Search results

Those ribs look great. We've been craving some, and those pics just make it worse.

I'm looking forward to watching Michael and Tim's cooks. If you are not making your own tortillas, I recommend Tortilla Land uncooked tortillas. They are great on the grill, and take only about 2 minutes to cook. Can be hard to find in the store. Usually lying flat in the refrigerated section...

I was looking for pork tenderloins today when I spotted something that looked like that. I was excited to have such a clean piece of meat, but it turned out to be turkey tenderloins. :)

I started out with temp probes in the meat and on the grate, with wireless to the unit in the house. Monitored temps constantly, etc. Now I pretty much set it and forget it for long cooks. Minion start with vents about 25% open on bottom, 100% up top. Good enough. I will eyeball the WSM temp...

I have a "mad money" Fidelity account to buy small amounts of mainly small cap companies. There was $1,000 of cash left in it. Yesterday, I was sitting in a coffee shop and decided to blow it all on Weber stock at about $18. It's now the biggest holding in my gambler's account, so y'all go buy...

You should have told her this is a Father’s Day steak, so it will be MR. When Mother's Day gets here, you can have one WD. I'm sure she would understand. :)

Just let it rip, and adjust as needed. I once worried about every half inch of vent, but now I just eyeball the vents on my kettle or WSM--looks about right--and let them go. Check every now and then and adjust if the heat is too far out of wack. Most meat is very tolerant of variations in...

When I saw mushroom burger in the title, I thought it would be a marinated and grilled portabello or the like. I should have known that meat would be involved around here. :) Good looking burgers. I love mushrooms, but the spouse is not a fan. Doesn't stop me.

I found the ATK recipe in a video. They dry brine 24-96 hours, brown in a skillet, then sous vide at 133 for 18-24 hours. Then roll in crust and finish in 475 oven for 20 minutes. Serve with good looking sauce. Looks like a fun project, but you have to start on Tuesday or Wednesday to eat on...

What temp do they recommend for that time? Salt or anything during the sous vide? Do you grill or smoke it afterwards? I've used sous vide for steak and salmon (the best) and other small items, but I don't recall using it on a big piece like chuck roast. Sounds like a good new project.

I wrap chucks around 155'ish, in foil or pink butcher paper (sometimes with a little soy sauce or Worcestershire), then cook to about 200, checking for tenderness with probe or fork. Wrap with a towel and rest in ice chest for a couple hours. Pull with two forks. I find it pretty decent, but...

Nice. What was your marinade? For pork loin, I've settled on just dry brine for several hours, then hitting with something like Montreal Steak Seasoning, then rotisserie on the kettle with some cherry and apple wood for smoke. The dry brine has been the only way I found to get much flavor...

Good looking fish! I wish I had a friend who brought me halibut. It costs a fortune around here.

Congratulations on pulling it off. But when the next kid comes along, I foresee the shower being a smaller affair. :)

That's a good looking paella. Great colors.

I've tried sous vide, reverse sear, and other ways to cook a steak on a charcoal or gas grill. For the last year or so, I've settled on Grill Grates on the Genesis to produce a good crust and quick, consistent results. Bought these choice ribeyes at Sam's Club. Patted dry and salted a couple...

Thanks for the report on your comparison.

I've used paper on brisket with good results, but never tried it on ribs. Not sure why. Definitely will experiment with paper and ribs next time.

I am the opposite. I wrap brisket but never butts, and I go S&P with maybe cumin only on brisket, with sweeter rub on butt. So I would go brisket on top for ease of access to wrap and to keep sweet off my beef.

That looks great. I love a burger with a nice kick.