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  1. M

    Spares question

    Sounds like they are not trimmed to be "full" St. Louis, where all of those little cartlidge bits are removed. The video posted above will help you immensely with that, it's really pretty simple will give you a good looking, and cartlidge free rib. As for the foiling: Yes, too long in foil...
  2. M

    Question about high heat ABT's

    I've only ever done them high heat, not sure what is gained by taking three hours to do them. I also do them on my kettles, indirect. I'm probably 350-375 degrees when I do them, usually finished around the 45 min mark.
  3. M

    Problems with ribs?

    Unless your maverick is WAY off, after 6 hours, there should still be no blood. Being much below 225 for an extended period of time without the coals going out is a feat in itself, especially if that wasn't your goal from the outset. Temp check your therm with boiling water to make sure...
  4. M

    First Brisket....FAIL!

    I'm a high heat brisket man as well, have actually never done a low and slow one. I have also never temped one. I cook out of foil until I like the color, foil until I like the feeling of the probe going in, and then unfoil for maybe 10 mins to firm up. As stated in the original high heat...
  5. M

    Burnt Ends without a full brisket?

    Mr. Miller, if you've not tried the high heat brisket, I would say definitely give it a shot before you give up on brisket. Otherwise, I think like Kevin said, a datty boneless short rib would likely make a very nice burnt end.
  6. M

    Charcoal only griller

    I've got 6 pieces of Weber grilling gear, none of which is a gas grill. Never owned a gasser, and don't see it on the horizon either.
  7. M

    So I am debating Here....

    I'm going to echo Ernest in that I would encourage you to do a trial run first. You should at least light some charcoal and burn in the smoker first, get any oils and stuff left over all burned off. When I got mine, I did a couple packages of bacon to just get some grease around and let the...
  8. M

    UPDATE!! First Attempt At WINGS on WSM - tips, tricks, suggestions, rubs, sauces?

    I do the vast majority of chicken parts on my kettles. But, I usually do very high heat (375+) and the skin gets very crispy, even though it is not in the direct heat. With wings specifically, I follow the same protocols. I've never dried anything in the fridge or on the counter, and the skin...
  9. M

    chuck steak

    Yup, what Bob said. Treat them like a steak. Definitely a tasty piece of meat.
  10. M

    big green egg

    Blasphemy!!
  11. M

    Tuna Steaks rare

    I really like to do them on the chimney. Super intense heat, very little time. My favorite seasoning these days is the Valentina powder I buy at a local mexican grocery store. Great stuff!
  12. M

    Boneless Pork Loin

    I'm with Kevin, no benefit to low/slow that particular piece of pig. I do mine hot, 350-375. With this temp, the small amount of fat on it will get beautifully crispy. Boring, yes, but I usually like a liberal sprinkling of Lawry's on my boneless loins. I take them to 145 degress and pull...
  13. M

    RSC... rubbery skin

    Interesting. I think with the RSC, I get the best skin of any preparation. I do it super hot, and baste probably 10-15 times during the cook, so the num nums build up a nice little layer on the bird. Perhaps your definition of hot is not as hot as others? When I do RSC, it usually takes...
  14. M

    mmmmeatballs

    Sure. Admittedly, i'm far from an expert, as I have exactly 1 round of cheese under my belt, but here's what I did. 1/4 tsp. powdered citric acid mixed in 1/4 cup room temp water. Pour into pot, stainless preferrably. Vigorously pour in one gallon of the milk of your choice. I highly...
  15. M

    How often do you clean your WSM?

    I've never cleaned the inside of the cooker either. The seals that form between lid/middle/bottom are made better by the grease and stuff, so I just leave them alone. I do hit the outside of the dome during cooks with a wet rag to get it nice and shiny, just because it looks nice.
  16. M

    mmmmeatballs

    Finally made some fresh mozzarella tonight, and wow, was it good! Extremely easy to make, and excellent results. Highly recommend to anyone that likes fresh mozz. Kilgus Farms milk worked perfectly. It is whole non-homogenized jersey cow juice, great stuff!
  17. M

    Outdoor Wok Burner

    I've also got a Discada, nothing like it! I've used mine over charcoal in my kettles, I've not tried it on my SJ because of the weight, I think it would buckle the legs of the little guy. I've had decent success with charcoal, but it's usually just not the kind of heat that i'm looking for...
  18. M

    Advice for my first kettle Prime Rib... Finished - Now with PICS!

    The benefit of low temps with prime/rib roasts is that you can achieve the same level of done-ness from edge to edge. Temperature checking is important, and if you plan to sear at the end and want a medium rare finish, I would pull at 120 since it is going to get some high heat, and then rest...
  19. M

    mmmmeatballs

    Thanks Kevin. On a cheesemaking website I've been reading, they have a list "Good Milks" by state, and there is one available here in town that comes from a farm about 20 miles away, so i'll start with that one. The one I had the highest hopes for apparently pasteurizes at 172 degrees as of...
  20. M

    mmmmeatballs

    Not to hijack this thread, but Kevin, with standard store bought pasteurized milk, you've been ok on your cheese making? All the reading I've done probably has me overthinking the milk I get from reading about all of the various temps milk is brought to.

 

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