Search results

Hi Rick Spares or loin back ribs? If loin back you could start them at the same time. Ribs on top in a rib rack. You have to watch the chicken so it doesn't dry out. Start at 225*F for 3 hours then increase to 275*F until done. Depending on size the chicken on the lower grate will take about 4...

I've been thinking about this very question A couple racks of ribs, some chicken and I'm up in the air about whether to do brisket or butt. I vowed I wouldn't attempt brisket until my Canjun Injector arrived. Jim's suggestion was to inject the parts that get dry, so I might have to try...

Try a smaller, taller disposable bread tin. You can move it off to the side a bit and you just get a bit of grease, also the extra depth means you can go 6 hours. My last ones ended up a bit thick, I added a bit of boiling water til it was fine.

Hi Bob I like to use wood with bark on it, and I like to know everywhere it has been. There might not be anything wrong with that oak, it may have been treated, it might have been bug sprayed in a warehouse. If I had no other source for wood I would certainly let it burn a bit before...

If it were me, I would cook it.

A good beer some Grateful Dead or Dan Hicks and his Hot Licks. Greg Allman: Used to come into the Belly Up Tavern, where I bartended and jam with whatever local band was on stage. Great at first, I believe they had to ask him to get off the stage after a couple weeks.

I use a bi metal dial stuck thru a cork in the top vent, and a Maverick ET73 (shipped from the states)

andrew I have the same problem, can't find it over here, maybe Golder's Green, just never get up there.

I'll be doing the same thing: pork on top at the end of May. Brian, Perhaps you've seen some of the latest fashion ?

They must be the easy-going sort of vegeterrariums. I know a girl over here that won't eat veggies cooked an a BBQ that was used for meat (any time in the past). Even if you went out and bought a new grate!

Hi Andrew I did one of these and it was great, it took closer to 3 hours, I think. I let it go a bit too long, you really need a thermometer in the breast, which I din't have at the time so it was a tad dry. Next time. :-) Also, I'll make a nice sauce next time with a good slug of oil in it to...

I just did an injected chicken yesterday, I put the injection solution in the freezer until it's 0*C (if there is any salt it won't freeze solid) then let it warm slightly in the fridge. In the recipe given, I would be concerned about the amount of pineapple juice over a long time.

I'm with you Paul, I get enough calories as it is so I don't eat the skin. I think low and slow chicken is great. Since my Cajun Injector arrived from the states I've used it once and immediately noticed chicken that is very moist and juicy and tender, and it seems to allow you to take the...

Putting beer in the BBQ smacks of alcohol abuse to me, I have never been able to do it.

Bud is an imported beer.

The roasting and browning of the bones is for a brown stock, if you don't roast the bones you can make a white stock. Additionally, you can paint the bones with some tomatoe puree to enrich the flavour. A little slab of pork belly is commonly used for the brown stock, as well.

Doug, Agreed on all points but I'll bring up something which appears to belie this. When I cook a whole chicken in the WSM I can remove the skin and a whole breast amd the tender bit in the middle has a smoky taste. This piece would be centimetres away from anything exposed to smoke...

Hiya Dan Welcome to the board Yes, I have seen ribs like that after I cut them off the loin. I got a full bone in loin roast. You can do it whole, see here or you can cut between the ribs to make chops, or you can separate the ribs from the loin, leaving as much meat on the ribs as seems...

Hi T I hope you mean the Brinkman *charcoal* pan, I'm not sure the Brinkman water pans are wide enough. I'm gonna get one too because I quite like the way the cooker runs with water as opposed to sand for really long cooks, and I don't want to get up in the night to fill the pan.

Actually just 1 kcal / litre (provided that the water is nearly boiling ) The important bit is that at some point that water will be nearly boiling and all the extra heat is carried away in the water vapour, which leaves you with a nice mass of 211*F water blocking the heat. As for the auto...