Recent content by stickyfingers

Man, the hunger pains it would cause would be too much!

Thanks for all the useful tips! I will give these a try.

I love them as much as anyone! But I struggle to get the pepper tender enough, the bacon crispy enough without the cheese running out. I prefer cheddar. Any tips are much appreciated.

This is completely normal. The muscle contracts due to heat while cooking forcing the liquid out. You can finish the butt in a foiled pan and the injection will be saved. After pulling the butt, pour the injection/juice into a fat separator then back onto your pulled butt. This will keep the...

I too have heard of people having a hard time keeping their tubes lit, but honestly I have never had that problem. Lights pretty easy for me.

That's funny!! Also deserves a plate next time.

Doesn't sound like you are letting it rest long enough. 1-2 hours and I bet it will make the difference.

Place the shucked corn in a large cooler and pour boiling water over them... enough to cover. Once you get there,  you will be able to grill and caramelize.

Congrats!

I would vent it out the back wall before the roof.

I needed a quick fix to add a second rack to be able to smoke a few additional ribs than my unit would hold otherwize and came upon this idea and I thought I would share.

www.olivenation.com

I had the same experience as you. I wasn't impressed. Think I will stick to salt, sugar brine!

I would suggest something that can be eaten with a fork...or neater food considering your guests. 

I hate buttermilk! But I do appreciate what it does in baking. I have seen a lot of people using it to brine chicken. My question is; does it make the chicken have a wang? Does it help with moisture? tenderness? thanks!