Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">west golden patch of dead grass about 3' by 8' </div></BLOCKQUOTE> Nice!! As if I needed another excuse to smoke up some pork. Steve

Jim, I always do chicken at high temps 300+ and higher. When I do beer can chickens, the skin is never rubbery. Give it a shot and see what you think. Either way you go, you will end up with a very juicy chicken. Steve

Jeremy, Try making a pouch with HD aluminum, fill with chips, poke a few holes in it and put it on top of your charcoal. You'll get a longer smoke out of your chips. Enjoy the smoke! Steve

Erik, Looks great, esp. the ABTs! What kind of bacon did you use? Steve

This is exactly the kind of recipe I have been looking for, should have known I'd find it here. Thanks for sharing, Kevin, I'll be making some tonight with some homemade salsa, margaritas, and a couple fat ribeyes. Steve

i'm also going to try my hand at making sauce for the first time - going with the #5 on the board Erik, I finished my ribs with Steve P's #5 sauce, and it is definitely a winner, go for it!! Steve

I smoked two racks of spares and have a tri-tip roast going on in a little bit with a couple oak chunks. Enjoying a few Bud Lights, too. Steve

One other thing, my briquettes appears to have wood in it, here's a PICTURE Maybe just a bad batch?? I picked up 5 bags this weekend at an Ace out at Ocean Shores and I threw a pork butt on earlier. Never used Ace charcoal before, but for 5 bucks a bag, what the hell! Have you opened...

Larry, How about ribs and beer can chicken? As long as you are grilling yor tri-tip, why not throw a chicken on, too? Just grilled a tri-tip steak and a salmon filet (caught the salmon last Sept. with my Dad in the Straits of Juan de Fuca) on the gasser. Made a foil pouch with some oak and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lucius: ABTs? </div></BLOCKQUOTE> http://tvwbb.infopop.cc/eve/forums/a/tpc/f/3980069052/m/4350004152/p/1

Brian, Two questions, When did you get the La Caja China and when is the pig done? Steve

Greg, that's cool that you found OCC lump at Costco. Not to hijack your message, but has anyone in WA found it at Costco? Steve

Jack Daniel's Original No. 7 recipe. Best off the shelf sauce I've ever had. Steve

Nice!! I wish I could find something other than over-trimmed flats around here . Oh well! Glad it turned out good. Steve

Steve, I'll second Rich's comment, use less lit brix. Makes the temps much easier to catch on the way up. I usually do my briskets (all I can find around here are flats) high heat on the kettle. BTW, how did the brisket turn out? Steve

I'm no guru, but the last time I did spares (Easter Sunday), I cooked them at 325-350 for 3 hours, foiled for 45 min or so, then sauced and finished over high heat on the gasser. They were a bit over done for me, but they were delicious. Everyone loved them. Steve

Rich, There should be different settings for picture quality. Something like good, better, best. Better the setting, the more room each pic will take up on your card. I think I have mine set in the middle. If I read the specs correctly, the card that came with the camera is only 32 MB, not...

Highs will be around 70 today and I'm doing baby backs for the first time, grillin' ribeyes, and heating up some King crab legs with garlic butter for dipping....that's about it for now. So happy to finally see nice weather! Steve

Tom, Nice work! I've never done backs before, but I have some in the freezer that I think I'll give a shot this weekend. I like the layout of your webpage, too! Thanks for sharing. Steve

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jen W: Here is a dumb newbie question. Are you cooking the thighs with high heat or low and slow? I tried smoking 24 thighs this w/e on my WSM. Did 3...