Search results

Got 2 pork shoulders from Costco last Saturday. Last weekend, we prepared one in the traditional Puerto Rican pernil style and the other using the Mr Brown recipe on this site. We smoked the pernil last weekend and never got around to smoking the Mr Brown shoulder. It has been sitting in my...

Here is the grill that I have: http://www.weber.com/explore/G...s.aspx?glid=4&mid=25 and I saw this one at Home Depot today: http://www.weberperformergrill...oalGrill_841001A.jpg I kinda dig the latter more than the one I got from Amazon. I will call Weber CS and make sure that my warranty...

Thanks for all of the advice guys. I ended up getting a Performer due to the table and lighting feature. I ordered from Amazon and got the 2 day shipping with prime, which was nice. I assembled it in roughly 45 minutes and it was a breeze, although they left out the clip that secures the...

Hello everyone- Looking for some advice on which grill to choose. I am torn between the simplicity (of lighting) and table space with the performer, albeit at a premium; the 22.5 One Touch Gold (at about $200 less than the Performer) with the charcoal disposal system; or the One Touch Platinum...

Thanks Julien. I just ordered a bag of each from the site. Cheers, Fred <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Julien Gallant: Fred, I actually ordered Pecan and Apple wood through...

Julien, Can you advise me on where to get smoke wood besides for Hickory and Mesquite? I am in North Ridgeville and noticed you are in Avon. Thanks for any suggestions, Fred <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

Bummer Glenn. I can't speak from experience on the 22.5, but the 18.5 inch version has a door that can prop itself open if you would like to add coals/gently stir the coals/add water to the pan during a long cook. Enjoy your new smoker, Fred

Hello again everyone, I am looking for some suggestions on what to smoke for a dinner on Saturday evening. I have two coming for dinner, for a total of 4 people and am looking to show off the WSM (my cousin and his wife have a propane smoker that ruined his first and only smoke. To date, I...

Thanks guys. It fell in the water about an hour ago and is still sitting in there I couldn't bring myself to clean up after this. It has probably cooled down too much and the drippings were a combination of the ribs from last night, along with the two shoulders. If I shouldn't pitch, please let...

By the way, here are some pictures of the BRITU I made yesterday. http://s985.photobucket.com/al.../ae335/fdbowie/Ribs/

Just finished 24 hrs worth of cooking, with 3 slabs of baby back ribs last night and two pork shoulders (one prepared as Puerto Rican pernil (the smaller of the two shoulders in cryovac from Costco) and the other following the Mr. Brown recipe). After my ribs finished last evening (BRITU), which...

220-230F The internal made it up to 191 before I pulled it

No foil for me during the cooking process, although I did foil after hitting 191F and let it rest for a couple of hours as the temp declined

The bark was almost impossible to cut through and the meat wasn't as tender as I would've liked. The bark was like a brick, although still tasty. I left this on for 16 hrs and took it off when it was 191F internal. I had to slice this thick as the meat would have fallen apart if I sliced it thin.

I have uploaded pics of the brisket. It turned out ok, although I think I left it on too long... It was **** near impossible to cut through the bark (although this really was enjoyed as we ate) See the link below for pictures: http://s985.photobucket.com/al...335/fdbowie/Brisket/

It's not you... I screwed up Try viewing as a slide show in reverse order to see how the pizzas were made. Thanks, Fred

We made a few pizzas on Saturday evening while we started a brisket in the WSM. The sauce is my Sunday gravy and the toppings are buffalo mozzarella with prosciutto de parma. A friend and I took care of cooking the pizzas, while my wife served as the photographer...

I have a 10lb brisket in the fridge that I trimmed and rubbed this afternoon and am planning to start smoking at 9:00pm so that I can stabilize the WSM temp before going to bed. My last smoke had me up until 3:00am and I was a zombie the next day I plan on following the midnight brisket cook...

Please don't bust my chops about the basting brush Anyone know where to get a real mop?