Search results

Ray, Do you suggest saucing pulled pork in comps? I am torn in that I don't want to cover up the taste of the meat...but I know that people really like sauce with it. I typically put it on the side, and score pretty well...but I'm looking for more experienced suggestions. Thanks!

Ray, It seems that teams that turn in pretty bland tasting ribs score extremely well. I cook my ribs with a spicier rub, and blend it with a sweeter glaze. It kind of gives it a more complex flavor, in my opinion. I score well, but have not won that 1st place in ribs yet. Do you find that...

I typically only cook two at a time, and the 1.5 hours per pound rule generally works for that. However, on the occassions where I DO cook four, I have found that it goes closer to 2 hours per pound. Again, this is a guideline...but just been my observation.

I tried them a few times about a year ago. From what I remember, they WERE bigger, but didn't neccessarily last longer. I went back to Kingsford because I was overall dissatisfied.

I, too, get a grey-ish meat next to the bone, and just mix it in. Possibly a weird inject is causing the meat to turn green. Let's see...Blue + red = purple...Blue + yellow = green. I guess the question is: x + grey = green. Gee, never thought I'd need algebra to cook some barbecue!

Kevin, I actually PREFER the setup of the Weber WSM for cooking steaks. What I do is set up the coal grate on the second shelf in the smoking chamber, and open all of the vents and leave the door off. This gives maximum airflow for maximum heat. Then, I throw my steaks on for a nice searing...

outside of butts, ribs, and chickens - my favorite two items to cook on my WSM are smoked sausage and ABT's. Both are easy to do (well, maybe the ABT's take a while to make), and both are definite crowd pleasers.

I agree with Chris, the liquid in the water pan adds moisture - not flavor. I was disappointed to learn this because I had always read where you could add various juices and wines to add various flavors to your meat. Oh, well!

I have been really cooking alot of chicken thighs lately, and got to wondering: Can you put two racks of chicken thighs in the same cooker? I know that you don't want the chicken dripping on something else for cross contamination purposes - but what abotu chicken dripping on chicken? I ended...

I've always been taught that the proper stacking order is beef, then pork, then chicken. I don't know that there is anything WRONG with having pork drip on beef. The only thing that I *AM* sure of is that you NEVER want chicken dripping on another meat.

sadly, the only place I've found in my area that DOESN'T sell seasoned ribs is Sam's Club. I know the butcher at my local SC personally, and he has verified to me that their ribs are clean. There is a local butcher in my area, but his prices are about twice what Sam's Club is. His sausage is...

We have always used hickory because it is so prevelant where we are. However, I recently have been playing with apple as well. So far, can't really tell much of a difference in ribs. I haven't tried it on butts yet.

Something that you can do very easily, has a bit of a WOW factor, and tastes great: Baked Beans in an Onion Bowl. Take a regular onion...cut off the bottom so that it sits even on the grate. Then, hollow out the onion to make a bowl and pour uncooked baked beans in. Smoke for about an hour...

Darrell, If I rub my ribs ahead of time, I try not to do it more than 5 hours before - AT THE MOST! Typically what I do is rub them while the chimney is lighting and the WSM gets up to temp. They end up being rubbed for about 30 - 45 minutes before I put them on. As far as the mustard, some...

I do apply a LIGHT second coat of rub right after I unwrap them.

Just curious as to how others do this... When do you put your rub on your ribs? Do you put it on right before you throw them on the cooker? Or do you put the rub on ahead of time and let them marinate? If you put the rub on ahead of time, how long ahead of time do you do it? Also, if you...

Keri, I am curious as to the pellets. I have seen them at Wal-Mart, but have never used them. 1. How long do they last on a WSM? According to the website, they only last about 30 minutes. Is that accurate on a longer cook whereby you would be utilizing the Minion Method? 2. Is the smoke...

Robert, The most I've ever cooked is 8 full slabs. I'm very curious as to how you are going to get 11 on there. Please take a picture and post it, if you can. I'm very curious as to your configuration.