Search results

Oh yeah! I should have added that! One option if you need to scrub is to dry scrub with kosher salt and paper towels, with the salt being an abrasive. Then after cutting most of the stuff out, follow Joe's recommendations. I try to stay light on soap and use cold water to try to protect...

I would recommend anything that fits well, but go with thick uncoated carbon steel and season it properly (similar to cast iron). With a gas cooktop, you could go with a traditional round bottom and a ring, if it fits. Does your cooktop offer a replacement grate wok support? My cooktop is...

I was doing a HH brisket today and on an early check, the Weber lid temp was off scale high. Pointed to about 6:30 or 7 o'clock. I stuck my thermopen into the lid vent and it registered 410. Needless to say I closed the door, which had been propped open. Closed the vents to 50%, including...

Thanks guys! Kevin, the soup recipe looks awesome. I had a tooth extraction last September, and was making a lot of soup... heh. This would have been a nice addition. I'll definitely give it a try. Your pinto beans recipe inspired me to post my wife's. No beer. We do cilantro as a...

This is my wife's pinto bean recipe. It is very easy and really has a nice flavor. Pinto Beans Ingredients 1 2 pound bag dried pinto beans, sorted and rinsed to remove dirt and rocks 1 10 ounce can diced tomatoes and green chiles, (recommended: Ro-Tel) 6 tablespoons pinto bean seasoning mix...

You can fix that. You'll need a metric crescent wrench, a bucket of steam and an Aggie torque wrench.

Has anyone every made broth using the bones and other parts segregated from a BBQ pork butt after pulling? When I pulled my first pork butts from my new WSM, I ended up with close to 2 lbs of bone, fat, and various other bits, including some meat that came along for the purge. I was looking at...

My brother said, "They shoulda put a big red light on the nose..."

Well, you have to save the pictures somewhere so that you can post an internet link to them. That way this site doesn't have to pay for the disk space to hold your photos. A lot of folks use some of the generic photo hosting sites on the internet. Others can provide info on how to do that...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> This method displays your photo on-screen as part of your message. It is discouraged because of the performance impact it has on readers with slow Internet connections...

See if this sounds like what you did. From Aging Beef At Home? A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique. Be sure to follow each step carefully, for safety's...

Nice photo, Rick! Great composition. And those ribs don't look too bad either!

I've just started using a chimney starter, having returned to charcoal with my new WSM, and it seems pretty easy to do the newspaper thing. Is this meant just for convenience, or is there a speed benefit or something? It looks like a cure for a disease I don't have... heh.

Looks Awesome! You're steak seasoning is very similar to mine. Montreal Steak Seasoning... but I use Dale's Steak Seasoning rather than pure soy sauce: Soy sauce onion garlic sugar MSG Ginger Paprika Did filet mignons for Christmas dinner. Two well done (so they're supposed to look...

I'm on my 3rd Genesis. I had an original Genesis 3 when they first came out. Had wood tables and a side burner, but I didn't use the burner for much. Occasionally did blacked fish in it. Heat up the weewee out of my cast iron skillet, and then throw in the seasoned filet. Kept the smell and...

Second cook on my new WSM. This time I did Cornish Game Hens. I spatchcocked them and then marinated them for about 8 hours in my Tequila Lime marinade: 3 limes, zested and juiced 4 ounces frozen limeade concentrate, (recommended: Minutemaid) 1/2 cup Tequila 1/4 cup Triple Sec 8 cloves...

I'll be interested to hear from folk's experiences, because I'd think that a butt and a chicken would be very difficult to do together. The butt's gonna go low and slow for maybe 1.5 hrs/lb. I would think the chicken needs to go hot. Maybe the best thing would be to do them in series. The...

There are certainly times where moisture helps in the oven... which is why some folks bake bread in the oven, but inside a Dutch oven. To keep the humidity levels up. However, moisture levels of dough and how fast it leaves and the humidity around the loaf are all critical parameters when...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> why use all that heat to heat up a heat sink, only to save on the heat that you need later on in the cook? </div></BLOCKQUOTE> A clarification: The purpose of the heat...

I think I recall Kevin Kruger also saying he doesn't trim butts. I was concerned that all the seasoning on the fat would not stick if I didn't get the fat out of the way. I thought it might simply form a bark chip sitting on a loose ex-fat layer, not stuck to anything.