Search results

I'll be smoking my own loin back ribs which is exactly how I want it. Just like last week when I made beef ribs and an angel food cake for my birthday.

So even for vac sealed meat, the shelf life is about a week?

How is it possible for a sauce to have this much flavor with only 5 ingredients (well, 6 with the meat drippings)? I compared this to another homemade recipe which has 3 times as many ingredients and I can't decide which I like better.

I've never used water, only the foiled saucer. I can pretty much dial in any temp I want by varying the number of lit I place on top of the minion pile. Twelve lit K for 225* and 25 for 325*. No right or wrong answers, just lots of different opinions.

I can see the tee-shirt now... </div></BLOCKQUOTE> A t-shirt? Wouldn't a press on tattoo be more appropriate?

Corey, how do you know your therm is inaccurate? Did you check it in boiling water?

I caught a new episode of Good Eats last night where AB dry aged a steak in his fridge and grilled it on a grate under his chimney starter. Anybody else see this or try it? It looked pretty interesting.

Jeff, many of us including myself use a foiled clay saucer on top of the water pan instead of using water. It keeps the temps stable, uses less fuel, and makes clean up a breeze. Just type "clay saucer" into the search feature and you'll get mountains of info.

Bob, according to link KETC in St. Louis is your local station. Channel 9.4.

PBS will be featuring Steven Raichlen all day on Saturday. Here's the TV schedule. Edit: It looks like Create TV is a sub-channel wich seems to be available through HD. You can choose your state in the link to see if it's available in your area.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Derek L.: Pathmark (grocery store for you non TriStaters) has Kingsford 16 lb for $7.99, not great at all, BUT if you buy two bags you get free KC...

Get yourself a vacuum sealer, Will. Ribs freeze well and are almost as tasty as when they come off the pit.

Ed, I'm a huge fan of doing baby backs like this. http://tvwbb.com/eve/forums/a/...052/m/8570078774/p/1

I agree with Brad on the amount of lit used. 12-15 is what I use and I close vents to around 10% when the lid temp hits 190. Settles in nicely around 220 every time.

Well done Corey. I haven't used water in my WSM either. The clay saucer holds temps extremely well and the mess takes 2 minutes to clean up.

Good question and you'll probably get many different answers. Harry Soo of Slap Yo Daddy BBQ uses tennis ball size chunks and arranges them around the edge of the charcoal ring. He did a Q&A here about a month ago which is a must read. Kevin Kruger is a well respected poster here and he...

Alton Brown debunked the "locking in the juices" myth on Good Eats a while back.

I use a 14" clay saucer from Home Depot. It fits perfectly on top of the water pan. I foil the bottom of the water pan and the top of the saucer. I kinda press the saucer down on top of the water pan to get a decent seal and haven't had an issue with grease getting into the water pan.

I'm from Minnesota where our idea of good barbecue is Applebees or Famous Daves so I'm in the same boat as you. I look at it as an opportunity to try a bunch of new flavors without having any pre-conceived notions of what barbecue should taste like.

I haven't used water once in my WSM. I use the foiled clay saucer. As long as you're using the minion method and catching temps on the way up, it's easy to maintain low and slow or 350-375.