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Hi Cory I suspect that at least one of your thermometers is not reading accurately. I've had it take closer to 3 hours/pound, but I was intentionally cooking at a much lower temperature. Also, when I checked the meat temp it was pretty low but the meat was falling apart. Next time after the 3...

James As per Doug's suggestion: boil and pass through muslin as bits get through cheese cloth.

Jim I was concerned, as you with how salty I thought the last pastrami I made was going to be, so I made a quick, on-the-fly mod to the process: I added a cup+ of water about an hour into the curing, the pastrami is the best I've ever tasted. morgan

James Welcome. I've cooked alot of pheasant. I've never seen skinned pheasant, but I have seen messed up skin from the plucking process. As an alternative to Kevin's suggestion, the best pheasant I've ever cooked was done like this: de-bone one chicken and one pheasant leaving skin intact...

I'm sorry, I went completely insane toward the end of that last post. I'm gonna fire that sucker up on every available, sunny weekend ... HA!

Well Mickey I'm still waiting for my Cajun Injector to arrive via post, but last night my wife complained about the quality of the chicken in a store bought ready-meal. It was pumped full of something that was not real pleasing in terms of texture. I must make sure that whatever I end up...

Hi Robert I *never* leave the area when doing ribs, I find they need alot of attention and careful timing. Everytime I've wandered off with ribs on the BBQ I wished that I had not. Since water will evaporate out before the fat, I find a few squirts of apple juice after they start to get some...

I should have the all metal Cajun injector from Bruce Foods arriving soon. I spent weeks trying to convince the pharmacists to sell me a big syringe, they seemed suspicious. Meanwhile my mother in law walks in and says it for removing bubbles from wall paper. I hope the injector that is due to...

I've had chicken on top after foiling a brisket on the bottom. If the meat on the bottom is going to stay in for a few hours more there probably isnt a problem. I rarely BBQ just for myself, if I did I would take all kinds of risks that I wouldn't do when serving food to friends. I'd hate to...

Fantastic! I've gotta try this one. morgan

And my wife would probably agree with your wife.

Hi Phil It's stronger than lamb. Sometimes you get mutton here which is not old sheep but goat. If you don't mind a gamey/strong taste you'll like it. As for Steve's recipe, use the whole spices and dry toast in a hot cast iron skillet for a few minutes before grinding. The difference is...

Jim, you're a diplomat. Mike, the biggest difference I notice is uniformity. In a big bag of lump the top is really big logs, and the bottom is little fragments. If you could dump the whole bag of lump into a container and pick out pieces that are roughly the same size, or at least pack your...

Joe I've been making sushi and feeding it to willing guests for years. I've always use grade A tuna and if I can I like to watch them take it straight from the fish. NEVER use pre-packaged tuna or supermarket tuna, you have no idea where it has been. To be honest, I've never heard of skull...

Hi David No, it doesn't. You would need a much bigger gap to effect the temp of a running WSM, besides, the gap would ideally need to be nearer the coals to have a significant effect. morgan

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Susan Z: I actually suck the air out of my ziplocks (you know, zip it mostly closed, then suck it out of the corner that's open, and seal it shut). I...

Sounds good to me. You could also try layering bacon over the top, and I bet the bacon would end up nice in a salad dressing or an baked taters. morgan

I have no idea, you might want to post that question on Larry's thread. Morgan

Hi William Check out this thread nice pics too!

Hi Mike In London, in particular Southwark, we are fortunate to have Borough Market (which has been trading for nearly 2000 years) you can get wild boar products there, so this summer I'll have to enquire about that. They also have rare-breed animals, specially raised, so I might have to...