Search results

Okay, I'm on the verge, to do a Brisket or not to do a brisket. I am planning to make a couple fatties this weekend and maybe some ABT's, but I am on the line about a packer. I have made just flats before with mediocre results but I was thinking maybe a full brisket and see how it work. The...

Here's what I noticed this week at WalMart. Two 13# bags for $10 something. One 16# bag for $7.48. In the back of the store two 16# bags for $7.49. Penny more for the twin pack. I bought four..

Try to get out and really BBQ something on the weekends. Grill at least once or twice during the week too. I know what you mean about the extra weight but I'm thinking it's the beverage while the meal is cooking

Been looking throught the site and ran across a recipe for Pepper Stout Beef. Figured I'd give it a try this weekend. Went to BJs and asked for a 4.5 to 5 lb chuck roast. He brought it out and it was a goo 4 inches thick. On Saturday it took much longer than I thought it would to get to 165...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil Perrin: Marty,I don't see why that wouldn't work. But I would do a trial run,either a dry run of the WSM or a small short cook,maybe a couple slabs...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Glenn W: Just a foiled empty pan works great! Water is fine if you need to stretch out a cook for timing reasons. </div></BLOCKQUOTE> Everything I have...

Just a thought. I have heard the pros and cons to water in the pan. Some use the ceramic disc others just dry. I was wondering if the ceramic briquettes would work. Put them in the pan, a layer of foil.. Anyone tried that?