Search results

They were for both. Here's a classic example. Any kid could appreciate this for it's simplicity. An adult can understand the darker side.

Last minute decision and not a lot of time, grandkids coming over for a sleepover, bonfire...too much to do! Decided Pizza would be fast and easy. It was neither. Being short on time I decided to try some boxed pizza dough. Jiffy Mix, made right here in MI about 20 miles from me is a go to, I...

Like you, I grew up loving Peanuts. We had a one Beagle named Snoopy, and another named Peanut. I had all of the comic strip compilation books and used to laugh myself silly as a kid reading them in bed. After reading the article it almost seems as if the author is more interested in deriding...

I was cleaning up my workbench from the G1K restore and found this at the bottom of the pile. I had forgotten it was there. It came with the first grill, the guy fabricated it out of SS. Pretty obvious he didn't use a grill cover, I guess he thought protecting the controls only was just as good...

Well, just remember the flat is pointy and the point is kind of flat.

Stopped by Target yesterday. Nothing was on sale. Same at Meijer and Lowes. Walmart has everything on clearance though.

Fat and collagens start to break down around 175. It takes time for them to do so. Cooking too fast can result in what you describe. If you ever watch a BBQ competition show, the competitors usually cook at a higher temp for a shorter period, but they slice the flat and send only burnt ends from...

It's easy to go too far when pushing in from the top with a thin cut of meat. Are you watching how far the probe is going? What about checking it against another thermometer?

I typically need 10 hours to do a 4-5 pounder. They're only giving you 8 hours if you subtract 1/2 hour for boxing and walking. I'dgo with a 3-3 1/2 pound butt,max. Cook at 275 using water.

Daaang... I feel like I shoulda' thought of that...

It'll be interesting to see how Amazing Ribs rates it.

What he said. Add to it, the last hour or so of the cook move the probe to the butt and leave it. Or... Go to some local store and spend $10 on a Weber digital instant read. Not instant, but close to it and rated very high for a $10 thermometer. I use mine all the time.

Their service needs to be top-notch because their products suck. Er...no...wait, that's not what I meant to say! The truth is, my experiences with Weber's CS has been top drawer. I've had people stay on the phone with me for a half hour to make sure we had one little tiny part correct. None finer.

After a couple of hours I stop using smoke. Cold wet meat will grab a lot more smoke than warm dry meat. Once the meat gets warm and the bark starts to form you won't get much more smoke flavor. You goal should be thin, blue smoke. White smoke is acceptable, and common. Black or gray smoke is...

I have a pair of gloves similar to those as well. I can't use them to pick up anything wet for the very reason stated above. Wet turns to steam when it gets hot, and steam will penetrate the gloves. They are great though for grabbing grates and whatnot though.

There is a vast difference between grilling salmon on a cedar plank and using cedar in a low and slow smoke. Try it though...if you like bitter it'll be right up your alley!

I have the orange silicone. Other than being a bit slippery when they get greasy and you try to take them off, they work great. I have lifted butts out of the smoker, removed my water pan, and removed a smoke canister with them. Last Sunday I lifted the grate from a grill that had been cooking...

Dave is likely correct, they're usually called country style ribs. If that's what they are, they aren't ribs at all. They're taken from the front of the shoulder, what you'd call the brisket on a cow. Back in the day someone would tell you to boil them first, then brown on a grill. You will...

Other interesting questions: Was it green or seasoned? If seasoned, how long? I have heard before that Pecan and Cherry can both lose 'flavor', but not so much oak, maple, alder, etc. Also, we know that hickory can become less aromatic over time. A case in point for aroma waning over time...

Do you know how long the wood was in the burlap bags to begin with? I mean, did you buy it that way, or did you cut it yourself, etc.?