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Grill Masters
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About improv

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    Fatherhood, Music, Recording, Production, Photography, iPhone, Beer, Camping, Friends, Cooking, & Grilling!
  1. I have a FoodSaver V3860 and am quite fond of it. Bought it used but new in the box off of Craigslist for $100 from what turned out to be my nearby neighbor. Small world. I really like the marinating canister. I use generic 11" rolls off eBay that go for as little as 34 cents a food, I think. I'll be going through a lot more as I've just recently gotten into sous vide cooking.
  2. They have SS grates for the Spirit. My parents' SP-320 has them. I wouldn't say they perform any better than cast iron (perhaps worse at heat retention), but they are super easy to maintain and scrape down easily. Plus they last forever.
  3. I grill up parts at 400 degrees indirect. To control portions and cook the parts at the same rate, I cut the breasts in half sideways to make them thigh-sized. For cutlets like you describe, I'd brine them and cook them hot and fast.
  4. Sorry you didn't get any replies in time. But for gas-cooked ribs, generally a little hotter and faster works best. Many foil the ribs for part of the cook to keep them moist and help tenderize them. Try 2 hours at ~300° then 2 hours foiled tightly with a little apple juice or bbq sauce at 300° then a little time over direct heat to crisp them up. If you try to do a true low-and-slow at 225-250° it would be closer to 6 hours. If you cooked at 350-400°, you could finish them in 2-3 hours. Best way to know when they're done is to lift them on one side with some tongs and see how much it "sags" and if the bark breaks slightly. Also stick it with a toothpick in several spots to feel for tenderness. It should go right in and out without much resistance.
  5. Hey guys! So quiet around here... surely there was more grilling going on yesterday than the post counts would indicate. I hope everyone had/is having an enjoyable and safe holiday. I got together with friends at a cooking buddy's house yesterday. He did a 10-hr WSM brisket that was fantastic. Here was my contribution to the event: Smoked jalapenos the day before @ 230° for 3 hours Blended to a paste with oil and a little rice wine vinegar then mixed with melted butter for the injection sauce and water, salt, sugar, and poultry herbs for the marinade. I removed the skin of the turkey (didn't want it to be soggy under the bacon) and marinated for 18 hours. Then it got the weave : Cooked at ~365° for 2.25 hours with a loose foil wrap for the second half because the bacon was crisping up too quickly. The end result was well worth it. Very juicy turkey with a ton of flavor throughout. My friends and their kids all loved it.
  6. Agreed. I have a Thermapen and have also used a Taylor Weekend Warrior and the difference in speed was maybe a few seconds. Not a huge deal. I also have a remote Maverick ET7 for low and slow (I'd recommend the ET732 vs my cheap model). They're different animals with different strengths and weaknesses, so it's worth having both types on hand.
  7. Looks and sounds wonderful. I gotta try this sometime soon...
  8. I'd be willing to bet not many are grilling in Kuwait these days either:
  9. Wow, that is a thing of beauty! Nice work. Keep us posted on how it performs.
  10. I have a Thermapen and love it, but if you had to cut some corners, you could get by just fine with a Taylor like this: http://www.amazon.com/Taylor-806E4L-Weekend-Waterproof-Thermometer/dp/B001IV5VDG/ref=pd_sim_hg_5 I had that model before giving it to my Mom when I got the Thermapen. It is only slightly slower to respond, but I liked the backlight on it. It still works fine 2.5 years after purchase.
  11. Don't squander the free fuel! Stick a few chunks and a butt in there pronto!
  12. To further clarify hood's suggestion... you always want to make sure your burner knobs are all off every time you open up the valve on the propane tank. If any are open even a hair, the regulator will clamp down and you won't get it fully lit until you close it all up and try again. Good choice of grills. You will get many, many years of wonderful meals from it.
  13. I've never had the PCI grates, but I know what you mean. I believe they are meant to be "pointy side up" to allow for fat to run off. However, I've seen many flip them over to get wider grill marks, which is cool. I don't think you can really mess up a meal with them either way. It's just a preference.
  14. I topped it with reserved juices from the cook, so it was wet enough. But the meat was mealy and dry regardless. I got the end piece. Most guys take their chuckies up to 210 for pulled beef. So I don't think I overcooked it. I think I just let it dry out for too long while resting... not sealed up tight enough. A cooler might have been a better environment. Perhaps doing vegetables at the same time with a cook like this was not wise.
  15. All the guides I read said to cook it to desired temp, and then foil and cooler/towels or warm oven (170°) for a couple hours to tenderize. I took it off on the early side because I wanted it sliced and not shredded/pulled. Perhaps it wasn't foiled tightly enough in the pan with the veg? Maybe I should have gone over 200?