seems like everyone is doing pulled pork today
just got mine on at 9am with a sweet and spicy rub i made from a couple of recipes
using hickory for the smoke gonna finish with pecan on the back end
going fat side down to speed up the bark process. i scored the fat cap so it should render nicely!
i know this isnt grilled but check it!
onions taters carrots and celery sauteed in hot DO removed then the chuck
chuck seared on all sides
removed the chuck and scraped all the good stuff from the DO
and placed all back in DO with stock covered in oven at 250*
will check back in...
i have not posted here in awhile so heres some ribs i have goin on today
i trimmed and cut them to St louis style put a mix of webers kickin' chicken and some rub i found in the cabinet
ribs on now with pecan smoke flowing
i am currently in the process of making a 55 gallon drum grill and i need pics/ ideas of the lid options, air intakes and frames
i am thinking of making the lid a quarter instead of a half drum cut, how did yall do your air vents?
i did these simple lil mods with stuff we all have around the house and my kettle cooked for 11 hours on one chimney of charcoal with no refueling!!
i saw the mod on the virtual weber site
first get 2 bricks, firebricks if you have them i didnt so i just used 2 red bricks
place the bricks...
sorry jeff i have your rub recipe but magic dust is killer...just pulled a pork loin off with magic dust and its awesome..when you first make it it may seem a little salty but the salt helps to draw out moisture and have kind of a brine effect without a brine
was at the book store and was looking at the Neely's book and they say they cook theirs bone side up to let the juice pool in the concave and that constantly bastes them. I have been cooking mine bone side down. What say you?
i have this in the drum now, will try to post pics later
South of the border meatloaf (heh)
2 lbs ground beef
1 cup salsa
1 can refried beans
2 1/2 TBS mexican seasoning mix (recipe follows)
1/2 cup shredded mexican cheese
combine all ingredients and smoke to 160* internal
very easy and...
man Weber rocks.... i just got a 22.5 one touch gold that the bowl and lid were damaged on and i called customer support and they are sending out replacements...i am a Weber fan for life!!!
i have about 40 of those cheap burgers in a box to cook tommorow. i know they are bad about flaring up. Would it be ok to cook them indirect with a hot fire? I have a big enough cooker i can get all 40 on at the same time