Recent content by Uncle Al

If you read the product spec...it say that it's made with "low grade stainless" ! Most likely made in china.

3,2,1 method is for spares ...not baby backs.

I think 6 hours, with 2 being in foil, is a bit much for back ribs. Spares yes, but back ribs no.

FLASH... THIS JUST IN.. All the toilets in New York City have been stolen. Police have nothing to go on .

Could you please elaborate on what your calling done? Is the meat fall off the bone tender or does it come off the bone cleanly with a little resistance or something else? These therms are accurate and not expensive. http://www.teltru.com/s-43-barbecue.aspx

High heat brisket= Cook @325°-350° till internal temp= 160°-170° then wrap in foil with some braising liquid (I use beef broth and BBQ sauce 50:50) Continue cooking till probe tender. Start checking approximately @ 2 -3 hours after wrapping then every 30 mins. Probe tender is when you stick a...

Hi, Check out this site for a wealth of info regarding the WSM! http://www.virtualweberbullet.com/ Al

1. Two antennas met on a roof, fell in love and got married. The ceremony wasn't much, but the reception was excellent. 2. A jumper cable walks into a bar. The bartender says, 'I'll serve you, but don't start anything.' 3. Two peanuts walk into a bar, and one was a salted. 4. A dyslexic man...

They're ragging on you and your videos over on the Weber site.

Larry, Inverting the bird for the first 30 mins or so, at a high heat (450°) gives the dark meat to a real head start. That way the breast doesn't overcook waiting for the dark meat to reackhtemp. However, putting the bird on the grate of a grill or smoker illiminates the need. Only helps when...

I make mine with 3 slices of bread...PB between 2 slices and jelly between the middle and 3rd slice. Al

I only cook the boneless butts from Costco. All the other stores near me carry enhanced products. Anyway, the way that the butchers remove the bone leaves the butt kind of mangled. If you dont tie it up you'll have a section that will be very dry and over cooked. I always tie them up and have...

Larry, Congrats on the weight loss. Just wondering, is that a slice of heathy bison bacon in your burger?? Al

Try the high heat method for your brisket. Cook @350° (approx) until temp reads 165°-170°. Then double wrap with foil and back on the cooker. At around 3.5 hours, after your start time, begin checking for doneness by inserting a probe or fork. There should be no resistance or the fork should...

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