Search results

Erik, thanks for the help. It is much appreciated. Andrew

Thanks. In a recipe that calls for tenderquick can I replace it with an equal amount of pink salt? or is that not a good idea? One more small question if you dont' mind...do you use a slicer? If so which one...I seem incapable of slicing the pastrami thin enough with a knife...

Also, I just called the butcher to be sure he had both cuts he did but he asked me if I wanted the chuck roll with the bone in...Do I?

I was thinking of doing something new for the weekend. I've never done a the chuck roll or the Sirloin Tip Roast...I saw Jim Minions recipe for the Roast and the Virtual Weber Bullet sight has a recipe for the roll...any advice or thoughts for someone doing either of these cuts for the first time?

I guess I have a better idea of what I don't want. I don't want a pre cooked hotdog with hot spice inside (unless its great). For the most part, I can find that at the local deli counter. I have been ordering my brisket from a farm in Idaho called Snake River Farms and ordered some of their...

I've had good success with the recipe on the virtual weber bullet site...but it does include TenderQuick and suggests curring for no more than 4 days...are you curing longer because of the absence of TenderQuick? I make this frequently and am always looking to improve it... Thanks,

To be honest, I am mostly familiar with the Texas ones, if you have a minute, teach me about the various different types...thanks in advance...

Any advise on a where online to order first rate hot links? Thanks, Andrew

thanks. Much appreciated.

Are there any differences other than the coal scraper thing on the bottom? If so, is the gold worth the extra money? Thanks, Andrew

Last night I smoked a Wagyu beef brisket... one of those "american Kobe beef" briskets. It was well over 14 lbs but spent only 9 hours in the smoker at 225 to achieve an internal temp of 205...I was wondering if there is an inverse relationship between meet quality and length of time to cook...

One small follow on question: If you guys aren't filling the water pan with water, whats it there for? Is it mainly deflecting heat to ensure the meat is "indirectly heated" and to catch drippings or is there some other reason?

Clark, I have just ordered the Aleppo and Cascabel peppers from Penzeys and will make your rub as soon as they arrive many thanks ( I had never heard of either, so I am eager to try them) I assume the directions are put everything in a bowl, mix and then rub pork shoulder with a healthy coat...

Clark...I like sweet and heat...any suggestions would be much appreciated. Kevin, I think your advice to pre-salt prior to rub was great. I had read your advice to a previous novice, and have been following it for sometime.. A couple of other questions...Since I am getting a schooling in...

Kevin and Clark, thanks so much. I really appreciate the insights. Andrew

Also, what is the theory behind wrapping meat in tinfoil? Is it to get a braising effect or is it for self basting or is it something entirely different? Do you do this for pork ribs and shoulder? Do you recommend it for beef brisket as well? Thanks so much. Andrew

Kevin, Since you mentioned it...what rub would you suggest for a pork shoulder? Thanks for the advice. Andrew

thanks. And thanks also for the virtual weber bullet site. Its been a huge help in my BBQing...or perhaps has fed a growing addiction to smoked meats...by the way the pastrami recipe on the site doesn't get enough credit. Whenever I make it, people rave... One small follow on question on pork...

Any advice for smoking a whole pork shoulder... its about 17LBs and is a mighty impressive looking hunk of pork...This will be my first effort at the whole shoulder so any thoughts would be much appreciated...