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Thanks, yeah I had thought about horseradish especially if it's heat that's needed. Wasabi powder have to be careful with. It's either made with horseradish (which is ok) OR with mustard powder (obviously not good) since real wasabi is very expensive.
Nice, I'll be checking them out for sure. I watched an episode of BBQ Addict on Food Network a couple weeks ago and the theme was Jamaican influences. They used the pimento wood on the show for one of the recipes but mentioned it's hard to find and if you can't just use cherry or a similar...
Any pro or amateur chefs out there have an idea for what to substitute for mustard? I have a friend who is 911 peanut allergy level allergic to it in any form (powder, seed, prepared, etc.). Most of the time I can work around it but it seems like so much BBQ stuff revolves around using it in...
Thanks guys, yeah I forgot to mention that yes it was very good. Since it took longer to cook, and prep work to get things going took much longer than expected, we ate a LOT later than planned but it was worth it.
I didn't which was probably dumb on my part since I usually do an olive oil & kosher salt coating on the outside when I do baked potatoes in the oven. It wasn't just dried out skin though, a thin layer of potato was dried to it as well but maybe the oil would help. I'm definitely doing smaller...
Hmmm, well I think I did something wrong. I have a few ideas of what but not 100% sure. I used a couple russet potatoes from the bulk display that were about 12oz each and nuked them for about 5 minutes before they went on. They smoked at about 225-235 for about 2 1/2 hours while my meat...
Ok, well it turned out pretty good. I took it to an IT of 137 which rose to 138 while resting for about 10-15 minutes. As you'll see from the sliced up pic, I think it needed to rest longer because juice went everywhere. It took nearly 3 hours at 225-235 (had a lot of fluctuation from wind...
Are they really good? I was using a rigged way of holding my air temp probe thermometer with those black binder clip type things but then I read about using a potato and Jeff saying they're great to eat as well. Anyone know if they would be done in 2-3 hours if I'm smoking around 225-270? ...
I picked up a 2.8lb tri-tip this evening, probably coming in about 2.6 after I trimmed some residual fat (as per Jeff's smoking tri-tip tips). I've rubbed it down with olive oil and a custom rub of chili powder (recipe from the Food Network Good Eats chili powder from Alton Brown), paprika...
Awesome. I grew up on charcoal, used a Weber kettle growing up, and had one for a while when I moved out. I only have a gas Weber now because I inherited it from my Grandfather and since I didn't have a grill I couldn't pass it up . I've really been wanting something charcoal again anyway but...
Hmm, the GOSM is definitely tempting. I just hate that it looks like I would have to buy and have it shipped to the store. Nobody locally has one in stock and I like to look at stuff before I buy lol. Yeah I was worried about having to babysit the WSM if I went that route. It just sounded...
Well, I made an attempt. Guess I was farther back "in line". Realized it was posted on the 7th and the guy was out of town and emailed me that his wife just sold it today :(. Apparently it was in perfect shape, he just decided to go with a pellet smoker instead. Guess I'll keep an eye out on...
Oh wow I just checked Craigslist and someone about 25 miles away is selling a used once WSM for $200 including a bag of charcoal and some wood chips. Uh, I think I just hit the jackpot since I've been seriously considering the WSM even more after watching some Youtube videos today on how to...
Thanks for the tips. Yeah I saw a link to that thermometer setup somewhere else around here. It was hard to tell from the Amazon pic whether it actually came with two probes or not, but now that I know it does..........it's going on my buy list regardless. I've been wanting a wireless setup...
I've been rigging my gas grill to smoke on. It's an old Weber Genesis 3 burner (red with the wood slat shelves) that I inherited from my grandfather. I'd like to get an actual smoker though. I was originally thinking electric for ease of use but I was trying to stay around the $100 or less...
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