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Has anyone ever tried to make this recipe with fresh apples? Just curious...I am going to make these for the first time Memorial Day weekend and was thinking of maybe trying to saute fresh apples instead of using canned pie filling...maybe use golden delicious apples?

So I want to share this recipe I came up with, that I make quite often now. It started from a Mexican Soup recipe that required a packet of taco seasoning and a packet of ranch seasoning (I even think it was a weight watchers recipe?? HOLY SALT!) Anyways I wanted to figure out how to make it...

Nice Stefan I didn't know that! Thanks!

My wife is from Detroit Michigan (relatively close to Canada) and turned me onto Clamato juice. Our favorite thing to make with clamato (besides bloody caesars) is adding clamato to beers. It's great if you are hungover or if you start drinking early AM or afternoon, or all of the above . I...

Nice work Chris! That sounds perfect!

^^^^ Awesome thanks Dave, will do that next time!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave from Denver: yeah if you're gonna do the bacon weave on the outside it will be served much better at higher temps. It's tough to render bacon fat...

Great point Richard! That is something to consider...I personally am a little excited for the N/S burners for some reason. But a lot of people might not be ready or want the change which is understandable..

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Stanek: Any other suggestions? Dressings or leave as is? </div></BLOCKQUOTE> If you are adding grilled chicken, maytag blue, tomatoes, and...

I am gonna throw in my two cents because I have had a Spirit 210 for 6 years or so and I am just now upgrading to a Genesis. Do not get the Spirit 210. It only has two burners and it is real tough to get passed 500 degrees for good searing. Especially if it's cold out. During the winter I have a...

Hey Brian, I am very new to this forum but I just cooked my first fatty last weekend. I cooked mine on my WSM at 250 for about 2 1/2 hours or so, just until the internal temp hit 160 and it turned out perfect. Hope this helps?

I did end up using both racks on the WSM. 2 on top one on bottom. I smoked at 250 for 2 hours, then foiled them and went an hour, then unfoiled them for a half hour or so. I almost could have knocked back the foil time to a half hour. They were pulling away from the bone quote a bit after an...

We love grilled romaine at our house! Sprinkle some blue cheese on top and add cherry tomatoes, red onion and some grilled chicken...yummmmm

I'm with ya Tommy...I was considering the sear station too but I am going to go without it. I am also going to go without the side burner so the 310 is my choice. I am leaning toward the SS grates too.

Hey Everyone, I am going to BBQ my first 3 racks of baby backs today. I wanted to try the 2-1-1 method. The thing is, I think I am going to have to coil my racks to fit. How do you foil if you have to coil them? Also, I am not going to use water in the pan, should I take the water pan out? I am...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tommy Scarano: It was so nice to see so many responses Ive pretty much concluded i will not get the side burner. on my silver i hardly used it due in...

Thanks Shaun, I will give it a ride!

Nice Bryan, that thing looks awesome! From what I have been reading, I thought the cook time at 250ish should only be like 1 1/2 hours or so? Did 3 hours work for yours? Or is that because you doubled it up and used two rolls of sausage? I am making my first fatty this weekend as well so I am...

I realize this post is a few years old and sorry to re-hash, but I have an extra rack of baby backs to smoke this weekend and I want to try a coffee rub on them like the rub listed in this post. Anyone ever try it on ribs? Or any of you have a favorite coffee rub they want to share that would...

I am on the side of doing as little as possible to the patty while forming it. IMO, if you mix it up a bunch it turns into a meatloaf consistency. I like to lightly roll it into a ball (so it doesn't fall apart when you press it) then lightly press it into a patty once, salt and pepper and that...