dub

Re: Estimated cook time - sirloin tip roast Last STR I did was done direct at 425F-tossed some apple chips in for smoke. Took lil over an hour to get to 130F internal. About 15 min per 'side'. Sliced rested meat thin for sandwiches. Ground leftovers for salad. Wish this cut went on sale more often. dub(I wouldn't lo-n-slo this one at all)

Re: Smoke Daddy

Re: Temperature Probes I had a dual Maverick back when this model was called the ET7. It was an expensive POS back then. Crappy range,it CHEWED up batteries, probes were flimsy,the whole thing had a lifespan <6months. Mav has obviously not improved the quality(?) on many successive iterations. That's really lame/bad. I'm currently using Taylor remotes (the cheapest model available) and they have done swimmingly for about 3 years now. These units allow you to toggle between different frequencies so you can run 2 or 3 units simultaneo. dub(but Santa DOES still need to bring me a Thermapen)

I'm with jnoble here. The best fires start with the blackest hands. Hooray for opposable thumbs!

GREEN GELS Shows and tells: http://www.greenheat.co.za/Products.aspx?CatID=8 Was sold at Wal-mart 4-5 years ago. Now, sadly discontinued. I think the BBQ Galore brand is called Eco-Start, IIRC. (their site is zero help here) They both consist of simply ethanol + enough starch to gel the ethanol + green coloring + Bitrex(to keep the Listerine and Sterno drinkers at bay). A quart bottle lasts me 2-3 years. Hmmm I definitely need to cook more barbecue..... dub(behind the curve on lo-n-slos lately)

I use a big Weber 'chimbly' starter for grilling. So far it's lasted for nearly 18 years. I use the 'green goo' gelatinized alcohol for lo-n-slo starts.(available only at Barbecues Galore anymore it seems.) Booos and hisses to WalMart for not carrying the green goo anymore and booos and hisses to Lowe's for not carrying Weber cubes anymore (especially at the $1.99 a pack they sold them for.) If anybody can find better sources Puhleeeeze let me know. dub(aggravated with my big borg box stores)

I am using cheapo Taylors that were closeout deep discount store specials about 4 yrs ago. Threading the antenna outside of the box seriously boosted the range. Thanks for resurrecting the thread that inspired me. dub(cheaper has been better for me)

Fresh from the BLASPHEMY DEPT: For the lazy and hurried,even frozed pizzas (DiGiornos,et.al) are better when cooked over charcoal. Heat-soak the dome to 450 and place directly on the top grill with a deflector below. dub(NOT gonna say it's just as good)

tasty little rabbit-sized cabbages..... dub(makes me wanna wiggle MY nose)

I use the old "tug on the bone and see if it wiggles" method. Temp wise, I've had 'pullable' happen as low as 185 internal.

I use sacrificial lettuce underneath my grilled fish, No sticking problems

Two TBs is about the amount of kosher salt I'd use on a 8lb butt. Also about 3TBs of brown sugar, 2 TBs of black and or red pepper,2 to 3 TBs of garlic powder and whatever additional spices I feel the need for. Makes about a 3/4 cup 'batch'. FWIW, garam masala is a perfectly wonderful 'additional spices' addition. I use it as a shortcut when I'm too lazy to mix up my own 'Secret Blend' (or 'SB' or, more likely 'BS') dub(cuz 'BS' is an essential ingredient in Q!)

I've done similar things to smoked chuck and flat-only briskets. Did it more often when I cooked on my ECB and got tired off tending the fire every half hour! There ain't nuttin wrong with eating a few veggies along with your brisket... Brisky flats are sometimes difficult to Q to completion. Ovens and crock pots need love too!

thanks for the headsups, guys. I long for the days (a mere coupla years ago) when Lowe's carried the Weber cubes for $1.99 for the 24 pack.

I use a chimney and newspaper for grillling starts and I use the 'green goo' for starting up a lo-n-slo. I used to use the Weber cubes until everybody quit carrying them. The 'green goo' is getting harder to source as well, sad to say.....

back to food pairings-I like using Tabasco Red on canned fruit,like pineapple or peaches or on strawberry/banana mix at the local cafeteria eatery. I also like vanilla ice cream with chopped pickled jalapenos in it. I also think a touch of minced habaneros adds to pineapple/cheddar/ritz cracker casserole. The new Tabasco Sweet is my newest fave-used it to liven up a bowl of chitterlings just the other day. I think it'd be a decent rib glaze straight out of the bottle. Tab Green is definitely a great marinade as is-especially for chicken. For stupidness,I have a bottle of the 1,000,000 Scoville brand. ONE DROP flavors a tub of storebought pimento cheese to a tasty heat level. It's also useful for pest control. dub(capsaicin is my friend)

I'm a gonna try that out FF-I imagine WacoPop would make pork chops sit up and sing! FWIW-the Buttermilk Soak my gramma used for birds and game and stuff ain't anything but brining by another name,after all. dub(now finding meat that isn't pre brined is the tough part)

Personally, I'll opt for ANY other shipper than UPS. 'Brown' seems to screw up stuff much more than they used to.

I thought sizzigies were them thaings you weren't s'posed to run with......

Heeeeeey don't they make a green wasabi flavored mustard,too? Might be fun to try wit dat.... dub(too many mustards,too little cupboard space)

Lasagna. Nothing's easier.

The BEST recipes are going to start out: "Shoot,skin,and clean half a dozen squirrels...":lol: As long as you have tomatoes,chicken,limabeans and corn you're good to go! This particular stew exists primarily for the canning/preserving of your last pre-winter crops and using those stewing hens who wouldn't make it thru the next winter.Think country. REEEAL country. MY source cooks it for Xmas fundraising purposes (the youngest cook on this job is 72!). The veggies are always fresh and the chicken is from the local egg man (googoogajoob). I guess what I'm tryin to say is-that-the quality of the ingredients are what totally makes this dish-vegs from cans stewed with chix from the store just don't cut it. That said,my 2nd favorite source makes it with chuck roast for the meat... dub(best when cooked in a 100gal cast iron tub over an open fire)

Birdles is great!