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    Battle I: Eggs Presentation to Judges

    I think only one word sums all this up: DROOLING
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    Momofuku 48 hr Short Ribs

    The more and more things you post Jeff, the more it shows everyone your talent. Excellent job!
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    Weber Genisis Lid up or lid down

    Lid down always.
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    How often do you Barbeque?

    As many others, not as much as I'd like. Weekends are normally when I get to it and when I do, I make a lot of food! My friends are always around and provide a lot of food also which is nice but if not, it gives us a couple days of leftovers. I try to cook at least 2x during the week as well to...
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    First ribs on new WSM

    They look excellent Stan! Nice job on the first rib cook!
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    Smoking 80 lbs Spareribs for July 4th

    Good luck George! Looking forward to pics!
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    brisket on two levels -- pan or grate?

    I've done plenty of cooks with a brisket on each grate with no pans and they have been amazing!
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    Got my new One Touch 26 but...

    Annoying but at least they are making it right!
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    finally!!!!!!!!!!!

    did you clutch the steering wheel and laugh like a mad man wided eyed driving home? I would have!
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    Wings on the Rib-o-lator

    yummy!
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    flank steak?

    A simple one. Put it in a pan, pour a beer in and put it in the firgde for a few hours. Add salt and pepper when you're ready to cook.
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    Pork Butt

    Its only two so I'd just put them on top.
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    Way to Go Nickel City Smokers!!!

    Congrats Jeff!
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    Temperature Question

    The lid is further away from the heat source so the grate temp is higher. Really depends if you are using water or not. Could be 10-20* difference.
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    Performer in a 26.75

    I'll be honest...just in speaking about the 26.75" kettle..I'd rather get another 22.5". Does it give you more room, yes. But I feel it's WAY over priced! I mean you can get 2 x 22.5" black OTGs for $269.12 on Amazon which is still $30 cheaper than one 26.75".
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    Pictures from Father's Day Smoke

    Looks delicious Chuck! Nice cook!
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    It's hot...

    yikes! we had a couple days that the temp was around 100 and heat index over 100 but we are mostly sitting in the upper 80s here but GROSS humidity!
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    What to do with left overs from St. Louising Pork Ribs?

    I applied the same rub used for the ribs and have cooked the extra pieces on my kettles while I have the ribs on smoker. I have also put them on the smoker as well. All meat no bones...they are a delicious snack! I've done this several times now...cook the extra pieces on the kettle. Eat some...

 

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