Search results

I smoked a few pork chops..it made me happy. Dry brined some porterhouse chops overnight and seasoned with a little black pepper. Smoked at 275F with pecan for about 90 minutes and glazed with melted apple preserves. Nice little smoke ring.... ...and super juicy! Thanks for looking!

I smoked a chuck roast the other day and made some stuffed mushrooms with some of the meat. I used a little Stubb's bbq sauce (Sweet Heat)... ...and topped with some Gouda cheese.. ...let it grill down a bit then added some Mozzarella. Hit them with a little bbq rub and let them finish...

I readily admit to talking shortcuts and cheating here. I did not make my own sauce or crust. I was hungry and wanted to play with my grill and didn't have time to spend all day in a kitchen. I started with this: Put down the crust inside the Weber Griddle Pan and added a layer of...

I wanted to add a cast iron griddle to the grilling arsenal. I looked over a bunch of different options and ended up buying the Lodge 15x12 cast iron griddle platter ($30). It fits great on the Jumbo Joe but more importantly perfectly replaces one of the grates on the Silver A. I have used...

Just some silly fun. Since the Jumbo Joe is a portable grill I wanted to see if I could store everything I needed for a grilling session at the beach into the Jumbo. I started by filling a charcoal basket and putting starter cubes, a lighter and a digital thermometer onto the charcoal grate...

I am going to pick this guy up tomorrow and will need to get new flavorizer bars. Any suggestions on which ones/size/etc? Or does it not matter and these are a "one size fits all" item on Weber gassers? Craigslist find

I'm trying to find new things to do with pork butt since it usually goes on sale for CHEAP down here. Thought I would try making some Tasso Ham. Ruhlman has a recipe for this and I compared that with 3-4 others on the'net and settled on my version. Started with a 4 lb butt and removed the...

I have an itty bitty smoke ring Brisket after resting I smoked a 10 lb brisket for 12 hours at ~250 with what I thought was plenty of hickory. I had plenty of smoke (I thought) for the first few hours before I went to bed. Sliced When I sliced it open I was very dissapointed in the size...

Howdy! I want to ship some BBQ brisket from TX to KY. I figure I will smoke and slice then make up vacuum packs for smaller servings. I will throw in the frezzer and then..???? I'm guessing I will need some sort of cooler and dry ice before I Fed-Ex the stuff. Any suggestions on the...

An apple tree got blown over at my parents house ~3 months ago. My dad cut it up and saved a few logs for me (~6 inch diameter). I packed them in an empty cooler and drove ~1000 miles back to Texas. When I opened the cooler my wife and kids gagged from the smell. My wife suggested my dad was...

I am fixing pulled pork for 22 people (some kids included) next Monday at a gathering out of state. My plan is to smoke 17 lbs of butt on Friday night and pull on Saturday morning. I was going to put the pork in Ziploc bags, and keep on ice on Sunday while we drive. On Monday I plan to put...

I have a 7 lb turkey breast that I want to smoke this weekend. I bought one that said "All Natural". I get home, take a closer look, and see that it has been moisture enhanced with a 15% solution. To brine or not? Suggestions?

One small diced onion Three cloves crushed/diced garlic Two jalapenos, seeded and diced Salted and cooked gently in a little vegetable oil 24 oz Ketchup 1/4 cup Worchestschire 1/4 cup cider vinegar 2 tabls honey 1 tabls black pepper gently simmer 30 minutes. Pretty good stuff!

When I was cooking on an offset I always would rotate/flip my brisket every few hours to compensate for the wide temperature deltas in my pit. Is there any need to do this in a WSM? It seems like I ought to be able to put it on and leave it. Am I missing something?

Another question from my 1st cook this weekend..How do you control the smoke amount? In my offset I could add wood whenever I wanted and high control over my smoke amount. For my first WSM cook I placed several large chunks throughout my charcoal pile but my smoke amount was highly...

Hey folks! Had my first cook in my WSM this weekend. This thing kicks my offset's #@$. A main benefit for me is fuel usage. I used a large ceramic saucer instead of the water pan and cooked for 10 hrs on ~12 lbs of charcoal. When I was done I shut down my vents (top and bottom)thinking...