Search results

Does it have the 8+5 bars? Since it's all found money, why bother upgrading? Sell it for $75-$100 and point them to the replacement parts.

The replacement grates will run you $50 (for PCI) and the bars near $70. Absolute best case is $150, so you likely won't get enough to make it worth your while. You could just relist for $50 more than you bought it for (though I think that's frowned upon on CL).

Treat it like a butt. It'll pull at 190.

The kill date is nice to know here as you'll know exactly how long the meat has been in the cryovac. Other than that, I've kept them 21 days after the "sell by" date.

I'd suggest giving Weber a call and ordering a stainless stell grate. It's heavier then the nickled plated grates at HD (it's also hinged) and will last 3,4, or 5 times longer. I got mine when they first came out a couple years ago and it's almost like new with constant use. I'll cost you...

A buddy sent me a package of dried ghost chilies. Anybody have any ideas/suggestions on how to use them?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Eric: I checked with Andersons. They're on sale for $70, not $50. Still not a bad deal, but 40 percent more than earlier posted. </div></BLOCKQUOTE>...

A place in Ohio called The Andersons. It's like a hardware store and grocery store in one. They usually have a large outdoor selection.

Just picked on up on clearance for $50. have cooked a couple things on it, chicken, burgers, brats and steak. My thoughts are similar to the above, not too good with indirect, but for direct grill, it is perfect. It reminds me alot of the Aussie type grills that can sear the heck out of...

They're too expensive for me to use in rubs - outside of hawaiian dishes where I want authenticity. They are a lot more "earthy" than normal sea salts, with clay (red) and lava (black) traces in them. I use these mostly as finishing salts when I want that earthy flavor.

You sliced with the grain instead of against it. I do what the Amazing ribs people do...

Try roasting the tomatos, peppers (and onion and garlic, if you want to go all out) over a fire until the skins a re blackened. Put the peppers in a paper bag while you peel the tomato skins. When the tomatos are peeled and seeded, do the same to the peppers. When I make my "fire roasted"...

I do mine on the WSM. I give it a bunch of salt, pepper and rosemary (run extra rosemary sprigs between the twine). Minion method (to better control heat), empty foiled lined water pan, and a couple oak chunks. Run the WSM at 250 until you hit 125 internal. Remove the roast, open the wsm...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Crick: Personally, I would season it well and not wrap with bacon. Rub with a bit of evoo, season with salt, pepper, and some ground up dried morel...

If you use and electric blade grinder, shake it while grinding. The grind is much more even this way.

Just remember that internal temps in BBQ are just rules of thumb. The actual determination of "doneness" should be done using the various test you can find here, i.e., does the bone in a pork butt pull out cleanly, can you insert a probe into brisket like a knife in room temp butter, a...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ryan Ko: Is the 2.5-3 hours the total time or the time in the sauce? Also, so you completely submerge them in sauce or only partially...

Smoke 'em for a couple hours, then simmer them in a foil pan of BBQ sauce. They'll be done after 2.5-3 hours.

I had a few of the charbroil. They are a pain to clean - lots of metal and places for crud to build up during a cook. What I use now is a non-stick roast holder. Found it on clearance at Kroger for $2. Turn it upside down and voila, instant rib rack. The non stick makes cleaning a breeze...

FWIW, Penzey's Spices now says you have a year before spices go stale.