***Official 2013 Grilling and Smoking Thread*** (2 Viewers)

[BigJohn]

I came home from the bar last night and decided it was a good idea to light the smoker off (lucky to not burn the house down). Lit the charcoal @1:30am closed everything up went to bed, giving the smoker time to get up to temperature. Woke up at 4:30 to find the smoker chugging along at 235, perfect.

I had a butt rubbed down and ready to go, currently sitting at 165, wrapped and looking great. Now what I need is a finishing sauce.

Can someone post up your go to sauce for pulled pork? I do the typical cider vinegar, ketchup and red pepper flake with good results but looking for something different or a variation of this....

TIA

What I use...

Are you sure you didn't mean to link this??

http://www.thesmokering.com/forum/viewtopic.php?t=1359

This is my go to for Pulled Pork

Yeah, I'm sure. I made ribs and PP at the same time once. Had some leftover glaze in a bottle. Shot a bit on some PP and loved it. Been using it ever since. Put a little after I'm done pulling, just enough for a light coating.

Don't get me wrong, I loves me some Roxy's mustard sauce.

 

[JerseyToughGuys]

It's been awhile since I've concerned myself about it, but quick question:

How many servings per pound of boneless pork butt?

Also, anyone have a sure fire way to keep the pulled meat both moist and warm? Have our annual Kentucky Derby party this weekend and trying to fine tune things. I know I can pull it from the grill and store it in a cooler for hours before pulling, but I don't want to. I want to pull it as early as I can without ruining it and keep it lively in a crook pot. In the past, I've used cider vinegar to keep things moist. Honestly don't remember how that worked out

 

[JerseyToughGuys]

And as a gift in return, I give the worlds simplest recipe for pork chops/pork loin:

THIS

Marinate and Grill.

 

[-jb-]

It's been awhile since I've concerned myself about it, but quick question:

How many servings per pound of boneless pork butt?

Also, anyone have a sure fire way to keep the pulled meat both moist and warm? Have our annual Kentucky Derby party this weekend and trying to fine tune things. I know I can pull it from the grill and store it in a cooler for hours before pulling, but I don't want to. I want to pull it as early as I can without ruining it and keep it lively in a crook pot. In the past, I've used cider vinegar to keep things moist. Honestly don't remember how that worked out

PP typically reduces anywhere from 30-50% in my experience, assuming boneless. Depending on how much other food is there, you can plan for 1/4 to 1/2 lb of cooked pork.

Good technique for keeping meat warm called the faux cambro

 

[JerseyToughGuys]

It's been awhile since I've concerned myself about it, but quick question:

How many servings per pound of boneless pork butt?

Also, anyone have a sure fire way to keep the pulled meat both moist and warm? Have our annual Kentucky Derby party this weekend and trying to fine tune things. I know I can pull it from the grill and store it in a cooler for hours before pulling, but I don't want to. I want to pull it as early as I can without ruining it and keep it lively in a crook pot. In the past, I've used cider vinegar to keep things moist. Honestly don't remember how that worked out

PP typically reduces anywhere from 30-50% in my experience, assuming boneless. Depending on how much other food is there, you can plan for 1/4 to 1/2 lb of cooked pork.

Good technique for keeping meat warm called the faux cambro

TANKS!~@!~@

 

[Gamma1210]

My parents moved and gave me a propane grill. It was outside for a few years and it got beat up. I cleaned up most of the outside, but it looks like the grates will need replacing and possibly a burner. Is there a go-to site for replacement grill parts?

 

[Megla]

It's been awhile since I've concerned myself about it, but quick question:

How many servings per pound of boneless pork butt?

Also, anyone have a sure fire way to keep the pulled meat both moist and warm? Have our annual Kentucky Derby party this weekend and trying to fine tune things. I know I can pull it from the grill and store it in a cooler for hours before pulling, but I don't want to. I want to pull it as early as I can without ruining it and keep it lively in a crook pot. In the past, I've used cider vinegar to keep things moist. Honestly don't remember how that worked out

My typical PP sammies are 6oz so about 2.5 sammies a lb of cooked pork. I do the same with my pork, set the crock pot to warm, crock pot the pork and add a bit of apple juice from time to time to keep it moist.

 

[JerseyToughGuys]

It's been awhile since I've concerned myself about it, but quick question:

How many servings per pound of boneless pork butt?

