• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Search results


 
  1. D

    2011 briskie

    I would check my thermo.
  2. D

    ABT w/no bacon wrap?

    I make mine like little boats with a strip of bacon laying flat. Try adding a little honey and rub to the cream cheese.
  3. D

    Weed Burner

    You can buy a bunch of weber cubes for the price of a weed burner. I use the wax coated cardboard at home. Never fails.
  4. D

    What is your most useless gadget?

    I gotta have one!
  5. D

    What do you do for breakfast on a 15 degree morning?

    I love breakfast sausage on the grill. MMMM good.
  6. D

    Would this be a "packer" brisket, at 8 pounds?

    I thought the deckle was another name for the point?
  7. D

    Choosing Competitions...

    Location, water, electric, and payout. Those are my top 4 things we look at before we enter any contest. I cant lie and say that the money doesnt matter. It does for us. Dont get me wrong, I love the people, parties, but we do it for the bling and hope to do this for free.
  8. D

    injecting ribs

    I can agree with Adrian to a point, but you should listen to everyones input and experiment until you find what you like. I do inject butts & brisket. Some find it a waste of time, or they didnt like the injection they used. Not all injections work. I have tried many that I did not like until I...
  9. D

    Christmas

    I am cooking a country ham. It is wonderful but it is not smoked. It is "gasp" boiled in a turkey fryer, insulated for 24 hours in the same container, then baked to glaze. 5 day process but well worth the effort. Folks who say they do not like country ham because of it being too salty never...
  10. D

    bone in or out, BB w/ injection?

    I did boneless for a couple of years because that is what costco sells. I like them fine except they take up more grate space, or you have to tie them up. I switched back to bone-in when possible. I like the bone for a thermometer too. I inject flavor into the meat. I like it better with the...
  11. D

    injecting ribs

    I have tried this and failed.
  12. D

    Whole New York Strip -- any thoughts?

    JB that looks fantastic.
  13. D

    15 lb brisket will serve # people?

    Is there a time limit? When we party at my house, folks eat at least twice. But what can I say, we live like animals.
  14. D

    Spare vs. Back Ribs

    I like both but cook spares more often. We turn in spares at comps "most" of the time.
  15. D

    Turkey day side recipe exchange

    I grew up with "cooked to death" green beans. Bacon grease, and a little sugar. Cook until very soft, reduce until the water is gone, and almost scorch the beans then add a small amount of water. Down home cooking. At least my home. I love them. Cook about 4-6 hours.
  16. D

    10-9 whos cooking.

    We use a Spicewine. Love that smoker. I gave the WSM a few years ago to my nephew. The smoker chugged away at a steady 225 and average temp of the finished pork was at 198-200. I do have a pic of a couple butts that I need to load. The chicken will be done real soon.
  17. D

    10-9 whos cooking.

    I finished the pork yesterday in 12 1/2 hours total time. Thats from lighting the chimney to foodsaver. I weighed all of it and had 26 lbs pulled product. I figure about 50% loss for pork and that is acurate for the way I pull. I throw away all the fat. yuck. Today Im getting ready to cook 30+...
  18. D

    Burnt Ends w/ flat?

    Its the point for me.
  19. D

    Brisket Has Me Beat

    James I cooked 50 or better before I liked my brisket.
  20. D

    pork tenderloin with 4 way apple

    I could go for some of that right now!

 

Back
Top