    Maybe I'm missing somthing...what is the difference between the #1 and #2 rub......I didn't see an explination on the website.
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    best BBQ book

    It seems I fall in and out of love with different barbecue books..I own a ton of them....My books must have a balance of recipes, stories and lots of pics.......Presently I must endorse two very good books: 1. "The Grand Barbecue: A Celebration of the History, Places, Personalities and...
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    Is this common?

    I didn't use the coffee can in the chimney...it was used in the center of the fire ring......Lit charcoal was added to the center of the un-lit fuel...the coffe can was nothing more than a "place Holder". http://www.virtualweberbullet.com/fireup2.html See "hot Coals in a Coffee Can" ...bottom...
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    Circular rib racks?

    I hear you Chet....LOL
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    Need temp of 325-350 for about 45min...which firing method?

    Boy...that's got to be a record.....Two exact reply posts at the same time....good work guys! I guess Doug had the edge on seconds.
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    Gordon's Grub Rub

    Hey Susan, It's all new to me too.... Hope you like it...sounds suspicious huh? A seasoning, tenderizer, and marinade all in one!...I found it to be very good.
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    Is this common?

    Hey thanks Jim, That is a neat idea! All tips are welcome!! Susan Z is correct..I was referring to a center "starter fire".....
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    Gordon's Grub Rub

    http://www.grubrub.com/ View the label: http://www.grubrub.com/images/GRLabelBig.jpg I must tell you, I am impressed with this rub. I purchased it at a local Academy Sports store (internet ordering available). This last weekend I smoked a brisket.....I think it was a personal best. Has...
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    Is this common?

    Jim.....I cannot seem to find what you are trying to direct me to. Can you "link" me?
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    I'VE BEEN ROBBED! WSM Stolen

    Chris, That is an outstanding idea....
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    Favorite Red BBQ Sauce?

    Southern Roadhouse (Made in Oakland, CA..Go figure) & Sweet Baby Rays
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    Circular rib racks?

    Seriously, I was thinking about a semi-circle device to stand a brisket on its side!...copyright 2004
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    I'VE BEEN ROBBED! WSM Stolen

    There is one thing you can say about the sorry #*%#@(*%.....They were highly intelligent! I feel your pain Joel.....
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    Is this common?

    I usually don't "peek"...I was checking the difference between dome and grate temps.
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    Is this common?

    I tried some new lump today (Ozark Oak Brand) using the "coffee can" (Minion) method. Well, I had to "peek" a few times to check grate temperatures. Upon raising the lid I noticed ash being sucked up from the vacuum created. I've never noticed this happeing with other charcoal. Has anyone...
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    Signatures

    In case some of you do not visit the "Just Conversation" board, I wanted to share a observation about member's signatures...Thanks http://tvwbb.infopop.cc/eve/forums?a=tpc&s=98110183&f=3780069052&m=8770009552
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    Temp Readings

    Bryan....That makes a lot of sense. I let the meat "warm" up a bit before putting it on the cooker, but I bet this was the cause of the extreme temp difference......Thanks
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    Temp Readings

    UPDATE: Maybe things have settled down a bit....I'm reading about a 15-20 degree difference.

 

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