LarryR

Just curious how many people "heat soak" their ceramic prior to grilling? I try to as often as possible as I do feel it gives me a better cook than just the heat radiating from the bottom. It also give me extra time to drink beer but don't tell the SO I've got her warming now for a Prime Tri-tip, sipping a few Miller Lites, got Journey playing in the background and it's 78 degrees outside. Can it get any better than this? PS I know there's a more accurate term than "heat soak" but it's all my Miller Lite soaked brain could think of right now.

Getting together with friends and family, we're doing. Saturday: ribs chicken burgers hot dogs fatty burnt ends with all the side salads munchies etc. Sunday: 18 lbs of pulled pork and bbq oysters Of course, fully stocked on Ice cold beer

FM, what kind and how much fuel are you using?

LOL, one of my nephews gave me a fridge magnet that rings very true, "I love cooking with wine, sometimes I even put it in the food." As much as I like wine, for me there's nothing better than hanging out around the grill for a long smoke with ice cold beer. Two just seem to go together like peanut butter and jelly or milk and cookies, just an adult version.

Internal temp, don't know as I don't temp my ribs. Cooking time, it's a bit fuzzy due to the 12 Coronas and the Patron Margaritas I'd been drinking so here's my guess. 4.5 hours then 1 hour foiled 1 hour un-foiled for a total of 6.5 - 7 hours. I ran her around 250/260 dome. The one mistake I know I made due to the amount of booze I consumed is I sauced when I put them back on the cooker for the last hour and they got a little darker due to the sugar in the sauce. Typically I sauce the last 15 min of my cook.

What great exposure, I've sent the link around to several of my cooking friends. I know Al Roker is a major foodie, it would be interesting to know if Mr. Roker picks one up. A Chris Lilly Edition would be pretty cool, kind of like the Harley Davidson Edition of Fords trucks.

Got this from a Q buddy of mine, Kevin K. It's one of the best rubs I've ever tasted and is definitely my new rib rub (until Kevin comes up with a new one). Highly recommend, hope you enjoy it: 1/4 c sugar 1/4 c ground Ancho chili powder 1/4 c paprika 1 Tbl ground cumin 1 Tbl onion powder 1 Tbl dried thyme 1 tsp dried marjoram 1 tsp cayenne 2 Tbl green peppercorns, crushed 1 Tbl ground white pepper 1 tsp celery seed 1/2 tsp ground allspice 1/2 tsp cinnamon 1/2 tsp ginger Salt (Kosher) ribs prior to applying rub. I use just under 1 T per rack (spares). Recipe makes enough for three racks.

PICTURES Had to share this cook, ribs were just out of this world. I'll put the recipe in the recipe section. Had the house to myself as everyone is out of town so I could play my music, smoke and drink beer all day without anyone asking, "when's it going to be done." Weather was beautiful, sunny and 82. Two racks of St. Louis Spares, a great rub, 2:1 apple and oak wine staves. 250/260 dome, 5:1:1. Results were outstanding, not much of a smoke ring but as long as the flavor and tenderness is there that's all I really care about.

This is awesome - STAR TREK

Re: brick wall

Did this again for a filet I had, just cannot get enough of it. Great on Steaks. I'm huge fan of Worcestershire sauce, so much in-fact that I doubled the Worcestershire syrup portion of this recipe. Your taste may vary. Here's the recipe with a couple of slight changes on my part: 1/2 cup Worcestershire sauce 1 tablespoon sugar 1/2 tablespoon chives chopped (not in original recipe) 1/2 tablespoon thyme chopped (not in original recipe) 1 cup (2 sticks) unsalted butter, at room temperature Combine Worcestershire sauce and sugar in small nonstick saucepan over medium-high heat. Bring to a boil, then lower heat and cook at a bare simmer for about 10 minutes, or until mixture is syrupy. Remove from heat and set aside to cool. Place butter, chives and thyme in bowl of a food processor fitted with metal blade. Add 2 tablespoons of cooled Worcestershire syrup and process until well-blended. Place large piece of plastic wrap on counter top. Using rubber spatula, scrape butter mixture into center of plastic wrap. Wrap plastic up and over butter to enclose it. Roll butter into cylinder, twisting ends together to seal. Place in refrigerator for at least 1 hour to firm up before cutting into slices. The butter may also be wrapped in freezer wrap, labeled and frozen for up to 3 months, I actually vac seal it and have stored it up to 6 months. If you try it let me know what you think. Original Recipe Credit - The Union Tribune/SignOnSanDiego.com - http://wine.signonsandiego.com/pages/st ... toryID=130

