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I'm making my first homemade mozzarella this weekend. With any luck, it will resemble something like cheese. I've got a local milk that should do the trick. I've been doing a ton of reading on the subject, and it appears that many organic milks and regular grocerty store milks and are now...

Instead of flipping the door, just prop the lid slightly. Your temps will raise very quickly and you'll have more than enough heat.

I'm also a big TBR fan, it's my go-to rub for pretty much everything, and it's the only rub that i've used for catering stuff. Excellent product they've got down there. If you like TBR, you NEED NEED NEED to order a couple jars of Texas Pepper Jelly (pineapple habanero, and berry medley...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Terre Hooks: EIGHT HOURS? </div></BLOCKQUOTE> My thoughts too. How low were your temps??? I'm inclined to think that they were overcooked, rather...

Forgot about this thread, glad to see it back! Congrats on the purchase Todd, you'll absolutely your Discada. I've not used mine over the winter, may just be time to dust it off this weekend, looks like the weather may line up just right for it.

EOR can be very good, but is best done as a sliced beef preparation, cooked to med-rare, rather than done as one would do a brisket. Sorry about your unfortunate catering catastrophe.

Did these again last night, with a 24 hour soak in the marinade. Excellent, just like last time! Good hot fire, got nice and colorful, and excellent flavors.

Best I've used is the Royal Oak Lump that I get from my brother, who gets it from Sysco for me. I've not tried the Steakhouse that Menard's stocks, but from feeling the bags, I think the chunks in the stuff I get are larger. From Sysco it comes in 25 lbs bags, which for lump is a big bag...

I manage a free medical facility. We take care of people that are uninsured/no public aid/no medicare/no other 3rd party providers. Completely privately funded, no gov't dollars of any kind.

Congrats on a great brisket! I do HH only for briskets after seeing how easy it really is. I don't prop the charcoal door for higher temps, I offset the lid just slightly. This allows all the heat/smoke to reach the meat and not out the door.

Agreed. When properly cooked to tender, they separate very easily. I do high heat for briskets, and almost always packers, and it's never a problem to get the two parts separated. Point normally goes back on for another 45 mins or so to get burnt ends, as they are always a big hit. As for...

I'm with Kevin, if they are stull clung hard to the bone, they are undercooked. The only place a rib goes once it's overdone is to just get softer and fall further off the bone. I do mine a little hotter, 275-300, with BB's i'll go 325 the whole time. With ribs, checking for done is easy...

I use chuck exclusively for pulled beef, but I do it high heat. I'll let the roasts go at 330-360 until I like the color (about 2.5 hours) then I foil pain them with some onions and peppers and let them go until spaghetti tender. (Stick a fork in, twirls like spaghetti.) Works very well. The...

No question that lump burns faster, but for high heat, it's great stuff. I use lump mostly for grilling, but I do throw some in with the K when I do high heat for briskets/turkeys. High heat is pretty fool-proof in my experience, and i've actually never done a low and slow brisket since the...

I made these over the weekend, and they were a very big hit. I served them with a dill tzaziki sauce and nan that I made, very very delicous. I was running behind so I didn't let them marinate as long as I wanted, only about 6 hours, but they still came out very nice. I used one large red...

Used this recipe over the weekend and they were great! I basted the whole time during the cooking. Easy to get them burnt with the preserves, but with some moving closer and fartehr from the heat, that is pretty easily managed. I did them on 3 long skewers, about 10 thighs per skewer. Great...

I always do my butts overnight without water, just a foiled water pan. I started out doing it this way from the first day I had my WSM, so I don't know any different way, and it works perfectly fine for me. I use a full ring of K, lit minion-style, and I get plenty of burn time without...

Yeah, yeah, cobia, blah blah...WOLLERSHEIM WINE!!! Prairie Fume is always stocked )heavily) in our wine stable. It's my favorite white I think, especially in the summer. The other Woller's we have had have been good, the River Gold is pretty tasty too.

I've done many flats high heat, and that's the only way I do them actually. I've never temped one, but I let them go at around 350 until i'm happy with the color, usually around the 1:40 mark, then they get foiled until probe tender (goes in like butter). Once foiled, I'll jack it up to 375 or...

Chuck roast is definitely the way to go for pulled beef. Plenty of marbling, which means lots of great beefy flavor. I've not done an entire chuck roll yet, but the day is coming. If you search for chuck roast on the forum, you'll get a ton of results/recipes/tips. It's our go-to smoked...