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Tom, A ham, a brisket, and a pork loin, are next on my list to cook. There is a pork loin recipe and a couple of ham recipes on this site. -------------------- Mark WAR EAGLE!!

Bruce, This sounds like something I might try...a couple questions: What was your temp at the grate? How long did it take to cook the chicken? Did you light the coals by the standard method? ----------------------- Mark WAR EAGLE!!

Stogie/Jim, A couple questions regarding cooking the flat... Have you ever cooked the point over the flat (like you would with a pork butt)? If I were to lay some bacon strips across the flat, would that baste it enough to keep it from drying out or would I have to add more strips once those...

...for my present, (in addition to her letting me go see Auburn/USC) she wants to get me a couple of good knives. I told her that Forschner is the brand I want and after searching through the forum, I've settled on a Chef's knife, a boning knife, and a paring knife. I was looking on...

Jim, Many thanks!!! That sounds delicious!!! I'm on my way to the store to get me a ham right now. ---------------- Mark WAR EAGLE!!

Jim, What would you inject the ham with? ---------------------- Mark WAR EAGLE!!

Tom That's what I get for having a PC with a bad power supply...I could have been at your house in 30 minutes with mouthes watering!!! BTW, they look fabulous. -------------------------- Mark WAR EAGLE!!

ALLLLLL RIIGGGGGHHTTTT!!! Y'all win. You have convinced me. My birthday is next Tuesday (the 26th) and I told my wife that I wanted to go to the Outback and I'm gonna try it medium (my wife says their medium is more like med-rare) and see what happens. This Friday, however, is a trip to Big...

OK, I've got to chime in on this...I'm like Wesley. I like my cow cooked (ie, well done) I can also handle medium-well. I also don't like it "bleeding" (red). However, I will say that when I cook a steak to well, it is dry and tends to be tough. The toughness may be from the grade of meat...

Mike, I'll add another "Welcome to the forum." Can't help you the MSG question but as far as your thermometer goes...I'll second what Bill said. Especially about checking it in boiling water. You can also find good thermometers at a "Linens & Things", a "Bed, Bath & Beyond", or a similar type...

Haly-Wit, For starters, I would put the briskie on the bottom rack and the ribs on top. Two advantages to this...1) you can baste/flip/rotate..ect to your ribs much easier; 2) the ribs will baste your brisket for you. They probably won't baste as well as a butt however, it's gotta be a plus...

I'm afraid I have to disagree with Jim (apologies Jim). I have an ECB that my dad gave me. It's plenty old and I only used it once or twice before I "saw the light" and had to get me a WSM. Anyway, I've salvaged the grates off of it and would claim the pans if they would have been useful. If...

Vic, Have you gone to the Weber website and done a "dealer location" search. From your list, I gather you might have but I thought I'd mention it anyway. As I said in an earlier post, I found my WSM at a place I never would have thought to look...a spa and sunroom dealer...

On my last couple of cooks, I used just one type of wood . Pecan for one and cherry for the other. In the past I've been mixing the woods. Mostly hickory and something else. I can say without a doubt now that I can taste the difference in the different types of wood (cherry is great with...

Did 3 racks of spares this weekend. They were for my brother's birthday but it was also more of an experiment to see how the tenderness would vary. 1 was BRITU...foiled for 2 hours 1 was dry basted every 1.5 hours with the baste in Chris' article on dry ribs 1 was done the way Carson's Ribs...

I'm doing 3 racks of spares this weekend for my brother's birthday. One of the racks will be BRITU. My question is has anyone ever rubbed the ribs with BRITU the night before and let them set overnight as opposed to applying the rub 2 hrs before as the recipe calls for...if so how did they...

I clean the grates with soap and water. I dump the ashes into a nearby drainage ditch and, if I think it needs it, I'll rinse out the charcoal bowl with the water hose. I'll also use the water hose on the top lid if I see flakes starting to peel off. 10-15 minutes tops...

Check out these rib racks...expensive but very nice looking grilllovers.com Rib Rack There is also a version that will hold 6 racks. The thing is 20" wide, though, so I don't believe it'll fit in a WSM. ------------------------- Mark WAR EAGLE!!

I did two whole butterflied chickens this weekend. On one I left the skin on and the other I removed the skin (my wife can't eat the skin because of her weight-loss surgery). I injected both with apple juice about 3 hours before cooking and covered the skinless chicken with Saran Wrap while...

The most common method is to mix in some of your rub after you have finished pulling. I usually sprinkle heavily, mix, and repeat. ---------------------- Mark WAR EAGLE!!