Recent content by dlmartin
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Hot Grill
I saw this show several weeks ago (steak paradise I think). I think the place w/1300 degree burners was looking for a bit of 'mine's bigger than yours' bragging rights. Can you really taste the difference between an 800 and 1300 degree sear? I think the real secret is in the dry aging process...- dlmartin
- Post #4
- Forum: Grilling Tips
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Former Lurker from Chambersburg, PA
Thanks - currently just use a Webber Smokey Mountain w/no mods. Am looking to get a BBQ Guru or similar to allow more temp. probes than my little wal-mart digital provides. I'm doing a pork butt this weekend and smoking a store bought corned beef to try my hand at pastrami (reading a couple of... -
Former Lurker from Chambersburg, PA
I'm sorry for not introducing myself earlier... I've been gleaning info from this great forum for 6 months or so - been a BBQ fan for years but only recently able to turn out a consistent product myself. The last pork butt and brisket smokes were big hits w/friends and family. Hearing 'best... -
Famous Dave's Smoked Sausage
This may be sacrilege - but I actually like their smoked sausage and can't seem to duplicate the flavor. I've just tried adding some sausage to the smoker w/a pork butt or brisket at 225-250 My sausage is always done long before it gets a nice dark color and smokey flavor. From what I've been... -
Brisket & Fat Trimming
I'm fairly new to smoking (a couple briskets, ribs and pork butt so far). I did 2 brisket (full packers) and a couple fatties yesterday for a family party - sorry, no Q pix... This was the first time I agressively trimmed the fat down to 1/8-1/4" on the flat hoping most of it would melt away...
