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  1. S

    Oven-Barbeque Brisket

    Rub before browning? Won't the sugar burn? It would be interesting to try to get my mom to brown the brisket. Her standard recipe includes "Kitchen Bouquet" and "one packet of French onion soup mix." In fact that's the way I made it for years. I loved when my foodie friends told me how good...
  2. S

    Oven-Barbeque Brisket

    My Mom asked whether she could use my Texas BBQ rub on her oven-braised brisket. I don't see why not, although I told her that she wouldn't get the smoke flavor and that if she used a flat only it wouldn't be as fatty. I suspect she will rub the flat, put it in a roasting pan with chopped up...
  3. S

    Brisket & Butt at the same time?

    How do you fit two briskets on one rack? (I'm assuming the two butts go on the other.)
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    Pinholes in Water Pan

    I used about 4 layers of foil and it held ok. I thought about getting that spray on rubber, but didn't like the idea of it being in the bullet. I just ordered a new pan from Brinkman. $15. It's the cheapest thing I've done all weekend.
  5. S

    A Big Smoke

    I held my annual summer bbq this weekend. Here are some of the pics: Two briskets, rubbed (I used to make my own brisket rub, but Texas BBQ is real good. A little sweet for my tastes, but the crowd loves it): Two pork butts rubbed (I used the recipe posted here): Brisket cooked...
  6. S

    A Big Smoke

    Oops.
  7. S

    A Big Smoke

    Oops
  8. S

    A Big Smoke

    Oops.
  9. S

    Pinholes in Water Pan

    I just put on two briskets. I noticed that I've got pinholes in my water pan. It's not bad, but it's dripping onto the coals. They're still red, but it's not getting hot as quickly as I expected, especially since it's about 80* outside. I don't have sand to put in the pan. I thought about...
  10. S

    Hold my beer and watch this......

    Blue Smoke in NYC serves minced pulled pork. Anthony Bourdain described it as cat food.
  11. S

    Brisket Question -- I left it open in the fridge over night.

    We'll find out tonight. One annoying thing -- some of my vacuum packs come open when I put them in water. I guess the seal didn't take.
  12. S

    Brisket Question -- I left it open in the fridge over night.

    Last week, I took out a brisket and rubbed it up. Then it started pouring. So I put it in the fridge until the next night and smoked it. It was only about 10.5 pounds and it was on for 12 hours, but only at about 180* towards the end. It probably needed another hour or two, but I vacuum...
  13. S

    Orchard wood Safe?

    I have a lot of apple orchards around my house, and I've read some warning about using wood from old trees because people used to use arsenic in the fertilizer. Might be worth looking in to.
  14. S

    Different Corned Beef Styles?

    On a different food board, I've been in a discussion about corned beef and pastrami. It was prompted by a bit of a debate between New York's famous Katz's pastrami, and an upstate from Brooklyn, Mile End, serving Montreal "smoked meat." We were talking about whether and to what extent buying...
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    Things we've learned over the years

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Solak: Thermometer. If you don't have one get one and get a good one. Have over cooked plenty of meals in fear of under cooking till I got a...
  16. S

    How often do you clean your WSM?

    Every now and then, after using my kettle, I'll still have lots of hot coals. I throw the grates from my WSM onto the kettle and the top on . In ten minutes, all the grease, etc., is charred and easily rubs off. Sometimes I'll then put the middle section and top of the WSM on the kettle for...
  17. S

    Beer can chicken skin woes

    I take the water pan out after the long, low smoke to crisp the skin. Sometimes, I'll take the middle section off and throw the grate onto the charcoal ring. Just lay the cooked chicken down for about 2 minutes a "side" to crisp it.
  18. S

    Should I rest bbq before pulling/slicing?

    rest it did. Wonderful pork. Everyone loved the brisket, but I thought it was a little dry. I'd never cooked just a flat before, and I think 13 hours was a little long.
  19. S

    Should I rest bbq before pulling/slicing?

    I should know this by now. I just pulled a brisket flat and two shoulders off the bullet after a 14 hour smoke. They don't need more cooking, but should I foil and let them sit before pulling/slicing? Or is this not necessary?
  20. S

    Deer Recipes?

    I'm going for my first hunt in two weeks. I know I'm getting ahead of myself. I have to find a buck, shoot it, dress it, hang it, skin it, butcher and then . . . I get to cook it. What should I do on my WSM?

 

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