Search results

This is a side sauce w/ make and it is really good. It is based on the sauce we had at Trader Vic's and is an Indonesian Peanut Sauce. Take fresh, creamy, preferable organic peanut butter-about 3-4 Tbs. Add 1-2 Tbs Current Jelly, 1/2-1 Tsp Curry Power, 1/2-1 Tsp Cayanne, a pinch of salt and...

The only Weber accessory I don't like is the rib rack. Real junk. There is not enough room to easily put slabs or pices of slab into, let alone to apply a mop or sauce. Used them a couple of times and threw it out.

We recently got a Heinkel Santoku knife as a wedding present. WOW is all I can say. It really is a great knife and can do about anything.

Colin, Brisket is truely one of the gifts of the Bar B Cue gifts of the Gods. Having a good butcher and communicating w/ him can really reap some taste rewards. This spring and into early summer we did brisket almost ever weekend and I honed my technique down. My experience has been to leave...

Steve, For the 4th of July we did and 11 lb. full cap Brisket on the kettle. It was rubbed and set for 2 days. I smoked it for a bit over 6 hours. After smoking it, I sliced it and wrapped it in foil and put it in the fridge overnight. In the AM I applied some of the rub and sauce and put it in...

We did a 6 lb. Pork-Butt yesterday, rubbed, smoked and gobbled up. Tonight we do have left overs and did Bar B Cued sandwiches. Here is what we did: Take the left over pork and chop into small to medium pieces. Take half of a sweet onion and chop fine. Take 2-3 pieces of bacon and chop into...

First of all I don't want to offend my Southern Brothers and Sisters, but here in the Midwest (Ohio) nothing beats freash sweetcorn right out of the field or fresh in the market. In the off season, we can get corn from Florida or Georgia, but it hardly compares to the great stuff here in the...

Russ, You have to look at several factors: which charcoal you are using-i.e. a no name generic charcoal, the current conditions-i.e temperature, humidity, wind. All of these figure into the final result. Come to think of it Bar B Cue is more complicated than brain surgery!

Steve, Lamb is great smoked. We use a variety of recipes, depending on the cut. I posted a great recipe for Rack in another posting. Basically to smoke a leg we put salt, pepper and whatever you want as far as a rub. We use a combo of hickory and apple. In the last 30 min. hit it with sauce. Let...

We love shanks-lamb or veal but have never tried them on the cooker. Good idea! Thanks

I usually take a pound of large or XL shrimp, shell and de-vein them. I put them into a bowl, add 3-8 cloves of garlic crushed, salt, pepper, oilve oil, white wine, dried red peppers and sit in the fridge over night. Take skewers and thread the shrimp onto them. Over direct heat w/ some mesquite...

This is really good. Get a plank of ceder or alderwood, most kitchen stores have these. They are about the size of a shingle. soak in water for a couple of hours. Take your fish-wild salmon(not farm raised), trout or any other relatively flat filet; put some soy sauce or white wine, kosher salt...

I am a Yank who has spent a lot of time in the UK. Contrary to what the French say, I love English food. I love Clotted Cream. OK, for you Americans, I know that sound horrid, but look for Devonshire or Double Crean in a small glass bottle. Scoop it out and add about an ounce of cream or half...

This is good to complete a grilled dinner. Take sliced fruit-about an inch thick-banannas, oranges, apple, pears, or any other solid fruit. Soak in white wine or brandy for about 30 min. Let drip dry for about 5 min and dip into powered sugar and place on the grill for a couple of minutes and...

Hey, for all of you lamb lovers, I think we are sort of a cult here on the Virtual Weber Bullet. Not that I don't love ribs, briskit, etc.. But good lamb is THE best. Maybe Chris can give us our seperate forum. As I usally mention, I am blessed w/ a great butcher. He raises organic free range...

Phil, That really sounds good. When I use the herb for the rack it really wasn't as a crust, but I have had crusted lamb before and it was delicious. We will have to try this, Thanks for your comments.

P.S. Balsamic Reduction Sauce Take about 2 Tbs Olive oil and and equal amount of butter-NOT margarine. Melt and finely chop a shallot and 1/3 sweet onion. Cook till it is translucent and add 2 or 3 cloves of mashed garlic. Saute for a few minutes and add about 1/4 cup Balsamic vineger and...

Steve, A man after my heart or stomach. We do lamb about every week or 2. I just posted an item on a rack we did last night which was THE best we have EVER had-home or out.

This was the best we have ever done. I got a full fresh rack, Frenched and cracked. If you are lucky to have a good butcher, he will know what you are talking about. If not it will not cook or carve very well. I took the rack and put some kosher salt and fresh pepper all over it, then rosemary...

Sounds like a lot of good eating. The ribs were suburb, as usual. The pork is still smoking, I am about ready to hit the sauce, on the pork that is! Hey Chris, the Romas sound great. My wife makes real, honest to God homemade ketchup. It is THE best. May my Father rest in peace, but I would...