Search results

Mom and Dad used to wrap unripe toms in newspaper and leave them on the counter to ripen them up. Hot house toms are nasty IMO, I'd wait for summer.

Les, We could guess forever if they were under cooked or over cooked so... I ask you this question. Did the meat pull clean from the bone with little to no resistance, or did the meat stay attached to the bone. If the former, over cooked, if the latter, under cooked.

HE!! Yeah! It's a sin if you don't cook your beans under something dripping goodness down into them, minus poultry of course. My favorite beans recipe.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Will Erskine: I was planning to rub it with a rub from K Kruger from a May 2005 post and serve it along side Weber Tangy BBQ sauce unless I hear some...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: Brandon, Bryan is right about cooking with a foiled pan. You have to think in reverse as far as grate heat is concerned. </div></BLOCKQUOTE> On...

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

Very Interesting Bryan. Thanks for sharing. I am definately going to try this on my next steak. </div></BLOCKQUOTE> Do try it, works great IMO. I salt like it was cooked and ready to eat, but a little more on the heavy side as you'll loose some salt as the steak cooks on the grill, verses...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by brady martin: 4 hours seemed like a long time and i still think not checking the water pan was the problem. i think there was not enough water, might...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by BMKindoll: The bottom is 40 deg. hotter than the top. Brandon </div></BLOCKQUOTE> As it should be with no water in the pan. The foiled water pan...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by BMKindoll: The only problem I found was that there seemed to be about a 40 deg. differential between the top and bottom cooking grates using this...

Have you checked your scale for accuracy? Just askin'

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by jeff davidson: why is it that a prime rib takes 2-3 hours but beef ribs take 6 hours? </div></BLOCKQUOTE> Hmmm, Never had beef ribs take that long. Mine...

Fitment issues were very common, pre new model WSM's. Mine rocks a little bit, not a big deal. Going on 8 years old for the Bullet, and 100's of cooks on the old girl. Out of round is more of a problem as it can cause the WSM to run hot if you have a big gap. Out of round is easily fixed though...

I know it's 5 pages, but well worth reading IMO. Salted steak technique

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger: having the ability to keep any blade sharp is more important that buying a sharp knife. </div></BLOCKQUOTE> Couldn't agree more. Jason...

Bar Keepers Friend is DA BOMB!!!!

Well sounds like the brisket was good, rub could have been better, but... HH briskets are great in my book. Always moist, tender and come out the same way each and every time. Work on your rub, and you got it licked. Congrats on your first brisket cook.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Anyone else remember this? </div></BLOCKQUOTE> Larry, This Post?????

Scott, It's because you have alot more variables with lump than briqs. It's not that you can't use it, it's just that Weber feels if you use briqs, you'll get more consistant results each and every time. I burn nothing but lump in my WSM. You have to pack it so you don't get big air gaps, which...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Cecil: Any body have any idea why the probe temp went to 306 at the on set? </div></BLOCKQUOTE> Sounds like it was just a bad connection.