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  1. mjrodney

    Large Big Green Egg plus table - $795 (Venice, Florida 34292)

    Available is a Large Big Green Egg in a roll around, tile topped table. Excellent condition. My bride and I do not eat enough barbeque to justify the space the Egg takes up in our garage, where the Egg is kept when not being used. It's a wonderful, wonderful cooker, but just too big for us...
  2. mjrodney

    Smokin pork butt

    If you watch the Pitmasters barbeque show on TLS, you will see that the competition boys always trim the fat. They say that it allows the rub to penetrate the meat better. That being said, I also trim the surface fat from the meat....and I'm very satisfied with the results. So are my guests...
  3. mjrodney

    Basic Brisket Smoke

    Cooking temp was 235-250. I will add the toothpick line to my repertoire next time, but the significantly sized and leftover piece of brisket in the refrigerator does appear to match the cut. One thing I will now take from the Pitmasters television series, is their common refrain...use good...
  4. mjrodney

    Basic Brisket Smoke

    The smallish brisket flat (with fat cap) I did yesterday was scored to mark the direction of the grain for future slicing......rubbed with my not so secret beef rub.......smoked to 165.....then double wrapped in HD foil with a little apple juice........and returned to the smoker until it hit...
  5. mjrodney

    Should I add a Weber Kettle to the mix?

    The inconveinence is of my own making, I should add. I keep the egg clean and ready to go at all times, just in case I wake up in the morning with an uncontrolled burning desire to smoke some meat for a long period of time. It happens often enough. The Egg is stored in the garage where all is...
  6. mjrodney

    Should I add a Weber Kettle to the mix?

    I currently own a Big Green Egg for low and slow barbeque, and I like it a lot for that purpose. But it seems like overkill for a smoked meatloaf. Spend my money for me. Should I add a Weber Kettle grill to the inventory for things like smoked meatloaf?
  7. mjrodney

    Considering adding a BGE

    Just read the first few pages of "The Kansas City Barbeque Society Cookbook" and this comment was printed.... "This is a ceramic, egg shaped unit with a very tight seal. From a centuries old Japanese design, these units use very little fuel, and require little tending to the meat. As Dan Maser...
  8. mjrodney

    Considering adding a BGE

    My own large BGE was priced below $800 from a dealer. Still expensive, to be sure, but warranted essentially forever. If it, or any part of it does crack, I am told they will make it right for the cost of shipping a replacement part. If you can wait until your selling dealer places a stock...
  9. mjrodney

    Any Bourbon drinkers here?

    Mother's Milk in alphabetical order.... Ezra Brooks (my wallet's best friend) Knob Creek Maker's Mark Woodford Reserve ....all made better if I can find them in my brother-in-law's liquor cabinet.
  10. mjrodney

    Free naked women pictures...

    I must be getting old. I like naked lady pictures..... ....but I don't remember why......?
  11. mjrodney

    My new 22 1/2" WSM

    Here is a review of the WSM by the Virtual Weber Bullet site where the reviewer mentions that his "pre-production" unit was also out of round. http://www.virtualweberbullet.com/22wsm.html#comparison It would seem that Weber is having quality issues that haven't been resolved yet. It's...
  12. mjrodney

    Ever wonder if making sausage is cheaper than buying it? I have the answer

    This thread is worthless without recipes! Fess up! (PS....I have a Boston Butt in the refrigerator....bought on sale for a pittance.......)
  13. mjrodney

    How Often Do You Smoke And Eat Smoked Meats

    I find myself doing the low and slow thing at least twice a week for dinner, leftovers for dinner during another two evenings, and at least two lunches with leftovers. So, we have 4 dinners and 2 lunches at a minimum. The remaining 3 days in the week are typically 1) Pasta 2) Grilled...
  14. mjrodney

    Dry rub for the dear departed

    Having only recently been introduced to what a dry rub can do for a piece of meat (heaven on earth)......and having eaten a dry rubbed ribeye only this evening (be still, my heart)......I must now insist....that upon my demise.....and when I should depart this dear earth, that my mortal remains...
  15. mjrodney

    Cherry Chipotle Barbecue Sauce

    I made this today. On the stove and in the pan, it tasted a bit sweet. I thought about discarding it, until I grilled a NY Strip tonite. On that NY Strip, it was great. It's a keeper. And the thought that crossed my mind is that it would be a great dipping sauce for cocktail shrimp...
  16. mjrodney

    The 2 pound brisket

    I'm no Smoke or Pit master, by any means, but since there is just my bride and I, a two pound brisket is what we normally buy. It takes us about 6 hours, give or take (mostly give) at 250 degrees. The first four hours or so spraying the dry rubbed brisket with apple juice, and the remainder in...
  17. mjrodney

    Weber Genesis Grill mod to better make smoke

    Limited to using a Weber Genesis Gold grill for outdoor cooking purposes, it has been a struggle to produce smoke when indirect cooking at 225-275 temperatures. The Weber Genesis Gold grill has 3 burners that run side to side. Indirect cooking is done with the rear burner on low-medium, and the...
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