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  1. JeffB

    Allingham's Meatloaf--an epiphany...

    This recipe sounds great and the pics look even better. But are we to believe that there are really no "extras" that are involved in its preparation? No veggies of any sort? Is that fresh parsley that I see? Other quick questions, with that much sugar in the sauce, does the meatloaf have a...
  2. JeffB

    When to try pork butt?

    ^^^^^ THIS. Easy to cook. Heat fluctuations make very little difference. Very forgiving.
  3. JeffB

    Kingsford Blue On Sale!!! Dirt Cheap!!!

    Exactly. I recently bought a twin-pack of 18lb bags for $9.88, or about $0.27 per lb. This is closer to $0.25 per lb and in more manageable size bags.
  4. JeffB

    A question on Weber nomenclature: is "Kettle: and "One Touch Gold" the same thing?

    A question on Weber nomenclature: is "Kettle: and "One Touch Gold" the same thing? I see a lot of references to cooking various items on the Kettle. People rave about their Kettles. I own a 22" WSM :wsm22: and a Weber OTG :blackkettle: which I understand has been discontinued and is no longer...
  5. JeffB

    Kingsford Blue on Sale----half off.

    I live in San Antonio, and yesterday picked up about 250 lbs of KB for about $80 at Lowes. They have 2 packs of 18lb bags (36 lbs per pack) for $9.88, which is 51% off the regular price. Not sure about nationwide, but locally that is a great deal at the moment. Word up. Have a great July...
  6. JeffB

    Brisket cook time

    Here's a link to that cook if you might find it helpful.... Good luck!! http://tvwbb.com/showthread.php?40861-My-first-brisket-how-I-made-it-and-photos-too!
  7. JeffB

    Brisket cook time

    I've only made it through 2 briskets in my time, but in both cases these were large cuts of meat. Both were full packer cuts, and not just the flat. The first was 17 lbs pre-cook and the second a bit closer to 14 lbs pre-cook. In each case, I cooked them at higher heat probably closer to 285*...
  8. JeffB

    Dumb Question of the Day: Ever leave out the charcoal ring on long cooks?

    The thought being that if you leave out the charcoal ring entirely, then you have that much more room for extra fuel to ensure you don't run out? I have only had to add extra fuel mid cook a time or two, but it's a real PITA to add more lit fuel to a 22" WSM after 15 hours of cooking. It just...
  9. JeffB

    How not to carve a brisket.

  10. JeffB

    Getting from Good ribs to Great ribs?

    It's mom's birthday today so I cooked 3 racks of BB's for dinner on my 22.5. They hours at around 250*, 1 hour foiled with brown sugar, squeeze butter and some apple juice, then 45 minutes to finish. Not falling off bone but tender enough. I suspect could have gone another 20+ minutes without...
  11. JeffB

    Stubb's Charcoal

    Stubbs in San Antonio is sold at Lowes currently for $9.37 per 15 lb bag. :( I also found out my brisket catering buddy only pays $3.89 per lb for prime brisket (wholesale). I pay closer to $6.50 per lb. :( I need a hug...;)
  12. JeffB

    The "IGrill" - Replacement for the Maverick ET-732?

    So I have been using my Maverick ET-732 for a couple of years with mixed results. I've had temperature probes pull loose and despite the manufacturer's claim that the unit will work from up to 300' between the unit and the receiver, I have rarely found that to be the case. In fact, more often...
  13. JeffB

    Can I get crispy wings on my WSM 22.5?

    I normally fry wings in peanut oil and they turn out great, but I'm wondering if I can achieve similar success on my WSM 22.5 without the added calories? Are wings run on a WSM typically soggy or can you get them crispy and delish like those cooked in oil? Any tips / tricks / advice is greatly...
  14. JeffB

    First Chicken on new WSM 18" [Pic heavy]

    What are you storing in the plastic bins? Hopefully not hot coals! :rolleyes:
  15. JeffB

    Another "Is this meat okay to eat" thread...

    I understand the danger zone is > 40*F for 4+ hours. We bought a new fridge and had it delivered and installed yesterday. Overnight while the new unit cooled we stored our fridge contents in an ice chest (from about 3:30pm until 6:30am), with some ice poured over the top of the food. This...
  16. JeffB

    Do I REALLY have to plan on 21 hours??????

    O.O 17 HOURS?! Are you masochistic? Been hitting the pipe a bit much (poke poke...)? :cool: Do a high heat brisket and crank that puppy out in 7 hours. 17 hours is for crazy people....:rolleyes: Nuts man....17 hours......who IS this joker......that is just crayzee.......
  17. JeffB

    Thigh 197* and Breast 153*. Is my turkey cooked?

    Thank you sir.
  18. JeffB

    Thigh 197* and Breast 153*. Is my turkey cooked?

    I covered the turkey breast with an ice pack as suggested before cooking so the breast and the thigh would be done at the same time. However, using my Thermapen the thigh records 197*to 203* in some spots, and the breast records 151* to 157* in certain spots. Interestingly, the built in...
  19. JeffB

    Help me find the right sauce for my pulled pork

    GOD BLESS YOU DAVE FROM DENVER!! This is the link to the sauce recipe I was looking for myself a few weeks ago, but could not find. Nobody on this board could help either. (Note to self: quickly printing this out and putting shortcut to recipe on my favorites). As Dave indicated, this...
  20. JeffB

    Looking for Sauce Recipe.

    Hi all, I'm running 3 racks of ribs on my 22.5 and looking for my old sauce recipe that starts with Sweet Baby Rays and adds 2 cups vinegar, coffee, ketchup, some spices and takes it to a boil for about 20 minutes. This is a popular recipe in some tournaments but I cannot find my recipe book...

 

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