Search results

I've had good luck foiling butts and brisket too. I go low sugar so I don't get that dark sugar carmelization that looks so great. So for ribs I usually go the 6 hrs "open" so I can get more mahogony color than if I use foil. I spritz as well. But in CO I can't get the temps I need with...

My mouth is watering and judging from those pics it doesn't look dry to me. If you want it same every time then throw it in the oven with a jar of sauce on it. then shred it up in a crock pot. NOT!!! That's the love of Q and brisket has frustrated many a BBQ chef so as long as it's tasty and...

Maverick ET-732. Remote thermometer with air temp and meat temp probes. Has temp alarms, great range around your house and yard and you don't have to run out and check temps. I liked it so much for BBQ I ordered a second one for multiple grill cooks and to use indoors for roasts in the oven...

HH method has been pretty consistent for me and the bark being softer is fine with me. I go simple on the rub but use really good Red Chile from Chimayo New Mexico. Salt, pepper, onion powder, mustard powder and not too much rub.

The new 22.5 OTG has a lid hook. I have an older OTG with master touch kit that has side grill lid holder bar and thermo.

Sweet eats! Last minute feasts can be the best! Props to you for breaking out the grill.

I personally haven't been impacted by the fires in Colorado other than being told not to use my stove one night camping. Thanks for the nod to all those who lost everything to one of the many epic fires here. Thank God we are looking at cooler weather and rain by the weekend. It's a tragic...

Epic!

LOL. Nice.

per wife's request I went with brisket--16lb packer. Used "almost-high-heat" method or as hot as I could get it with a stick in the lid. Kept fat side down on rack and in foil and bark came out pretty nice but definitely not crunchy. Cut the point into 4 parts and gave them another 90 min on...

Nice Mike. I can never get that kind of pullback on mine.

Nice fryer rig on the kettle. I'm going to try that setup. I have been using a fry baby inside but smells up the whole house. I like your setup better.

mouth watering pics. You did your homework, used the bricks. Nice! did they come out ok overlapped like that?

Nice color and flavor on those Ribs Ron! Update your profile so we can see your rig(s). I'm guessing that's a 22 since I have to sardine 3 racks on my 18.5.

Now that will warm you up on a brisk Summer day. Nicely done!

I know people around here aren't big on injection but here's what works great for me. inject turkey breast and legs with 50/50 olive oil and melted butter. I don't add seasonings to the injections cuz my family doesn't like spots of spice/color in the meat. I rub the skin with the olive oil...

What city are you cooking in? I follow the same minion plan with good luck but no water and vents more open in Denver.

I rub butts with yellow mustard and then apply rub. Seems to help the rub stick. Then rub generously and let sit while charcoal is lighting up. put on grill and shake on some rub to get a nice coat after handling. The most important thing is to keep the temp in range and when it is 190...

I do the hot squat all the time wearing gloves. I DON"T use water so that makes it less tricky. I've done it with 6 chickens, 4 butts etc. Just grab the mid section under the rim with suede gloves and set it down next to the base. stir up the coals, knock off some ash add new coals, let any...

Nice color on those chickens! mmmmm FYI I foil my water pan by putting a square of foil inside the pan to catch any leaks. Then I cover the top of the pan with heavy dute extra wide foil. If I leave just enough foil to grab around the edges I can push down the foil a little in the center to...