Search results

I have used Jack Daniel's chips for grilling on numerous occasions. Does anybody know a source for whiskey barrel chunks or planks? I know some folks use wine barrel wood also. How does that rate for smoke wood and anybody know any sources for it also?

I might try removing it on one of the racks I'm doing this weekend and see how it turns out. I'll just cook it along side for a snack. As Jim mentioned I have notced that the strip can dry out on the surfce a little and sometimes detracts from the appearance of the rack. Usually, though there is...

Stogie, I think this photo from Chris' BRITU recipe in "Let's Cook" will show the strip of meat pretty well. http://www.virtualweberbullet.com/rib1_photos/rub3.jpg Dead center running across the length of the rib bones. HTH

What do you call the long strip of meat running across the top of the meaty side of the ribs? This is about 1" wide and runs 90 deg to the direction of the rib bones and often has a pretty good amount of fat under it, especially toward the wide end. Does anyone trim this or just cook until the...

Just wondering how long some others have had their WSM's hold cooking temps? I cooked an overnight brisket starting at 11pm Friday using the Minion method. The charcoal ring was full and I added 17 lit briquettes and two very large oak chunks already charred plus two pecan chunks. This was a...

A Chinese restraunteur once told me to marinate skirt, flank or other tough cuts in a baking soda solution to tenderize it. This was his method for very tender orange beef dish that everyone raved about. I tried this and it worked great except it tasted a whole lot like a grilled Alka-Seltzer. I...

Cooked a beer can chicken for the first tme tonight. Spectacular! Cooked at 350 deg indirect on a Homey Simpson. The WSM run without the water at 350 would do the same, I'm sure. Just sprayed with olive oil and sprinkled some Paul Kirk basic rub on it. Skin was perfect due to the roasting temp...

I smoked three sets of baby backs this weekend doing a comparison of the Rich Davis Rib Sprinkle, Mary's Cherry Rub from Pork Rubbers and Obie Cue's Brown Bomber. The ribs were cooked for 5.5hrs at 260 dome temp and rested in foil for an hour before eating. They were halftime mopped with apple...

George, I have had several cooks where the WSM did the same for me both with a Brinkmann pan and using a heavy pizza stone instead of a waterpan for a heat sink. Using the Weber pan requires a little more tending but not all that much. I marvel at the ability of the WSM to hold temps especially...

Sounds great! I'm cooking three sets of BB's on the WSM as a comparison. ObieCue BBQ Bomber, Mary's Cherry rub and an old concoction Rich Davis used about 10 or 12 years ago on a TV show (I used to use it years ago cooking very slow direct). Sides will be twice baked potatoes, slaw and corn bread.

With commercial rubs I usually check the ingredients list to see if salt is listed first or down the list a little. Check out the Obie-Cue rubs, they get pretty specific about which rubs are salty or not. I just bought some but have not tried them yet. http://www.obiecue.com Of course, if...

Jim, Thanks for the link on the turkey stand. I see exactly what you mean. Can't see how I could use it as a hanger but that general idea of a circular base with vertical risers is what I had in mind. Spatchcocking = butterfly: So happens I did a brined one tonight. Cooked it direct at 350 deg...

Jim could you describe your turkey fryer hanger alittle more. I've been looking for a hanger to fit the WSM that could be used for ribs and brisket as well. How high up does it go? Past the upper grate level?

Rocky, they were both moist. Sims was very moist. I tried Central Texan BBQ in Castroville, CA this weekend. Just as you describe it was tender but not juicy. It was nice and shiney when sliced from the fat cap the knife went through but the brisket kind of soaked it up pretty fast once on the...

Yes, Rocky I did mean flat not point. I should point out that the Randy Sims restaurant that used the above described foil wrap cook had to slice pretty thick even for sandwiches just to keep the brisket together. Also, I dont remember much of a smokering or a nice bark. Very good taste though...

WyoJim, The method you describe is virtually identical to that touted by Walter Jetton (caterer to LBJ). He would build an open pit by wiring together sheetmetal and place a grate on top. He would then burn in a bed of oak coals. He "seared" his brisket long enough to darken and smoke and then...

I am informed that within the family unit Boy does not like yams and Jane says Tarzan is the only one that thinks grits are a food source. Therefore we will be having fried okra and potatoes, sweet corn bread and coleslaw along with that pulled pork. Not bad, but I might sneak in some candied...

Just looking for suggestions. Going to do an overnight Mr. Brown and I would really like to try some other sides besides the usual potato salad, baked beans and coleslaw. I'm thinking cheese grits or candied yams. Any other great go alongs to get out of the rut? TIA

Brined chicken halves on the WSM. Will cook using a pizza stone for temp control instead of the water pan. Shootin for a 275 deg cook with nice skin and moist meat.

Dale, I've encountered the rubber skin thing for a long time. A recipe I found on the 3 men site really worked well for me a couple of times: http://www.3men.com/competition%20chicken.htm This recipe is floating around on several sites and I am not sure of the origin. I think 10hrs. is way...