Search results for query: *

there have been a lot of great wing on here and I have  taken a liking to the injection method i borrowed from someone on here. so i thought i give back something good.  my family likes it mild so i go with 2 parts garlic herb butter and 1 part franks buffalo sauce. i inject the wings let them...

so it's nice cold winter days in chi-town and 1 have one grill in working order. my Vision egg. I will being doing surf and turf for my Mother-inlaws Birthday Sunday. the grill will settle where it does. probably 250. i have cooked a lobster before so i know about 45 mins or so.  I picked up...

I final found time to make a lobster tail, I was pondering some shrimp and then Jeff email came about lobster tail and I knew  I had to try it! Great timing Jeff! especially since so many have already tried it, it was just a matter of decent weather and few free hours. I wanted to do one just...

how much bark do people like on there ribs? as i get better at ribs, i find more little things to worry about. my previous process wash lay down my rib rub sans Sugar. then add brown sugar over the ribs. the bark comes out pretty thick. but there is no repeatable measuring done. it what ever i...

I'm an untrained culinary backyard BBQ type guy. so I don't always know what to make of some things. i read a few books,watch youtube and the cooking shows. also with some trial error on my inlaws. I find certain flavors i like together or on specific meats and leave it like that and move on to...

in general, the type you buy in a jar... so I'm reading some good info on balancing spices. right now. i;m looking at working the pepper area of my rubs. I'm not sure of all the peppers where they taste where in the mouth I would like to categorize the pepper in what area of taste (front of...

just putting my new Vision Kamodo through the paces. I'm also experimenting with my rub recipes after picking up Bob Gibson cook book. Interesting tidbits about balancing a rub. It made me rethink a few things. Anyway, I’m getting use to charcoal cooking. Depending on the outcome it may seal...

so i stopped off at a butchers and they had one waygu brisket and i said What the heck it's small. 5.75 lbs at 4.95/lb. it a thin cut of meat so it probably won't take a long time to cook. i going to drop this in the Vision Komodo tomorrow morning and see see how it cooks. any tips on Waygu vs...

I have wanted a new charcoal grill. i wanted to grill and smoke and was about resolved to get a big weber kettle. Then my good neighbor brings home a Vision Komodo grill he purchased at Costco. Stand, shelves, grill cover and even a free pizza stone. All for 399.  I said lets go get me one! Like...

no sure where to post this but if you been looking for a huge capacity cheap smoker. this is it!

Just a little fishing humor this morning J Today’s contestant is a 7.5lb brisket. What does he get? A good rub down, some friendly smoked veggies and pecan smoke! Home made rub. Simple ¼ cup paprika,2TBS each of pepper, salt, onion, garlic, coffee, cumin. 2 tsp all spice Making Chef JimmyJ...

headed to Houston for a few days. time to eat one good meal. I will be downtown without a car so cab friendly destinations only :). TIA, Joe P

as much as I think I know along comes a total NOOB question. I have seen a few posts now concerning the bark on a Butt or pork shoulder. so basically why is this important? I  am wondering if this has origins in what competition cooking? in general some bark is pleasing looking, has flavor from...

http://www.windycityribclassic.com/index.html I might just have to go to this and check it out.

I have cooked 2 pork butts 2 times now and have not reached a stall. different butchers,different size butt. 1st run bone in, second run bone out. I am mostly using the method described by Myron Mixon in his book. rub,sit over night, inject, rest for a hour, pork butt in a foil pan goes into...

I have a problem. i can't stop adding Booze to my sauces. I'm looking at making 2 pork butt. last time I injected with cherry dr pepper. i will do one the same. the other one, I thinking of getting some wild Turkey with Honey. Mix in some apple cider vinegar and some worchestershire and a tbl...

when compared to high temp grilling 450* plus there doesn't seam to be much difference between 225 and 250. even 275 isn't a big stretch. i was wonder what makes 225 the magic number everyone tries to target?  i have not seen anything reasonable to distinguish using 225 vs 275. so, we want...

after having some really good pulled pork, i decided to get on the pulled pork. I have a block party to go to so I thought i would bring some good food :). i picked up  a 2 pack of fresh Butt from the butchers(bone in). I made a simple rub of equal parts seas salt,pepper,garlic. nothing fancy...

there are so many threads on pulled pork i'm lost. normally I spend a lot of time researching things but on  whim, i want to do a pulled pork for a block party next sat. two question come to mind. 1. what is the cut of meat i'm looking for. boston butt? front sholder? I not sure what to ask...

hey everyone,   on  weber or BGE$ clone types some have two racks. while cooking, how do you flip the meat on the lower rack? do they come with tools to lift the racks up?