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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mitch Josey: It's all I use. Love the stuff. I'm guessing there is another variable that was causing the low temps. </div></BLOCKQUOTE> Same here. If...

Ya mon! Did you slice the tenderloins into skewer size chunks before or after marinating. I've been looking for an alternative preparation for tenderloins, and I think I'd like to give that one a go. Great stuff!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell J.: It looks to be a "Ribolator". There's a few threads out there on it. </div></BLOCKQUOTE> Thanks - I hadn't looked at any of those threads...

That's an interesting looking rib rack - is it home made or can you buy one somewhere? The food looks great!

During my "adjustment" phase, when I was just trying lump for the first time I often made the mistake of not starting with enough and getting dying fires/not finished meat, which led to some angry hungry family members and a frustrated cook. One of the very best things I like about using lump...

Hi Mark, I ended up cooking it indirect until it hit about 140, then I rested in under a foil tent for 20 minutes while I finished preparing the rest of the meal (grilled asparagus, oven roasted potatoes, and bread with herbed olive oil). I sliced between the bones and the resulting chops...

Agree on the smothered chicken breasts - they just went on my "soon come" list!

I was looking for some pork for a weeknight (no time for low and slow) cook and came across a rib end pork roast in the meat section of the supermarket. This still has all of the bones intact and weighs three and a half pounds. Last night I put it in a molasses/herb brine and will cook it for...

I haven't used lighter fluid in over twenty years. For me it's always the chimney, even if I have to bring it with me!

When I was making the stout pepper beef (delicious by the way), it struck me that once I put the roast in a foil pan and sealed it with foil on top, it might as well have been in an oven for the duration of the cook. This weekend I plan to cook a number of different things and since there's...

There's CJ's on Aurora Rd. in Melbourne - used to be a road side stand but when a little Mexican joint in the same lot went under they moved into that building. Last time I was there they didn't take plastic so come prepared. MeeMaw's that Russ mentioned also opened a location on Babcock St. in...

FWIW, the Jamaican joints here use Walker's Wood. Using the whole jar was the problem. I've been making jerk chicken and pork using that for years. I like it hot, but a bottle lasts me quite a number of cooks. I think making your own (whether it's a rub, a brine, an injection sauce, marinade...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rich Parker: Is this the lab thread? </div></BLOCKQUOTE> Champ says "hi"!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob: how about kettle vs. WSM for cooking the rib roasts at a higher temp... </div></BLOCKQUOTE> It's easier to get a higher temp on the kettle, but...

I think you'll be OK using that charcoal. As long as you are careful I'd bet that you can use either method and have a great tasting bird.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Creasy: I am smoking my first turkey for Christmas. Need help. Some folks are cooking them without water with a shorter cook time. Someone on...

Here's an article from seriouseats.com that explains some of the "science" behind this. The author is cooking in an oven, but I don't see why the same principles can't be applied to outdoor cooking. I thought it was interesting, informative, and even entertaining...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Oleksak: Gotta admit one thing I've been doing this for some time and I learned a new system for cooking beef today. </div></BLOCKQUOTE> I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert Oleksak: Can someone explain to me why you would cook such a good piece of meat low and slow. </div></BLOCKQUOTE> Lower cook temps give you a...

Standing rib roast smoked on the WSM, rested, then seared to finish on the kettle!