Search results

Just a question, after 20 years I want to upgrade to a new grill, I am leaning towards the new E-410 however I was wondering if they go on sale at Home depot or Lowes or Ace around Memorial day? This is a big purchase so if I have to wait a few to get a better deal I have no issues with that...

Has Been awhile since I posted, here is Sunday's dinner minus the cornbread and Potato Salad(a staple here in Idaho) [/URL][/IMG] Finished Dinner [/URL][/IMG]

In need of some help, have 2 butts going right now, been on for 10.5 hours, dinner is in 2 hours and the temp on the meat is at 183 degree's. should I be worried and pull them off and finish in the oven foiled? if so what temp for oven and or should I relax and just let it ride? usually do...

might sound a little dumb but, was gonna do some ribs tomorrow and I pulled them out of the freezer said to use or freeze by 11/30/11. since they have been in the freezer since I bought them (well before the date) anyone see a problem with cooking them? have never worried about it with beef but...

all done on the grill, tried tenderloin that I brined for 6hrs and then a light rub, hasselback spuds and potato cups, sweet onions and yellow corn, my kids love the hasselback spuds. tenderloin was juicy but not as tender as I had hoped. does anyone have a sauce or glaze they makefor tenderloin...

so I picked one of those long vac pack pork loins tonight for a cook tomorrow, was going to grill or possibly do it on the rotisserie, has anyone ever cooked one of these? also should I just marinate it overnight or would injecting it and then rubbing it work better. will be the first time I...

Had some petite sirloins marinating for a few days, decided to try hassleback spuds and whole onions for the first time. the onions could have cooked a little longer but it was still good. [/IMG] http://i277.photobucket.com/al.../IMG_98362.jpg[/IMG] [/IMG] [/IMG] [/IMG]

i wasnt going to post but the wife took some pictures because they looked good she said. used the flavorizer bars off the gasser to keep them suspended off the grate. Nothing fancy like most of you expert cooks but, you guys keep inspiring me to keep trying. anyhow enjoy. [/IMG]

saw a post with this grill method and decided to try it. I now have a new favorite grill! [ ] [ ] [ ] [/CODE]

I am doing a practice turkey today. I did a practice burn 2 days ago to see how hot I could get the WSM, was able to get it up to 300-325 with briquets and a little work, I bought some lump because they say it burns hotter, should I mix 1 chimney of charcoal with 1 chimney of lump or is that a...

butts are almost done (4 total), dinner is in 4 hours, should I heat up the cooler with boiling water and hold them with tinfoil and towels there, or should I heat the oven to 195 and hold them there?

was planning on doing 4 butts in my 22.5 WSM on friday night for a saturday family get together. I have cooked 2 butts and a brisket at the same time just looking for any help on doing 4 butts? planning on putting the butts on around 1:00 am as the get together is Sat. at 5. should I do 2 on...

would like to get some feedback, smoker hit 281 grate and lid temp 270 for probably 1 hour betweeen the hour 3-4 of smoke last night, (The one time I decide to sleep for 1 1/2 and dang maverick alarm wasnt set right) smoker now back down grate at 224, lid reading 208, meat reading 169 but...

I have a 12.5 lb brisket and 2 7lb pork shoulders. was going to put the brisket on at 5pm hoping for a 12pm finish time the next day. My question is, when I put the pork shoulders on later that night(around midnight) should I add more charcoal and some more wood chunks for the shoulder? My...

have 2 7lb Butts on top, 1 7lb packer bottom, did minion method started last night 2130, have wind break surronding 3 sides and board over top. wind has been blowing 15mph since 430, trying to keep temp above 225 have already added another chimney of charcoal at 630 and just started another...

went around town every meat store and chain store looking for brisket, 1 meat store had them, but biggest size is only 9.7lbs,once I trim it it will probably weigh in at just over 8lbs is that ok for a packer? I am cooking it with 2 7lb butts, and put the brisket on bottom grate fat side down...

Just a quick question, smoked 2 Pork Shoulders last night, been on 14 hours, internal temps for both are between 187-196 taken 6 spots each shoulder, went to pick them up and they are pretty much falling apart but bone is still does not slide out. can I wrap them and let them sit a few hours...

Well I finally spoiled myself and got my 22 1/2 today, doing 2 pork butts for first time. minion method loaded to hilt with about 50 spread over top, been smoking for 1 hour and temp on lid says 225 and holding..no spikes. top vent 100% bottoms 50%,50%,15%. added boiling water to pan at...