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I was at my local Ace Hardware today and they had their Genesis grills $100 off. Also the general grill sales area of the store was S P A R C E. There were very few grills on the floor and a lot of open space. Those new front-to-back-burner Genesis grills must be set to roll out for the...

Doing a search, I saw the wood handle discussion from a while back when the new Weber Fireplace came out. But I didn't see a thread where someone actually described their experience using one. I'm thinking of it as a firepit for my patio. Anyone actually use one? Also, has anyone used the...

So I'm trying a new technique... more of a Texas-style minimalist approach. I did a significant trim on non-cap side, fully distinguishing the point from flat. Trimmed the hard fat from cap side. I seasoned the cap side with just kosher salt and coarse black pepper. Seasoned the non-cap side...

So with all the talk about knife sharpening, and Ron's comments about his knife block, I thought I'd post about my LamsonSharp knife safes. LamsonSharp KnifeSafes Knife Blade Protectors, Set of 4 As Ron suggested, having protection for that edge is a key to keeping your edges sharp. I keep...

My turkey carcass stock is based on a recipe by Emeril. I adjusted the veggies and set a basis for pot to stock volume. I also sautéed the vegetables. Turkey Bone Stock ---------------------- Recipe By: Emeril Lagasse Yield: 1 3/4 gallons from a 17 lb turkey carcass Ingredients: 1 leftover...

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...

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

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?

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...

An interesting Pork Butt Q post in seriouseats.com, which is not normally a home of smoked meat recipes. He uses a brine with molasses, based on an Alton Brown recipe. He uses a WSM as his smoker. Barbecue: Pulled Pork Also, a matching BBQ sauce recipe here.

When I did Pork Butts for the first time on my new WSM, I couldn't bear to toss the remains after pulling. Just looking at all of that flavor and those bones... Dang, there has to be something useful to do with this stuff rather than just toss it. So I made a Pork Butt Stock, using the same...

Frozen Margarita -------------------------------------------------------------------------------- Recipe By: Bill Banick Summary: This is a very easy to remember frozen margarita recipe from my good friend Bill. Simply 1 part tequila, 1 part triple sec, 1 part lime stuff, which is 1/2 Rose's...

This is my wife's pinto bean recipe. It is very easy and really has a nice flavor. Pinto Beans Ingredients 1 2 pound bag dried pinto beans, sorted and rinsed to remove dirt and rocks 1 10 ounce can diced tomatoes and green chiles, (recommended: Ro-Tel) 6 tablespoons pinto bean seasoning mix...

Has anyone every made broth using the bones and other parts segregated from a BBQ pork butt after pulling? When I pulled my first pork butts from my new WSM, I ended up with close to 2 lbs of bone, fat, and various other bits, including some meat that came along for the purge. I was looking at...

Second cook on my new WSM. This time I did Cornish Game Hens. I spatchcocked them and then marinated them for about 8 hours in my Tequila Lime marinade: 3 limes, zested and juiced 4 ounces frozen limeade concentrate, (recommended: Minutemaid) 1/2 cup Tequila 1/4 cup Triple Sec 8 cloves...

So I put the new WSM to work in anger for the first time. Decided to do a couple of butts. Bought a cryovac pair from Sam's; $1.28/lb I trimmed and salted the butts, then rubbed them. I looked at a bunch of rubs and decided to make up one using fairly common ratios: 1/2 cup turbinado sugar...

I did a forum search for "spreadsheet" and got some hits that sound really interesting, but not a reference for what I'm looking for. I would like a spreadsheet for ingredients for Rubs, Marinades, Brines, Mops & Sauces. I'm thinking rows of ingredients and columns of recipes, with...

Several folks have asked for a compilation of the High Heat method. I have a recipe database on my Mac, and so I was creating a compilation for myself. I originally posted this in the original HH thread that Craig started. I've corrected and added based on comments there. You'll notice a lot of...

Heh. Classic line from Caddyshack... I tend to save a lot of stuff when I cook that most folks toss. Shrimp shells. Mushroom trimmings. All goes into stock bags or containers in the freezer. For example, I typically save fat from cooking bacon or Owen's Sausage (my fav). I have little...

I know the regular recommendation for smoke wood is chunks, say tennis ball to fist size. And when doing a brisket by the High Heat method, even this size is consumed pretty quickly. Chips would disappear in a flash. But sometimes it's easier for me to find chips than chunks. For example...