Search results

The Walmarts here in indy and more specifically the one by my house has the One-Touch Kettles, and a whole host of weber gas grills. They have never carried them before. Tony

DW, if you are using 3-2-1 then just foil them after 3 hours of cooking (if you are cooking them low and slow, between 220* and 250*). Sometimes the meat will be pulled back a little and sometimes not at all. After sitting in the foil for 2 hours the meat will definitely be pulled back. The...

I am not a very happy camper! Let me tell you why. In the past, I have had problems getting a smoke ring on my meats using lump. Well, today is no exception. I know, most people say, to heck with the smoke ring as long as the food tastes great. Ok, the food tastes great, the texture is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill_W: Why did you foil under the fatties? How long did you cook them and at what temp? Water in the pan? </div></BLOCKQUOTE> Bill, I put foil...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony Hunter: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.: Those ribs look great. Just 1 question. How are you going to be able to tell the difference between Porky and the other WSM? </div></BLOCKQUOTE>...

I updated the link in the original post with the finished product.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd D.: Hopefully Porky will turn in more winning performances than IU </div></BLOCKQUOTE> Hey you watch that language! Besides, you buckeyes...

Ok gang, I dun put my new WSM "Porky" to work! :lol: I have 2 baby backs slabs, and 2 fatties. The fatties are stuffed with cheddar cheese, gargonzola cheese, scallions, and green pepper. I hope they come out good. Here are the pics so far... Porkys First Smoke... Did you notice that...

Yep, I shop at Sam's and I get flats and packers in cryo.

This is way cool news! I have been trying to figure out how I was going to get a 2nd WSM for competitions and catering. Right in the middle of my quandry, a friend offers me hers - as a gift!! :shock: :-D She has a CG that she absolutely loves and decided to let that be her only smoker. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rob A.: Tony, I thought that was you. Food looks just as good on this board too. Rob aka T-Rex </div></BLOCKQUOTE> Rob, yep this is my other mother...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jay Lopa: Tony On the Char-Giller do you have the fire box and if so do you use it much ??? </div></BLOCKQUOTE> Jay, Yes I have the SFB and I use it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil R.: At 265, how long do you leave them on? I can never get bark at that temp unless I leave something in for a long time, say 5-6 hrs. And bark is...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob H.: Tony; the food looks great! But about that Atkins diet, it can do much more harm to you than good. Turkey legs are one of my favorites...

Well, not crispy but not rubbery either. You can take a clean bite out of it. I would have to go "Alton Brown" to find out why that happens for me but it does. It might have something to do with the indirect cooking. And when I use my WSM I don't use water so the heat is fairly dry. Looks...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil R.: Tony, You take some of the best pics on TVWB. I'm wondering...how are you cooking those turkey legs? What temp/rub/brine etc? The legs in...

Man, do I love being on the Atkins diet! I can have meat, meat, meat, oh and I can't forget - meat! :lol: :lol: I had 3 turkey legs, 12 boneless chicken thighs and 6 "poke-chops" that I wanted to cook up and have ready for meals for the rest of the week. It was all very tasty and my...

Paul, That is fantastic! I am particularly impressed with the stone pit... Did you build that? Tony

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Tony, glad to see you back!!! How's that restaurant coming? </div></BLOCKQUOTE> Hi Paul, Still in the works for now. I have been side-tracked...