Search results

Used Rancher for the first time this weekend. Cooked two butts over a brisket. After that I put on a bowl of bourbon baked beans. Started the cook at 9:15PM and finished cooking everything by 5:00PM the next afternoon on one nicely packed ring of coal. When I went to clean the WSM out on...

I picked up 10 bags at HD last weekend. Still had 6 bags left. Went to go use it Sunday but forgot to unpack it from the trunk of the car. My better half took the car to go shopping... Used the rest of my K to cook some ribs, chicken, bourbon baked beans and corn on the cob. Will have to...

Jeff, It's lunch time here and my mouth is watering! Great job. I cooked some spares this weekend (3-2-1)and used a hoisen glaze on them for the last hour. Unbelievable flavor and color. Since the smoker was going, I threw on a butterflied chicken and cooked two slabs of BB's from my bro...

What is the groups opinion on the hot and fast methode of cooking brisket? Brad did a great job and came in first with his brisket at a recent comp by cooking at 325 degrees for the entire cook; wrapped brisket at 165 until the 190 mark. I may have to give this a try as my briskets are...

Well what happend? I smoked a 17.7 pound choice brisket this weekend and it still came out too dry for me in the flat. Point is great and moist, but the flats are another animal. Season and put on the WSM and maintained 245-250 degrees the entire time, fat side down. Meat temp got to 188 and...

Tony, What Kevin said about the time and temp is the first thing I thought about when I read your post. Just completed a 12 lb brisket last Sunday. Started at 9:00pm and pulled it at Noon the next day. Grill temp was consistent at 230ish with slight variation a 210 when I got up at 6am to...

Well I completed my first overnight cook with the new Kingsford and got over 21 hours on the new stuff. Here's my story and I'm sticking to it. Cooked some salmon on the WSM with about 3/4 chimney of left over lump and Kingsford Charcoal I had remaining in the cooker from a previous smoke...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Granted, our boy has had some reflux issues (which translates into lots of crying - from baby and Mom, and Dad's about to start looking for a support group) but even with...

I just cooked some BB's this weekend and the strangest thing happend when I was preparing them. The membrane would not come off. Everytime I tried to pry it up a bit to grab and pull, it would rip. I tried over and over and could not get a handle on it. Since I couldn't pull the membrane...

Although I don't have the quantities handy, I get good reviews from friends and family on this slaw: 1. Red and Green Cabbage - sliced thinly on a mandolin for consistent thickness (avoids the unpleasant thick piece you may run into if sliced by hand 2. Mayo 3. Red wine vinegar 4. Celery...

Thanks Jerry. I ended up monitoring the meat temp while following the time methode. Foiled at 165, and after a total cook of 9hrs, meat was at 205. Foiling seems mandatory to render the fat in this piece of meat. Turned out great No real pulling needed, just a lttle push with my hands...

I've got a 3.78 # chuck roast on the WSM this morning since about 7:30. I am monitoring the internal temp with the Maverick. Has anyone used Stogies methode before, just going by time verses internal temp? I'm just about to wrap in foil - and will pull off the italian sausages at the same...