Also, anyone have a sure fire way to keep the pulled meat both moist and warm? Have our annual Kentucky Derby party this weekend and trying to fine tune things. I know I can pull it from the grill and store it in a cooler for hours before pulling, but I don't want to. I want to pull it as early as I can without ruining it and keep it lively in a crook pot. In the past, I've used cider vinegar to keep things moist. Honestly don't remember how that worked out

PP typically reduces anywhere from 30-50% in my experience, assuming boneless. Depending on how much other food is there, you can plan for 1/4 to 1/2 lb of cooked pork.

Good technique for keeping meat warm called the faux cambro

It's been awhile since I've concerned myself about it, but quick question:

How many servings per pound of boneless pork butt?

Also, anyone have a sure fire way to keep the pulled meat both moist and warm? Have our annual Kentucky Derby party this weekend and trying to fine tune things. I know I can pull it from the grill and store it in a cooler for hours before pulling, but I don't want to. I want to pull it as early as I can without ruining it and keep it lively in a crook pot. In the past, I've used cider vinegar to keep things moist. Honestly don't remember how that worked out

PP typically reduces anywhere from 30-50% in my experience, assuming boneless. Depending on how much other food is there, you can plan for 1/4 to 1/2 lb of cooked pork.

Good technique for keeping meat warm called the faux cambro

TANKS!~@!~@

On the "faux Cambro", that is similar to what I have done in the past with turkeys and Pork Shoulder, but pre-slice/pull.

Wondering what floating the pan on hot water inside the cooler would do. Or, a steaming hot wet towel. Is science going to keep the moisture in if you keep the humidity and temp high?

 

[Megla]

My parents moved and gave me a propane grill. It was outside for a few years and it got beat up. I cleaned up most of the outside, but it looks like the grates will need replacing and possibly a burner. Is there a go-to site for replacement grill parts?

What type of grill is it?

 

[JerseyToughGuys]

It's been awhile since I've concerned myself about it, but quick question:

How many servings per pound of boneless pork butt?

Also, anyone have a sure fire way to keep the pulled meat both moist and warm? Have our annual Kentucky Derby party this weekend and trying to fine tune things. I know I can pull it from the grill and store it in a cooler for hours before pulling, but I don't want to. I want to pull it as early as I can without ruining it and keep it lively in a crook pot. In the past, I've used cider vinegar to keep things moist. Honestly don't remember how that worked out

My typical PP sammies are 6oz so about 2.5 sammies a lb of pork. I do the same with my pork, set the crock pot to warm, crock pot the pork and add a bit of apple juice from time to time to keep it moist.

THANKS.

Ever put rub into the apple juice? I think I've done that too in the past. I just don't remember how it turned out. Blame the imo.

 

[Gamma1210]

My parents moved and gave me a propane grill. It was outside for a few years and it got beat up. I cleaned up most of the outside, but it looks like the grates will need replacing and possibly a burner. Is there a go-to site for replacement grill parts?

What type of grill is it?

Yeah should have mentioned it. The brand is Nexgrill. Never heard of it until they bought one.

 

[Megla]

My parents moved and gave me a propane grill. It was outside for a few years and it got beat up. I cleaned up most of the outside, but it looks like the grates will need replacing and possibly a burner. Is there a go-to site for replacement grill parts?

What type of grill is it?

Yeah should have mentioned it. The brand is Nexgrill. Never heard of it until they bought one.

http://www.shopnexgrill.com/category/nexgrill

 

[Boomer1]

I came home from the bar last night and decided it was a good idea to light the smoker off (lucky to not burn the house down). Lit the charcoal @1:30am closed everything up went to bed, giving the smoker time to get up to temperature. Woke up at 4:30 to find the smoker chugging along at 235, perfect.

I had a butt rubbed down and ready to go, currently sitting at 165, wrapped and looking great. Now what I need is a finishing sauce.

Can someone post up your go to sauce for pulled pork? I do the typical cider vinegar, ketchup and red pepper flake with good results but looking for something different or a variation of this....

TIA

What I use...

Are you sure you didn't mean to link this??http://www.thesmokering.com/forum/viewtopic.php?t=1359

This is my go to for Pulled Pork

MONEY! 1st time using a mustard sauce and couldn't have been more pleased,,,

 

[Keerock]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability.

I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

 

[Megla]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability.

I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

 

[Keerock]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability.

I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

 

[TheFanatic]

Last night I lit the last of the charcoal I have on hand and both of my propane tanks are empty. I literally have no fuel to cook with. I can't say that has happened in more than about 10 years. I feel naked. Or like a Navy Seal without a bullet...

 

[TheFanatic]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability.

I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Have you tried a kiln shelf? no place for the ash to go, but you could clean it out after every cook.

