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  1. M

    The Mystery of That Strange "Rust" Solved....

    This probably is no mystery at all to many of you, but I've seen some complain here about "rust" forming inside their WSM. It isn't rust, of course, but I think I've figured out what causes it, and how it can actually be useful. I'm talking, of course, about that rusty colored dust and...
  2. M

    The perfect charcoal grill?

    I bought my first Performer (and first Weber since I really learned what I was doing) this year. It has revolutionized barbecue for me. I cook mainly indirect now, sometimes with a direct finish, sometimes not. But it got me thinking, what would be even better than the Performer? What if...
  3. M

    Bottom vents and an even burn.....

    I've long wondered if it's necessary to keep the bottom vents on more or less the same "setting" to get the charcoal to burn evenly. For instance, (assuming a calm day) would the fire burn differently having one vent 100% open and the two others closed, as opposed to keeping all 3 vents 1/3...
  4. M

    Mythbustin'..... Lookin' vs. Cookin'

    Wow. This runs contrary to the accepted holy writ of barbecue, even here......... http://www.amazingribs.com/tip...kin_aint_cookin.html
  5. M

    What I learned from my first turkey......

    This isn't about turkey per se, but I learned some things smoking my first turkey on Thanksgiving day. I tried a few new techniques (for me), and solved a long standing mystery. 1. Meathead's Simon & Garfunkle rub is the best thing going for poultry. You can find it here...
  6. M

    Veal breast

    Continuing my experimentation with lamb, while having zero personal or family background with it, a hunk of "veal breast" caught my eye at the supermarket. It looked like the sort of thing that could be smoked on the WSM. Could I just season it, slap it on there, cook at 250 for a couple...
  7. M

    Lamb shoulder blade chop

    I've never cooked lamb before, in any way, shape, or form. But the grocery store had these pretty cheap, so I thought I'd experiment. What are some good seasonings for lamb? (bearing in mind this is a fairly cheap cut. How should it be cooked? I'll be using my Performer. I was thinking...
  8. M

    Char basket vs. fire bricks?

    I got a Performer early summer, and have been loving it. Most of my grilling involves at least some time cooking offset. I fill a single char basket with lump and set it off on the far side (where I can also raise the hinged grate and drop wood chips. I even do 6 hours of churck roast this...
  9. M

    Advice on shredded beef.

    Inspired in part by Chris' new shredded beef write up, I decided to experiment a bit on that this weekend. The taste was great , but the consistency was more like a roast than shredded beef. I tried pulling it with a couple forks, but it would barely tear. Here's the rundown: Dry brined a...
  10. M

    Rotisserie for Performer

    Weber's site says their rotisseries for 22.5 kettles won't work on the Platinum or Performer. Why is that? Does the table get in the way? If so, couldn't you just run the rotisseries front/back instead of side/side?
  11. M

    Warning for lump users......

    I just bought a SJS to go with my Performer and WSM this past week. Used it for the first time Saturday, and discovered that when you use lump, you have to make sure the small pieces don't fall through the charcoal grate and plug up the bottom vent. Fortunately, I discovered pretty quickly my...
  12. M

    Questions for Canadians.....

    I couldn't help but notice we've got a lot of good members from Canuckistan here, and that's great. It got me wondering about the history of barbecue in the Great Frozen North. Have Canadians been barbecueing as long as Americans? Is it a more recent phenominon, like in Europe? Are there...
  13. M

    Pieces O' Ribs...... Need advice

    I have a good friend whose family gets together to slaughter a hog together; blades and beer, I think is the theme..... Anyway, he doesn't smoke, so we decided he would bring the frozen ribs over, I'd thaw, prep and cook them this weekend on my 18 WSM. So far so good..... So now that I have...
  14. M

    Minion Method preference......

    With your lit coals, do you prefer more lit charcoal that is say, moderately hot, or fewer coals that are blazing hot?
  15. M

    Need a new grill.....

    I'm in the market for a new grill. My last two have been Char Grillers, which work nicely, but I know they're not as well built as the Webers. My question is about those little "char-baskets". Do they work well with lump? I like to grill with lump.
  16. M

    Smoked Chuckeye roast this weekend.

    Tomorrow, I'm trying chuckeye roast on the WSM for the first time. I'd appreciate any suggestions. Here's what I'm planning...... 2 roasts, about 2.5 to 3# each. Roast #1 I think will smoke for a while, then go into a disposable roasting pan (sitting on the bottom grate with water to catch...
  17. M

    Smoking duck today.

    I'm smoking duck (domestic store bought) today for the first time. It's pretty much just for me, so I'm not worried about when it's done or getting too fancy. I figured for this go, I'll just treat it like chicken, brining for a few hours, then rubbing with Weber's Beer Can chicken run and...
  18. M

    Advice for this weekend....

    I'll be cooking two butts this Saturday for a family reunion. I'm going to start pretty early in the morning and use well trimmed, smallish shoulders to ensure I've got plenty of time. I will also be using a Maverick meat thermometer for the first time. Does it matter if I keep the probe in...
  19. M

    Awesome steak!!!

    I just grilled the most awesome steaks I've ever grilled last night. I didn't even need A1, which I've used with pretty much every steak I've eaten since I was 8. It wasn't the cut of meat- a rather pedestrean strip- it was the method, found here...
  20. M

    Heat Sink

    So I've seen a lot of talk about a clay pot/saucer/jar/bowl/statue being used in the water bowl instead of water. Could someone show me a picture of exactly what I'm looking for? Also, do you foil it with the water bowl, or separately? Thanks.

 

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