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    What do good ribs taste like?

    Yes ... I was speaking of Montgomery Inn. I couldn't find anything current, but here's some snippets from their web page (1999 news) "The results are in and once again, Montgomery Inn is the #1 rib restaurant and the #1 restaurant featuring barbecue in the entire Unites States. "Restaurants &...
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    What do good ribs taste like?

    Hi Jay, I guess I'm thinking that most people haven't been exposed to great ribs. There's a rib joint that is HUGE around here ... but their ribs are tasteless. I think they're popular because the ribs are tender ... maybe people are used to tough ribs ... but the taste is gone. (You're in...
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    What do good ribs taste like?

    Failing to find a "Dumb Question" forum, I'll post my question here since it pertains to smoking ribs. I'm still learning the WSM ropes and conducted my second smoke of baby back ribs yesterday. I must be learning something (old dogs can!) because during this smoke I didn't experience a...
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    Jack Daniels Wood Chips

    Excellent idea! I mean ... it would be a shame to waste that liquid ... wouldn't it?
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    Jack Daniels Wood Chips

    ... or what if you threw back a shot of chips?
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    How many pellets?

    Chris - Thanks for the reply. I was going to try one of the fruit woods, so it sounds like "2" would be okay. Thanks again. Paul - I live in a "smoke wood challenged" community. I learned of a company, BBQ Delight, that sells pellets and the reviews from many on this board were very favorable...
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    How many pellets?

    How many 1/3 cup foil pouches of BBQ Delight pellets should I use for ribs (baby back)? I've used pellets once (1 foil pouch) ... for a turkey ... and while the amount of smoke seemed light to me, the results were great. I searched past discussions and discovered that for brisket/butt, it was...
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    Insulating with Hot Water Heater blanket

    Bill, I'm a new owner and haven't yet added a blanket to my equipment aresenal. Let us know how your project goes. I'm doing my second smoke this afternoon and ... (sticking head out window) ... the weather looks good ... 40's, sunny, and light wind. One day, however, I'll need the protection...
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    Insulating with Hot Water Heater blanket

    Bill, Did you see this thread on covering a WSM? Thread
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    Cook #5 - Brined Chicken

    My favorites are when they use live ingredients .. eels, lobster, etc.. Have you watched the American Iron Chef ... I saw Battle Buffalo ... I'm thinking I'll be able to relate to the dishes they produce in the American version ... some of those Japanese dishes are down right nasty looking...
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    First WSM Cook...complete disaster

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">That sounds supportive. </div></BLOCKQUOTE> Yes ... he's headed in the right direction!
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    First WSM Cook...complete disaster

    Now, Greg. You should be supportive and offer encouragement instead of trying to take advantage of us newbies! I'm gettin' the itch to try Round #2 this weekend.
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    Cook #5 - Brined Chicken

    I recently became a fan of the Iron Chef. I haven't quite figured out the Chairman ... yes, the outfits are odd, but it's his facial expressions that weird me out. You gotta love the voice overs!
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    Smoking ribs today...question

    Bill, Anything to report regarding how those ribs turned out?
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    Smoking ribs today...question

    Kevin, Good points. I suspect that the attributes of smoking that are frustrating to a beginner (me!) are the same attributes that make the hobby so enticing to the veterans. You make the point that no two cooks are exactly the same for a variety of reasons. A recipe can tell you "x" number...
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    First WSM Cook...complete disaster

    Darrin, Today, I'm where you were after your first smoke. Anyone want to purchase a WSM used only once? My problem was the opposite ... I couldn't keep the the temperature down low and experienced temperature excursions. The vast majority of the cook the bottom vents were 100% closed. I might...
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    First Smoke Today ... BB Ribs

    The ribs were rubbed 3 hours before being put on the WSM. I think hickory is just too strong for my taste. Next time, I'll use much less or another wood entirely. I've had good luck with mesquite ... I know many say that mesquite is strong, but I find it more appealing than hickory.
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    Smoking ribs today...question

    It should still be about the temperature, shouldn't it? If you have a large thermal meat mass and if it was effecting temperature, wouldn't you see this on the thermometer? I would think, for a given temperature, it wouldn't matter how much meat was in the WSM.
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    First Smoke Today ... BB Ribs

    Bob, I'm definitely going to check the seals. There must be air getting in there some how. I've only used enhanced ribs when I've done them on my kettle. This time, anticipating the enhanced effects, I was light on the rub. The final product wasn't salty, but it was definitely hammy. Not a...
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    First Smoke Today ... BB Ribs

    I can't post much right now, but ... The ribs were "okay" (my assessment) ... the smoke was too heavy for my taste and that hammy taste was present. Yes ... they were enhanced ribs ... I won't be using them again ... does that contribute to the hammy taste? All in all, I think it was okay ...

 

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