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Recent content by rdowens
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I love grilling asparagus. I tend to use either Italian dressing or some salad oil and salt and pepper. I place the asparagus on a grill pan to keep them from falling through (lesson learned).
May I suggest finishing with Hollandaise sauce?
That's where I am getting it too, although there's a supermarket that carries it too, although it tends to be the imported woods. I have had some disappointing bags from the market.
B4 Christmas, Walmart had all of their RO on a pallet about 15 feet in the air. They were more than happy to...
How does the meat look once it is taken off the spit? The cost of a prime rib makes me cautious to put a hole through it.
I'd love to see photographs of one that was taken off a spit.
I want the 8" E-Z Que rotisserie for my Weber kettle. This item has been out-of-stock since at least Christmas. Despite their claims it will be available by the end of this month, I have my doubts.
Anyhow, I am now entertaining other options. The reason the 8" E-Z Que was at the top of the...
Last evening I put two butts on right from the fridge after I re-rubbed them. Fourteen pounds of pork cooked in 7.5 hours at 225-250. I was amazed at how quick these were done.
I am going through Wiviott's 5 Easy Dinners course. Today I did lesson three.
My wife fetched the cryopak of baby backs. This was to make up for the last time when she came home with spares. ;) When I opened them I was surprised by the size of them. There was far more meat on these than I...
This is why I love browsing all threads. That ABT looks fabulous. I never thought to add shrimp. This is added to my To Do list. Anything special with the brine you used?
Thanks for sharing.
The switch on my ET-73 receiver broke after about six months of use. Someone on another board taught me how to get it working. Over time, I stopped using the unit altogether. About a month or so ago it dawned on me I wasn't using it.
Spurred on by a similar thread somewhere, I wrote Maverick...
If you need to boost the temperature, prop open the door or take the lid off for a minute. Having said that, I totally agree with Athabaskar: relax. All is good.
What are you cooking? And don't forget the photographs. :)
I have the older style WSM. I have made but two modifications. I installed two BBQ Guru eyelets to thread thermometers so the lid does not rest on them. I also use a clay saucer instead of water as the heat sink (I have actually never used water in the WSM)...
Put me in the brining camp. Wiviott recommends after the brine, to let the chicken air dry in the fridge for several hours before smoking. He claims this helps produce a crispy skin.
I followed this method yesterday with two fresh birds. I never had such a juicy chicken and the chicken was...