Search results

Alan! I can't really add much to what all the others said. When I read it I almost fell off my chair! I could have written the exact same thing, but I thought I was the only one who had that problem with their wife. I'm so glad you shared that because I now see it is pretty common. I now use...

I've got 21/2 lbs. of beef skirt marinading in the refer. I want to cook it slow and when it's done sear it a bit for a crispy texture. Can someone give me an idea on how long the initial cook would take? Also, what internal temp. would you recommend? This will be served as fajitas on...

You've hooked me on sand. Do you cover the sand with foil to keep it clean? Thanks!

Hi David, My favorite "Q" is the pork butt. I think about any rub discussed here sounds great. The Southern Sop described in Smoke and Spice, for me, is a must. I add a half cup of Wild Turkey to the sob- makes it better. I like hot stuff. If you don't, watch the heat of the cayenne...

Hi Dale, It is pretty slopped up with the yogurt. ?????????? Larry

I have 3 racks of spares that I put in the refrig. last night covered with spice and cherry yogurt marinade. Just found out that I won't be Qing today. Will it hurt anything to let them sit until tomorrow? Thanks! Larry

It took 12 hours at around 225 at grate to reach 190. I mopped several times throughout the cook. I wrapped it in foil, shut the cooker down, and let it sit for 3 more hours. Excellent. Thanks for the help!

A little confused about the internal temp. of a chuck roast. Should I cook it as a butt with temp. at around 190? And, should I baste often for moisture? Thanks, Larry

I want to bottle a bbq sauce for family and friends but don't have a clue on how to do it. I'm sure there is more to it than putting it into a bottle and screwing a cap on. Can anyone help? I pocked around on Google awhile but came up with nothing.

The .99 / lb. got me!!!

Picked up 41/2 lbs. of Pork Shoulder Country Strip F/P at Stater Bros. the other day. It was on sale for .99 / lb. That's great but I'm not sure how to cook it. Can you help??? Thanks, Larry Oh, and any ideas on what the F/P stands for?

This is the recipe I got off this site awhile back and have used it successfully several times. I get great compliments every time. It comes from Bill Lynch. "... recipe for a pacific indian style smoked salmon several years ago that goes like this: Dry Rub combine 1 cup coarse salt w/ 1/4...

Making a batch of Teddy Bears Buffalo Turds for people at work Friday. Will make them Thursday night and serve them around 9ish on Friday. What's the best way to re-heat them? Microwave or we do have a small oven contraption? Thanks, Larry

Stogie, Got it and it all makes sense. Thanks! Larry

Stogie and Dale, Hate to draw this out but, because the heat is going down due to closure of vents, and meat is wrapped in foil, you just leave it on for all that time and it doesn't dry out??? I wouldn't do this with chicken or turkey, but I guess it would work with just about all red meat...

Yeah, I agree Doug. The more you do the less it matters. Larry

Tom, The Q-fest in San Dimas sounds great! We will be there. As for the knives go, after reading all the suggestions from everyone I checked out Consumer Reports on the net as suggested by Doug and decided to go with a set of OXO Good Grips. I picked them up only last night so haven't had a...

Preston, I did it. Thanks! Larry

I want to purchase a good knife for cutting meat. Can any of you suggest a good all around knife that you think would work the best? Thanks, Larry

Don, after reading your entry I decided to give the "turds" a try. Fantastic!!! One caution though: Wear rubber gloves when preparing. When cleaning and cutting etc., I found that every time I touched my face for hours afterwards I felt a stinging, even burning sensation. I washed my hands...