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    First Brisket with pics

    I've had my 18" WSM for about 1.5 years and woke up on Friday to the realization of how blasphemous it was that I hadn't tried a full packer yet. Considering I grew up in Texas, this is especially sinful. I work for a non-profit and so I'm able to gain access to Restaurant Depot, so on my way...
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    Trader Joe's beef tenderloin

    OK fellas....advice needed. I picked up a ~3lb beef tenderloin roast from TJ's the other day and I want to use the WSM to cook it. I've typically only done these in the oven or on the grill. My question - take the bowl out and cook it at a ~350 temp, or leave the bowl in and cook it around...
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    Winning the Trigg Texas Rib-Off

    Harry, How cool was that? Have any of those guys given you grief in the past about cooking with the weber bullets as opposed to one of their giant rigs? And if so, have they since admitted that you don't need a $20k pit to produce winning q? Also I noticed in one of your threads that you...
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    Spice level suggestions....

    Harry, Thanks for taking the time to share with us this week! I noticed that your natural preference is for a higher spice level in your foods (I'm in the same camp), and so I wondered if there are some tips you might want to share for those of us who prefer to have more bite in their food...
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    Leftover Butt

    Hey everyone, Sorry if already discussed, but I am looking for ideas on what to do with leftover pork butt. I've done ABT's (awesome, can't wait to do them again) and am looking for a few more uses. I have about 6 pounds left over from a weekend smoke that is hanging out in the freezer...
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    Ribs - Pull back on the bone

    Been doing ribs all year (got the WSM for xmas) and can't seem to get a real good pull back on the bones. They pull back slightly but nothing like I've seen on this website or in some of the better bbq joints. I cook for 4-5 hours each time at a temp of around 225-235. Is it the temp/time...
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    Mold on wood?

    Had a bunch of damp apple wood chunks that I had left in a plastic bag, and seems about half of them now have a white mold on them. I can wash the mold off pretty easily but didn't know if it was ok to still use this wood. Will any remaining mold just cook off as the wood burns? Thanks! Pat

 

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