 

[Megla]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability.

I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

 

[Tony Jabroni]

Last night I lit the last of the charcoal I have on hand and both of my propane tanks are empty. I literally have no fuel to cook with. I can't say that has happened in more than about 10 years. I feel naked. Or like a Navy Seal without a bullet...

Memorial Day sales are right around the corner.

 

[Keerock]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability.

I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

 

[The Commish]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability. I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

Basically, your problem is that as you raise the grate (no problem raising it), there's a larger and larger gap that charcoal can fall through and you want to prevent that. I'd get a 20 inch grate and plop it down in the grill. 22.5 might be too large.ETA: The other option is to put the grate in as designed, put bricks down and rest your cooking grate on the bricks instead of your charcoal grate resting on the bricks.

 

[Keerock]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability. I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

Basically, your problem is that as you raise the grate (no problem raising it), there's a larger and larger gap that charcoal can fall through and you want to prevent that. I'd get a 20 inch grate and plop it down in the grill. 22.5 might be too large.ETA: The other option is to put the grate in as designed, put bricks down and rest your cooking grate on the bricks instead of your charcoal grate resting on the bricks.

Why is the larger gap for the charcoal to fall through an issue?

Hmmm didn't know there was such a thing as a 20" kettle... if the charcoal grate from that is the right fit, that'd be fine.

 

[The Commish]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability. I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

Basically, your problem is that as you raise the grate (no problem raising it), there's a larger and larger gap that charcoal can fall through and you want to prevent that. I'd get a 20 inch grate and plop it down in the grill. 22.5 might be too large.ETA: The other option is to put the grate in as designed, put bricks down and rest your cooking grate on the bricks instead of your charcoal grate resting on the bricks.

Why is the larger gap for the charcoal to fall through an issue?

Hmmm didn't know there was such a thing as a 20" kettle... if the charcoal grate from that is the right fit, that'd be fine.

I'm not sure....I thought that's what you were saying was the issue. Now, I'm not sure what your motivation is for moving it.

 

[Keerock]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability. I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

Basically, your problem is that as you raise the grate (no problem raising it), there's a larger and larger gap that charcoal can fall through and you want to prevent that. I'd get a 20 inch grate and plop it down in the grill. 22.5 might be too large.ETA: The other option is to put the grate in as designed, put bricks down and rest your cooking grate on the bricks instead of your charcoal grate resting on the bricks.

Why is the larger gap for the charcoal to fall through an issue?

Hmmm didn't know there was such a thing as a 20" kettle... if the charcoal grate from that is the right fit, that'd be fine.

I'm not sure....I thought that's what you were saying was the issue. Now, I'm not sure what your motivation is for moving it.

I want the coals closer to the cooking surface. Not getting enough sear on my burgers and steaks at the current setup. So, I could move the coals up or the food down. Coals up seems easier.

 

[The Commish]

This is a "fancy" one but they make them this size

 

[The Commish]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability. I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

Basically, your problem is that as you raise the grate (no problem raising it), there's a larger and larger gap that charcoal can fall through and you want to prevent that. I'd get a 20 inch grate and plop it down in the grill. 22.5 might be too large.ETA: The other option is to put the grate in as designed, put bricks down and rest your cooking grate on the bricks instead of your charcoal grate resting on the bricks.

Why is the larger gap for the charcoal to fall through an issue?

Hmmm didn't know there was such a thing as a 20" kettle... if the charcoal grate from that is the right fit, that'd be fine.

I'm not sure....I thought that's what you were saying was the issue. Now, I'm not sure what your motivation is for moving it.

I want the coals closer to the cooking surface. Not getting enough sear on my burgers and steaks at the current setup. So, I could move the coals up or the food down. Coals up seems easier.

So do the bricks, but I thought you didn't like the bricks because it was unstable and the charcoal fell through. When I had a kettle, I lined the bricks all the way around and placed the grate on top of that...no way for coals to fall through.

 

[Keerock]

This is a "fancy" one but they make them this size

How would that help? I'm looking for a CHARCOAL GRATE... the grate the coals sit on.

 

[Megla]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability. I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

Basically, your problem is that as you raise the grate (no problem raising it), there's a larger and larger gap that charcoal can fall through and you want to prevent that. I'd get a 20 inch grate and plop it down in the grill. 22.5 might be too large.ETA: The other option is to put the grate in as designed, put bricks down and rest your cooking grate on the bricks instead of your charcoal grate resting on the bricks.

Why is the larger gap for the charcoal to fall through an issue?

