Search results

Rita, I haven't read your link yet, but why the heck would you even want to keep stock cluttering up your stove-top and then having to boil it daily? Yikes....I have better things to do. I especially have better things to do than take the risk of being holded up in the bathroom for hours on end...

I usually use this to marinate beef cubes for chili, but it's tasty for grilled chicken, too. 1 cup red wine vinegar 1/4 cup canola oil 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup Worcestershire sauce 4 jalapenos, deseeded 3 cloves garlic, peeled 2 tsp kosher salt 1 tsp oregano 1 tsp cumin...

Rita, I'd be way more weary of holding homemade stock in the fridge for extended periods of time than of quickly thawing what you need. When I make stock, I freeze it in containers of various sizes...all the way down to ice cube trays. The small cubes of stock thaw very quickly in a pan on the...

Well put K. I started smoking about 16 years ago on one of those rinky-dink Brinkman models we all laugh at now. I owned no meat thermometer and relied on the joke lid thermo....at the time I really knew no better. I put the meat on and cooked and pulled it off when I thought it was done...

OK Joe's has awesome chicken! The brisket is outstanding & they're sause is great! I wasn't impressed with the sausage, but oh well. One of the top 2 places in KC to go...the other is LC's.

I had GT's awhile back & thought it was great! Guess I went on a good day. They do have good sauce.

Pork steaks are a staple here in the St. Louis area...they're just steaks cut from a butt....grill them over high heat, then throw them in an aluminum pan & cover with BBQ sauce & place the pan over indirect heat till they melt, maybe an hour or two (longer the better), if you can wait that...

Did you check the cooker temp with anything other than the lid thermometer? Very possible it is not reading correctly and you were actually cooking at a much higher temp.

Thanks, Timothy. That was what I was picturing in my mind, but wanted to be sure. Went out today and bought a 16" saucer for use on next smoke...will see how it does. I was wanting a bigger saucer, but 16 was the biggest I could find.

I'm interested in trying a clay saucer heat sink instead of water...I've read most of the posts on this, and while they make sense for the most part, it seems different people do it in different ways....I'm slightly confused due to (too much smoke on the brain) the many variations in use. Does...

Why is that weird, Paul? I like it when I get burns that stay consistent for long periods....sounds like you pretty much nailed it, bro!!

I had a somewhat similar problem when doing a butt a couple of weeks ago...the cooker went to 300 and stayed there for a little too long for my liking, so I closed all three bottom vents all the way & got the temp down to 250 after about 1 1/2 hours...only opened one vent to 50% an hour after...