Search results

Good luck with the next attempt. Glad to see Aussies venturing into the world of Q. Just seeing the "location" always brings me back to my holiday there. I would never have come back if I didn't like my family so much!! haha Some people we swear by how much you can "wiggle" the bone...

My wife and I have been doing a lot of playing with spice lately and I to can vouch what Kevin is saying. I did a marinaded roast with a cracked pepper, cardamom rub and I was shocked at how strong the cardamom stays after cooked. Would be VERY easy to over season if you use fresh. I also...

I go dry for every cook. It's just preference, but if you are trying to cook at higher heats it definately helps. As always, I use Minion Method to start. When running dry (i use clay) its very important to catch on the way up. If I'm aiming for 325'ish I would start with about half a...

Fanastic looking brisket. Makes me think it might be time to fire up another. On a more humourous note.... pretty sure we have the same wedding ring!! haha

While you certainly cook chicken at 250, I would be more apt to suggest cooking your ribs at 325 F. This will give you a much more crisp skin on the chicken and won't have a huge impact on the ribs other then being done faster... in fact I'm sure we are about 5 minutes away from a post from...

Definately wouldn't be concerned with one "basting" the other. A flat has plenty of fat on it's own. I would actually believe your flat would be ready sooner only due to the much smaller weight and the fact that more surface will be exposed to the heat (no point to insulate the cold)...

Yes in my neck of the woods in Ontario every butcher seems to carry them... and they are all very similar in taste. What I love about them is the ease of cooking. At least once a week I really don't feel like cooking, so it's great to have something i can "heat and eat". Since my wife isn't a...

Just wanted to share a good laugh with everyone. If any of you know my wife you can NEVER repeat this. So for the superbowl I decided I'd do a couple racks of Baby Backs and a full upper grate of ABT's. Even being in the -10 C temperature range, the cook went great. Ribs tasted fantastic...

When you were struggling to get the temp up, was there lots of fuel? If you had lots of fuel left, then it's a matter of getting more air to the coals. Lump will burn plenty hot enough. I can easily get 500+ with a dry pan and ring of lump. I have to prop the door, but i can do it. Lump...

I guess my first question would be whether is was too much bark due to "crunchiness" or are you talking too much bark in proportion to the meat? While sugar does help form a bark, it could also be that you had a lot of salt in your rub too and it dried out the outer portion of the rib as well...

Don't get me wrong... I've had nice smoked wings, but at the same time I'm more of a "sauce guy" with my wings. I keep it simple with a low salt/low sugar rub. Maybe a dusting with some chili powder, garlic, onion, cumin and black pepper. I tend to do my wings at 300-325 F in the WSM. This...

Personally I take out any seeds that "fall out" when I'm breaking up the chili. I guess you could toast them if you are going to use immediately as this would certainly enhance the aroma, but if you are storing ground it's not really necessary. I use a standard coffee grinder... in fact the...

Hi Ken, I'm not sure where it is you live, but if you live anywhere near Toronto I found a great shop in Kensington Market that sells a wide array of dried chili's and powders. If you are looking for fresh, have a look around at larger "farmer's markets" as I have seen more then a few stands...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by simon j: Thanks for the tip scooter, but I no longer buy my meat from large supermarket chains due to the quality of the meat. I tend to stay away from...

I do keep a small sheet of Galvanized Steel under my WSM. I have the old model 18", and sometimes I have had small drips of grease come out of the bottom vent. Truly you don't need much, but better safe then sorry. As for the ribs, really people trim for presentation more then anything...

Looks good, but I would say you overcooked the beef. I take flanks and skirts only to med-rare. They are thin and cook VERY fast, so more or less you are just searing the outsides. I not only cut against the grain, but i also cut on a diagonal bias. What this does it shorten the meat fibers...

Just a couple thoughts. Not sure on the size of your WSM, but since this isn't a long cook (i know 5-6 hrs seems long) I would watch how much water you add. If you have a 22", probably half a pan of boiled water would be enough. No sense paying to heat extra water. As you have probably...

What i've learned can fall into a few categories. THE GOOD - Roadside chicken is a HUGE hit around here. Talk about a quick and easy crowd pleaser. - High heat brisket. 2 down and both were great THE BAD - I have a smoke wood accumulation problem. I think i have enough for the next 8 yrs...

Michael - We're talking two different items. The sale I was refering to is pork shoulder at the Lawblaws chain (this includes the Superstores and various affliates). Dave is talking about brisket though... and that's a heck of a good price. Dave - I'll definately have to get a hold of you...

To my fellow Ontarians... tis the season to fill your freezer!! haha For any American reading this who can regularly buy pork shoulder for $1/lb or less, please don't laugh!! The Loblaws chain has fresh pork leg or shoulder for $0.89/lb. My local store also sells the shoulders split for...