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I have to wonder if what you used was in fact ancho powder. As Gary H. said, ancho (which is a dried poblano chile) has very little capsaicin compared to most other chiles; one tablespoon a large batch of rub should have been almost undetectable. Was it a deep red, almost purple, color? I don't...

Second World Spice, though I'm a tad biased. Another great Seattle spice shop is Market Spice, also, unsurprisingly, in the Market. They sell online as well and they've been there for a hundred years.

It sounds like your recipe had more sugar than you (and I) prefer. I usually forego the sugar in favor of a tablespoon or so of honey. If you want more corn flavor, you can grill or roast a couple ears, gut the kernels off and fold them into the batter. I also add some finely diced hot chiles...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Bechamel sauce after you add cheese? </div></BLOCKQUOTE> Sauce Mornay. The Haifa: good olive oil, zaatar, goat cheese, and shwarma freshly shaved from your vertical...

That really is a great looking grill. One thing you might also consider is the hole in the bottom of the kettle where the propane assist enters; you might want to seal it up with some foil to allow better control with the vents. Just a thought. Good luck!

Been there. Learned the hard way, just like you. Seems like anything made of aluminum or pot metal will react in a similar way. Note also that the base of the whisk attachment (where it attaches to the mixer) is made of the same metal--I recommend you hand wash this one as well.

A third on the jerky option. You can also break it down into 3/8-inch dice and make chili. Just be sure to let it simmer long enough to make the beef tender.

I haven't set up my kettle with firebricks; I use the Smokenator, which, while unpopular on this forum, works in essentially the same fashion, restricting the charcoal to just one third of the grate and using a water tray as a heat sink. The Smokenator was in fact designed to allow a relatively...

As a student of human failure (i.e., a historian), I love that cover. Nice find.

Ok, now the parallels are getting a little eerie. I concur with the others that the Weber Rapidfire will last much longer than other brands, although mine is only two years old and already has a significant amount of rust on the sides and the wire rack. However, it't still sound and perfectly...

Thanks, everyone. This was actually the first brisket I've foiled, and it was definitely the most moist I've ever made (of course, I've only done three now, so small sample size). The half-beer I poured in must certainly have helped. In re Hasselback, Jim, I quite agree that he's a decent QB...

My motto, with apologies to Lance Armstrong: "Live Wrong." That looks like my kind of sandwich.

I wonder whether the Wally World butts were previously frozen. I usually get my barbecuing cuts from C-Co, and they look nice and dry in the cryo packaging. But if I have to freeze them and then thaw them in the fridge, I notice a lot of blood in the package and a little shrinkage of the meat...

I have family in town this week, so I picked up a small (just under 5 lbs.) brisket to smoke for them. Then the forecast called for rain all week (in Seattle? Really?) Then, as is typical, the forecast changed once again, called for a dry Monday, so I pulled a Matt Hasselback and <STRIKE>broke...

Hi Petrman, I've had good luck with several of the recipes I found here. (Scroll down for the recipes.) So far, I've made the hot Neapolitan, chorizo, andouille and merguez, and have been quite happy with all of them. Of course, I made my own tweaks and additions, but these seem to me a solid...

Second all of the above. Another tip: If you have a local butcher who makes his/her own fresh sausage, ask when the next batch will be made. If you come back that day, you may be able to get the casing already rinsed and soaked, saving a couple hours, at least. I get my hog casings from the...

Looks great for a first try at a brisket! I especially like the chunk of flooring in the pic--hope it wasn't prefin.

Second.

Hello all, just wanted to introduce myself and say thanks to the many people here whose posts have really helped me improve my (recently adopted) barbecue obsession. Jim L was kind enough to welcome me here after my first post in the 'Charcoal Grills' section. He asked for a few pics, so I...

Thanks for the kind welcome, Jim. I found a few photos of the Smokenator in action; I'll put them up in the 'Barbecue' section (as soon as I figure out how). To return to Jerry's original post, I should point out a few of the Smokenator's drawbacks: 1. The product's name. Clearly no budget...