Search results

Foil generally gives me more consistently tender results, but you have to watch the time in foil. Nobody likes a pile of meat mush with bones on the side.

How far into the meat do the red spots go? They would certainly curb my appetite!

Dale - You got a real feast going on!

I decided to try doing spare ribs this weekend. Got 'em trimmed up per Chris's instructions (thank you for a great tutorial). Kind of a hack job, but not bad for a first attempt. How much time should I plan for the cook? Trimmed weight of the slab is about 4 lbs. and I normally shoot for a...

I have seen people do this successfully in a 5 gallon food-grade plastic bucket.

George, Yes. Cut a slit in the raw brat and use your findgers to work it into sort of a pocket. Then stuff the brat with kraut. I usually mix in some ketchup, brown mustard, chopped onion, and beer with the kraut in whatever proportion seems right. Kind of flatten the whole thing so that...

Skip the locks Hook that baby up to the nearest high power line and watch the perp dance when he tries to steal your new WSM. Talk about smokin'.

My family likes "Brat Boats". Slit the brat lengthwise not quite end-to-end. Stuff the slit with kraut tossed with ketchup, chopped onion, mutard, etc. Smoke for about 2 hours, easy on the wood. This recipe came from the booklet that was included with my old ECB and our family has been...

Are the Victorinox branded knives are any different from the Forschner brand or are they identical?

One of the first cooks I did (on my discarded ECB) was turkey breast with apple chips. Every time the smoke died off I would throw on another handful. I used up the whole box on that cook and the turkey was about as tasty as a well-used ashtray! With salmon you could probably get by with...

Dave - I read your original post and don't worry; the WSM makes a pretty decent grill in addition to being an excellent smoker. Have fun!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chuck Freeman: PS: As of midnight Saturday the Brinkman sleeps with the fishes. <HR></BLOCKQUOTE> Way to go, Chuck. When I got my WSM, I hauled my Brinkman to the curb and put a "free" sign on it...

I often use my turkey fryer (propane burner) to start my coals. I actually started to trun DOWN the flame becasue the briqs in the bottom of the chimney were burning up completely before the top coals started to light. I start the chimney on the burner and by the time the WSM is set up the...

I have gotten the "Kingsford charcoal taste", but only when grilling. It has happened a couple of times when I haven't let the coals get going completely before rushing to cook. It is nasty! My theory is that the MM doesn't cause this problem because only a very small amount of "new" charcoal...

Ron, Until I started to Q a year ago, I never saw these either. Local supermarkets in my area tend NOT to carry brisket and pork shoulder. Even baby-backs are not a sure thing. Local WalMart SuperCenter generally carries pork butt and BB's. Often has brisket, too. Even though the pork is...

I do chicken thighs in a tandoori (yogurt-based) sauce on the WSM and they are fantastic. Not authentic, but tasty nonetheless.

9 racks at the price I paid last night would make this a $120 cook!

I tried putting veggies in the water pan back in the day of my ECB. The aroma was great, but the meat did not seem to be affected. Might be worth a try on the WSM because it's "tighter" than the ECB, but I would use a LOT. Gravy from the water pan is pretty nasty stuff in my experience. The...

I use a wine bottle. It makes for more trips, but looks good!

Was there foil involved?