Search results

Big fan of the RO lump. Currently, i'm working through a couple 40# bags of Frontier from Sam's, which I am very happy with. It was $14 for the Fronteir, and the bag seems to be bottomless, which is another advantage. I'll have to check on the RO though, especially for traveling, the giant...

Did a big 'ol sirloin in this marinade last night, came out very delicious! I was little nervous about the vinegar, but what a great flavor!

Wow, amazing use of your WSM! I've got the TPJ folks on speed dial, we go through a ton of pineapple/hab and the berry medley jalapeno has replaced smuckers for everything. Love that stuff!

Wow, BEAUTIFUL ribeyes, those are a couple of gorgeous steaks, both the cooked and raw pics. Perfect shape, nice marbling, that was one happy cow.

I'm doing that very same cook this weekend for a b-day party. I'm doing an all night butt cook Friday night into Saturday, then high heat briskets on Saturday while the butts are resting. That's my usual routine for this sort of cook. I also agree, the meat quantity doesn't sound like too...

Excellent work Bill! I did my first smoke under a cloak of darkness. I was too afraid to try to feed people with the first smoke, so kudos to you for having the stones to invite people over for the maiden voyage!

I'm with Paul on this one, I suspect your shrimpies would be very very rubbery by the time the bacon got to where it needs to be. Great idea, but I don't the execution will be where you want it to be in the end. Perhaps, if you are dying for a seafood ABT, you could put some choped shrimp in...

Looks excellent, and we LOVE nopales at out house. Thankfully we have an excellent mexi grocery store, and they've always got nopal in stock. I think you hit the texture pretty well, kinda slimy, firmish, kind of like a soft green bean.

Entirely possible. The real deal mexi place here serves the real deal mexi food, and their asada is all dry spices, and not flank nor skirt, based mostly on cost. It's very fashionable to use flank and skirt, but the folks that own this joint aren't paying those prices for it. Whatever cut it...

When I can find them here, they are usually around 3.99/lb, so its not a big expense for me when I get them. If you can't do meat pretty rare, Tri may not be for you, as it just doesn't do well much past med-rare. But, now you can say you've tried it!

I don't temp mine, just go by feel, but we eat ours Med-rare at the very most, any more and they are tough as leather. If yours went to 150 on the rest, yikes, I can bet you have jaws like a mule this morning. I do mine direct as hot as I can get it (Weber Egg configuration) then go...

Yeah, Its off the interstate on Mequon Road, then a left on CTY W, and its right there, right by the Einstein bagel, another favorite of mine,neither of which are located near me in IL...jerks.

Great looking meal, as usual, Jim! Hey, which Sendik's do you shop at? On my way home from the UP Sunday, I swung through the one in Mequon, wow, what a meat bonanza!

When I make gyro meat, combo of lamb and pork, I like to let it chill for 24 hours before cooking, because it is MUCH easier to deal with when it is good and cold. As Kevin said, roll up on plastic wrap, then roll the wrap like you would to unwrap a piece of hard candy. The tighter you get...

I do mine mostly on the WSM, but in the egg configuration, so I can get intense heat, and get nice and close to the coals. I sear first, get it nice and crusty, then take it to med-rare indirect, which isn't very far off the coals on my WSM, since it is the 18.5" model. Always come out very...

For me, the ribeye wins every time, over any other cut ('cept maybe tri-tip). I would get a nice sized rib roast, and see if you can't find K. Kruger's thread where he did at like 200* for the most amazing even doneness my eyes have every seen. I've never done a lasrge piece of strip loin, but...

Interesting. Having been in Memphis last year on an eating tour, I think the pulled pork part may be a bit of a myth, as there are three rib joints there that are nationally famous, Corky's, Interstate BBQ, and Rendezvous. I ate at all three, and my favorite ribs were at Interstate, Corky's I...

We eat a lot of pork steak, and I do them high heat and fairly fast. Good sear to start, then indirect on the kettle for about 30 mins and they are delicious. Mine usually aren't 1" thick, so you may wanty to braise for a bit to get them to tender.

Glad to hear that it came out well, and not dry as a bone. Did you leave the skin on?

First off, Welcome! Wild turkey is fantastic on the smoker/grill. Compared to a store bought bird, they cook WAY faster and will get tough and dry like a mudflap if left on too long. The ones I've done have been indirect on the kettle with high heat (~375+). When I smoked store turkeys, I go...