Search results

My table shelf cracked on my 2006 performer (my brother leaned on it) and I called Weber a month ago and they sent me a replacement with no questions asked! Their warranty policy is the best!

My thought is that the asparagus would get soggy smoking them because the bacon needs time to render out the fat? And with asparagus you need to grill them relatively quick... IMO. Let us know how they turn out because I am interested!

Hey Corey, I also keep charcoal in the bin but I always keep it in the bag.

Thanks for the offer Tim! I live in La Grange Park...not sure that is too close to Montgomery...I have been keeping my eye out for a 12# whenever I get to home depot

That is a good point...if you want an instant thermometer you can't go wrong with the Thermapen! But it's pricey

The Maverick ET-732 is awesome..go to the Kitchen Equipment & Gadgets section in the forum and you will find tons of info on it

I have done two overnight cooks so far using only the top grate, with a foiled 14" saucer in my 18.5, w/ no water (obviously.) And both times it has worked perfect...I never had to re-fuel and kept super steady temps. I have yet to use water in my 18.5 at all, and don't think I ever will as long...

My guess is the ancho chili spice is just ancho chili powder. The description of it only mentions poblanos. And that isn't a terrible price for it..I can find ancho chili powder at Jewel which is larger market here like Kroger and what not, but man it is EXPENSIVE. It's like $6 or $7 bucks for a...

I got the Smokey Joe charcoal grate from Home Depot as well...works like a charm! It fits exactly in the charcoal ring..no more charcoal sneaking through the sides

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jennifer K: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

Also, baby back and spare times are going to differ. Spares usually take longer. I have noticed baby backs might only take 3 1/2 - 4 hours or so if you foil for one of the hours at around 225-250 temp. Spares could take 5-6 hours

For brats I always sear them on both sides direct, then move them off to the side and finish cooking them indirect, that way you don't have to mess with them too much.

Thanks guys, I ended up pulling them and putting them in a crockpot on low...It was a bit dry by the time we ate but still tasty!

Thanks guys....what about pulling it then putting it in a crock pot on low and keep it covered? Would it dry out?

Hey All, I hope everyone's long weekend is treating them well so far! So I overnighted two butts last night..And when I woke up I realized I didn't set the alarm on the maverick. So When I woke the grate temp was at like 300 or so and the butts were around 190 internal. So at 195 I checked and...

I'm with Corey and Hayden....Nothin' better then a bone in ribeye! Salt and Pepper that sucker up and once seared, slap a slab of unsalted butter on top. I usually make some homemade cheesy au gratin potatoes and a side of grilled asparagus with steaks. You are right on with the cabernet too!

Made it out to Lowes yesterday...Stubbs was over 8 bucks a bag unfortunately, but I bought 4 bags anyways..can't wait to give it a try!

Making pepperoni rolls for my buddies BBQ on Saturday, then overnighting 2 butts on Saturday night for a BBQ at our house on Sunday for some family..Also gonna have some beer brats on Sunday as well! Oh and doing some spares on July 4th for the wife and I!

I am driving out of my way today after work to finally pick up some stubbs at Lowes. Doing an overnight butt cook on Saturday so I can't wait to try it...(is it buy one get one free still?) Even if it's not I am picking some up!

Hmmmmm that is strange....I swear on mine you can hold down the button