See bottom of this page - http://www.goya.com/english/products/pr ... rodCatID=3

Pernil Done/Consumed I'm officially a Pernil fan; end product was delicious and it was a nice departure from pulled pork. I ran her around 265 - 270 for 9 hours then attempted to crank her up for the reverse sear. Well, a chimney of Rancher will only go so far, couldn't get her over 360 so I threw her on the gasser at 550. After I put her on the gasser I looked at my fuel and there was probably only enough Rancher to maintain the lower temps for another couple hours, still not bad, 11 hours out of a chimney of Rancher. Next time I'll use more fuel. I took it off at 180, next time I'll probably take off right after she breaks out of the plateau. For the most part she sliced nicely but there were some pieces that wanted to shred. Meat was moist, tender and packed with flavor. The injecting really paid off. Also the garlic really added to the flavor. If you haven't tried this cook I highly recommend. I took the lazy man's way out and used Mojo Criollo which was quite good. Pictures are updated.

Doc you're a man after my own heart, low and slow, the lower the better. Hope you enjoyed your stogie. I've decided I'm going to reverse the cooking instructions and go low on the front end then "reverse sear" with high heat at the end. This should give a more even cook, or at least this is my experience with beef roasts. I'll update pictures along the way.

Pernil Cook Pictures Just got done seasoning, stuffing with garlic and put into the marinade. Should be a fun cook!

That's the process I'm leaning towards, although I'm going to take here to "slicing point" vs. shredding/pulled point. I'll be sure to post some pictures.

Thinking about doing Pernil this weekend, anyone done one on a ceramic? Not sure if I'll use any wood or not. I'm thinking of going 450 for an hour then taking her down to 250 until about 180 (slicing doneness). If anyone has any suggestions/recommendations please let me know.

PICTURES JD/Maple Syrup Turkey yesterday, Pollo Asado today. Yesterday's bird was perfection, honestly I don't know how a bird could have been any better.

When doing these on my kettle I do in-direct also with excellent results.

Duk, I do it over what I'd call a med direct heat - 350 dome temp, lid down, turning every 10 minutes. For thighs it usually takes about 40 minutes to finish. I'm cooking them on the top/extended grate not the main grate, the spacing helps. Be warned, as I wrote above, this chicken is addicting; I honestly cannot stop eating it when I do it, that's how good the flavor is. I highly recommend marinading overnight and remember to baste while cooking. If you try it let me know what you think. I'm off to grill my 22 oz porterhouse and make myself another Makers Mark and coke.

A buddy of mine did it "dry" substituted garlic powder for the fresh garlic. And it worked fine as a dry rub. I'm not a huge bark fan so I didn't mind it in paste form. Let me know if you try it and how you like it.

Damn Bob, you're going to have quite the setup. I love my Stoker! If you every have any questions on using it don't hesitate to let me know. I know there are several others on this site that have them also.

Link didn't seem to work, I fixed it HERE Beautiful looking cooker!!!

Sanny good question, that is a bit confusing isn't it. The recipe calls for 1/2 a cup, I cut this in half, not a big fan of salt. I don't think it would matter if you went decaf. One of my guests said she was "buzzing" after she ate a few pieces of my brisket. I used a bold French Roast freshly ground. The brisket has a smoky caramel flavor, very tasty. You won't win any bark or smoke ring recipes with this one as the oil in the rub/paste works against this but the flavor is out of this world. I rubbed my brisket(s) the night before. A buddy of mine is going to try this on a ham soon, should be interesting.

Did this one again yesterday, for all you coffee lovers I highly recommend. Did today's over pecan, think we liked the red oak/cherry blend I did last time better.