Hmmm didn't know there was such a thing as a 20" kettle... if the charcoal grate from that is the right fit, that'd be fine.

I'm not sure....I thought that's what you were saying was the issue. Now, I'm not sure what your motivation is for moving it.

I want the coals closer to the cooking surface. Not getting enough sear on my burgers and steaks at the current setup. So, I could move the coals up or the food down. Coals up seems easier.

yea I dont see the issue, use your current charcoal grate as a base, keep it were it is, place a pot on it in the grill, place a grate on top of the pot and then put your grill plate where is usually goes. If you want the meat to be 4 inches from the coals then get a pot that leaves about 5 inches from the top of the grill base (1 inch of coals).

 

[Keerock]

I'm looking for ways to raise the charcoal grate on my Weber Kettle (for steaks, burgers, etc). The fire brick trick works to some extent, but the problems I have are 1) the space that is left on side(s) which allow coals to fall through and 2) the instability. I'm thinking of grabbing a 22.5" replacement charcoal grate to put into my 18.5" Kettle. Hoping it sits in the perfect spot for this... I'll see if I can test the location at a Home Depot or somewhere before buying. Has anyone tried this?

Are you trying to raise your grill rack higher to get it further from the coals?

No. I'm trying to raise the CHARCOAL GRATE to get the coals closer to the cooking grate.

Can you put a teracata or clay pot in the grill and then place the charcoal grate on that?

Yes... but that has the same issues as the bricks I've been using.

Basically, your problem is that as you raise the grate (no problem raising it), there's a larger and larger gap that charcoal can fall through and you want to prevent that. I'd get a 20 inch grate and plop it down in the grill. 22.5 might be too large.ETA: The other option is to put the grate in as designed, put bricks down and rest your cooking grate on the bricks instead of your charcoal grate resting on the bricks.

Why is the larger gap for the charcoal to fall through an issue?

Hmmm didn't know there was such a thing as a 20" kettle... if the charcoal grate from that is the right fit, that'd be fine.

I'm not sure....I thought that's what you were saying was the issue. Now, I'm not sure what your motivation is for moving it.

I want the coals closer to the cooking surface. Not getting enough sear on my burgers and steaks at the current setup. So, I could move the coals up or the food down. Coals up seems easier.

yea I dont see the issue, use your current charcoal grate as a base, keep it were it is, place a pot on it in the grill, place a grate on top of the pot and then put your grill plate where is usually goes. If you want the meat to be 4 inches from the coals then get a pot that leaves about 5 inches from the top of the grill base (1 inch of coals).

That's where I may be headed (using bricks in stead of pot). My one issue though, is still that when the grate gets moved up, there are gaps at the side where the coals fall. That's why I'm thinking a larger grate would solve my problem.

 

[The Commish]

Sorry....I'm lost...I'll shut up now

 

[The Commish]

hat's where I may be headed (using bricks in stead of pot). My one issue though, is still that when the grate gets moved up, there are gaps at the side where the coals fall. That's why I'm thinking a larger grate would solve my problem.

Are you just messin' with me ???

 

[Keerock]

Sorry....I'm lost...I'll shut up now

I'm sure it's due to my lack of explaining clearly. If I get a chance I'll snap some pics tonight.

 

[The Commish]

Sorry....I'm lost...I'll shut up now

I'm sure it's due to my lack of explaining clearly. If I get a chance I'll snap some pics tonight.

You can also go to a lowes/home depot and get a piece of steel grate cut to your spec....that might be the easiest.

 

[Keerock]

Sorry....I'm lost...I'll shut up now

I'm sure it's due to my lack of explaining clearly. If I get a chance I'll snap some pics tonight.

You can also go to a lowes/home depot and get a piece of steel grate cut to your spec....that might be the easiest.

Hmmmmm... I may have to try this!

 

[Megla]

Sorry....I'm lost...I'll shut up now

I'm sure it's due to my lack of explaining clearly. If I get a chance I'll snap some pics tonight.

weber makes an accesory that you can use in the Weber Kettles to make them a smoker, basically its a semi circular pan tha hangs from the grill grate and allows you to have heat on the sides of the grill and an open middle area for your food, indirect cooking. You could always get those and then turn them upside down to fill in the gaps if you cant find a grate to fit.

Weber Kettle Charcoal Baskets

http://us.yhs4.search.yahoo.com/yhs/search;_ylt=A0oG7pVjLoFRPn4AEyRXNyoA?p=pictures%20of%20weber%20kettle%20accesorries&fr2=sb-top&hspart=att&hsimp=yhs-att_001&type=att_lego_portal_home&type_param=att_lego_portal_home

 

[The Commish]

Sorry....I'm lost...I'll shut up now

I'm sure it's due to my lack of explaining clearly. If I get a chance I'll snap some pics tonight.

