Search results

Looks like some good grub!! Some of the finest things in life are a good burger and good fries. Plus, you've got a great co-chef!

I'll be serving up pulled pork sandwiches next weekend at a friend's event. I'm assuming a crowd size of 40-50. So, I went and played around on the Pulled Pork Butt Servings Calculator to get an idea of how much to buy. One thing that I noticed in looking at the calculator page is that there's...

Chris' pork butt calculator might be helpful for you. You can find it here: http://www.virtualweberbullet.com/pulled-pork-butt-servings-calculator.html I'm doing my first crowd of 40 or so next weekend. Should be an adventure. Good luck with yours!!

Pass me a plate of THAT!!! You did a great job with that cook!!

Happy Belated Birthday, Barb!!!! That's a great lookin' steak and a wonderful looking meal!

This is interesting...I use a different configuration for my coals than Clint does. I'll embed a pic, but what I do is make a big "G" with the charcoal. It's two briquettes high with wood on top. Then, when I want to bump the temp up, I just move the remaining unused coals to the part that's...

Looks great Barb!! With food like that, Rich will heal up in no time!!!

Congratulations Chris!!! You've created a great community and a ton of resources for us!! The amount that I've learned here since getting my first smoker last year has made it so easy and fun to crank out great food!!!

Thanks everybody!!! I had some more for today's lunch. Just brought a ziploc baggie with a few slices and got some fries from the food truck. It was sooooo good!!

I would imagine that you could do that. My personal preference for roast beef is to either make a sandwich or just grab a couple of slices and eat them. More often than not, it's usually me grabbing a few slices as the misses says "why don't you make a sandwich?" and I reply "Too much work!" and...

Yum!! Those look great!

I'm not sure which I like better, the view or the tater. Great pics!

I've used the fuse method in my 18.5" WSM several times; each time was for smoking bacon. My goal is to have it cruise at about 150* for a few hours and then bump it up to about 195* and get the bacon up to about 145* or 150*. Temp control is the same as every other minion cook that I've done...

Well, the video posted as a still. Oh well.

I really like cooking on a rotisserie. I have a Showtime Jr. Rotisserie from the master of informercials ("Set it and FORGET it!"). It was a bridal shower present. We thought the aunt who gave it to my wife was being a smart alleck, but she swore by it. Over 15 years and it's still going strong...

Holy Cow!!! Sorry that you've had such a rough week! Glad that you're fixed up and hope that you have a quick and complete recovery!! And Bob is right, you're in great hands with Barb manning the grills in the meantime!

The ribs look great! I've done baby backs on the kettle before that had a cook time of about 1 hour. They came out delicious! For me, it's amazing how many different ways you can get to delicious ribs!! That's a pretty kitty!

That looks like a killer sammich, Barb!! I'd take that...and a lot of tots!! (I love me some tots!)

I love me some garlic. I've never added any to burgers, but this seems like a good thing for me to try. I'm curious: 10 cloves of garlic for a pound and a half of burger? Was it as excessively garlicky as I would fear? Have there been reports of dead vampires nearby? :p

Thanks Pat!! I figured 9 hours tops. If it stayed within the 6-9 hour range that I thought it was going to cook in, it would've finished on just one load in the 14"-er. I heated and ate it last night. It wasn't done. The fat in it hadn't rendered fully which left me some dry meat with fat...