Recent content by Mike R.

Charlie, Great post, I just wanted add that I will be stealing you piping trick to refill the potatoes. I love making twice baked potatoes, but I have always tried to just spoon in the completed filling. Reading your post felt like an "oh dou" moment, because that makes so much sense, why did I...

You are going to love it, it is my favorite add on for my kettle!

Our local farmers market open for the first time of the year last weekend and there was a new local meat vender and I picked up a whole chicken and some thighs from them. Then today we went to the local orchard/store and got some local sugar slap peas and potatoes. So I broke out the...

PPG1, The first real bbq I ever had was vinegar style Carolina style bbq (PP). It was one of the top food experiences of my life. I still go ang get this bbq to try to recreate that first experience and to try to figure out how to recreate it at home. It is what got me into smoking and real...

No I am not Philippine, just someone who came across this great dish and got really excited to be able to make it. Now after the first cook being a success with the family I want to continue to push this meal the next time I make it. After researching the sides you shared above I can't get the...

Great score, I love my 22 Master Touch, but ever once in a while I do a cook where I think I could really use a 26. Last night was one of them. I keep an eye out on marketplace and offer up around me and I have only seen a half dozen 26 come up over the last two years and never under $275. I...

About 5 mins per side right over top the coals with the lid up/off/open. Once I got a nice char on them I moved them over to the indirect side, glazed them and closed the lid. After ten minutes I flipped them and glazed the other side. About 5 to max ten minutes on the second flip on the...

I always make sure to have a glass of good ice tea or coffee (hot or iced depending on the weather) while grilling or smoking and make a cheers to all my fellow bbqers that partake in the alcoholic beverage. Yesterday, I had a strong homebrewed red rose tea with just the littlest bit of sugar in...

I cut off this piece from the money muscle side of a monster size (just under 11 lbs) pork shoulder. The recipe called for 2 lbs of pork shoulder, but I think this was closer to 3 lbs. I am going to use the rest of that shoulder to make some smoked pork carnitas here this weekend. I made 1.5 the...

I did not make the Achara, that was what Chef Tom make to with the meat in the video, but that was not something I tried. I am thinking since I will get a next attempt I may add that, what do you think? Have you ever made or had Achara? What are the sides you make when you make Filipino bbq dishes?

First time ever making this. I followed this recipe closely. https://www.atbbq.com/thesauce/recipes/filipino-barbecue-pork-with-achara/ After ordering the banana cutsup and the calamansi juice from Amazon, I went to the local store to get the few other items I needed, one of them being a...

Thanks Disco!

Oh yeah!!! I love Peruvian Chicken in the WSM. Full chimney of lit charcoal, a little smoke wood, no water pan, vents all open and let it rip! Here is a Peruvian Chicken I did on the WSM a while ago. Good luck you will love it.

The chicken looks great, I've got legs and wings hitting the vortex with some pecan wood tomorrow! You have made me even more excited!

It's funny because I find my self cooking bone in skin on chicken pieces so much more than whole chickens right now because I can make the mix of pieces that my family like most and that I can make sure I have leftovers for lunch the next day.