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    How much time does cooking brisket at 275 save?

    Wanting as ever to up my BBQ game I find myself perusing through the forum posts. I happened upon this thread with the following comment. The few briskets I've cooked I've followed the age old advice of low & slow. Specifically, I followed the instructions from a Jim Minion recipe in...
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    Sugar-Free BBQ?

    My wife and I are trying to make healthier choices in our lifestyle. This extends to what we eat, and by extension, to what/how we cook. One of our goals, if you can call it that, is to reduce (ideally eliminate) sugar from our diet. I'll be honest I'm struggling with this one because of how...
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    Remote Thermometer Suggestions

    I'm not sure if this is the right section to post this question, and sorry if it isn't, but here goes anyway.... I'm in need of a new remote thermometer. I've had my Maverick ET-732 for a number of years (as in no longer under warranty) and recently the receiver has started doing this thing...
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    Grilled pork ribs...

    I just saw a YouTube video of someone grilling pork ribs and am now curious. Do any of you grill your ribs, in a kettle or gas grill, over direct heat?
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    A good charcoal brand?

    Do you have any suggestions on a good charcoal brand? I've used Kingsford original, but find that it produces a lot of ash which has been problematic on longer smokes in my 18" Smokey Mountain. Still trying to find something that will give consistent performance yet not choke out my fire when...
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    Gas Recipe on Charcoal Grill...

    Jamie, I'm a charcoal man. That's what we used when I was growing up, it's what I use now. I've gotten out of my "you're cheating if you're using gas" mindset, thanks in part to my fellow enthusiasts in this very forum, but I still don't own a gas grill. I'm getting a lot better, but I still...
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    What's your "go-to" cooker?

    So you've already been asked "charcoal or gas" as well as "kettle or kamado", but what I want to know is which of your outdoor cookers gets the most use and why! Convenience? Versatility? Best design/build quality?
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    How often do you cook at home?

    Jamie, First I want to say thanks for taking the time to spend with us here. I'm sure you get these types of questions all the time but... How much of the cooking do you do at home? And how much of that involves grilling or smoking? And I guess along the same lines, would you say most of...
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    Moving w/WSM

    I'm in the early stages of planning for a move and wanted to get some advise on how to move my grills and WSM. The last time I moved I only had an 18" kettle and was able to put it in the back of my SUV. This time I've got two kettles (18" & 22") and an 18" WSM and no flexibility to make...
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    Should I try a brisket w/out a meatprobe?

    So I've been craving brisket for a while and just happened to be in Costco and found a prime packer for $2.99 a pound. Obviously I just had to buy it. It wasn't until after I was out of the store that I remembered the food probe for my ET-732 is busted. While I've cooked tons on my smoker over...
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    Smoke Day Breakfast!

    After years of wanting to participate, I finally get to participate in Smoke Day on Smoke Day. The first thing I did was to fire up my 22" OTG for breakfast, bacon & eggs. This is my first time doing breakfast on the kettle, must say I learned a few things. First the bacon. Since I've never...
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    What's your average cook?

    I always wonder what the "average cook" looks like for someone with your skill set and reputation. How often do you grill and/or smoke something? Daily, weekly? How often is that cooking "not for work" (not developing a new cookbook or test driving a grill for Weber)? How big is your...
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    Go-to Rib Temp/Cooker?

    First I want to join in with everyone and say thanks for joining us for this Q&A. I also want to say that I've learned quit a bit from your "Weber’s Charcoal Grilling: The Art of Cooking With Live Fire" and still use it as a go-to cookbook. So thanks for that too! You've said that you're a...
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    Ribs 2 Ways. ..

    So guys I need some help/advice. I visiting with my in-laws and my father-in-law wants to make us some ribs while we visit. There will be baby back ribs and there are supposed to be beef ribs around here too (though my father-in-law didn't see them when he was looking for them yesterday)...
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    Advice for Upcoming Cook(s). . .

    I've got an annual event coming up for which I have been providing bbq for the last couple of years. So far I've done (poorly executed) pulled pork, spare ribs (SLC), bbq beans, and hot dogs for the kids. I'd thought about doing a brisket this year but a good number of the guests don't eat...
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    Country-Style "Ribs" on a WSM?

    I've got a buddy at work who has an 18" WSM and is planning on smoking some boneless country style ribs soon. He asked me for some advice on how to cook them (time and technique). Knowing that they are cut from a pork shoulder I was using a butt cook as a point of reference and told him that...
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    BBQ Baked Beans...

    Anybody ever start with dry beans and cook them entirely in their WSM? If so how? Covered dutch oven? uncovered under meat? Start on the stove and finish in the WSM? I've got some dry beans and since I'm planning on doing ribs this weekend I figured I could do beans too. Ideas?
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    Re-seasoning a CI Pot

    So I know the basics of seasoning a cast-iron pot, and even if I didn't I'm sure I could find them online. I bought a new CI pot about a year ago and didn't do a great job of maintaining/repairing the seasoning and now it need to be redone. The thing that has me putting it off is smokey...
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    Leftover Brisket Ideas

    This past weekend I made my second attempt at a brisket. This time I opted for a 9.5-ish pound packer cooked lns on my 18" WSM. I followed a Jim Minion recipe from Weber's Charcoal Grilling: The Art of Cooking with Live Fire. I'm thinking that I overcooked it a bit but now that it's been a...
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    How to hold ribs. . .

    I have got a party that I'm smoking 4 racks of St. Louis Cut ribs for. Also doing hotdogs for the kids and bbq baked beans. I am starting to get nervous about the different cook times and cutting the ribs for serving. I don't want the ribs to get cold or to lose "texture" but think I may need to...

 

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