Search results


 
  1. S

    food saver problems

    I receive the FoodSaver v840 for my b/day. And have since experimented with about ten items - salami, bread, avacodos, etc. to see how it works. Problem is, it isn't. Seems I'm getting a miniscule leak every time. After about two hours, air has reentered the pouch. I've made sure that the bag...
  2. S

    Food saver question

    The first new toy for this season is a food saver. For those of you who have one, what size of bag(s) do you recommend I get?
  3. S

    first time pastrami question

    I'm doing the site's pastrami recipe with two briskets (both flats) - one 7.5# and one 4.5#. Started the cure process on the bigger one tonight (Sunday 10:30p) and plan on starting the smaller one Monday morning. The bigger one is rather thick (approx. 3" toward the middle) that I felt I needed...
  4. S

    bbq pits

    Does anyone know of places that sell bbq pits similiar in style and quality of Klose that are in the midwest (e.g. Michigan, Ind, Ohio, Ill)? Hey the wife is kinda cool with me "upgrading" so who am I to argue.
  5. S

    "fresh" salmon question

    I am so clueless when it comes to fish. I have a little christmas breakfast to go to this weekend and thought that a piece of smoked salmon would be nice to take (along with some fresh bagels and cream cheese). I stopped by my local meijer superstore and surprise, surprise, they have fresh...
  6. S

    I'm down to 40 pounds! Help!

    Auughhhhh! I'm down to 40 pounds of charcoal. Anybody seen or heard of any end-of-season sales going on at the national chains?
  7. S

    water pan refill

    I have a question for all the pork butt pros out there. Background first: put a 10.5, bone-in pork shoulder on the wsm at 4:00p (9/28). Full ring of charcol, mm method. Stablized the temp at 230ish and let her run. Got up at 4:00a the next morning. Meat temp at 172, wsm temp at 219 (grate)...
  8. S

    chicken rub for kids

    I'm going to be having some kids over this weekend and part of the cook will be a couple of beercan chickens. My son informed that he didn't want beercan chicken and ask if I could possibly do cherry coke or mountain dew chicken. I agreed to the cherry coke idea. But, I was wondering if anyone...
  9. S

    Father, Sons, and Q'ing

    More of an observation than a question. I've read most of your book, but, wound up lending it to a friend before I finished it. One part struck me though, it was a small competition that you had attended where there was a lack of judges and you were corralled into helping out. The guy who...
  10. S

    chain restaurants

    Hi Lolis I'd like to echo everyone else and say thanks for taking the time to answer everyone's questions. Since I've joined this forum, I've often bemoaned the lack (tongue-in-cheek of course) of how litttle bbq history we have here in Michigan. As I've found, there are many backyard bbq'ers...
  11. S

    fresh vs farm-raised salmon

    Back in May, I started a couple threads about salmon and some forum members basically, in a very nice way , told me I was an apostate for using farm-raised salmon as opposed to fresh. My only defense was price. Fresh salmon around here can be pretty pricey. Well, my family just recently...
  12. S

    Hottest Charcoal

    From the latest issue of Cook's Illustrated. Conventional wisdom dictates that hardwood (or "lump") charcoal flames up fast and furious, while charcoal briquettes burn low and slow. For that reason, most of the outdoor-cooking guides in our library (including our own) recommend briquettes for...
  13. S

    grand rapids Bbq mecca

    Wow, what's going on here in West Michigan? Not only has a Smoky Bones opened, but now we have a Famous Daves. And, to top it all off, we have a KCBS championship happening in a couple of weeks. You southern boys better watch out, one of these days West Michigan will rule the bbq roost! Hey...
  14. S

    Pull temp for chuck roll

    What's a good temp to pull chuck roll at. I've got a 12.5 pounder on right now thats sitting at 163. Lots of discussion in the threads about chuck rolls, but I couldn't find a temp, except for someone mentioning that they were going to pull at 190. Thats what I plan on pulling at unless more...
  15. S

    brisket temp

    I was reading Cooks Illustrated book on Grilling and Bbq'ing the other day and they recommended taking briskets to an internal temp of 210 degrees. Does anyone else do this? With everything that I've read here that temp seems to go a bit high.
  16. S

    foil vs. plastic wrap

    I just read recently, it might be in Mike Wells, "Peace, Love, and Barbeque" that Kirk thought that foiling something was making it a "nothing but a roast", but, either Kirk or Wells, recommends wrapping p/b or brisket in plastic wrap. Is there a difference? It seems that its the reabsorbtion of...
  17. S

    Salmon/Cedar Planks

    Has anybody done salmon or other fish using cedar planks on the wsm? If so, how did they turn out. Do the planks offer any taste difference?
  18. S

    Thursday's smoke

    Its thurs. so it must be my smoking day. Electricity has been touch and go for the last couple of days, because of recent thunderstormss (phone still out) so I canceled my plans to do an overnight brisket - due to refrigeration issues. So I went down to my local butcher's this morning and picked...
  19. S

    pulling pork shoulder

    When pulling a pork shoulder what does everyone do with the meat next to the bone? It gets this greenish discoloration from either a membrane or the bone itself. It looks unappetizing, but conversely seems to be some of the tenderest meat. I've been trying to scrape off as much as greenish stuff...
  20. S

    dry ribs

    I could probably figure this out myself, but I really would like to hear what exeperience everyone else has had, and save myself some time and money in the process. My butcher, whom I love to death, gets these great spares. A lot of times I'm right there when the truck pulls up on wed. The...

 

Back
Top