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There was talk over a year ago on the board about using the chimney starter with a grate on it. I tried it as part of a TRex method.. and here

Local sporting goods store in town (Academy) has some digital food thermometers with braided steel temperature probes. They work for up to 450 degrees. At 9.98 each I have several and occasionally use one as a grill temp gauge. Brad.

It would seem to me that the Mirepoix is used as a flavor base to catch drippings and provide depth of flavor to a sauce made from the drippings rather than to flavor the meat that's just sitting on top directly. I could see putting a small rack in the bottom of a pan and then smoking the meat...

BBQ Guru is claiming you can use their electric smoker controller and a crock pot to get Sous Vide. Check out their web site. Didn't K Krueger posted some stuff about Sous Vide awhile ago? Might want to search for i

Jim, I'd be interested in what you thought of the BBQ 3000 rub from Penzy's. I've got it too but haven't used it yet. Tried the BBQ of the Americas and wasn't happy with the end results, but when I mixed it with some more salt got something better. Later, Brad.

John, No we did not soak the livers in Milk. You could try milk or maybe even buttermilk. However, our Livers were the only thing served at the restaurant that wasn't bought through a big distributor. The livers come from a local butcher and were always fresh and never frozen. Brad.

When I worked as a line cook in a restaurant in college we'd put the livers on the griddle with a few cubes of ice and put a cover over it for the 3 or 4 minutes per side. After it's steamed we'd take the cover off move to a new section of griddle and "crisp" up the sides. Had onions and gravy...

I love making fresh buns for burgers or pulled pork sandwiches. My recipe from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger uses potato flakes in it. I've substituted fresh and sweet potatoes and had wonderful results too. Joke in the neighborhood is that the women love my...

You found the Plateau. When I do butts it seems that the temp comes up fast but once it starts hitting the 150 range it sloooooooooowwwwwwwwwwwwwwwssssssssssssssssssss down. Not sure on the coals. I typically go 9 - 11 hours for butts and manage the cooker before hand to not have to add...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Dechaine: Pretty big cook. Why do you slice the butt in one of the middle pictures? I believe it's bone-in butt that you're slicing. Later on, I...

I've cooked multiple pork butts and the time was within normal variance of doing a single piece of meat. As for surface area if you hypothetically said your 10 LBS butt was about 9X7X4 then the total surface area is 254 SQ In. Then if you cut it in half on the longest length to create 2 4.5 X...

All-Clad has 2 models. A 6.5 QT with Ceramic insert and a 7 QT model with Aluminum insert. http://www.all-clad.com/collec...lowCooker.htm?index=

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: Nice job. Beautiful piece of meat. I was intrigued by the anatomical differences between your wagyu brisket and typical packers. Two key...

Had a thread about it a few weeks ago: Wagyu Brisket Thread I used Paradise and they were great service and shipped what I wanted.

Great job!

I don't suspect operator error in my case, but I did make several attempts to seal 3 different packages and also a mason jar. Also since I do have experience in vacuum sealing for over 5 years. Anyway, I was disappointed in the fact I got a defective foodsaver but looking forward trying out...

Mark, The trim is mostly obvious. If you look at the photo album that I published you'll see the untrimmed vs. trimmed brisket. Also the following site has a great talk about how this particular team prepares their brisket and has plenty of pictures and explainations...

Eric, Great cook. You'll have no problems with that Brisket for the Superbowl

My old rival seal a meal was on the fritz tonight and I had just cooked a brisket to freeze for the Superbowl while I'm out of town until Saturday night. No problem, have been in the market for a new machine for awhile and had scoped out what was available. Since the machine was needed...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul R: I have a small bottle of file' powder that i have been wanting to mess with. Maybe this is the time? Paul </div></BLOCKQUOTE> In my opinion...