Search results

I rinse all meats with white vinegar before cooking. It gets all the blood and yucky stuff off the meat. Then rinse with water and pat dry

Ive agreed to cook for a fire chiefs dinner. There will be 30 fire department chiefs attending. The menu is pulled pork sandwiches, cole slaw and corn bread. Ive got the amount of corn bread and am figuring 3 heads of cabbage for the slaw, does that sound right? What would everyone say is...

Ive always had better luck with the point than the flat...my flats are always dry but the points are where the moneys at.

I love char siu and have made it several times but never on the smoker. Im definately going to have to try this because Im sure its phenominal.

Im still researching that so I dont know the answer. Its something about the chemical reaction of wood/charcoal and the meat. I actually asked that question a while ago and someone gave a link. I just clicked on it but its dead.

Here ya go... http://home-and-garden.webshot...host=home-and-garden

Okay, here it goes. I have been Q'ing on a WSM for almost 8 years now with absolutely incredible results. Ive invested in the pitmaster which is a phenominal gadget which I recommend to anyone for long cooks. My Webshots account still gets about 800 views a month with my big three tier cook...

The 6 butts on the 3 tier were pulled foiled and put in the cooler at 7am. Very early and very strange cook time. The other 4 are still going and look like they will be done at the planned time of 1 pm

While I agree with all the above posts I also have to say that the wonderful thing about Q is that with proper technique you can make just about anything tender and delicious. With due respect (and yes I know who Paul Kirk is), some take themselves way too seriously.

Still cruising here 9:21 into it...I should be done about noon tomorrow.

The beer is covered as is the vodka for gimlets...I think the charcoal will be enough as with two full rings I still have a bag and a half left. Yeah its a ton of meat and no doubt there will be leftovers but Id rather have way too much than people walking up to an empty serving tray. Besides...

Others may know better but I believe the iodine give a bit of an off flavor. I personally never use table salt and dont even have any in my house. I only use kosher or sea salt.

A friend is getting married next week and tomorrow night is his stag. The caterer bailed out tuesday morning so I get a call telling me Im cooking for 50 guys. For whatever reason it didnt phase me at all. Went to the slaughter house and grabbed 85 lbs of boston butt then headed to the...

You can get the cig addapters at Wal Mart or Radio Shack for a few bucks. I had one sitting down the basement from an old radar detector or something.

Best of luck with the cook. The roadside is a great one for the kettle. Listen to those who have posted above. Cook the ribs at a higher temp due to time and if you have a thermometer put it into the biggest rib and look for 160 to be sure its done. Serving others Id rather they be a little...

Just made up this recipe again. Its one of my wife's favorites and all she did was say how great it smelled cooking. She couldent wait till they were on the table. Usually I do them on the kettle but this time I used the WSM. Personally I think the kettle is better for this particular...

Bryan. I think youre right. Was the Yum Yum a rub with little or no sugar and a lot of cayanne? Thats what I remember about this cook.

Kevin may have it. Due to all the honey I found that to have it cook up nicely I kept the pan on the stoves lowest setting and slowly fried it. It didnt burn at all and came out nicely.

Chris, you are the man. Thats the web site I was looking for. I made the chuck roast before, as opposed to the pot roast. It came out delicious. I thought I used a rub recipe that he gave but maybe I am mistaken. I must have used a regular, no sugar, beef rub.

Bryan. I didnt find it hard or chewy. Actually I found it to be just like a really good honey baked ham in taste and feel. About a third of the butt had no fat on it so I sliced that part up and used it just like ham.