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Beef Shorties
Did these today on the WSM for 3 and 1/2 hours at 235*.Average internal temp was 180-190. -
First try at Jamaican Jerk chicken
Used Walkerswood on the old Weber kettle. I used some hickory chips also, took maybe 45 minutes over indirect heat. I crisped the skin over the coals at the end. Came out tasty!- willy2763
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- Replies: 7
- Forum: Grilling Chicken
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New addition to the family
Just got a 18.5" WSM and couldn't wait to try it out. I decided to try the basic chicken roast/smoke for a trial run. Came out great! Tomorrow I'll throw on some ribs. The lower pic is when I was crisping the skin over the coals in the last 10 minutes of the cook. It settled out at 333* with the...- willy2763
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- Replies: 4
- Forum: Charcoal Smokers
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Beef Short Ribs with Q-view
Just did some Beef Ribs. Just smoked them on my Weber Kettle for 5 hours straight. Only added salt, pepper and garlic. Came out perfect!!! -
First Shoulder smoke...Success with Qview!
Tried an 8.2 lb Boston Butt today for the first time ever. I did it on my Weber Kettle using my Maverick Thermo. I do sausage and ribs in my MES30 normally, but I figured I would give some $1.29/lb butt a try! Qview to follow... I followed the advice in the sticky and it was perfect. I went to... -
Country Style Ribs- Teriyaki
Just did some CSRs yesterday with some Teriyaki sauce. Came out great! I let them marinade overnight in some store-bought sauce and then rinsed them off. When they were nearly done I added more sauce. Next time I won't soak them quite as long but these had a nice bold flavor. I used my Thermapen...- willy2763
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- Replies: 1
- Forum: Grilling Pork
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Gouda and Pepper Jack
Just smoked some Gouda and Pepper Jack. Used my MES 30 and my new AMNS, gotta say it worked like a charm...Four hours of hickory smoke and it was ready for the vacuum sealer. Took on a nice golden color. Now the hard part, waiting the two weeks for it to mellow!- willy2763
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- Replies: 6
- Forum: Smoked Cheese
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Checking in from TN-
Hi! My name is Joe and I live in the Mid TN area. Just joined after spending countless hours reading your site... have to say this is a great resource and I have had a lot of fun soaking it all in. My main interest is sausage making but have branched out to ribs since looking around here. Will...
