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  1. brazosbrian

    UPDATE - Weber (the company...) rocks!!! RE: New WSM bent, need advice on if this is normal and how

    SoFlo... Yup, and pay it forward when someone treats you well. Brian
  2. brazosbrian

    First QView - Pork Spare Ribs on a Weber Kettle

    I can do low and slow at 0 F outside, or even cooler ...but hot and fast ...no.  310 F is the best I can get out of unless the weather really does warm up (or I build an insulated shelter around the kettle ...duct tape and foam board anyone?) Brian
  3. brazosbrian

    First QView - Pork Spare Ribs on a Weber Kettle

    I remember the bad ol' days before I knew what I was doing (and I still don't, really).  I just learned about the whole low and slow thing within the last 18 months or so, once in awhile hearing bits and pieces about it, remembering those big brick ovens at Colter's BBQ in Texas where rumor had...
  4. First QView - Pork Spare Ribs on a Weber Kettle

    First QView - Pork Spare Ribs on a Weber Kettle

  5. brazosbrian

    First QView - Pork Spare Ribs on a Weber Kettle

    OK ...After messing up a couple of BBQ sessions (I won't mention the spatchcock chicken that looked like a 3-Alarm burn victim), I'm finally doing my fir QView post!  The weather warmed up a bit here in Knik, Alaska, so I felt encouraged to get outside and do some bbq'ing.  I'm working my way...
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  15. brazosbrian

    Overnight 1st brisket smoke with pics!

    Sometimes super tender meat is hard to slice ...I find that an electric knife works better than my manual skills now and then.  I also like the idea of examining the grain direction before the meat goes into the smoker and putting a shallow slice mark on top of the meat to indicate the right...
  16. brazosbrian

    Back-up thermometer(s) - which is best? Long probe?

    Not a bad idea, and I might buy a second Mav later on so I can have multiple chunks of meat and more than one temp reading for the BBQ'er, e.g. grate and meat temp on top, grate and meat temp on bottom. That said, the type of thermometer that I'm asking about here is the stem type that you...
  17. brazosbrian

    Back-up thermometer(s) - which is best? Long probe?

    Tried searching but didn't find exactly what I was looking for. Planning the purchase of a WSM sometime soon and am collecting up my mods and gadgets ahead of time.  Already got a Maverick ET-733 that just arrived ...but being an old pilot who doesn't believe to strongly on any one instrument...
  18. brazosbrian

    Crispy chicken skin - not how, but when?

    Grillmonkey, Dirtsailor et al ...thanks for the feedback.  It not only answers my questions, but also tells me what to reasonably expect.  I suspect some improvements are coming my way ... Brian
  19. brazosbrian

    Crispy chicken skin - not how, but when?

    Tucson BBQ Fan:  Thanks!  Makes perfect sense.  On the next trial, I am going to do the following: -  Brine or marinate the bird (just because we like it that way) -  Dry completely by hand and then put it in my mini-fridge to dry the skin overnight (this fridge is dedicated to brining...
  20. brazosbrian

    Crispy chicken skin - not how, but when?

    What I usually do is to rinse the bird in cold water, cut it up (or not) as preferred, then dry it up as good as I can with paper towels ...but then I brush on a coat of olive oil.  My reasoning was that the oil helped keep the moisture in the bird ...am I wrong?  Plain dry skin is better?  What...
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