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How long did you leave the jerky on there?

Nice find. Looks hardly used and those grills look just like mine--totally usable.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J.W. Hughes: My st louis ribs are 4 1/4 hours @ 275 always. I smoke for 3, foil for 1, and unfoil and put back in for 15 min. I did 4 slabs @ 5 lbs each...

I have been looking for one of these in Denver for a year now. Trying to avoid dropping $50 for a new one on Amazon. I found a gas GA to use at concerts and other tailgage venues where "open flame" is banned. Nice score.

I like to poke the leg of lamb with a paring knive and insert a sprig of rosemary, sliver of garlic or half a kalmata olive. randomly put them about an inch or so apart all over the outside. Makes for a pretty presentation and ups the wow factor on the plate.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I ALWAYS start with some unlit, even it's a short chicken cook with the "chimney in the middle method". I start by filling the better part of a chimney and lighting. While...

I always rub olive oil on my turkey breasts before I apply the rub and that creates nice color.

My son just got accepted to Cornell so I think I better get up to speed on this recipe. I live the original recipe that outlines how to build the stone firepit and how to arrange the tables and also the mass-quantity version of the ingredients. What a beautiful piece of history. I guess...

The only downside is that you have to put the food on the grill! I'm experimenting with yakitori and other kebab type of grilling where the food is suspended above the fire without a grill.

You can sand the bumps out but you'll need a power sander or else an orthopedist for your elbow. This is a good link: cast iron seasoning and care Basically the bumps or smooth bottom doesn't make a difference for non-stick. In fact I've seen some new teflon non-sticks that feature a bumpy...

I knew this old Filipino guy that used to make the best grilled chicken. I finally got is secret recipe and was suprised. Marinate chicken pieces from whole chicken overnight in large baggie with: 8 cloves garlic smashed 5 slices of fresh ginger (like the size of a nickel) 1/2 cup soy sauce 1...

Send pics. I can taste it already... Good luck

Remember that in BBQ waiting is something you do AFTER the meat is on. We *never* wait to start BBQing ! worst case toss that brisket in the oven with foil aat 350 with a drippings and it will still taste awesome cuz you made it yourself!

I can't see the pics so not sure of your setup. When I smoke on my kettle I usually have my bottom vents at 25% and my top vent 50-75 percent. I'm guessing you may seem some high temps with the amount of coal and the small amount of meat so watch that and dial down the top vent but not less...

As long as you foil at 160 and look for 190-205 final temp in foil it should come out great. My only concern is the "vegetarian girlfriend" You'll have to grill up some delicious veggies on the kettle.

You know sauces like ketchup and mustard and hot sauce have flavoring and we use them as elements all the time in cooking. So why not BBQ sauce. I would think a competitor would "make it his own" by doctoring it. I make a nice sauce where I make my own ketchup first from tomoatoes and use it...

That pesky boiling point.... it affects cook time as well since water in the meat and temps related to collagen breakdown all are lower so that means more time. I'm hoping to drill more vents in bottom and top of WSM this summer.

I'm going to do this on Saturday. I wasn't clear from the picture how you got the round money muscle out of that chunk on the end but I'm sure I'll figure it out. I'm guessing if you tried to do any of the chunks like tenderloin (sear and bake) they might be too tough. but I like the idea of...

I saw some guys using bungee cords betwen the lid handle and all three legs to compress the pieces together. I thought they'd melt but I saw smoke coming out the top with the cords on there. Not sure why they did it but this thread made me think. I was judging so I couldn't ask them and...

I think since it is salt cured you can keep it a while but I'd be more concerned about finger contamination etc. I portion my cold smoked salmon into approximately 4" lengths of the filet and freeze them. I slice them after thawing for about 30 minutes. works perfectly for me.