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So I'm fairly certain they were top sirloin and I cooked them that way. Basically high heat cook for for about 12 minutes. The steaks had good flavor, but much more chew than I would have liked. In case anyone was curious, there is a great picture at the following link that shows a picture of...

My wife purchased some cryovac steaks that were labelled tri-tip, but they don't look like any I have cooked before. Anyone know what these actually are and if so, I'd be grateful for any cooking tips. Thank you

Just wanted to wish everyone a great 4th of July. Doing some babys / spares and shoulders over the long weekend and just looking to relax with the family. For some entertainment this morning I read back through some of my early posts (from 2008) and realized that cooking is an art and trying...

I absolutely understand what you are saying. Cooking for a group tonight and my wife is big about dinner "starting on time". Everyone wants perfect bbq and no one wants to be flexible about it. Here is what I do to make sure I'm ready to eat. 1. Take a shower right before it is done. This...

How do you cook Lay's potato chips?

I'm curious what people think of this idea. I'm making a bunch of chicken and ribs for some guests tonight and was considering trying something different. Because my smoker temp for the ribs isn't going to get beyond 275, I don't want to cook my chicken on there the whole time. Is there any...

I just sent this to my dad, who loves cooking beer can chicken. Will leave it to people to judge for themselves regarding the author's conclusions. http://amazingribs.com/tips_and_technique/debunking_beer_can_chicken.html

Maybe I'm dim, but it doesn't look like I could get any kind of usable steaks out of it if I sliced it. Any thoughts on what I can do with this?

My butcher normally carries chuck eye steaks, so I asked my wife to pick some up for dinner tonight. She came back with the following single 1.25# cut of beef that is a normal chuck roast, right? Obviously those will cook very different ways.

The cook went ok, but I was a little bit paranoid about getting it to temp (had 2 probes in it) so it was a bit dry. I pulled it at 165 on one probe and 173 on the other, should have pulled when the first one hit 165. Cooking without the bone definitely threw me for a loop, so hopefully I...

Thanks for the input everyone. I'll post some pics so you can see how good / bad it turns out.

Also, if I cook at 300-325 does anyone know the rough estimates of how long it should take? The boneless breast is definitely throwing me off.

I was planning to cook a bone-in turkey breast tomorrow (6.5 #) using the method described on the forum. My wife just came home with the breast and it is quite clearly noted as boneless, so my question is this. Do I need to go with the low temp (225-250) method that is described on the main...

Same here. Lowe's welding gloves

Just curious if anyone else has ever purchased USDA prime pork chops. I had the chance to get some over the Thanksgiving holiday and they were literally the best chops I have ever made/eaten. There is a gourmet market in the Sarasota, FL area where I bought 4 and some of their montreal style...

Or I could just do a basic search for "spare" and "skirt" and that would get it done..:) I'm not thinking straight today, too much boating and too much bourbon (after the boating obv.) that went with my bbq chicken last night. I needed the bourbon because I watched my neighbor cook a slab of...

I've done an unknown number of baby backs over time, but this is my first attempt at spares which I will trim St. Louis style. There is a local farm here that delivers to our house and their website had a discount on spares at the end of the winter so I picked them up. My main question is...

Everything seems to be progressing ok, but I've run at a higher temp than I would normally want. Just pulled the first micro off, wrapped in foil and put it in a 300 degree oven. This will be the first time finishing a butt in the oven, so I'm interested to see how it will turn out. The other...

I put 3/4 a chimney of lit coals on it, so that was probably my issue. I'm just now down to about 240, so I'm going to try to stabilize here and hope I didn't starve it too much.

One hour in and I already have figured out my first mistake with the clay saucer. I used a minion start with a 3/4 full chamber on the 18.5, which I now realize is waaaaaaay to much fuel. All bottom vents are now closed and I'm getting ready to start throttling the top one if I can't climb...