• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Search results


 
  1. L

    clone rubs and bbq sauces.

    Somewhere on the web I once found a site that had tons of clone rubs and sauces. Does anyone happen to know that site? I'm still looking for that Arkansas one but lately heard of another good one made by Papa Shy. Thanks, Larry
  2. L

    Favorite cook??

    Jeff, is this like a meal type salmon or one you'd eat cold and with crackers? Sounds great! Larry
  3. L

    Temperatures all over the place!

    I thought I was getting a good one! I bought it right after I bought the WSM. I may get a good one or not worry about it. The more I read, the more I don't worry about it. By-the-way, I don't have a clue why I have two posts at the same time. Oh well, who cares? Larry
  4. L

    Favorite cook??

    Wow, you write a nice picture Konrad! I'm gonna check out your site.
  5. L

    Favorite cook??

    Just curious. What's your favorite cook on the WSM?
  6. L

    Temperatures all over the place!

    Yeah, I've just got to learn not to be concerned too much with temp. For some reason I didn't think all but the very end of the polder was where the temp. reading was coming from. As you guys all said it's not science. As I said, "just cook the damn thing." Larry
  7. L

    Temperatures all over the place!

    Well that sounds like good advice to me. Makes total since. It's the science teacher in me that looks at guages as gods and cooking as science experiments not to be deviated. Thanks! Larry
  8. L

    Temperatures all over the place!

    Stogie, my spares on Sunday were excellent! There's no way I could have gone 9 hours tho. I did go 6; 3 w/o foil and 3 with. Everyone raved. I personally thought they were a little too falling off the bone done. They were not mushy! Maybe 5 hours w/o foil and 1 hr. with??? Has anyone...
  9. L

    HELP I'M STRESSING!!!

    One last question Big Ir. Were the bottom vents closed when you began the cook; right after you put the few hot ones on the cold ones? You mean you kept them closed and the temp. rose to 300? Larry I'm doing my ribs today!
  10. L

    HELP I'M STRESSING!!!

    a total of 6 hours, right? after the half hour you took them off and they were done and great?? Larry
  11. L

    Contests in S. Cal.????

    Anybody know of any cook offs in southern Calif.? How do you find out about these? Here I guess. (Oh, not to enter, just to watch.) Larry
  12. L

    Grate temp. and question for Stogie

    Well it's obvious you all know what you're doing. And it's obvious that there are certainly several ways to make "it" happen. The thing to do is try and see what happens. The problem is that the meat is so expensive and the company is waiting for the best ever ribs. I've got 3 slabs of...
  13. L

    Grate temp. and question for Stogie

    Well, I was going by Stogie's rib technique taken from an entry in May. 9 hours @ 225. I said 250 because at 250 dome the top grate will be approx. 237 while the lower grate will be approx. 226. I'm also putting the meat on immediately after lighting it. I guess the 250 will be the max...
  14. L

    Grate temp. and question for Stogie

    Couldn't find any BB's so I'm doing Spares. I'm looking at about 9 hours at 250 vent temp. I'm torn betwn. the foil/not foil. My wife likes her ribs falling-off-the-bone done so I guess that's the way I'll try it. Thanks for all the input. What a great site! Larry
  15. L

    Grate temp. and question for Stogie

    Going to do BB Ribs Sunday. Have read a bunch of entries on the subject. Question for Stogie. You said you were a bit anal about temp. Well, I am anal too I guess. You said it was extremely important to have a constant temp. of 225 at grate level. Since I installed a themometer at the top...
  16. L

    Arkansas Trav'ler Spice Beautiful???????

    I've heard that, "Arkansas Trav'ler Spice Beautiful" is a terrific commercial dry rub. Has anyone tried it? Does anyone happen to know a clone recipe for it? Where can I get it? Thanks, Larry
  17. L

    Ash Removal

    I do what Richard does except they go straight in to the trash can.
  18. L

    What did I forget?

    Yeah, that works. I do it all the time. Larry
  19. L

    What did I forget?

    Dave, The WSM is a sssllllooooooww cooker. She'll have to leave the house almost all day while you cook those ribs. And if she is at home, what are you gonna say about that hickory fragrance seeping in through every nick and crany of your house? If she's like my wife she'll say, "Oh, I know...
  20. L

    Pork loin sirloin roast

    Great results! Used both of your ideas and it cooked up really well. I posted it in the recipe section. Thanks to you both! Larry

 

Back
Top