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Hello.. I just wonder how long one can put a brisket or a pulled pork in the warmer...maybe an icebox or similar. And what will happen to the bark..... can I save it when I put it on direct heat for a time to get the bark back? Thanks for helping me out on this topic. Best regards Stefan

I'm not sure whether this is the right category....but i will give it a try. Have you ever tried to cook your very own ketchup. No? Then watch the video and try this at home. It's easy and tastes really good. It's in german but subtitles are available. Just push the third button, counted from...

Yesterday at 6am the night was over. 5 pounds of pork neck have been smoked for pulled pork with cherry wood. I used a minion ring with heat beads and had a stable temperatur inside of the pit round about 215°F and 230° F A self made rub with some freshly ground dry chillis, dry lime...

Hello, I gave the 3-2-1 ribs a try. Usually I make them 5-0-0.... but ..who cares :-) Some pictures and the video for it - the video is in german but you can turn on the subtitles. Recipe for the marinade: Soy sauce half a litre / 16 fl.oz in this case Garlic...powder, or fresh...

Hi, I thougt, although I already have posted some pictures about that procedure, I make a video for the bbq community. I will explain it step by step. For example how exactly to make the marinade and how to cut the fish meat, in order that it stcks on the plank when it is ready smoked. It is...

Hi there, today we had Steaks. I'm comfortable with Low and Slow but Steaks are always my personal challenge. As everybody in my family want's them differently, I always try to make them medium rare and whom they are too bloody can throw it back on the grill. These ones were cut out of the...

Got up at 7am, today it was my pleasure to make 1kg / 2lbs of roastbeef from Argentina. My best greetings to all my friends from Argentina. Marinated in olive oil, chopped garlic, black pepper and rosemary, the meet rested for about 2 hours this morning...no salt at this time. After that I gave...

Yesterday I made my best brisket so far. I started at 8 am and I ended 12 hours later with a tender and juicy part of mouthwatering meat that melted right on the tongue. Low and slow at highest temp. of 100°C / about 215°F in the kettle grill and the last 2 hours wrapped in aluminum foil . I had...

Last week we made some wings again on the camping site. There stands the little brother of my weber that I have at home. And a good oportunity to try my 50mm/1.8 Canon nifty fifty. 2 hours at 266F / 130C and flipped them one time. At the end they get again some heat to have the skin more...

Hi, last week I stumbled over a 3 pound red snapper in our grocery market. It is not a common fish in Germany and I had to try it. This fish was not a bargain and I was worried about the outcome. But all went well and the fish was delicious....but only enough for two....oh man.. :-))) But...

Hello. This is the first time I did a brisket. I think it's not a full packer- only the flat. Here in Germany it's not so easy to get the right parts because it's not as common as in USA. It was a very cold morning in February this year. I started at 5:00 am and finished it at 2:00 pm...

I have never done Burgers on the Weber grill. Time to change this. Setup the grill for high heat and let the meat sear well on both sides for a few seconds. Just to the point where they have a nice branding and a light crust. Then put them away the direct heat and close the lid. Shut all vents...

Hi folks, I really want to smoke a brisket for the first time in my Weber 57cm. How to.....? It's for 5 Persons, i thought about 2kg / 4,5lb With which wood should I smoke it and how long. I tried oak some time ago with ribs, because it is difficult to get hickory. But for me it tasted a...

Hi, my name is Stefan and I'm a newbee on this forum. If you don't mind I like to share my favourite chicken wings recipe with you . I also prepared a little video for you where you can see how I make it. http://youtu.be/fPsTA1M8uuY What do you need? Salty soy sauce................. 1 litre...

Hi, this is my first posting on the board. Last week we made asalmon for the first time. What shall I say... it was so good. :-) I bought a salmon slice with skin. https://www.dropbox.com/s/m299dawxx55vurq/1.jpg The coating was a sauce made of soy sauce, hoisin sauce, moustard, olive oil...