Search results

Well, I can't say to that, not having tried them. But, one thing I know, if you stand there and shake Tabasco on your steak as it grills, it will be the best tasting steak you've ever had. It isn't Tabasco hot, but Tabasco flavor. The thing is, you can not get the flavor by marinating it. Go...

Well, in these parts all stores carry prepackaged ground meat. Some have "store wrapped" packs, but it may be the same stuff. Jane, as for butchers, they don't exist around here. You may get a steak cut off a whole rib or tenderloin, but that's about it. There is no such thing as veal, for the...

Two thoughts: 1. No, there is no truth to it. 2. Steve Raichlen knows nothing about BBQ. Grilling? Yes. BBQ? NO!

On the contrary, they should be ready when you pull them out of the water.

I think your biggest concern will be rot. If limbs are falling off, it may be too late. There may be some usable wood in the trunk, but probably not much.

Karl, I've cooked a couple of 15 lb'ers on mine. I just tuck, or shove/force, it in under the dome. As it cooks, it will shrink-to-fit. I never worry about the overhang. People will fight over the "burnt ends". Don't cut it in half!

"They call me BBQ101" Come on, now. Tell 'em the truth. Tell 'em what we really call you. 1044

I don't think the temp had anything to do with dryness. I take my briskets to 200, no foil until I put them in the heated cooler. Never had a dry one. But, I'm guessing that is the quality of the piece of meat to begin with. Win some, lose some.

John, My biggest on the WSM was a 16 lb'er. It took about 22 hours. I didn't get a chance to let it rest. It came off as peole were showing up. I'm lucky nobody lost fingers at slicing time, mine included. It was great, without resting, though I generally allow for 4 or more hours in foil in...

I've probably said it here before, but I will say it again. On three separate occasions, my son brought me a flat to cook while I had my packers going. 6-7 lb. flats took hours longer than my 10-12 lb. packers. I told him I wasn't wasting the time again. Btw, fat will make it cook faster, not...

On three separate occasions my son brought me a flat to cook with my packers. They have all takens hhhhooouuurrrsss longer to cook than the packers. I told him, "Never again." Packers or nuttin'.

I take packers to 200 in my wsm's and Klose offset, without foil. Never had a dry one yet. Last Friday had three packers on each wsm with mesquite, about 2 - 2 1/2" by as long as would fit in the ring. Nice flavor.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Bryan S: Setting up a turkey fryer on your kitchen floor. STUPID, STUPID, STUPID. I Ain't Scared None Stop, Drop & Roll. Bryan <HR></BLOCKQUOTE> Must be kin to the morons in Florida that killed...

Any meat only needs to be cooked once. After that, hot or cold is your preference.

Would it be an offense to sit across the table and eat pork?

Yep, it's big. On the other hand, I wonder how long it takes to to cook 50 briskets or 100 racks o' ribs on a wsm? I'm starting a catering biz so I over-bought to start with. Consider what your needs are, then make your decision. Every one says they determine they need the next size up after...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ed Jones: Anyone have pointers to plans for wood-burning pits? I too am interested in learning how to weld once school is over this December. <HR></BLOCKQUOTE> Ed, before you start construction, try to...

I hate the switch. Old man Breaux would stop the schoolbus along the hiway fence and cut a switch. He knew how to use it, too. Not on me mind you, I was never the cause. Noooo, not me. Oh, but I digress. I went to sand a long time ago. Won't go back. I do, invariably, have a leak somehow and...

I have a Klose. I love it. It's a bit pricey, but hey... It takes about two hours to get up to temp, but once all that metal is hot, the temp stability is amazing. I add about one stick per hour. Of course, it is for heavy loads. Most of my cooks are on the WSM's.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Ken McCrary: I was watching a BBQ comp on one of the TV shows and I believe I heard one of the guys say that they actually use the veins in the picnics to help inject the meat with apple juice. I've never...