Recent content by BchrisL

Operation BBQ Relief helps tornado victims - YouTube OBR Volunteers | Operation BBQ Relief One thing I learned about at the competition Saturday in Washington DC was Operation BBQ Relief. These volunteers go out to disaster areas and cook. They deployed to three locations after a series of...

I'm gonna try again tomorrow. I reduced the salt in the rub about 20% because I reread my comments from last time in this post. Ingredients 1 (4-pound) beef brisket, trimmed 24 g dark brown sugar 12 g chili powder 12 g paprika 30g salt 9 g garlic powder 6 g onion powder 6 g black pepper 5 g...

I have always wondered what the difference is between Kosher salt and table salt. Well I went out to the Morton Salt web site and this is what I found. Plain table salt Kosher According to the Morton salt labels on the side, a 1/4 teaspoon of Kosher salt weighs 1.2 grams. This works out...

I shamelessly copied this recipe for turkey legs. Sounds like they are just brined for 12 hours, but the secret ingredient is Prague Powder #1. They are then smoked at 325 for 90 minutes, or when they come up to 160 inside. I think it can be a crowd pleaser! Chris

We started this when we were out camping, years ago. Cut the potatoes into 1/2 to 3/4 inch cubes. Chop up onions about the same size. Salt pepper butter and wrap them up in aluminum foil packets. Put them in the ashes or on the grill turn them When you see them start to steam. Give them a...

I'm in one of the three country's on earth not using the metric system. But seriously, the scale I bought has both scales and the grams unit is 2.8'times smaller than 1/10 ounce, making it the most accurate unit on the scale. If I had used tenths of an ounce to measure, it would have had...

So you going to Burning Bubba this weekend? Typical housefly: Adult size: 5-7 mm = 0.005-0.007 m Adult mass: 12 mg = 0.000 012 kg Lifespan: 7 days = 604 800 s Read more: http://www.physicsforums.com

Pulled it off around 6 pm. Overlooked dry and crunchy. For the amount of time was cooking it should have been around 225 to 250. I was able to redeem it by foiling with sugar honey and apple juice in the oven to soften up the crust. I let it go too long. Well there is next time...

It's 7 am and the process begins. The brisket I rubbed with the dry rub you see above yesterday. It's been in the frig till this morning, wrapped in plastic. I filled the egg with mesquite. I hope to get a long slow burn out of this load cause I don't plan to open the lid till 5 or 6 ish...

Brisket Rub This is the latest base recipe I am starting to work on. If it works well I will leave it as is. As time goes on, I might tweak it a little if the taste needs it. Rumor this is a Texas Style rub. I don't know Texas style cooking, but I have heard they do a pretty tasty brisket down...

Ok now you've done it! Now you are going to have to cook Q for everyone from now on. Way to Giterdone! Word will spread, requests will be made, people will look up to you and say " oh please, can we have just a little bit more" Congratulations I only wish I could have been there to sample.

Get a remote meat thermometer and watch for a temp in the middle of 190 to 200. That's when it is done. The temp will rise steadily until near the last 10 to 15 degrees, then it will stall for what seems like an eternity. It will then rise to the target temp. This will make the difference...

I did a 1 inch ribeye the other day as an experiment. I used my crock pot set with an external thermometer to 144 degrees. Let it go for two hours in the vacuum bag. I took it out to a flat iron on the gas grill cranked to smoking and rapidly seared the steak on both sides with salt and...

Everybody came over for a big outdoor dinner this afternoon. Lodge cast iron hibachi burning Royal Oak lump with hickory chips. The propane tank fuels the weed burner I use to light the charcoal. They were quite fragile and required two spatulas to flip. This are half ponders stuffed...

I have never seen any paint that will stand up to a firebox temps over time. I usually have some spray cooking oil around and I spray the outside down when it is hot. And again when it cools. The oil will harden like varnish (season a cast iron pan) when it gets hot. You can wipe on some...