Search results

I agree with Danny. I have stayed away from brisket for a while because I was not satisfied with the consistency of the results. But, the method outlined in his link, using butcher paper, was outstanding. I just picked up a plain white roll of butcher paper from Sam's, and gave it a try with a...

I have used apple quite a few times and have enjoyed it. I often mix it with pecan, but have used it exclusively also. Rick

Software Engineer for a communications company.

Here in Central Florida, everything stays out and is used all year. Even when the temps drop, I am still out by the grill And that is just where I want to be...

Personally, I agree with Pat. I always cook this combo as a Butt over Brisket cook.

I am planning on being at Stone Mountain in the near future. I would like to replenish my supply of pecan and peach wood. Can anyone point me to a potential provider in the area? Thanks...

I have been using 1T of kosher salt for the last several months. For my last batch, we scaled back a bit more to 3/4T. The lower amount of salt allows me to be a bit heavier on the application. My family likes the heavy garlic flavor, enhanced by the pepper and parsley. I also apply the rub...

I can't say I remember I have been making it for so long in 4x quantities I forgot how far one recipe goes. My family likes it on more than tri-tips. The only thing I have done is really cut down on the amount of salt. I would make up one recipe, and use what you think is right. Sorry I...

Justin, I can't speak of all citrus, but Navel Orange is quite good. I had to remove a tree from my back yard last year, and it has been used frequently. Rick

I am using lump charcoal. Either Picnic or Floresta. I find them at a local latin marketplace here in Brevard County. You can find them at the Meat Emporium on South 17-92, just north of the Greenway. Rick

I used sugar maple for the first time for todays dinner. The pork butts and brisket were wonderful. I will not hesitate to use it again. Rick

I would recommend visiting the Meat Emporium (407) 856-2100 | 12720 S Orange Blossom TRL # 5, Orlando FL 32837. They were carrying Floresta Lump Charcoal, and, at times, Picnic Lump. The Floresta is packaged by the same people at Picnic, and is some nice, dense South American lump charcoal. I...

Here's one, from the movie Cadence: End of My Journey: Written and Performed by Harry Stewart Rick

I try to clean out the WSM within a couple of days of smoking. I find that by soaking the grates, cleanup is not to bad. Also, when I want to start another session, the last thing I want to deal with is the mess from the last cook. Now, even though I do try to clean it out after a cook, I did...

I picked up a bottom tray for a plastic flower pot from Home Depot. I bought the largest one they had, and it works great. I just fill with dish soap and hot water, and let them soak for about an hour. Rick

Ahhh!! Pastrami.... I just cooked up two flats last weekend. If you start curing tonight, you could rinse and soak on Friday night, then leave in the fridge until your ready to cook on Saturday. I usually shoot for a 3.5 to 4 day cure. Now, I don't think there would be any problem...

For apple/pecan/peach I have ordered it from a couple of sites. The last order was from CharlieChucksFruitwood. The prices were fair, and the shipping wasn't too bad. I am almost out of peach and pecan, so I will need to get some soon. I am also mixing citrus with pecan, and have been pleased...

Here's a little ditty I received in an email from Fred... WSM Stacker Video. Rick

WOOHOO!!! I just received my email notification that my order has shipped Rick

Visiting some family in NJ for the holiday. I chose to introduce this group to tri-tips. 6 nice roasts, all cooked wonderfully. What a wonderful time - tri-tips, grilled onions, and white BBQ sauce covered chicken. Rick