Search results

Anyone care to help?

I am thinking of cutting up my turkey in parts, brining it, rubbing it, then frying it. The reason for this is that the turkey fryer is broken and I will have to use a stock pot (12 quart) inside. I think I will fry each piece one at a time. What do you think? Will it rock and roll? Or not a...

That BBQ sure looks good! What a documentary of your cooking!! Send it all to National Geographic!! I noticed you used a different rub on your chicken than on your brisket and pork butt. Great pictures and fantastic pit you have there. Are all the neighbors snooping around now?

I wonder if you pricked the skin slightly with a fork and then put the turkey under the fan to dry and then in the frig uncovered to dry. Then after 2-21/2 hours in the WSM put the turkey in the oven at 350 to crisp the skin up. Not sure if it would work and worth all that trouble but I think...

Musky, Did you ever try the recipe?

Thanks to all. I used to live on Long Island and we had many a clam bake like you guys described. Squeeky: Yes I buy most of my seafood at Point Loma Seafoods. I was thinking more of the lines of true smoking in the WSM. Any ideas?

Anyone ever smoke oysters, clams, or mussels? I would imagine you have to open them first then smoke them. Any help appreciated. Also eels if anyone knows about those.

I have made many a tri tip and would have to say grilling is the way to go. Also rare to medium rare is the best IMHO. I usually take it out at 130 degrees internal and let it rest for about 15 minutes. Cook it on a grill that has a very hot side and a cooler side. Sear it first and then put it...

For the first time I decided to smoke some backbacks WITHOUT removing the membrane and just scoring them in a crosshatch pattern. I rubbed them without mustard and they were a little over 1.5 lbs. Cooked for 4.5 hours at 225 deg. Spritzed with apple cider vinegar at the 2:15 mark then halfway...

Gary, Yes I have used it on butts. Put it on heavy and let me know how it comes out.

Gary, I returned your email, did you get it?

Rita, I am one of those detractors of the Britu method or recipe. Maybe I need to try it again. I developed my own recipe and rub that I can apply heavier to give me a little more bark , really like it but still am working toward perfectiion!! Next time I will try Britu again and do mine and...

Pat, The Pearl River soy sauce is a chinese soy sauce so I doubt they know one exists here in the states! Musky, I used apple which I liked a lot or alder. I would say stay with the fruit woods and stay away from the heavier hickory woods. Just two fistfuls of wood does fine for me. You...

Yes many people get confused about the thin and thick soy sauces. It means the amount of molasses in them. Thin means less, thick means more. Therefore 'Thin' soy sauces are more salty because of less molasses. Thick are more sweet because of more molasses. David Rosengarten on the food...

It is two ducks actually you cn use as many as you want. A long island duck is usually where they get the pekin duck from. Most frozen ducks come from long island I believe.

Pat, Yes that is exactly why you dip it three times. It doesn't affect the meat at all. You end up with a thin crisp skin at the end.

This is how I do it: it is like a peking duck in the beginning and a smoked duck in the end. 1 whole duck big pot of water 2 Long Island ducklings (4 to 5 pounds each Marinade: soy sauce( get the good kind from the chinese store if you can) minced garlic minced ginger 2 tablespoons ground white...

Shanks, shanks, shanks a lot. Veal, beef, lamb shanks. I love them braised but are they good smoked? Any hints or recipes appreciated.

Jim and Stogie, I use Kingsford and the smoker is in a position where there is very little wind. Could I be losing heat through the lid or the side door to make my charcoal only go 12 hours on a load?

Hey Stogie, Kevin, BBQGURU, I don't know how you got your smoker to go 24 hours on one ring of charcoal are you Houdinicharcoalguru? I am awake from an overnight cook that I started at 8:30 last night and checked out my smoker 12 hours later to find the charcoal all used up!! I use those...