Search results


 
  1. D

    Love When Things Go Wrong

    Posted earlier about a half spatch cocked bird I ended up buying. No problem. I have always recommended (and still do) a construction water cooler to use for brining. Well, haven't used mine in a few years and when I went to fill up, the cup fill drain leaked all over. Upon examination the...
  2. D

    Shouldn't Be A Problem, but

    Ordered fresh 8 - 9 pounder from local butcher. Got a call yesterday that her order from the supplier shorted her over 20 fresh turkeys, including mine. She offered and I accepted that she would cut a 22 pounder in half. I did negotiate to get all of the giblets. My original intention was to...
  3. D

    Ranch For Sale

    Located here in central Wisconsin. Used but in great shape. Contact me and we can negotiate a great price. Really need to find it a new home. I have too many Webers already and just have no need for the Ranch.
  4. D

    Poor Man's Burnt Ends

    Any one done this? Came across the recipe the other day using a pot roast rather than doing the whole packer. Really turned out good. Maybe not quite as good as using the point, but really good. Just do a search on (I use Duck Duck Go) for the recipe - poor man's burnt ends. I used the one...
  5. D

    Kuddos to Weber

    Need new handles for my Ranch (squirrels chew the heck out of them). Contacted Weber and they gave me a part number. Looked up on the Weber site - out of stock (price would have been $9 each). Contacted them about this and they got back to saying "try Amazon or Wal Mart". Tried Amazon and...
  6. D

    Blues Hog Lump Charcoal

    Haven't posted in a long time but still smokin'. My Ace Hardware is now stocking Blues Hog lump. If it has Bill Arnold's name on it must be good?
  7. D

    Looking for a Grilled Salmon Appetizer

    Have looked at every appetizer and fish thread and couldn't find what I am looking for. Not looking for a dip recipe which I have done before. Thought maybe a bacon wrapped piece of salmon grilled in my fish grill pan. Any other ideas? Main course probably siracha wings with winter squash...
  8. D

    Left Over Lamb

    Doing a 4#boneless leg of lamb on the WSM tonight. Just for my wife and I. Any ideas for the leftovers? Thanks - Dan
  9. D

    Couple of Bacon Questions

    Time for my first attempt. I figure there is no such thing as a dumb question, so here goes. Just bought 9# of what is labeled side pork. I asked for pork belly and that is what I got. I presume OK? And on one side there is a thick layer of fat. I presume that is considered the rind? If I...
  10. D

    Quick Thaw Loin Backs

    On the way home from my Mom's trying to figure out what for dinner tonight. Loin ribs sound good. But they are frozen. Saw somewhere - not sure if here - use hot water bath for meat that is fairly thick e.g. roasts. Well a three pack of loin ribs is pretty thick. Well an hour and a half the...
  11. D

    Using My Ranch Grill Again

    Have had my Ranch grill for 5 or 6 years and would usually use for cooking for groups. Well lately using a couple of times a week just for my wife and I. It's like being able to cook on a stove. Using fish and vegetable pans its great having all of the room. I'm just using one chimney of lit...
  12. D

    Blizzard Pork

    Well here in central Wis we have 12" snow, wind is blowing around 25MPH and the temp is falling. So, what else to do at 9:30 PM. Hungry for some pulled pork. Fired up R4D4 (22" WSM) around 9:30. Two butts on on as soon as assembled. Came up to 250º within 40 minutes. Will check in the AM...
  13. D

    Smoking Bear Meat

    Friend of mine at work got a 250# bear (boar) a couple of weeks ago and will be picking up the meat today. He said bear meat has the texture of beef with a sweet flavor (they eat a lot of berries and cookies). He says, unlike venison, there is a lot of fat for rendering. Any ideas on smoking a...
  14. D

    Found 24" Foil

    Here is a link for 24" Heavy Duty foil. 1,000 ft roll. Cost with shipping around $80. It works in covering 22" pan without having to seam together 18" foil. http://home-and-garden.become....e-prices--c213434754 Dan
  15. D

    Last Night's Grilled Cod

    Been doing this a couple of times now with cod. Season first with Old Bay. Layer top with tarter sauce topped with panko crumbs. Season top with Tsunami Spin and pads of butter. Place in EVOO'd fish grill pan and grill rotating between direct and indirect until firm. Added some Ciabatta...
  16. D

    Horseradish_Crusted Steak Roulade

    Adapted from recipe in the Food Network Magazine. Plated Horseradish-Crusted Steak Roulade For the steak: 1 2 ¼ - 2 ½ pound flank steak 2 Red bell peppers, stemmed, halved lengthwise and seeded 3 Tbsp EVOO 1 Leek, finely chopped white and light green parts only 2 Cloves minced garlic 1 Cup...
  17. D

    Horseradish-Crusted Steak Roulade

    Made this the other night by adapting a recipe I found in the Food Network Magazine to the grill. Actually made the roll the previous night and refriged. Here are some pictures: Ready to Go On On the Grill Half Way Done Finished Plated For those that have a hard time maintaining higher...
  18. D

    Time to Smoke Some Cheese

    Sunday was smoke cheese day – 23 bricks on R4D4. This included Baby Swiss, Colby, Cheddar, Monterey Jack, Mozzarella, Gouda, Edam, Provolone, and Havarti. Did in two batches with each one taking about an hour and a half. Just foil in pan. Some pictures: Ready to Unpackage Apple Wood for...
  19. D

    Bottom Round Flat

    My bro has been buying these things down in Northern Illinois to make Italian beef. It goes by just "flat" when he orders. Around 10# or so and it almost looks like a small packer. I think it is the outer cut of the rear flank and probably also includes the tri-tip. It is boneless. Can...
  20. D

    Brisket on the 22

    Did two 15# plus packers Wednesday for a feed for my boss' private club. High heat method. Double foiled pan. Used the large ring and filled with RO lump. At about the 4 hour mark the top brisket was ready to wrap. The bottom brisket still needed more time. Wrapped the top and put on the...

Top