Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Cesar: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

If you have a drill press, just clamp the 2 pans together, and drill the holes. Took about 2 minutes. I used mine for the first time Sunday for 3 racks of b/backs. Works well, and I used the Guru with it.

I enjoy both cuts myself. Family hasn't said they prefer one over the other.

Eat 'em. Heck, I tried doing them @ 250 to see what they would be like lol. Have done them several times @ 280.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Robinson: I went to the website and found the store locations thanks!!! </div></BLOCKQUOTE> I've never had issues with Hump Lump for...

Well, I watched Bobby flay do B-Backs in the oven in a roasting pan rack over water for an hour @ 500 degrees, then sauced and gave them a try. They had to pull pretty hard to get them off the bone, butt they "loved" them. I'll stick with the 250-275 range for ribs. I haven't tried the high heat...

No need for any gasket material. Unless your new WSM came out of round on one of the three sections, or the door is bent, no need for it. It really is no big deal to see small puffs of smoke coming out on occasion. This will lesson with usage/build-up. No need to season it either, just go out...

I use the top vent for my therm., and it sticks down into the lid about 2". I have never had any issues with it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Robinson: Ken, So how high up on the dome would you go..I will be mounting a 2.5" tel-tru </div></BLOCKQUOTE> I stick mine right in the top vent...

Sounds like it was a good day for all. I still have to try a batch of Keri's beans, but they sound great, and so do the reviews. As far as the 3-2-1 method, it doesn't matter if I'm doing B-backs or Spares, if I am going to foil, I go to the point to where I like the color of the ribs, then...

Bob, i had asked at least 2 years ago. Bummer they sell them sliced. Next time you go ask if they would sell them whole in the cryovac and send me a email Bud, thanks. </div></BLOCKQUOTE> Next time I go, I'll do that, and ask what for price difference they'll give me for not slicing. I don't...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff_S: I have found using foil to be too wasteful for my taste. My parents got me two oval roasting pans with lids for Christmas - after the meat...

Same here. I asked at Sam's, Costco, and BJ's for them. I get the same answer from them all. We don't carry them because there's no demand for them, It's a West Coast thing. Been getting them at Trader Joe's for about 2 years now. Pricey at $5.99 lb though. </div></BLOCKQUOTE> Bryan, I saw...

Sean, at $4.99, I'd have filled up a cart lol. I don't think I have ever had beef served so rare that I had to send it back. I haven't done a rib roast in a while, but looking at what you posted....I'm on the lookout for a price drop so I can get one!

I think it looks great! Now if I made one that looked like that, my Wife would want me to put it back on to finish it lol. I would have to slice a section off and sear it on the grill for her. Medium is all the further on the pink scale she is willing to go to. Joseph C.....I was at Costco...

I've used these for the Sammie route also. If you do have a meat slicer, this is where I love to slice as thin as possible. I've done them on the kettle also, but they turn out great either way. If you like onions, slice some up about 3/8" thick rings, light coat of olive oil/salt/pepper and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by A.D.Letson: Posting at the same time can make for some weird posts. I second what Dave said, though I had never seen them cut from the loin section...

I just clip my pit probe to the top vent so it hangs down about 1.5 to 2". Been doing that for many cooks now with no problems. I also keep a cheap dial therm in the top vent also, and the Guru doesn't vary from that by more than 5 degrees.

The good folks that make the Guru suggest NOT using water. I fire up the same way, toss 20-25 lite coals evenly over a basket full of lump, let it burn until I get "clean" smoke, then put the meat on. I tried putting the meat on right when I dumped the hot coals on, but my preference is to wait...

Really nice of you to go through all that to post for others. Nice job!