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Dr BBQ Ribs:
* 3 Slabs of St. Louis-Style Ribs or Baby Back Ribs, cut in half, membrane off and washed
* 1/2 cup Turbinado sugar
* 1 cup Big Time Barbecue rub (recipe follows)
* 1 cup honey
* 1 1/2 cups apple juice
* 2 cups y…
Brisket, it will travel well in a warmed up cooler. It would be a logistics nightmare trying to do a rib roast or tenderloin (cook for two hours trip? ?).
Maybe mac&cheese for one side and baked beans. both could travel precooked and go into a wait…
If I'm doing hamburgers or hot dogs, 91% alcohol in center, area a little bigger than my hand flat, put more lump on top, light.
If it is a low and slow, I start a few pieces of lump in a chimney, place in pile in center with chunks of wood mixed i…
Look up Lexington BBQ, they cook on a grid and have NO deflector. They just have a bed of coals from hardwood logs. Oh heck here's a link.http://www.traveladdicts.net/2015/12/lexington-barbecue-north-carolina.html
I was on vacation a couple of years ago, driving along to pick-up some groceries. Got a phone message to contact American Express on my mobile. Pulled over to a parking lot, called Amex with the number on the back of the card (that way I knew it was…
Putting a ice bath (not much water) in your cooking pot and remote start should work. Practice by loading up the pot with ice and see how long the pot stays below 40 * F. That will give you an idea of thaw time for food safety. The adding of an hou…
Get a Infrared thermometer like Thermoworks sells, the stone should be about 575* F to 600* F. The BIG load of lump and airflow (I have a High-Que for airflow) make it easy return to your target. 700* F is higher than I cook pizza.
I've got a semi-boneless Lamb leg, it weighs 4.2 pounds. Plan of cooking at 300* F (figure 14 to 16 minutes a pound) with a target of 125* F internal for rare, it will rest for 15 minutes.
11.5 pounds yikes ! ! I'm with @nolaegghead
I got one for xmas too.. My old school MIL is dumbfounded. I boiled eggs, she about shrt herself when it took 45 minutes.
I want to do..
Soups - cream of celery, or potato
@WeberWho? When I first started using the Stoker II the network would apparently drop the connection.
The problem was my laptop would "go to sleep" and disconnect from the Stoker II and the network. I made an adjustment to the energy settings on…
How long have you had TV on patio?
I've had friends that used TV's that weren't intended for outside the house, on a patio. They had to replace them every couple of years. Things had shorted out once.
If your TV was mounted on the wall you will ha…
I have gone to different Culinary School classes for over 35 years. Long before I retired.
Wine tasting and "low country" cooking are some of the classes. My next to two classes are hog butcheries and fancy sausages. (Left overs will come home in th…
I have used oak barrel chips and chunks from wine barrel staves, the oak is STRONG. I would stick with pecan or fruitwood, my wife like cherry wood for smoking ribs. The CWM recipe that @DAVERICHARDSON posted is great.
New Bern is a much better location, rents at larger apartment complexes can run $650 to $1000. They may include swimming pools and fitness room. It is a 45 minute commute from downtown New Bern to Kinston.
I don't know about your glazed pizza stone but start at 500 * F. The higher the temp the easier it is to burn the bottom. Don't be tempted to wait for all the topping to get brown, check the bottom by lifting the edge.