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    Looking to replace New Mexico Chiles in a Rib Rub

    I have a rib rub recipe that calls for spanish papricka Ancho Chilie powder New Mexico chilie powder Upon advice, from this list, I replaced Ancho with Aleppo and it made a huge difference. Any suggestions for replacing the new mexico chili powder. I was thinking maybe Guajillo... Thanks in...
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    Chilli Powder

    My recipe calls for Chili powder. But I know have a pantry filled with fancy chili-powders--ancho, new mexico, cascabel, allepo...can any of these substitute for "chili powder" in a recipe or should I mix them or just use the store bought Chili powder...? Thanks, Andrew
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    BBQ shortribs

    Can you smoke beef shortribs using the same techniques as beef backribs? Many thanks, Andrew
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    Big Green Egg difference from WSM

    I bought a knock off Big Green Egg at a garage sale this weekend, how does cooking with one of these ceramic type smokers differ from using a WSM? What are the things I should watch out for...
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    Cascabel Peppers

    I ordered Cascable peppers from Penzeys and was surprised to receive a bag of whole dried peppers--I thought they would be pre-ground. Do I just remove the stem and grind? Do I use the seeds... Thanks in advance for the help Andrew
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    Chuck Roll or Beef Sirloin Tip Roast

    I was thinking of doing something new for the weekend. I've never done a the chuck roll or the Sirloin Tip Roast...I saw Jim Minions recipe for the Roast and the Virtual Weber Bullet sight has a recipe for the roll...any advice or thoughts for someone doing either of these cuts for the first time?
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    Hot Links

    Any advise on a where online to order first rate hot links? Thanks, Andrew
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    One Touch Silver versus One Touch Gold

    Are there any differences other than the coal scraper thing on the bottom? If so, is the gold worth the extra money? Thanks, Andrew
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    Shorter cook times for higher quality brisket?

    Last night I smoked a Wagyu beef brisket... one of those "american Kobe beef" briskets. It was well over 14 lbs but spent only 9 hours in the smoker at 225 to achieve an internal temp of 205...I was wondering if there is an inverse relationship between meet quality and length of time to cook...
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    Whole Pork Shoulder

    Any advice for smoking a whole pork shoulder... its about 17LBs and is a mighty impressive looking hunk of pork...This will be my first effort at the whole shoulder so any thoughts would be much appreciated...

 

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