Search results

Most commercial kitchens are required to clean their boards with a chlorine bleach solution. If you can't fit yours into a dishwasher, I'd definitely use some kind of disinfectant like bleach to help sanitize it. I use a wooden board myself. I can't put it into my dishwasher, but, according to...

I have a Gatco system that I use on my kitchen knives including my 8" Wustof chef's knife. I found that the stones give a slightly rough edge, so I modify the procedure by wrapping the stones with various grades of wet-dry sandpaper. This combines the precision of using a jig with the...

Thanks George. I guess I'm just looking for a general method of cooking chicken on the Q. Could you tell me about how far do you turn the temperature setting down, and how long do you cook the thighs? Thanks-

Hi everyone I just got a Q100 and have found that it's great for steaks and hamburgers. I've never spent a lot of time grilling chicken, but I'd like to give it a try. What are the best techniques for grilling chicken on the Q100? Can you just turn down the dial, or do you need to do the...

Be sure to write up a report (with photos of course!) And I like the idea of a "Great Wisconsin Bratwurst Road-Trip."

Jim, the next time you're up in Appleton, pick up some Brats from Jacobs Meat Market. It's an old neighborhood butcher that has the best brats around.

Thanks for the video Lonnie. Just out of curiosity, what was the music at the beginning and end?

I just got a Q100 - my first gas grill of any kind. I've been using Weber charcoal grills for over 30 years so this is quite a change for me. I have some questions on protecting it from the elements. I keep all my charcoal grills on a covered porch off of my garage but I was planning on using...

Am I the only person to use an electric charcoal starter? The kind that looks like a heating element?

I bought a large bag of hickory chunks several years ago. Will this ever loose its ability to flavor BBQ? thx

I didn't think I had put that much rub on, certainly no more than other times that I've done ribs. What I did differently was to not put the ribs back on the WSM after having foiled (and cooking an hour longer than I typically do. The cooking temp might have been a little higher than normal...

I just got done cooking some spare ribs. In the past, I've had some trouble with my ribs being a little too tough, so I tried a longer cooking time to see if that would help. I cooked non-trimmed spares (which were pretty big) for 7 hours total at 250-275 measured at the grate. During the last...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: There's a place called the Commissary in German Town (suburb of Memphis). Look that up if you're willing to venture out a little bit...

Hi everyone- Whenever I cook ribs, I use a 4:1:1 method of cooking and foiling. I use the BRITU spice rub mix, but with less salt. My ribs have seemed a little bland, so I've cut down the salt allowing me to add more rub. Still bland. I'm wondering if anyone who foils their ribs midway through...

I'm such an idiot! My regular butcher only had 3 slabs of pork spare ribs, I needed 4. I bought what he had and then went to a different butcher for the last slab. I started prepping for tomorrows cooking and noticed the new butcher gave me beef back ribs instead of pork spares. Aargh! Of...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Rodgers S: Pete: I have cooked 8 slabs of ribs on the WSM. I used a Weber rib rack with 4 slabs on the top grate and 4 rolled slabs on the bottom grate. However, it was not the 3-2-1 method. They turned...

I am planning on doing a cookout this week with 4 to 5 racks of spare ribs. My friend and I prefer it when I use the 3-2-1 method of foiling in the middle of the cooking (I put a little apple juice in the foil before sealing). I was considering rolling the ribs in order to fit them all into the...

Thanks Chris I should have figured you'd have this topic covered somewhere here. I'm sure glad I found this site!

Why is it that many if not most recipes call for kosher salt instead of regular table salt? There can't be that big of a difference, can there? I've also heard that if you substitute table salt for kosher, you shouln't use as much. What would a proper ratio be? Thanks

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tom Raveret: Welcome pduck!! Where in Wisconsin are you smoking from?? <HR></BLOCKQUOTE> Thanks Tom. I'm up in Appleton Guess I'll give layering a try.