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This sounds like a mole marinade. Sounds really interesting. I downloaded the recipe (thanks for the link.) Can you describe how they tasted? Did you notice the sweetness of the chocolate, or did it come out savory? How much heat? How thick and how hard did the crust turn out? Did the...

Glass is a poor conductor of heat. So it would not normally be a substitute for metal and vice versa.

I didn't even try to fit both on top. That seems so obvious now that you say it. All I was doing was spreading a little apple juice on them. Not sure if it added anything.

I'm thinking I'm doing this wrong... Two butts going. What do you do to get to the bottom butt to baste or spritz? I've been lifting out the top grate, but then I have to have a place to set it (been setting it on the grill of my Genesis) and the grill is wide open for a long time. Is there...

I was dredging eBay for old D-handle style measuring cups without metric. (The metric side is invariably printed on the side I look at when I hold a measuring cup by the handle, meaning I have to hold it by the bowl to see the English measurements. Also, the new nesting Pyrex measuring cups...

Last time was trimmed and fat cap up. I have two butts on tonight. After reading this thread, I went with no trim and fat down. Plan to spritz with apple juice and that's it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">quote: What did you season the roast with? Looks like more than salt and pepper. I used this recipe. http://www.virtualweberbullet.com/ribroast2.html </div></BLOCKQUOTE>...

Great idea with the wood shim. I've been propping the door with a ball of foil. I'll try this next time. What did you season the roast with? Looks like more than salt and pepper.

Depends... Balsa: 7 to 9 lbs Ebony: TEN times as much as Balsa. Here's a table

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I don't suspect you'll need help with #4. Heat+Oxygen+Fuel=Fire </div></BLOCKQUOTE> My Dad used to explain a 4-cycle engine as SUCK, SQUEEZE, BANG, BLOW

My favorite is one of the classics: Barbecuing & Sausage-Making Secrets, Charlie & Ruthie Knote.

We love Dale's. The main ingredient is soy sauce, which explains the salt. Steve, was your Old Bay old? (I know... old Bay old... heh) We've used Old Bay for decades. When it gets old, it seems to turn to extra salty. The label on Tony Chachere's says to use it like salt, and when t's...

Leftover Ribs Hmmm.. Those don't go together.

Kingwood area http://houston.craigslist.org/hsh/1578772859.html

Are you rolling and pinning to get 6 per rack? The most I could figure out how to do laid flat (though cut in half) was using a rib rack and doing 3 1/2 racks per grate.

Awesome link, Bryan! Thanks! I started going through some searches, but I was having a hard time narrowing it down. Almost a 5 yr old reference... that's cool. I think with Joe and Greg's experiences, it is worth the risk to give it a try. I'll have to think a while on what I want to do...

I was reading on another site that rubs for beef are typically pepper based and not sweet. They suggest sugar primarily for pork. Do y'all typically use sugar in your beef rubs?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">quote: Kevin leaves out chile powder as well I didn't. Ground guajillo and Aleppo (further ground) are chile powders. </div></BLOCKQUOTE> DOH! I knew that. I just...

From my spreadsheet of rubs, there are 8 major rub components: <UL TYPE=SQUARE> <LI> Sugar <LI> Paprika <LI> Salt <LI> Chile powder <LI> Garlic <LI> Onion <LI> Pepper <LI> Spices / Other [/list] If you pre-salt, you're down to 7. And if you post-sugar and post-pepper, you have a lot of...

I took a quick pass through the forum and didn't find anything on this... Ever done fajitas low and slow? Seems like a skirt or flank is not that much different than a flat as far as the need to break it down to make it tender. And low and slow might make for a tremendously tender batch of...