Recent content by jamescoste

When I marinade, I use the following: 1/3 cup Dale's Steak Marinade 1/3 cup Lemon Juice 1/3 cup Red Wine vinegar 1 tsp liquid smoke (only when I am grilling the steaks - not when I am smoking then reverse seering them) 4 or 5 drops of Tobasco Sauce 1 or 2 shakes of Garlic Powder There is...

I use expanded metal and it works great.

I've got some venison on today in the rain.  The gas grill is great for searing meat or for those days I don't have time for "low and slow".  My neighbor uses a BGE but has helped me with my long cooks by keeping the wood on it.  He always gets some meat when he helps so it's a great...

I'm glad there's a section for brick smoker owners.  I've been real pleased with mine over the last couple of years and all of the work was worth it. First course was a daunting task. The wood box and gas grill enclosure were coming along. Soldier course mixed things up a bit. The...

I was able to split off the bark yesterday.  Cherry wood is very easy to split so I did get it all split off.  I used several disposable latex gloves when splitting/handling the wood.  If a tear happened, I put on a new pair.  They are disposed of as well as the bark.  I probably won't use this...

Thanks for the input.  When I heard the college student ended up in the hospital, I was definitely concerned.  So, I can split the wood, let it season then strip the bark once it is loose?  I'm not sure I'll be able to do it green.

Arriving at church last week, I found a few men clearing a patch of woods on the church property.  One of the guys told me that they were about to burn an entire cherry tree that had been cut down.  I didn't have my truck, so I got my wife's SUV, threw down a blanket and loaded as much of the...

Atomic Buffalo Turds - well, that is an attractive sounding appetizer.     I think I will make placards for them.  Surely there are some great pictures describing a buffalo dropping these things on the ground.

I appreciate the input from both of you.  I am not offended and welcome your advice.  If I stick with the steaks idea, I'll definitely have the butcher help with the cuts of meat.  I am going to get a head count and determine my course of action with the meat selection.  I may also smoke a roast...

Thank you for the informative post.  That is the exact type of information I was hoping to get.  I'll write down the names of what you posted and go see the butcher.  I think that the Beef Sirloin Boneless Top Butt might work fine, but if I can't get it, I'll look for a boneless sirloin tip. ...

I'm about to have a Valentine's party on 2/15 for about 25 members of my church Sunday school class.  I plan to marinate them overnight, then smoke the steaks and reverse seer them.  I've done this with various steaks and really enjoyed the flavor and tenderness of them.  I'm no expert on meat...

I had the same issue this weekend.  I, too, have had mine for about 3 months and the BBQ probe started reading "LLL".  For me, I took a damp sponge made for pots and cleaned the probe (and for the first time, the wire) pretty good until it was shiny once again.  I then plugged it back in and put...

I got the stainless steel doors from my old Charbroil gas grill.  The bottom arched "doors" are actually a hinged fireplace screen that I got online for $75 (during a half-price sale).  I had to cut some stainless sheet metal to place on the inside so it forced the majority of the heat up...

They were about 5.5 pounds each.  Having a brick smoker and using firewood to smoke, my temperatures vary from 200-275.  I only check my wood every 30 minutes or so.  If it is near 225, I'll give it another 10 minutes before putting another log or two on.  After that, the temps will climb back...

Decided to smoke 3 small Boston butts, smoked potatoes, 1st-time ABTs, and 1st-time "Wicked" baked beans for daughter's 14th Bday party. Boston Butts Just for the experiment, I bought 2 with bone-in ($1.99/lb) and one boneless ($2.20 per pound).  There was no difference in taste so I will...