Jump to content

cuskit

Moderators
  • Content count

    9,419
  • Joined

  • Last visited

Community Reputation

0 Neutral

About cuskit

  • Rank
    Advanced Member
  • Birthday 11/06/1950

Contact Methods

  • ICQ
    0

Profile Information

  • Gender
    Male
  • Location
    Hang'n on the Jersey Shore
  • Interests
    BBQ - Grilling and Smoking, of course!
    Motorcycling (motocross racing and street riding)
    Mountain bike - riding and racing
    Boating (power boat) racing and pleasure
    Fishing, hiking and camping
    Woodworking (custom furniture and built-ins)
    Woodworking equipment
    Macintosh Computers
    Animals (all wildlife), Sweet spot for Dogs
    Photography
    Bed & Breakfast Inns
    3 Day Weekends in Pennsylvania (Bucks County especially)
    And finally - Smartphone Technology (iPhone Owner) ;)

Recent Profile Visitors

4,377 profile views
  1. Major Site Rework

    Think I'll go with the ribs for a bit!
  2. Major Site Rework

    Dave - I think it's looking awesome! Loving the flame theme. You've done well - so much cleaner, brighter and a definite improvement over the old style. Thanks so much for your efforts! mike
  3. The best partner for a delicious BBQ?

    Definitely coleslaw and beans, but don't forget corn on the cob!
  4. Hii everyone

    Welcome to the Source boney! You'll find it kinda slow here through the winter months. But things do pick up late March and April. Meanwhile - thanks for joining up, don't hesitate to let us know what grill you are using, your experiences and especially any food shots you might wish to share! Happy New Year! mike
  5. Making Sawdust..

    Thanks! Here's a few of my latest uploads: Is Your Job Killing You? https://www.youtube.com/watch?v=7j2Yly0g2-w Oh My God! Did I Just Cut Off My Hand? https://www.youtube.com/watch?v=0UuTYbwvEaM How To Build Mid-Century Modern Furniture Part One https://www.youtube.com/watch?v=GdhaxIacQF0 If you enjoy any of these videos and would like to see more, please SUBSCRIBE to my channel here: https://www.youtube.com/channel/UCcwX5lisHpiEuC1E8uq0mCw?view_as=public
  6. Nothing to say here

    That tater salad looks like something I'd mow through very quickly! Of course - you'd have to pry my stiff, cold dead fingers from the pulled pork sandwich to try and get any...
  7. Forum activity

    Rich - that's great how you are introducing the grandchildren to the world of bbq/smoking... That combined with the Independence movie sounds to be a great holiday in the making! For myself - after watching the trailer, I'm highly anticipating an excellent sequel regardless of any reviews! Have a great weekend, both you and the entire family group gathering at your house! mike
  8. Forum activity

    Maybe some 4th of July bbq activity will help bring in some posts. How about it folks? What are you all grilling up for the holiday weekend? Menus, photos and descriptions please! mike
  9. Happy Memorial Day 3 day weekend to all of you! I know of two night's menus - there's definitely steak planned, probably for Sunday. Monday will be traditional sweet sauce bbq'd chicken wings with smoked St. Louis loin cut baby back ribs. So that leaves tomorrow (Saturday). Patty may bless me with pasta and meatballs, so - the grill may lay dormant for one day. But that's okay because yesterday it yielded a pair of awesome California Burgers! Here's my Memorial Day Porn teaser: 2 big (18 ounces each) of pure Angus Prime, fresh ground and seared over my ceramic searing burner. Laid out between sliced, seeded Knip hard rolls, garnished with fresh iceberg lettuce, crisp green pepper slices, sweet Georgia Vidalia onions, deep red Jersey tomatoes, Land o' Lakes American Yellow melted cheese slices and slathered with Hellmanns Mayo and Heinz Ketchup. And oh yea - don't forget, plenty of fresh ground black pepper and of course (pun intended) Mediterranean Coarse Sea Salt. Life gets no better than this! Enjoy your Q'ued weekend and please share here if possible any photo'd proof of grilling... Thanks - mike Click on photo to appreciate enlarged view!
  10. Rich - yes, though for the most part it's just Patty and I, there are a half dozen or so occasions each year where we have up to a few dozen guests over and then I wish for an even larger grill! I do usually supplement it with my mini-grill and my Weber 22" charcoal kettle. Back to the searing grill - I like my steaks medium rare - and it was always touch and go to get that really "charred crust" exterior I love without overcooking the inside. That's the real benefit to a dedicated searing burner that puts out up to a 1000 degrees on the grates. I haven't had a steak now in over two months.. But for sure one day on this three day holiday weekend I will be searing either a NY Strip, a Porterhouse or a rib-eye! They're calling for hot, humid weather starting tomorrow (we're approaching 90 degrees today) so for sure it's time for a steak!
  11. Weber Spirit E-210

    Welcome mikhooper! Just a quick note: this thread is @ six years old.. But nice of you to point out this link!
  12. Jeff, I hear you on the "space" issue of grate real estate. On my older grills that was always an issue - but this grill is huge, four burners plus the IR. Not to mention the side burner and oven below.. And with my raised grate doubling my available space I'm never short, even when feeding a crowd of a dozen or more. And did I mention the accessory Griddle Q (purchased here from Don's Store)? Though for the most part this grill is way overkill for just Patty and I... But still, the searing burner is my most favorite part of this grill. I don't eat steaks that often anymore (maybe 1 or 2 at the most per month) but I anticipate with avarice those ribeyes seared to perfection! mike
  13. Dave, actually, not electric - it's a 25K BTU Natural Gas ceramic burner. I've also got a rear infrared burner as well - it works great for when I use my stone for grilling pizza (it helps to put heat across the top of the pie). I usually pre-heat the stone to 400 degrees over my searing burner before placing the pie on it, then turn on the rear IR burner for about 10 minutes for a perfectly cooked pizza! May I say I love IR technology?
  14. Well, I've got a searing ceramic station on my grill and I'd never want to be without one! I'm entering my ninth season with it and can only give it accolades for it's wonderful performance. I like my steaks medium rare, actually almost torched on the outside while rare on the inside and I could never do this before acquiring this searing grill. I have no idea how the Webers do it with there's since I don't own one, but can 100% vouch for the excellent results of my ceramic sear burner! This includes NY Strips, Porterhouse, Bluefin Tuna Steaks as well as scallops which sear well - getting that nice sear on the outside yet not turning the inside into rubber which happens with regular burners. Heck, I even sear my asparagus spears! Enjoy your weekend! mike
  15. Spares, trimmed and juicy

    Don, they look awesome! Have you had any trouble adapting to only making up a couple of racks versus hundreds of racks? My 4th was kinda lame. I worked until 6:00 and then brought home Chinese takeout from my favorite Asian restaurant; http://store7.geomerx.com/szechuantokyo/index.cfm?fuseaction=. Pepper steak, shrimp rolls and a side of bbq ribs (bone-in, Chinese style) which I have to admit were pretty much the best I ever got there. Wishing I had ordered a large side portion instead of a small (10 ribs vs 6 ribs). My favorite order taker lady (what else would I call her) told me they sold a record amount of ribs that day. She asked me if that's a popular meal for the 4th. I merely asked her how long she's been here (she came over from China). Cute little girl - always greets me by name and asks how my wife is. mike
×