Search results

I drop my Maverick therm down the vent and use that temperature. I don't even bother to look at the lid therm. Since the vent is in the draft, it gives the most consistant temps. Notice I said consistant, not accurate. Don't fall into the trap of thinking that one of the therms must be...

Their Aleppo pepper is great too.

Make sure to get yourself some Fox Point seasoning too. About the only thing it doesn't taste good on is cold cereal.

Tell us a little more about your cook. What meat are you cooking? At what temp do you wish to cook?

Welcome to the board, Dano. You'll soon come to realize that many thing stated about BBQ over the years have no basis in fact. Just to name a few: 1. Searing holds in the juices 2. Opening the lid extends your cook time significantly. 3. Barbecue can only be cooked low and slow. 4. Meat...

I just made venison loin chops on grill last week. I used Steven Raichlen's drunken steak marinade (bourbon, soy sauce, sugar, dark sesame oil, ginger, and garlic) and they turned out fantastic. I cooked them about medium rare and they were nice and tender with no gamey flavor at all.

Sheesh, fellas. This horse is dead. Please stop beating it.

You're temping you ribs? A better way is to use your temp probe not for temperature but for doneness. When the probe slides between the bones with little effort, the ribs are done. The internal temp of a rib is immaterial.

Boost your temperatures to around 275 or so. Your butts will cook in a lot less time and the finished product will be just as good or better.

At 180 degrees, you could have sliced it up for immediate service. In fact, I'm starting to like sliced pork more than pulled.

By my math, 25% of 8 is 2 chunks.

I always re-use my left over Kingsford. On the next cook, I fill my charcoal ring with new and top it off with the leftovers. Never had an issue.

Got a Weber rib rack for Christmas and a Penzeys gift box. Nothing major but any barbecue gift is better than no barbecue gift.

Were it me, I'd do the ribs a day ahead of time and reheat them on site. Getting your ribs done precisely 30 minutes prior to leaving could be tricky depending on your cooking methods. Why create the potential for stress and a hurried cook when ribs reheat extremely well.

Mike, even a half a chimney is a lot if you're looking for a temp around 250 or so. I use about 15 lit if I'm aiming for 250 and 30 If I'm cooking at 325-350. If cooking on the lower end, I'll start with vents wide open and then close all 3 down to about 10% when I'm 25 degrees short of my...

I always minion and use a paper towel and cooking oil. No mess and it gives me a way to get rid of my used fryer oil.

See here also.

See here for your answer.

Thanks Kevin. You a fan of the Raichlen recipe or lechon asado in general? I'm open to a better alternative if you have one. I'm bored with my regular pulled pork and am looking for something new. This recipe piqued my interest.

I've always wanted to try the lechon asado recipe from BBQ University and Friday is our company pot luck. I'm using a 7-8 lb butt and I'm wondering if it's traditional to serve it sliced or pulled. If sliced, what's the test for doneness? I plan to cook overnight at around 250-275 degrees.