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Recent content by xwagner
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Smoked another sirloin tip roast yesterday. This photo is of a reverse sear, first time I've tried that and it's DEFINITELY the way to go! I think I've got the hang of things. Going to look into a brisket next time out.
The temperature can be controlled by adjusting the upper vent on the kettle grill. I was playing with the temperature a week ago after I'd taken a roast off the grill and got the temperature as high as 250F. With the ribs I was happy to keep it around 200F at the grate level. I'm not sure what...
I brushed the upper edges with a mixture of leftover Stubb's sauce, soy sauce and worchestershire sauce.
And the finished product:
My kids and I polished off TWO AND A HALF RACKS. No complaints were heard. One and a half to reheat tonight.
Took time and planning, but well worth it...
The Smokenator 1000 ships with a restaurant steam tray pan, I think it holds about a quart. I have a larger steam tray pan I have yet to try, apparently it buys you a lot of time away without having to worry about it running dry.
1600, another rotation. I wish I'd started this earlier. I'm...
Four racks of baby back ribs from Bisher's the local good butcher shop ($$!!!)
Everything ready to ignite.
An hour after ignition, just introducing the ribs in their fancy Steven Raichlen rib rack
Lid on, vent open to 5/16" (width of a pencil), bottom vents wide open, notice the metal...