• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Search results


 
  1. C

    anyone travel w/ a OTG kettle?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don NICKLES: I want something bigger than a smokey joe. Can the OTG legs come off easily and do you think it would be a good solution for a few road...
  2. C

    "Round" Advice

    If your coming to CT from TX maybe you can bring some sunshine with you.
  3. C

    water or not

    Personally I've never used anything other than a foiled pan, not water or clay saucer. That's just me though and you'll get lots of opinions on the subject. The one big difference though is I think you'll find you use less fuel w/o water.
  4. C

    Teriyaki oysters

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Skip Felts: There's a place along Hood Canal that sells the best smoked oysters I've ever had, near Hama Hama. I tried to re-create their teriyaki...
  5. C

    July 4th Smoke - What's ya cookin'?

    For tomorrow: 4 racks of spares and wings on the WSM, 5lbs of wings marinating and will be grilled up on the kettle along with burgers, dogs, etc. Brother in law has a keg of Harpoon and life is good.
  6. C

    Has anyone tried the WSM without the water pan?

    Count me as one who only uses a foil lined pan, no water.
  7. C

    Its 4:20 AM...do you know where your butts are?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by chris comer: Mine went on at 4:30 Colorado time, 2 8 LBer's. Sounds like quite a feast your putting on out east. What's the occasion...
  8. C

    Its 4:20 AM...do you know where your butts are?

    Butts on ~3:45 AM. Will move them over to the offset around 11 AM when the ribs go on the WSM. Beans going on about 3pm. Shrimp and scallops on the grill around 6pm. Fridge full with growlers of Cape Cod beer.
  9. C

    Too Much Fat

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Godfrey: I cooked two racks of spareribs today and they sucked.They were on for 4 1/2 hrs at 250deg. They were full of fat when we ate them. This...
  10. C

    short ribs success

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe: Well George in theory your cook sounds great.......however 'no pic's no cook'! I didn't happen!!! Just kidding!! I love beef ribs...
  11. C

    prob w/ my ribs

    I had to re-read your post to understand you had 225 lid. IMO, that's way to low since normally my lid temp will run ~20 degrees hotter than grate, thus you may have been looking at 205F grate temp. For what its worth I use an empty water pan and very rarely foil ribs.
  12. C

    Favorite BBQ book?

    All good suggestions. I'm also a fan of "Smoky" Hale's Great American Barbeque Instruction Book.
  13. C

    getting Pork butts off the cooker

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn: Bryan's Right I was talking the cooking temp high 300-350 vs 225-250. I'm going to try a low and slow and pay close attention to the...
  14. C

    getting Pork butts off the cooker

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Furdyn: Bryan Just curious do you still cook butts low and slow ? Do you cook high heat as well ? If so what determines low or high heat ? I...
  15. C

    Thanksgiving Success

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: Wow. They all look great. You've had a busy weekend already. What are you smoking today? </div></BLOCKQUOTE> Not a damn thing! Plenty of...
  16. C

    Thanksgiving Success

    Only remembered to take a couple of shots. We cooked 2 turkeys for Thursday, one in the oven, one on the WSM. This was actually my first turkey on the WSM and went w/ the basic brine. The bird was ~20lbs and total cooking time was around 4 1/2 hours. I also smoked 4 butts yesterday, each...
  17. C

    Trim from St. Louis Cut?

    I usually smoke up the trimmings like I do the rest of the ribs, meaning I rub them and cook them low/slow. I'll pull some off for snacks and I'll freeze up the rest (after smoking) for the next time I make beans.
  18. C

    New WSMs for 2009

    Uhhhhmmmmmmm......I'd like to get mine now please. Please? Pretty please?
  19. C

    Today = Ribs

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Toby Keil: Great Job Chris. Question for you, how sweet are the ribs with all that brown sugar and honey On them? I'm going to be cooking a few racks of...
  20. C

    SAUCE MADE FROM BUTT DRIPPINGS

    If this was any place but a BBQ forum this thread title would be high comedy.

 

Back
Top