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  1. M

    Looking for Mr. Goodmeat

    I'll be visiting my kid's fam in LA next week, and am hoping someone can recommend a good, actual butcher shop. Looking for one around Valencia, Santa Clarita. Thanks in advance.
  2. M

    Cedar-plank Tilapia

    I found some nice filets at my local grocer, thot they would be good grilled. I had a cedar plank, so why not? Soaked the plnk, sprinkled it and the fish with Old Bay, squeezed on some lime. Got the grilll going nice and hot and set the corn on. The fish was on about 15 minutes, about 5 minutes...
  3. M

    This just in from Weber

    This "recipe of the week" just popped in to my inbox. Foiled ribs over direct heat for an hour, then sauced and browned. Supposedly good after 1 1/4 hours. Anybody here ever tried this? I'll be visiting my son-in-law this summer. He has never made the switch to charcoal, so I'll give this a...
  4. M

    First BEEF rib on WSM

    Well, I finally found a decent looking rack of beef back ribs in one of our local stores. Best part is that it was reduced in price. Previous owner couldn't deal with them , I guess. Anyway, first issue was, I couldn't peel that #*&% pleura. I could get it started and get a good grip, then a...
  5. M

    Olive Wood?

    Dang, I just read Mr. Lampe's post in another thread concerning the suitability of olive wood for smoking salmon. I have a large quantity i have selvaged from a diseased tree that was removed years ago. I have never thot about it's smokewood availability. Any thoughts or experience with this...
  6. M

    Grilled Brat Options?

    I'mm going to grill a load of brats this evening. I Usually braise them in beer until nearly done, then put them on the grill, direct, medium heat until they blister a bit, not letting them burst. I like to serve them on buns with sauerkraut, cole slaw, as either condiments or sides, and baked...
  7. M

    Spontaneous BRITU cook

    I had picked up some Hormel cryovaced BB when the local supermkt had them on sale. Been in the freezer for a couple of months. I put them in a fridge to thaw, thinking I would cook them last week. Anyway the weather-from-hades struck, so I kinda forgot about them. Went down to the basement this...
  8. M

    Stubborn Butt

    This 6 pounder refuses to give up. Been on the smoker at 250-280 for 10 hours. It's been holding at 184 for 3 hours. But I'm HUNGRY, dang it. I WON'T give up.
  9. M

    A question about cooking temps

    This concerns the cooker temps listed in the recipes on the website. All my decades of charcoal cooking have always been time and food temp related, I have never been concerned with the cooker temp. Are these temps listed in those recipes taken at the lid or at the grate? I have noticed the...
  10. M

    A Fiddly Question about Temps

    Since my decades of experience with charcoal cooking has been on the kettle, I've never really paid much attention to the temperatures involved in the cooker. Ive always just gone by time and internal food temps. Now, as I watch the temps on the wsm, (I use the 2 probe Redi-Chek) I see that the...
  11. M

    PICS: Done and Cooked "Pot Roast a la Stogie"

    I haven't been able to find a reasonably priced 'packer' here in my little corner, so... My local supermarket is having a sale on 7 bone chuck, and I found this link so I'll do that tomorrow AM. More to follow... Well, here we go...10/03/10 10:00 AM I've got a MM load of Kingsford Blue with 2...
  12. M

    Light Supper For Two

    A small batch of the roadside chicken for two "seasoned citizens". Brined two nice thighs and a few seperated wings in the basic salt/sugar brine for a few hours. Mixed up the "Roadside Chicken" baste, cutting the salt in half, to compensate for the brine. Set a full chimney of RA lump on fire...
  13. M

    Spur of the moment breakfast.

    Got up early this morning and found a pound of plain old supermarket sausage in the fridge. Thought, WTH, and started a two-zone minion fire in the performer, threw on a couple of chunks of hickory and let that go while I sprinkled some "memphis dust" fortified with some rubbed sage on the...
  14. M

    Kudos to customer service!

    While cleaning the ashes out from a recent cook, I noticed that the knob on the door was getting loose, and it appeared that a washer might have come off. I went on weber.com and used their "contact us" form to ask for advice on repair. This morning I had an email response asking for my address...
  15. M

    First pork butt

    First butt, about 6 lbs, rubbed generously with"Meatheads" rub recipe. I threw in some gound sage and used Penzey's half sharp paprika for a little heat. Supper was to be at 6:00, so the butt went on at 8:00 am. I used RA lump in a MM start, with a few chunks of pecan and cherry. It was a windy...
  16. M

    A common problem?

    It's windy here in Nebraska today. Today also happens to the day I picked to cook the first pork butt. I'ts right at 6 lbs after some trimming so I figure about a 9 -10 hr cook. I used the K.I.S.S. method shown in Wyviott's excellent book. during the first hour the camed down from 380 to 280...
  17. M

    'Chicken Salad' for the soul of a nooby

    Having just bot my WSM this June, I've found that it's just as easy to cook vast quantities of meat as it is to cook a little. Unfortunately, my cooks are just for my spouse and myself...and we're old folks, so not big eaters. Naturally, the Foodsaver 3840 became my first gadget. A few weeks ago...
  18. M

    Coupon Codes for Foodsaver

    I just got the FS V3840 that I ordered from their website (www.foodsaver.com). Included in the box were the following coupons: For 10% off a $25.00 order - B8FC10A For 20% off a $50.00 order - B8FC20A For 30% off a $100.00 order - B8F30A Currently, they are offering free shipping on $100.00...
  19. M

    First time ribs

    I picked up my WSM at Outdoor Kitchen in Omaha. It was the 'floor model' and an older version, so I got them down to $225.00. Picked a sack of hickory and cherry chunks and a chimney, and beat it out of there before they could change their minds. Yesterday I followed the BRITU method posted on...

 

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