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    Pulled Pork for 55-60

    With kids you can always have hotdogs as a back up. Most prefer them anyway. Tim
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    Smoked Bologna

    You can also find the 5 lb chubs at Walmart. About $5.50 Its the bomb. People that dont like bologna love it. makes awesome sandwiches.
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    Home Depot Lump Charcoal

    I like the Best Choice offered by Associated grocers. I get it at local Price Chopper store. 3.89 # 10lb bag. Made by Royal Oak. Cant beat the price. Timmer
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    Use a turkey roasting rack for a rib rack

    another great use for the Turkey rack is to use it just as it is placed for ribs but hump a brisket over it that is too long for the cooker. Works great once the brisket has shrunk down remove v rack Timmer
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    Cooking for 60

    Dads birthday party about 60. I cooked for about 24 hours which is no problem with the WSM. I did 2 butts at 9#, 2 Turkey breasts at 8#, 15 # brisket, 6 fatties and some brats. Was no problem cooking at all. Fire it up let it settle in and do whatever else you have to do.
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    Keeping temp up on High temp Brisket .? Is there a secret ?

    Hay guy thanks for the info. Just finished the turkey breast and had no problem maintaining 325. I used my grill brush handle to prop open the door about an inch. Worked perfect. Got 2 butts going now. My Dads 80th b-day tomorrow. I hope all turns out well. -
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    Keeping temp up on High temp Brisket .? Is there a secret ?

    Hay guys tried to do a high temp brisket today. Had trouble getting the temp up with out the door open. Weather not a factor. Very little wind about 75-80 degrees out. I could use some help. Planning on doing turkey breast tomorrow morning and pork butts after that.
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    Cooking 2 turkey breasts , Help !

    Hay guys I am cooking a 7&8 lb turkey breast. Any idea how long and should I do it low and slow or high temp cook ?
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    Feeding approx 50-60 people

    PLanned on a couple of 8-9 lb butts maybe a big brisket and some chicken. I have 3 days to prepare. I was considering doing the butts on Thursday. Serving on Sat around 3pm. Do the chicken that morning and the brisket on Friday. What is the best way to store and to re-heat for sat ?
  10. T

    ribs and brisket, which shelf should I put each on ?

    I am cooking a brisket and a couple slabs of ribs this weekend. Should I put the brisket on top or ribs ?
  11. T

    Smoked bologna

    Hay guys I smoked a couple of butts and 4 fatties and a 5lb chub of bologna last weekend. If you havent tried smoked bologna it is awesome. Smoked about 4 hours after scoring it and rubbing with my usual rub. Was a big hit at dinner. Try it guys and its cheap ! $5 at Walmart.
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    Feeding approx 50 with my WSM and a Weber Kettle

    planning on butts fatties and brats any suggestions ?
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    First over night cook

    I did my first over night cook on Sunday. Fired up with Royal Oak lump and some hickory pieces. Loaded the fire ring half full and added 3 chunks about hand size, then filled up the rest of the way and added 3 more chunks and topped with chimney full. Loaded 2 9 lb butts and let her go. Had...
  14. T

    advice on rainy conditions

    Hay guys would really like to hear some advice on using my wsm in the rain. will I need alot more fire I assume ?
  15. T

    BEST PLACE TO BUY MEAT IN KC

    Any KC guys on here. Where do you buy your meat ? Anyone ever try Bickelmeirs downtown ?

 

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