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  1. K

    Wrap or No Wrap for Ribs

    One thing is for sure. 3-2-1 has never worked well for me. Ribs are FOTB to a sloppy fault when I've tried that method. I've come to believe that if you're not competing, skip the wrapping.
  2. K

    Mustard or no mustard

    Experimenting is an important part of my BBQ life. I sometimes use nothing, sometimes use Mustard and sometimes I use a little Peanut Oil and I get pleasing results (to me and my family) with all of them.
  3. K

    higher risk for heart attack ?

    I had my 1st heart attack at 50. I was active, not much family history of heart disease that couldn't be linked to diet and lifestyle, fairly fit, certainly not overweight but I had been a smoker and I ain't talking "of meats"!! I'm talking a pack of Camel non-filtered every day for a little...
  4. K

    Carne Asada

    I know absolutely nothing about Skirt but l lately I've been buying up Top Sirloin anytime there's a good deal on it. My wife cuts it up and puts it in a Carne Asada marinade for a few hours. Then it's into a grilling bowl over some charcoal to cook. When it's done, I usually eat a "bowl"...
  5. K

    Pork Butt(s)/Cook Time

    I'm not a master but when I do 2 on my Weber Kettle it usually takes 10 to 12 hrs for me to get 2 up to temp. I think it takes longer with cooking 2 at a time but I'm not sure why(?) I mean if its 225 in the kettle it's 225. No(?) It also seems like I'm adding charcoal and a few wood chips...
  6. K

    Pork Butt(s)/Cook Time

    I've been welcomed in over the last couple of days and I'm extending a welcome to you.!
  7. K

    I'm new around here

    Just found this place over the past weekend and I'm happy to be here. I'm an amateur kettle smoker and saving up for a self- feeding pellet smoker. I don't get to cook as much as I'd like to because the kettle takes up so much time and hoping the pellet cooker will do away with that problem. k
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