Search results

Cholula has 3 more sauces now. The only one of them that I remember the name for is Cholula Chipotle. My daughter loves it.

I sometimes cook two butts one on top and one on the bottom or more often a butt on the bottom and a brisket on top. I don't baste or spritz or open the top any time I don't have to. If I do open the cooker, everything I need is there and ready to go, so the lid is off the minimum amount of...

Be sure to start a notebook to keep track of what you do each cook and what results you like and dislike. Just a spiral book will work fine. Mine lives in the shelf with the cookbooks.

I'll vote that it turns in to shoe leather before it gets tender. It has not enough fat to keep it moist with low and slow. That's why people cook it fast and eat it rare.

Would Zesty Italian work instead of olive oil?

We do flank and skirt steak in a very similar method. Using a Smokey Joe Silver, Start 3/4 chimney of charcoal and pour it into the grate. Heat the grill with the vents open and the lid off. The fire is very hot. Grill the steak 4 minutes each side. Remove and slice into 1/4 inch thick...

I'll second that opinion about the BGE being more than a little snooty. We've been cooking on the Kamado for 35 years and it is an excellent cooker. They don't even want to talk.

I have a #3 Kamado and a WSM. I use the Kamado like one might use a Kettle.

Over the years we have put almost anything you can imagine in suitcases and checked them. We have carried glasses, bowls, dozens of bottles of wine, hard liquor, knives, pans, hammers saws, drill bits chisels, anything we wanted to take domestically and internationally. The only things we have...

Would you share the dough recipe, please?

No trimming but I do tie it so it stays together better.

For spares, i use one whole chimney of K with a whole chimney of lit K poured on top of it. Pan about 2/3 full of hot water. Cook at 240-250, at the lid vent, for 6-7 hours. It's as easy to cook 2 racks as one. Good luck

What is the total amount of charcoal that you used?

Why not install a round adjustable 3 hole vent in the door?

The key to solving the "runny" problem is in the recipe "simmer, stirring occasionally until thickened".

I bought a kettle with the rotisserie ring and a new never out of the box rotisserie for $16. Keep looking.

I second that, bone side down and don't turn them.

This topic has moved to Grilling - First Rotisserie Chicken.

Seems like a stretch to steam in a WSM. Maybe a rack in a big roasting pan is a better solution for steaming (Braising)a large piece of meat.

The oven at 215 will certainly take care of any bugs and dry your wood safely. Sounds like a simple solution