Search results

OMG, that's genius!

I've been accused of not posting enough "in process" photos, so I'm trying harder ;) We were invited to a backyard party/cookout, and even though the hosts said, 'just bring yourselves!", there's no way we could go without bringing food, so we told them we'd surprise them. Surprise 1: smoked...

My California wife turned me on to the tri-tip this summer, and I love it too! I agree that low and slow with smoke is great, but Santa Maria style on the grill is also good.

Making bacon wrapped sriracha onion rings for a backyard get together Saturday evening... debating smoking them this time instead of just grilling them.

Tommy, it's hard to say without actually seeing you work. Keeping a perfect angle isn't usually that critical, as long as you're close. I would try to work only the part of the blade that needs additional sharpening once you get that far.

You can practice on pretty much any knife, just understand that the cheaper the blade/steel, the lower quality the edge you'll be able to put on it. But you can still practice the techniques, and you should be able to put a serviceable edge on most knives. Most importantly, that will build your...

BTW, check the Beverages forum down below... I've posted a couple recipes for smoked cocktails (margarita, whiskey sour) that I really like. The sours are made with smoked lemons (cut in half, smoke at low temp for 60-90 minutes, juice and use). I haven't tried it yet, but a margarita made with...

1792 small batch isn't too bad either!

So with the leftovers, tonight we made smoked pork tenderloin tacos. Diced the pork, simmered in enchilada sauce, plated on corn tortillas with jack cheese, lettuce, black olives and sour cream. They were mighty awesome! Sorry, no pics, it was late and we were hungry!

My current fav is Four Roses Small Batch. They also make a single barrel, but I actually like the small batch for drinking neat, since it's 80 proof compared to the 95 proof of the single barrel.

I know, right? Sometimes I get busy or too excited and forget :o

I have smoked bourbon ;) :D

If you want to keep the salt content low, you could spritz the ribs with something like apple juice before applying the rub.

Yeah, I'd be complaining about that sort of battery life too! It almost sounds like the device is not turning off. The units used to sync when they were powered on, but at some point that stopped working. It's not a big deal since I always power up both units when I'm prepping the meat, so it's...

Interesting... I've used a newly purchased 733 all summer, must have over 40 hours of "on time", and the batteries are still fine. The problem I have is that the remote temps never sync when I first turn it on until I hit the sync button on the remote... it's fine after that.

My wife and I are both adventurous cooks and eaters. Probably 1/3 - 1/2 of all the recipes we cook in a week are first timers. Only 1 of my 4 kids is not a picky eater. We can't wait until the last one (now 20) is gone, so we can cook whatever we want whenever we want :)

Thanks everyone! Cooking is one of the great joys my wife and I share together.

Jeff, We've always done them in the oven, since it seems like we mostly make them in the winter. Sounds like it would be worth trying them on the WSM!

Thanks Cliff. Here's the recipe that we used: Sweet Potato and Beet Galette with Gorgonzola Cheese and Thyme. I don't like bleu cheese, so we subbed goat cheese. It's also really good with feta.

If you're running a hot grill or smoker, I could see where wrapping the cables might help protect them from getting overheated. I've ruined too many grill thermometers that way.