BBQTalk.ca

Nice beef.

Did you have to refuel your charcoal basket once?

What wood did you use?

Here is an Irish Marinade I used for my last brisket: 4 oz, 120 mls Guinness 2 garlic cloves 3 green onions, scallions, chopped 1 oz, 30 grams soy sauce 1 teaspoon Worcestershire sauce ½ teaspoon English mustard powder Tarragon and Parsley sprinkled in Mix well,pour the marinade over the brisket in ...

Didn't have an extra large bag at the time. Wanted the level up to at least half,so when brisket was flipped it got full coverage. Guinness comes in four packs,one for me three for the beef. Well worth it,hey I just like cooking with Guinness! Here's how to use all 4 cans for 12 bratwust: Skin, slic...

Here is a Rolled Beef Brisket. Only way to fit it on the small grill. http://i144.photobucket.com/albums/r182/xccclusiv/BBQ/th_DSC01446.jpg I used an Irish Marinade: (3 cans of Guinness),Tarragon,Parsley,Worcestershire,English Mustard Powder,Soy Sauce,Garlic Cloves and Scallions.Set for 24 hours. ht...

What you often see in "the videos" is a Whole Packer Brisket that is untrimmed. If the cap and fat is removed,they lose a few pounds. Flat Brisket or cutters choice is the lean brisket. They all have their own characteristics. Here is a Rolled Beef Brisket that I will cook tomorrow: http://i144.phot...

You'll get next to no flare ups with the flavorizer bars and it heats evenly across the entire grill, no more moving meat around on the grill. Lava rocks tend to create flare ups = burnt food. The FB let grease flare off or drip into the tray below. Lava rocks don't. At some point you can get a real...

http://bigironbarbecue.wordpress.com/bi ... beef-clod/

These videos are still up showing a beef clod and an arm roast done in the smoker.

Posted about this around the same time last year.
http://www.bbqtalk.ca/forums/viewtopic.php?f=3&t=3413

It certainly can be done successfully.
Here is a turkey I did on the BroilKing this past Thanksgiving:
http://www.bbqtalk.ca/forums/viewtopic.php?f=3&t=3597

All meat contains at least some bacteria. Bacteria grow most profusely between 40 and 140 degrees F. Meat should not be left in that danger range for more than two hours. It's thermally impossible for large chunks of meat to get to room temp. in such a short time and I think most sources tell you to...

Here's a few more for you to step up the Weber a notch:

http://www.cast-iron-grate.com/index.html

http://www.cajunbandit.com/

http://www.smoke-ez.com/index.php/

http://porkypas.spaces.live.com/Persona ... 02_owner=1
Get that cold smoked salmon.

http://www.azbbqa.net/catering/

Just download Excel Viewer from Microsoft website and check it out!

Anybody born in the 1950's or earlier pwns the FoodNetwork.

Marinated Round Steak Ingredients: 1/4 cup wine vinegar 2 tablespoons soy sauce 2 tablespoons olive oil 2 tablespoons catsup or tomato sauce 1/2 teaspoon onion salt 1/8 teaspoon pepper (some sliced chile peppers too if you like the heat) 2 pounds round steak, cut into sections Mix all but steak toge...

1. One 5lb slab of pork belly, rind removed. Ask your butcher to take off the rind. 2. 1/4 cup of salt 3. 1 tsp pink salt Generous half cup of maple syrup or honey. (You could also substitute a half cup of brown sugar if you prefer) Pink salt is a mixture about 6.5% sodium nitrite, and 93.5 percent ...