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  1. deadmessengers

    Instant BBQ in a box.

    Try using a can of Sterno. Just light the Sterno & put your already-full chimney on top. When you see the first wisps of smoke from the top of the chimney (about 5 minutes), pick it up and move it off to the side, then put the lid on the can of sterno to put it out. Works like a champ for...
  2. deadmessengers

    a poll, how rare do you like steak?

    I like my steak "Black and Blue" or "Pittsburgh Rare". What I've done a few times is to take a small (4 oz or so) filet mignon (or 2, or 3), and cook it on the hottest fire I can create without the use of thermonuclear weapons. For me, that means taking the grid from my Weber kettle, and...
  3. deadmessengers

    New York Newbie

    Welcome, from this Bronx boy now living in Atlanta.
  4. deadmessengers

    Howdy from Atlanta

    Well, my first real smoke in the CharGriller is done. Overall, I guess it wasn't bad. I did have temperature problems, and it showed in the final result. The ribs were good. It was pretty obvious that they'd been cooked too fast - the sugar in the rub burned a very little bit on the end...
  5. deadmessengers

    smoking with citrus woods?

    I found a citation that confirms what I thought I remembered earlier: Mango wood and leaves are bad, mmmkay. http://andabeachbohol.blogspot.com/2...ango-tree.html
  6. deadmessengers

    Onions compared to Onion Powder

    Mmm, roasted onions. My favorite onion recipe: Core out a Vidalia onion using an apple corer, leaving the bottom blossom end intact. Put a beef boullion cube inside the cored-out onion. Add some black pepper, and top it with 1 tbsp of butter. Wrap the onion in foil, and roast it until...
  7. deadmessengers

    smoking with citrus woods?

    If I remember correctly, mango wood, and the smoke from it, is extremely toxic. Dunno about citrus woods.
  8. deadmessengers

    Howdy from Atlanta

    The "poor man's pastrami" and ribs have now been in the Chargriller for 2 hours. I haven't quite gotten the hang of temperature control on this beast just yet - when I went out there after the first hour, the lid thermometer read almost 300F. I closed the intake about 90%, and the temp has...
  9. deadmessengers

    Howdy from Atlanta

    So, I'm putting my chargriller through it's paces. I have a chimney going, and the ribs are rubbed and ready to go. I'm also doing what I call a "poor man's pastrami" today, a corned beef brisket flat rubbed with lots of black pepper and garlic salt and smoked. Food porn, you ask? But of...
  10. deadmessengers

    Donair Meat

    Yep. Donair and gyro meat are pretty much the same thing. Donair is probably a corruption of Döner, which is the Turkish name for a Greek gyro. (or maybe gyro is the Greek name for Turkish Döner, who knows) The traditional sauce is Tzatziki, though: plain yogurt (preferably whole-milk)...
  11. deadmessengers

    Howdy from Atlanta

    Greetings from Georgia! I'm new to this forum, but have done a fair bit of smoking over the years. Until a few weeks ago, I did most of my smoke cooking using my trusty old Weber kettle grill (cooking indirect, of course), but recently, at my wife's urging (believe it or not!) I got a...
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