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I love that triangular fire brick configuration. Brilliant.

I've read where if you soak some allspice berries, thyme, and rosemary for about 15 minutes then wrap in a foil pack with some vent holes in top, you can mimic the pimento wood used to smoke authentic Jamaican jerk chicken. I've always wanted to try it out, but I'm the only one in the house...

One of the things I like about my Weber is there is a lot of aftermarket stuff that keeps the gadget geek in me interested. Cast Iron grates are my next "add-on", but there is nothing wrong with the hinged grate that comes with the One Touch Gold. If you go kettle, go gold. The ash pan makes...

Absolutely YUM, Janet!

Not sure if you guys saw the caption on amazing ribs...meat says, "If you boil ribs the terrorists win." THAT's funny! :p:p:p

I'd get to reading as much as possible here.

No...definitely not. Some of the briqs have chemical ignitors even without marketing it as match light or instant light. I was watching one of my favorite youtube crews, and suddenly, the guy lights a pile with fluid...right in his kettle! I was shocked. It was like finding out your favorite...

Thanks for the clarification. I just read up on another good thread and got the same conclusion. That other advice was from a guy selling a book. I guess it makes for more pages ;) Being a bit health conscious, I do like the idea that I've burned off all chemical ignitors before exposing the...

I read once that the nasty stuff comes off the briqs as they light. So it was best to have them all lit before putting the lid on (Kettle). That was one of the advantages of lump was that it did not have that. So I pile up the lump mixed with the smoking woodd and put about six to ten pre-lit...

I'm amazed at how much you fit in that pan. Just when I thought it was maxed out, the salsa comes in and defies physics! !ooks excellent.

My neighbor was never too happy about the smoke until I passed some ABTs over the fence. Next thing you know, he's giving me a bag full of home grown jalapenos. And after the last batch of ribs he tried, he might just come over and light it for me. I use my gas grill's side burner. I take it...

Good feedback. Thanks for the input!

I have a 15yr old Kenmore that I still break out when I'm cooking for a big party and need another grill in action. I cooked a lot of great food on that baby. mar52 has it perfect.

How long after the brine can chicken sit in the fridge. For example, let's say I brine one night. And then, once taken out of the brine and rinsed, I put it back in the fridge. Maybe I've even applied the rub, too. A whole chicken in under an hour is not bad on a weekday, but I want to be able...

Update: I found some allspice berrys, but ironically, the cost is more than ordering the wood online. So, I'll probably try the berries to see if my family and I like the smoke, and then go to the real stuff... http://www.pimentowood.com There's comes out to about $1.40 per smoke, while the...

So, I want to do a Jamaican Jerk, calling for Pimento Smoke. In Cooks Illustrated, knowing the wood would difficult or expensive to obtain, their work around was to add some allspice berries to some hickory chips. Seems reasonable. So off I go to buy some allspice berries. Well, those are...

Well cared-for cast iron is pretty awesome. My camp cookware has lasted forever. Only takes a little oil now and again. I live in the desert so maybe why I'm not worried about rust. If you're cooking in the cold air, the cast iron will retain the grate temp a little better while your turning...

No, it was other parts of the country (wish I had paid attention to where) I was reading they have troubles finding them prepackages. There were actually quite a few surprisingly. But in St. Louis, the're entry level. You can't sell meat without selling pork butt steaks.

If you are going gas, you can get a Ducane Affinity; a 3100 (3-burner) for about 3 bills and a 4100 (uh, guess how many burners) for...yep, you guessed it...4 bills. Ducane is owned by Weber. The warranty's are not as long as a Weber brand, but at much longer than most others in that price...

Its the shoulder, sliced vertically into 'blade steaks' (yes, yet another name). St. Louis Style - give a search for it and you'll find a whole subculture around the grilling and basting of these shoulder steaks in a tomato/vinegar sauce based with Budweiser, of course.

Well, time ran out, and I just didn't have time for a 2hr+ cook time. So I marinated the Pork shoulder steaks ('Butt Steak') in equal parts soy sauce, red wine vinegar and red wine (and a touch of oil). I then grilled a poblano pepper, a fresh pineapple, red bell pepper, bacon and a yellow onion...

jdwillis83, what was the difference between the first and second attempts? What did the 'trick'?

I'll basically be using the Cooks Illustrated recipe. It calls for a sear, braise in sauce for 90 minutes, and then back on the hot part to crust up the sauce a little. I've never done 'em before, so if anyone has any advice, I'd love to hear.

Good point. I'm always exploring ways to balance the cook times between mine and my wife's preferences. But it was just an example of the thoughts around how I can do more during the work week. How about brining and rubbing? What could I exoect brining and rubbing a day in advance? Say...

Excellent. I'll keep looking in other threads like dledmo suggested. What about reverse searing steaks (I know - Grilling and not bbq) but does bringing the internal temp up for a well done steak (the Wife can't see any red), resting for a day, and then searing day two make sense. Or will I...