Search results

Feel like I haven't had time to post in months. Anyhow, had to cook some ribs for my buddy's annual bash, figured I'd treat myself to a pizza for my troubles. Slaving over ribs: When those were done, I enjoyed a pizza for myself: And in the end I was spent.

Made some Gyros for lunch, and then Chicken Cordon Bleu for dinner: ...and then it rained. *disclosure, I completely ripped off the method of skewering the meat I noted that Wolgast used.

Has anyone used one of these things? Click Me!! My juicy lucy technique, or lack thereof at this point, has been an utter failure. I can't get the cheese to stay in no matter how hard I try. It's effectively my kryptonite.

Intended to make 2 fatties, but the bacon was so thick that it morphed 1 fattie. Thus I ended up combining...

Got a little knife happy, but it came out better than anticipated. Stuffed with cheese and onion. Meant to add red pepper, but I forgot to chop it until after it had already been tied together.

Lots of football, food, and cocktails yesterday:

In summation, a friend asked to have some of my frozen pulled pork to feed 15 people. I thawed a vacuum sealed bag of PP last night to fulfill his request. However, he calls today and no longer needs it due the logistics of serving it. Question is: Can I re-freeze the PP? It's still vacuum...

After years of getting annoyed with grilling in complete darkness and having to use a flaslight. Grabbed this bad larry to cook at night. headlamp Let me just say, life altering. Having full dexterity plus light is a godsend. Naturally I could have purchased grill lights, but that would...

pretty self explanatory, in the market for new knives, and I think i've narrowed it down to this. Another question I had is concerning the sharpening. Given the 80/20 breakdown of the blades, I've been searching exhaustively to see if they require any different method of sharpening, or if...

Regarding butts, i've cooked them both ways. When I decide I want to use foil, I wrap at 160 & wait until 195ish. When I don't end up using foil out of laziness, or if it reaches 160 while I'm still asleep, I just use the fork test at the approximate done time until results are optimal. I've...

Had some pulled pork from the butt yesterday, so I thought about trying some pulled pork tacos. Out of this world. I liked them better than beef.

So I am throwing 2 racks of ribs on the top grate, & figured instead of leaving the bottom completely vacant, I'd just toss wings on it. I don't plan on doing anything to the wings except letting them sit there idle. I plan on cooking the ribs in about 4-5 hrs, (pumping the WSM up to 275 for...

Still a newbie, so did another rack of ribs just so that I can master that cut of meat. There I was thinking I had everything honed in this time, like a hotshot. Using the 3-2-1 method, & everything is going smoothly. After the 2hrs of foil (yes, I know that's waaaay too much for some of you)...

No real reason for posting. Finally had some nice weekend weather in Boston, so made the most of it with the WSM. Put on a picnic at 9 pm. Currently 3 am, temp is at #227, i'm half in the bag so it's time for some lay down. We'll see what happens when I arise in a few hrs...

So I haven't been able to fire up the WSM in 3 weeks due to weather and simply traveling. I just got back to my house, and although I wasn't planning on smoking, it's a "nice" sunny day thus I feel I have to. My question is this, I am going to fire up a chuck roast since that's the only cut of...