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  1. rogerwilco

    Korean BBQ

    Make sure the ribs are flanken-cut, marinade as above (most all grocery stores will have a marinade for this) and grill them hot and fast. You'll have people lining up for more!!
  2. rogerwilco

    Pine Wood

     I love gin.....
  3. rogerwilco

    Brisket fat up or down?

    Outspoken, I will suggest that you check for doneness beginning at 190°F, but realize that many briskets will need to cook longer than that in order to fully hit the "moist and tender" stage, when a toothpick can be inserted with little resistance in several areas of the meat.  Good luck on the...
  4. rogerwilco

    Pine Wood

    We have some land that I camp on sometimes. We burn a lot of cedar, which is related to pine, while cleaning up the place. All meals are cooked over a nice bed of cedar coals taken from the huge burn piles we have going: delicious! (I think I just made myself hungry....)  That said, I don't...
  5. rogerwilco

    A warning if you MIcrowave you AMNPS pellets to dry them

     Do you guys dry the pellets that are poured into the hopper of the pellet grill, or only pellets used in the smoking trays/tubes which are placed inside the cooking chamber?
  6. rogerwilco

    Brisket w/ q-View! My Best So Far!

     The brisket looks very good. You do know that one cannot make a statement about cooking on one's "homebuilt" smoker without posting pictures of said smoker, right? I believe it's the law........
  7. rogerwilco

    Won't be smoking much for a while

  8. rogerwilco

    Ceramic Egg Smoker temp question

    Chamber temperature is a function of fuel and available air. Make sure you use enough lump, and then that the free flow of air is not obstructed by clogged grates, vents, or even the deflector plate.  Adding the plate will always cause a ceramic cooker to heat at a much slower rate, in general...
  9. rogerwilco

    Thin Brisket

    I guess you let it rest long enough. :)
  10. rogerwilco

    Thin Brisket

    Looks like you are well on your way! I would suggest you start probing it in several places when it hits around 195°F, and continue, if needed, until it is as tender as you desire.
  11. rogerwilco

    Offset fire management...?

     Depending on what size splits you are using, you might try splitting them into much smaller diameter pieces, and then placing several of these on top of the FB to warm-up prior to being tossed on the fire. Having the splits heated before being tossed in the FB has made a huge difference for me...
  12. rogerwilco

    Looking for some ideas for beef back ribs in the oven

     We had a couple of racks, just as yours. They were simply placed in the middle of the off set cooker, between a slab of full beef spares (with some serious meat) on the left, and a turkey placed on the right-hand side.  Those little racks cooked much faster than the "real" stuff and made for...
  13. rogerwilco

    cleaning pit questions

    Those flakes are most probably a carbon buildup, and not paint.
  14. rogerwilco

    Pork Shoulder and Beef Ribs...

     The "double membrane" must have been what we experienced this past weekend. Our beef-rib- spares came out moist, tender and delicious, but had a membrane that could have been used for a trampoline. All previous cooks had only a thin one, which we scored liberally, but left in place in hopes...
  15. rogerwilco

    Pork Shoulder and Beef Ribs...

    Did you remove the membrane on the beef ribs prior to cooking?
  16. rogerwilco

    Crispy chicken wings

    We usually just grill chicken pieces and everyone seems happy.
  17. rogerwilco

    Questions on coal preference and tips for an off set smoker

    You are correct about the "stick burner." Many folks burn wood exclusively, and yes, it is possible to over-smoke the meat if the cook is of sufficient duration. The secret is to have the wood burning cleanly. This can be accomplished by several means, such as using smaller diameter "splits" of...
  18. rogerwilco

    Restaurant Depot Membership

    Whether RD charges tax wholly depends upon the exact type of state-issued tax exemption supplied to RD by the applicant: manufacturers, or resellers. The RD software will guide the employees as to which series of exemption is supplied and will red-flag any sale, at the check-out, if tax should...
  19. rogerwilco

    What is the IT of baby backs

    ^^^ If this is the case, the solution is simple: Cook 'em longer.......:)
  20. rogerwilco

    Bikes, Blues & BBQ

    We are heading over there in the morning.
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