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For the glaze: 1 T sesame oil 1/2 C red chili oil 1/2 C catsup 2-3 cloves minced garlic 1/2-1 C powdered sugar 1/4 C green onions chopped. In a sauce pan on medium heat, add the ingredients an the order listed and reduce.

Please do!! I've been wanting to try this.:chef:

Most turkeys come with a plastic gizmo that holds or ties the drumsticks together near the cavity opening. I've always used it because it seems like a good way to hold the stuffing in the cavity. It seems to me that by pulling the legs and therefore thighs together against the carcass, a...

Hi Sizzlin How did your experiment go? Will you be using the open roaster again this year?

That looks great. What is the cinnamon for?

This is an image of the more familiar chuck roast. The blue outlines the chuck eye steak as it appears in the previous post. However, the only tender ones come from where the shoulder meets the rib cage.

Boneless Chuck Fillet Steak Chuck-eye Center Cut Steak From what I understand these steaks come from the end of the rib and the beginning of the chuck (shoulder). Only two or three can be cut from each side of beef.

Click to enlarge For one side of Salmon: 1/2 c Kosher salt 1/4 c Sugar 1/4 c Brown sugar 1 1/2 tsp cracked black pepper Mix ingredients Place half of mixture in a glass 9x13 dish Place salmon skin side down on mixture Cover with rest of mixture Cover with plastic wrap and refrigerated for...

So.. What went wrong pal?

Hi Turando Where in the M.E. are you? Chuck roast comes from the shoulder of the steer. This site might be of help. Bovine Myology

This piece has all the info you need.

I have to use both. The rotisserie burner isn't powerful enough. I use the rotisserie burner on HI, the side burners on low, leaving the center burner off. The chicken is done in about 90 minutes.

Love2Q, Rotisserie chicken is one of my favorite ways to make chicken. No other method replicates the results. If you want one, get a battery operated machine. I've had mine for twenty years, but have seen them on line recently. Here it is in use.

If I were to get one, It'd be this one: DeLonghi Perfecto BG24 Indoor Grill Review at Epinions.com It's more like a grill than any other I've seen.

Hi Jeekinz Those ribs look great, but I'm finding your total cooking time of six hours a bit excessive for baby backs. I made these spareribs yesterday. They spent 4 hours in the smoker @225*, then were wrapped and place over indirect heat on my gas grill for 1 hour.

I'll be smoking a chicken along with a couple racks of ribs tomorrow. I've done chicken twice before. Successfully in the sense that the chicken comes out fall-off-the-the bone tender with a great flavor, however the skin has been leathery-chewy-inedible. I've tried crisping the skin on the...

So, in the dead of winter when you thought you were maintaining 225*, the actual temperature was 125* or there about?:wink:

I posted a solution to this very problem recently. Read about it here.

Andy, there is a flue on the side of the fire box. I have no problem getting air to flow over the coals. My problem is getting air to flow through the bed of coals when the green area (in the diagram below), fills up with ashes. Allen and Jeekinz, :lol:I said I was lazy not dumb.:lol:

One only has to use one of these offset smokers a couple of times to realize they're very inefficient. The fire in the SFB has to be hot enough to melt metal in order to maintain 250* in the smoke box. One solution would be to insulate the smoke chamber. A web search revealed that the most...

Hi Sam I had the same experience with the Chargriller thermometer, read about my first smoking experience here: http://www.discusscooking.com/forums/f36/great-1st-smoking-experience-35202.html Yes, off set smokers require a lot of fuel, and for that reason I would not fire up the thing for a...

6:30 PM The ribs went on the gas grill with the first coat of BBQ sauce impregnated with diced Jalapenos.:wink: Took the butt's temp. It was only 120F.:huh: It went into a covered pyrex dish and into a 325F oven. 7:00 PM After three coats of BBQ sauce. Served with cabbage salad and Mac...

Decided to check temperature with another thermometer. Found a hole in the side just below the cooking grate on the opposite side of the fire box. This one read 267F. When I was sure this was correct, I throttled back by closing the firebox flute for a few minutes until the temp came down...

Outdoor temperature, 60F. 2:00 PM Lit a chimney full of briquettes. Mean while, I got the fire box ready with a setup outlined else where. I placed 11 lbs of briquettes and some Hickory chunks around a bottomless coffee can. 2:30 PM Dumped lit charcoal into can and removed the can by pulling...

Hello Allen So you start smoking with two partial laods of coals? That's it? The one and only time I used the same smoker, I used more coals than that, and couldn't get the temp hi enough and long enough. I had to have the SFB's air duct open all the way, which caused my hickory chunks to burn...