Search results

I'm planning a 13 lb brisket cook. I would like to freeze about half once done. The plan is too vacuum pack as a whole, not sliced. Thaw and reheat in hot water. Anyone tried this approach?

I'm looking at a new kamado and the Weber is one I'm looking at. About the only thing I have seen negative is that there have been reports of the lid leaking, for a $1500+ piece of equipment this is not good. Who has one? What do you like and what do you not like?

Anyone know if one of these has been installed on a Backwoods, Stumps, etc. type smoker? How about a Primo XL? The more I read about these things the better I like it. In addition to my WSM, I'll soon be adding to one of the above smoker types.

Has there been any comparisons between the Stoker & those offered by BBQ Guru? Again thanks

For those that have done a DIY build, what's been you cost once done?

For years I've stopped using water in the water pan of my 18.5" WSM. Instead I foil the pan and got a 16" clay saucer from Lowes, foiled that also and set it on top of the water pan. If anyone has done the same mod to a 22.5" what size saucer and where do you find it. The largest my Lowes has...

Great prices also. Saved me huge $$ over Weber. http://www.grillparts.com/default.htm

I have a Weber Summit Silver B. As I recall there was a ten year warrenty on the burners, not sure about everything else. Anyway the burners & cross over tubes need replacing, they have been cleaned anually but still need replacing. Additionally the Flavorizer Bars have broken off and one...

I've modified my original recipe that was posted a number of years ago. It still works great when used on burgers and chicken IHMO. I think it has a very nice sweet, spicy and smoky flavor, the addition of the apple cider pays tribute to my local area which is a large apple producing area of...

Planning on adding a Gator Pit Tailgater grill/smoker. http://www.gatorpit.net/tailgate/tailgate.htm Anyone have experience with Gator Pit of Texas?

Anyone have a clone of KC's Jack Stack's rib rub and BBQ sauce? Doing some ribs this week and thought I would get as close as I could. Thanks

I had a thought today. While at Costco I saw they only have trimmed flats in the case, asked the meat guy about a cryo-packer and he said all they get are untrimmed flats, and they trm them in the store. I began to wonder if I might be able to do burnt ends using trimmed flats?

Quick question, for a WSM what seems to be the perfect size (by weight) to comfortably fit the WSM?

The problem with 95% of the wing recipes out there is the use of butter, IMO. These are much easier and the vast majority of my friends that have tried these wings prefer these over the traditional ones made with butter. They were developed by a good buddy over many, many beers. 2 dozen...

A couple weeks ago I bought a couple cryovac pork sholders at Costco. Got home and tossed in frig. to smoke the next day. Due to a couple minor emergenies they did get done. Pulled them out of frig. today to rub and smoke tomorrow. I noticed the date on packaging: Packed on 5/5/07 : Sell by...

When you guys that use the Foodsaver to vacum pack raw meats wha tis your technique? I freeze mine for 8 hours or over night then vacume pack to prevent removing the jucies. Just wondering if this is basic standard procedure when packing raw meat.

Since Tri-Tip is a California thing, I'm asking you CA guys. What's your ultimate Tr-Tip rub. Please no premixed store bought stuff. Also would you consder Tri-Tip Qing or grilling?

I’ve think I’ve developed my signature KC Style BBQ sauce for ribs. It also works great when used on burgers and chicken. I think it has a very nice sweet, spicy and smoky flavor. My family really loves this sauce, if you try it post a message to the board and let me know what you think...

What's the feeling of the membership about when you can call a recipe yours, and not a barrowed from someone else. In other words you take "Joes" rub recipe and you like it, but maybe it's missing something. You tweak it here and there and come up with one that you like. How far from "Joe's"...

Man was this good! I used WSM and a my gas grill. 2.5 lb Tri-Tip Rub: 1 Tablespoon kosher salt 1 Tablespoon black pepper 1 Tablespoon Sugar in the Raw 1 Tablespoon garlic powder 1.5 teaspoons lemon pepper Rubbed roast with entire rub, and let sit in frig. for 5 hours. An hour befor grilling...