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  1. Mark R (LR)

    Tonight's chuck burgers!

    Looks great! This weekend, I had my butcher grind a chuck roast for me for the first time (1/4" grind, single pass, packed loosely). They seemed to think it was a pretty odd request, but it made for some very good burgers and spaghetti meat sauce over the weekend. I'll definitely do that again.
  2. Mark R (LR)

    Why does everybody seem to have 3 or 4 or 5 different grills and smokers?

    A guy HAS to have a grill. After having a few el cheapo brinkman's blow up on me, I traded up to an 18.5 wsm to learn how to smoke. I fell in love with the WSM but wanted more room so added a 22.5 wsm. I also wanted to be able to serve combinations of things like smoked & grilled beef...
  3. Mark R (LR)

    Grilling whole onions

    Thank YOU for the idea/recipes! I had done a few onions in similar ways in the pas, but had never used beef bouillon (or beef base), and that really moved it up another level to me.
  4. Mark R (LR)

    Grilling whole onions

    I tried a version much like Bobby P's tonight, and it was great! I quartered the onion leaving the root in place, added a beef base (from a jar) in place of beef bouillon, butter, and a healthy amount of Tony Cachere's, wrapped it in foil and cooked it indirect on the OTG at 350F for about 45...
  5. Mark R (LR)

    WSM 22.5 side door

    I recently added a 22.5 wsm to my collection, and the door leaked quite a bit. I tried bending it into shape, but that required more skill or finesse than I possess, so my attempt at that didn't make much difference. I had already done the gasket mod on my 18.5 and had enough material left to...
  6. Mark R (LR)

    A Steak question for Kevin...

    Thanks Kevin! Yes, I looked for it on your blog but hadn't checked out your facebook page yet. For those of you looking for it, it is his February 21 post on facebook. That's next on my to-do list. You also read my mind about converting to k-cups and about flavored coffee.
  7. Mark R (LR)

    USDA Choice Brisket at Wal-Mart

    Thanks for the heads up. My local Sam's used to carry a wider selection of brisket grades. I even found a Prime flat there a time or two. Lately they've only been carrying Select packers and Choice flats. I'll have to check a few nearby Wal-Marts to see if any of the ones around here are...
  8. Mark R (LR)

    A Steak question for Kevin...

    The coffee encrusted/red wine marinated filet sounds great! Could you share a bit more detail on how your favorite way(s) to prepare those (things like: how long you marinate them, what type or flavor coffee you prefer, etc.)? Thanks!
  9. Mark R (LR)

    Which CI grates to get?

    I know they aren't CI grates, but you might also consider GrillGrates. I stumbled across them when I was looking at CI grates, and I love mine. They work great and are very low maintenance. Meathead hasn't steered me wrong yet: http://amazingribs.com/BBQ_buyers_guide/guide_to_grill_grates.html
  10. Mark R (LR)

    Select Packer vs. Choice Flat

    Packers it is! One of the big reasons I got the 22.5 wsm was to fit packers on there. I just had a hard time passing up Choice grade for Select grade and wanted some feedback from the gurus on here. Thanks for pointing me in the right direction!
  11. Mark R (LR)

    Select Packer vs. Choice Flat

    Our Monday Night Football crew has a few very good cooks. I finally got my ribs to the point that I'm more than happy to serve them to our MNF crew, but I've only really nailed a brisket once. I want my MNF menu to include ribs and brisket, so I'm on a mission to get better at brisket over the...
  12. Mark R (LR)

    Reverse Sear Suggestions?

    I tried a reverse sear again last Friday with the GrillGrates upside down again. I seared them for 2 minutes on each side and they came out too blackened. I wasn't thrilled with the results so think I will go ahead and try using the GrillGrates right-side-up next time. But yes, I LOVE this...
  13. Mark R (LR)

    Reverse Sear Suggestions?

    Thanks Dave, I think I may have figured out the weird flavor, and I don't think it was related to the upside down GrillGrates. The last thing I smoked on the WSM was salmon. I gave the grate a good wire brushing, but didn't wash and scrub them. The more that I think about it, the more I'm...
  14. Mark R (LR)

    Reverse Sear Suggestions?

    Thanks for pointing me in the right direction! Meathead and you both hit home-runs on this one. I REALLY like this method. I normally prefer to tweak one step or technique at a time so wasn't sure what to expect doing so many things so differently in one effort. I'm glad I tried it and can...
  15. Mark R (LR)

    First WSM Smoke Done - My Thoughts

    Great looking ribs! Yes, I almost pulled the trigger on a Primo XL earlier this month. After doing my research on BGE & Primo, I liked the Primo a bit more. Then, I came back to earth and remembered that I still had a couple of home renovations that REALLY needed to get done (and a son...
  16. Mark R (LR)

    What are you smoking this weekend (4/12/13)

    Reverse seared a big ribeye Friday night, and smoked st. louis spares Johnny Trigg style tonight. The thought of using Parkay always grossed me out, but I'm a believer now. It was also the first smoke on the new 22.5 wsm and went fine.
  17. Mark R (LR)

    Beef tenderloin

    Great job on the tenderloin! That has become my favorite thing to do on the smoker/grill. I finally broke down and got a second wsm to make it easier to do ribs & chicken, or beef tenderloin & salmon, or other combinations.
  18. Mark R (LR)

    Reverse Sear Suggestions?

    I tried Meathead's technique last night on a 1.5lb ribeye and was VERY pleased with the result. I salted the ribeye and let it sit for around 1.5 hours. I then cooked it low & slow on the wsm at 210 until it hit 115 (about 40 minutes). In the meantime, I got hot coals going in the OTG, got...
  19. Mark R (LR)

    Reverse Sear Suggestions?

    I hope to try this technique over the weekend and am a little confused on one part. When moving from the low and slow step to the searing step, it says to apply some "beef love" but in the next paragraph it says to pat the surface dry. Do you really apply some melted fat/melted...
  20. Mark R (LR)

    Starter fluiid

    The potato chip deal reminded me of a survival show that I watched with my son where they used Frito's as a fire starter because of all of the oil in them. I use the chimney for my wsm but still use lighter fluid for the grill. With grilling, there is plenty of time for the fluid to burn...

 

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