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What's an oven?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: salt, pepper and maybe garlic salt. i like it simple. </div></BLOCKQUOTE> Yep, maybe a little cayenne if you like the heat.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mike Drewery: I have never fried from frozen, so no issues? How long? I usually do from a thawed state at 350 for 12 minutes </div></BLOCKQUOTE> I...

It should not be hard to cobble one together using wire stock but I would not mess with it for $15.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg Muller: oven </div></BLOCKQUOTE> Oh **** no. I admit that sometimes when I get in from a day of hunting or fishing and want some wings I usually...

Filets IMO are best done very simply as they are real delicate and do not have a strong flavor. A touch of salt, pepper, and olive oil is all that is needed IMO. The meat is so good the only way you can ruin them IMO is to overcook them or add too much seasoning.

I have eaten venison that was stored in vac pac for over three years and it was fine. But, as others have said I knew that the meat was frozen the whole time.

How much more fuel does it take to fuel a performer vs. a smokey joe? Is the difference in charcoal used great? The reason I ask is that I grill for one half the time two the other half and I smoke for a crowd on the WSM every other week. I would like to have a nice charcoal grill that will...

They work real well for doing steaks, chops, and anything else that gets grilled at high heat. The do a decent job grilling indirectly but they are not as versatile as a grill that has many straight burner like the larger Weber grills. The only complaint I have with mine is the that the...

I got mine nice and moldy once. A mild detergent and a water hose took care of the bulk of the grime and the fire sterilized the cooker.

50K race! After I got done with that I would have ate a whole brisket.

Yep, stuff it between the handles on the top grate. Bend it if needed, after a few hours it will be small enough to fit.

A pork shoulder can take anywhere from probably 6 hours to 18 depending on the temperature of the smoker, size of the shoulder, and the make up of the particular piece of the meat. It is done when it is done. You cannot time it to the minute. Will the ribs take longer because a butt in on also...

How are you cutting the bottom out if the pot while leaving smooth edges?

The chickens will cook a lot faster than the brisket and pork. I would put the chicken on the bottom grate for safety reasons. At 225 the chickens will take more than a few hours. How long exactly? Depends on the individual chicken.

Those ribs are cooked exactly like I like them.

Boiled Ribs?

Sounds like you got the trimmings. It makes sense for the market to sell them instead of throwing them away as waste but they should not be marketed as spares. Were they discounted? If not I would be having a conversation with the manager. But, I guess it really comes down to you or in this case...

You can use less fuel when it gets real hot.

Wiviott will shame you into not using the thermometer.