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Recent content by quagmire38
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Thank you gentlemen. Great advice. Mdboatbum I will try the reverse sear you suggested. Indirect first then direct for the sear. Can't wait till my weekend to hit the grill again.
Thanks AJBert. LOL! Yes I know the sear mark don't make the meat better. I just want the look. So 400 degrees or better will give me the sear marks I am looking for. I will try it on the next grill session.
What's up everybody,
I have a question about searing temps. What is a good temperature for searing meats?
I grilled some chicken quarters today and I didn't get any sear marks? I got the searing sound when I put the chicken on the grates but no sear marks. I used two chimneys full of charcoal...
Thanks Chef Jimmy J.
Gave it another go today. Made some chicken quarters, chicken kabobs, corn on the cob, couple of brats, and some asparagus.
I used two chimneys full of Kingsford original and added more to the top. Did pretty good. Food was great.
Hey Dirtsailor2003,
Thanks for the reply. I think your friend may be right. Two or three chimneys may be the way to go. When I first burnt out the grill I used two chimneys. I wanted it really hot and it lasted for a long time. I will give it a shot this weekend.
I am not cooking for large...
Hey Mdboatbum.
Thanks for the reply. I am currently using Kingsford Original. I didn't really time how long it lasted. Next time I will time it. My plan for the grill is to trust do grilling. For smoking I have a WSM 18in. For grilling I thought 215 to 250 might not be hot enough.
Good Morning Everybody,
Just trying to work on my grilling skills. I recently purchased a new 55 Gallon barrel grill with slide out racks. I do not have much experience with this type of grill but I have always wanted one. My question concerns the charcoal set up. Last weekend I cooked on it...
Whats up everyone,
Got a question for ya. I want to smoke a turkey breast. The turkey breasts I see in my local supermarkets have a label that reads "minimally processed". I recall reading somewhere that this means the bird was already brined. Is this true? If it is true should I brine?
Thanks...
Thanks guys for all the help. I have another question
Which way is better for preparation for ribs?
1) Rubbing in the rub. I've read that this is the best way. By rubbing you break the fibers in the meat thereby allowing the rub to get deep into the meat.
2) Putting on the rub. I've also read...
What's up everyone. Thanks for responding. Sorry about my slow response but work has been crazy the last few days.
To ChefJimmy: I'm from the north east, New York City to be exact. As far as the taste Im looking for would towards the sweet side. I could do sweet heat as well. Sorry no pics...
Whats up everyone
I'm having a problem with babyback ribs. My ribs come out smoked close to perfection. However they come out with no taste of the seasonings I put on them. This happened on my last two smoke sessions. The first session I had the ribs sit overnight covered in the seasonings. The...
what's up everybody
I'm having a problem when I'm smoking some baby back ribs. The problem is with taste. My ribs are always smoked to perfection but they never seem to hold whatever seasoning I put on them. I'm not sure what I'm doing wrong. My last two attempts I tried two styles of...
Whats up everybody. Whats up all MES owners. I am thinking about buying a MES. i currently own a 18" WSM that I love. My WSM stays at my lady's place. She has a fantastic yard. My place... Not so much. I am considering the MES because of its apparent easy use ( electric/set and forget qualities...