Search results

I've tried curing bacon several times. The first couple batches I used Tender Quick, then tried Backwoods pink cure that I got at Bass Pro Shop. One recipe I got somewhere on the internet, then I tried the one in the book ,"Charcuterie" by Michael Ruhlman. They all tasted okay, but they were all...

Walmart at Greenfield & 60 Has the 18" Weber bullet for $199.00. Not sure about other stores.

A couple weeks ago Albertsons had BabyBacks for $1.99/lb. They were store-wrapped and a package had 3 what appeared to be 3/4 racks (12" long). I bought a package and put them in the freezer. I took them out to smoke this weekend and when I went to prep them, they had no membrane! Can you meat...

Smoked 3 salmon fillets in WSM this morning. Used simple recipe & instructions found on this site: http://www.salmonuniversity.com/rs_htss01_index.html (added a little white wine to liquify brine) Smoked 5 hours at about 160* Used crescent shaped charcoal basket from kettle and started with...

...You could get a large one with the large cypress table,(sorry, no wheels) with accessories, in like new condition.(no cracks) 2 vent-damper tops, one with small holes, one with a big hole, fish grill, roast rack, chicken holder, turkey holder, grill grabber, etc. for $200? There's been this...

Fri. nite at 5:30 I started a BOB w/ 2-6#butts over a 11.4# brisket (trimmed to about 10#)planning on an early lunch. Cooker temps were stable at 215-230 all evening. Went to bed at 10 and woke up at 3:30 and decided to check temps. Cooker was still 225, but brisket flat read 192. Poked through...

Don't know how wide-spread it is or how long it will last, but I just picked up some 2-24#-$7.98 at Home Depot (Crismon @ 60) in Mesa. Maybe just for Memorial Day weekend.

This week-end I'm doing 2-6# butts over a 11.5# brisket. Am I correct in assuming the butts will finish first because the sizes and therefore I should put my temp probe in one of the butts?? Bob S.