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  1. Curtis M

    Maui Steaks (my own recipe)

    Good to hear... I have made it a number of times now. Done it for steaks, Tri-tips, and Pork chops... Glad you liked it! CM
  2. Curtis M

    Greetings from Iceland

    Welcome! That's the Gasser I want to get... She's a thing of beauty! CM
  3. Curtis M

    New member from NJ

    Welcome Richie! Be warned, the WSM is super easy to learn on... Beware, once you start to cook on it, your wife will become quite jealous! CM
  4. Curtis M

    Hello from Alexandria, VA - Probably first Bolivian member

    Welcome! Beautiful family of grills! CM
  5. Curtis M

    Bourbon/whiskey drinkers *****

    I got a few that I like; Staples would be Jim, Jack, Makers Mark, Bullet to name a few. Just became fond of Four Roses... It's great, but pricey and when I open a bottle, I seem to drink a lot of it.
  6. Curtis M

    Double Cheese on a Friday night

    Good thing you only had one picture! If there was more I would have eaten my laptop screen... I gotta get some patties made up and freeze them. Always want to, always forget. Thanks for sharing and great choice in beer...
  7. Curtis M

    Weber Family Portraits

    The only thing that I was wanting to see added here was a picture of the deep freeze full of meat and/or the meat locker
  8. Curtis M

    It's a gangsta nation kind of night.....

    Gonna have to pull that one up on the iPod tomorrow while getting ready to cook... Awesome TT. Crazy sounding marinade but I could see it working. Well done.
  9. Curtis M

    Hello from the Bay Area!

    Welcome aboard, Ryan! Looking forward to seeing some of your cooks! CM
  10. Curtis M

    Steak n Taters

    Looks good! Like the look of them taters... CM
  11. Curtis M

    Brisket Help - WSM 18.5"

    It's tough to get at first, but once you do, it's great... I have some that are tender on a probe at 190 and others over 200. Sometimes you'll get one that's super moist and tender on one side and not there on the other. I have never had two brisket cooks the same. CM
  12. Curtis M

    Italian Fatty and Breakfast Fatty

    Absolutely delicious... Love the idea of the Italian one and the Tater Tots are killer in the other! Great job!
  13. Curtis M

    This is what a 8# butt looks like on the 14.5"

    I was going to say that! I bet the 14.5 you could cook 'em hot and fast (at 300 to 350) and it's still turn out awesome... I like to take one for a test drive... CM
  14. Curtis M

    Kabobs from America's Test Kitchen

    Wow... that's awesome! I love all of these! My bucket list of things I want to try from reading on here should take me well into April or May... And that's just what I've come across! CM
  15. Curtis M

    Sauce Varieties Question for a noob

    Before I discovered Meathead, I used this site and used them as models, tweaking here and there... http://bbq.about.com/od/barbecuesaucerecipes/tp/10barbecuesauce.htm One thing that I learned, was make sure you write down what you put into it, every time and make notes afterwards. I also...
  16. Curtis M

    Brisket Help - WSM 18.5"

    Very good advice, Bob... With mine, I typically foil around 160 or the color I like, whatever comes first. When I foil, I put the meat in a foil pan, dump in a beer and my mix of beef broth, apple juice and some rub. I'll always cook it "to feel" which is typically past 190. By "feel," I mean...
  17. Curtis M

    Enchiladas de Chili Ajo

    Picture heavy? I was looking for more! Great cook! BTW, love the salt and pepper shakers in the first picture! CM
  18. Curtis M

    New Toy (I Mean Tool)

    I don't fish... I spend too much time around the BBQ... CM
  19. Curtis M

    Rib smoke first time using WSM

    Yup.... Sounds like it!
  20. Curtis M

    New Member From Pittsburgh, PA

    Welcome to the gang John! It is a lot of fun here!

 

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