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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ben Milano: Besides these two issues what would be the pros and cons of using one versus the other? </div></BLOCKQUOTE> It's kinda like the old...

I love a challenge and putting together a group feast. Heres an idea for a menu. Do some pulled pork early. Create some BBQ nacho appetizers that they can build using chips, cheese and some of the pulled pork. I would also have some curdite' set out with ranch dressing. For the main course I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: An hour-an hour and a half or so. </div></BLOCKQUOTE> Thx... Will be doing them tomorrow. Let you know how they come out.

How long do you recomend brining the wild pig ribs?

Probably was overdone. I would cooked to 135, rested and sliced very thin.

The three knives I use most areForschner 10-in. Butcher Knife with Granton Edge #40638 for trimming large cuts and slicing meat. Use a vegetable cleaver for large veggies, onions etc. Then a Forschner #40806 3.25-in. Sheep's Foot Paring Knife Wife loves her 6-in. Utility by Henckels for almost...

I would use the WSM you already own. Put a half chimney on the side and put the lower grate on the charcoal ring. I have grilled alot of things on the WSM with great sucess.

Larding Needle Set "Larding" is a process by which you run strips of salt pork or suet through lean meat to give it moisture and extra flavor. A "larding needle" is used to do this. Instructions on larding can be found in basic cookbooks such as "The Joy of Cooking". Larding makes a major...

Dennis, Do you have a good recipe for the crown roasts? Also you cooking them in the smoker, low and slow?

Thanks for everyones input. I decided not to do the overnight soak. I did apply a little balsamic wash and then applied my rub a hour or so before cooking. Will see if it makes a difference and let you know.

What do you guys think of this for spare rib pep? "1/2-cup apple cider vinegar mixed with 1/2 cup water" "Lay the ribs in a non-reactive pan and brush on both sides with the vinegar water mixture. Sprinkle with seasoning mix and rub with your fingertips, massaging it into the meat. Cover and...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I need a knife that can cut a london broil against the grain (semi frozen) for wide slabs of beef jerkey.... <HR></BLOCKQUOTE>I have a nice set of Henckles that are very sharp. I like the 10" for raw or cooked meat but...

That 11 pounder is probably a Beef Round, Knuckle, Cap Off (Tip)IMPS/NAMP 167A. Go to R & D Ranch, about half way down the page, to see a nice description and video of how to cut it. I have done this before and you can get alot of great cuts of it.

I like using the brine method that Alton used on one of his shows. With Sand, not water and no basting or spraying. With fresh pork, not cryovaced, injected or packed in any solution. Brine: 8 ounces or 3/4 cup molasses 12 ounces pickling salt 2 quarts bottled water Combine molasses...

Here is something that I made tonight on the WSM that came out great! Thought I would share it with everyone. Grilled Rib Eyes with grilled pineapple. Here's what I did.. I used a modified recipe for a BGE TRex's Strip Steak Method I used 2" thick ribeyes and prepped them as show on their...