Search results

  1. Steve McKibben

    Press Release: New Weber Connect Smart Grilling Hub Turns Any Grill Into Smart Grill

    I received the promotional email for this, and followed the provided link to learn more. I was left wanting. All I saw was highlights. Is there somewhere that more hard information is available, such as what comes with it (how many probes, etc.), operating modes, and such? Or is this too new for...
  2. Steve McKibben

    High Heat Brisket Method - A Compilation

    Any reason I shouldn't try this on a kettle?
  3. Steve McKibben

    Kettle rotisserie

    I sold all of my grilling gear when we moved to the islands a few years ago. Broke my heart to part with my "Weber Army" - three kettles, a WSM, and numerous accessories - including a rotisserie. I didn't know where we'd be living, how much space we'd have, how they would handle getting shipped...
  4. Steve McKibben

    Easter Ribeye and Grilled Onions

    For some reason I wasn't hungry during the game... :( But I recovered in time to have a consolation steak. Yours looks great (as did your team)...
  5. Steve McKibben

    It's with real sadness...

    Russ - time to update your signature...
  6. Steve McKibben

    membrane or no membrane on ribs?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting: I believe the membrane does help retain moisture so not only do I leave mine on but I have a friend in the restaurant business that gives...
  7. Steve McKibben

    Whatcha Smokin' or Grillin' for Valentine's Day?

    Late to this, but I cooked dinner for the wife last night - we decided we'd rather do that than fight the Valentine's Day crowds at the local restaurants. The menu consisted of fresh grilled mahi-mahi, roasted parmesan red potatoes, and herbed broccoli. Desert was chocolate covered...
  8. Steve McKibben

    Whan are briquettes ready to come out of chimney starter?

    No problem with when you're dumping the chimney in my opinion. If you want a hotter fire, you may need to either concentrate your coals into a smaller area or add more on top once you've dumped them.
  9. Steve McKibben

    Prime Rib Question

    Personally, I like to cook them low and slow to the desired degree of doneness, then, while the roast is resting in it's tent, crank the heat up then finish it/carmelize the exterior.
  10. Steve McKibben

    So when do you use a drip-pan on a kettle

    Same here, except I have some foil wrapped brick separating the zones, and use a sheet of heavy duty foil instead of an actual pan, and I replace that after two or three cooks, or less if need be.
  11. Steve McKibben

    random thoughts on switching to lump

    I have used mostly Royal Oak, but on occasion have had to use other brands - I'm just glad that I didn't use some of them (such as Cowboy) first. There is a learning curve, especially if you were, like I was, a long time briquette user. But on the other side of that curve I am a very strong...
  12. Steve McKibben

    Pork Crown Roast - to brine or not to brine?

    I haven't cooked one of these in many years. In fact, the last time I tried I really had no idea of how to cook it, how long, nothing. I like the idea of using a flavor brine, and I've cooked a number of pork loins and tenderloins, so I think I'd like to tackle this again. Do you folks think...
  13. Steve McKibben

    To WSM our Turkey or not?

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Tatham: Should I brine? </div></BLOCKQUOTE> I would. If you have time, brine for 24 hours, then air dry in the fridge overnight before you cook it.
  14. Steve McKibben

    To WSM our Turkey or not?

    I've cooked big birds several times on my 18" WSM. Like Ray said, go easy on the smoke wood as poultry seems to absorb the flavor readily. I'd go with an empty foiled water pan and shoot for 300-350 cooking temps. Put a bag of ice on the breasts for a half hour or so before the bird goes on...
  15. Steve McKibben

    Next day ribs

    I usually grill them on low heat, bringing them just to serving/eating temperature since they're completely cooked already. If I sauce or glaze, I will wait until reheating and do that while I'm warming them up.
  16. Steve McKibben

    Prime Rib: Kettle or Bullet?

    The last two Christmases I've cooked standing rib roasts on the 18" WSM. Cook it at 225 or so until internal temp reaches 125 or so, then I rest it tented under foil for 30 minutes, during which time I add more fuel, open the vents all the way, prop open the door, and offset the lid just a bit...
  17. Steve McKibben

    Frying Turkey Caution

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by HE Etheredge: Another thing I do is I turn off the burner right before I put the turkey in. Once the turkeys in I re-light. I have an automatic...
  18. Steve McKibben

    Best Fire Starter for Tailgating

    Bryan, Yes, regular briquettes. I used to use newspaper, but I had to use two or more sheets, and still had spotty results. The paper towel/oil combo works almost all of the time. The only times I've had to try more than once has been when it's so windy that the paper towel burns up too quickly...
  19. Steve McKibben

    Best Fire Starter for Tailgating

    I always bring my chimney. A paper towel with some cooking oil on it will do the trick. Tried and tested at tailgates for years!
  20. Steve McKibben

    On which grate to cook??

    <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris E: I also crammed 6 chicken halves on the cooking grate of my OTG using my rib rack to hold the 1/2 chickens on their sides. </div></BLOCKQUOTE>...