You can also go to a lowes/home depot and get a piece of steel grate cut to your spec....that might be the easiest.

Hmmmmm... I may have to try this!

You know what I'm talking about right?? They have big sheets of metal "grates" in that criss cross pattern. I've helped folks build cookers before and used this stuff with pretty good success.

 

[Keerock]

Sorry....I'm lost...I'll shut up now

I'm sure it's due to my lack of explaining clearly. If I get a chance I'll snap some pics tonight.

You can also go to a lowes/home depot and get a piece of steel grate cut to your spec....that might be the easiest.

Hmmmmm... I may have to try this!

You know what I'm talking about right?? They have big sheets of metal "grates" in that criss cross pattern. I've helped folks build cookers before and used this stuff with pretty good success.

Yes... I know exactly what you mean. Thanks!

 

[The Commish]

Something like this only steel....double it up and it's probably fine as just metal

 

[Keerock]

Something like this only steel....double it up and it's probably fine as just metal

 

[bryhamm]

Very simple, very easy thing to do for anyone that likes london broil. Soak it in a bottle of garlic/balsamic (KC masterpiece I think make it) for 2 days and then grill it up. Very flavorful.

 

[NewlyRetired]

I am looking for a suggestion for a side dish or two.

On Friday I am cooking for 7 guys for poker night. The meat will be as follows

1) Two full slabs of st louis cut ribs, smoked over plum wood using 3-2-1 on the Egg

2) Making about 20 Calypso chicken drum sticks (my brother brought me back some fun spices and sauces from his trip to Tortolla). These are a simple direct heat cook on the gas grill

3) Jamaican Jerk Tips - Going to marinate 2-3 pounds of cut into cubes sirloin tips in jerk sauce over night and then put on skewers and quick cook on the gas grill direct

Any suggestions for what would make for a good side dish?

 

[TheFanatic]

I am looking for a suggestion for a side dish or two.

On Friday I am cooking for 7 guys for poker night. The meat will be as follows

1) Two full slabs of st louis cut ribs, smoked over plum wood using 3-2-1 on the Egg

2) Making about 20 Calypso chicken drum sticks (my brother brought me back some fun spices and sauces from his trip to Tortolla). These are a simple direct heat cook on the gas grill

3) Jamaican Jerk Tips - Going to marinate 2-3 pounds of cut into cubes sirloin tips in jerk sauce over night and then put on skewers and quick cook on the gas grill direct

Any suggestions for what would make for a good side dish?

Grilled Salad. Seriously. Incredibly easy. Incredibly fast. Incredibly great conversation starter. "You're grilling what?"

 

[NewlyRetired]

I am looking for a suggestion for a side dish or two.

On Friday I am cooking for 7 guys for poker night. The meat will be as follows

1) Two full slabs of st louis cut ribs, smoked over plum wood using 3-2-1 on the Egg

2) Making about 20 Calypso chicken drum sticks (my brother brought me back some fun spices and sauces from his trip to Tortolla). These are a simple direct heat cook on the gas grill

3) Jamaican Jerk Tips - Going to marinate 2-3 pounds of cut into cubes sirloin tips in jerk sauce over night and then put on skewers and quick cook on the gas grill direct

Any suggestions for what would make for a good side dish?

Grilled Salad. Seriously. Incredibly easy. Incredibly fast. Incredibly great conversation starter. "You're grilling what?"

I like the look of that. How do you eat it? Do you cut with fork and knife or just pick the whole thing up and start chowing?

 

[Keerock]

I am looking for a suggestion for a side dish or two.

On Friday I am cooking for 7 guys for poker night. The meat will be as follows

1) Two full slabs of st louis cut ribs, smoked over plum wood using 3-2-1 on the Egg

2) Making about 20 Calypso chicken drum sticks (my brother brought me back some fun spices and sauces from his trip to Tortolla). These are a simple direct heat cook on the gas grill

3) Jamaican Jerk Tips - Going to marinate 2-3 pounds of cut into cubes sirloin tips in jerk sauce over night and then put on skewers and quick cook on the gas grill direct

Any suggestions for what would make for a good side dish?

Grilled Salad. Seriously. Incredibly easy. Incredibly fast. Incredibly great conversation starter. "You're grilling what?"

Holy crap that looks awesome!

 

[Ignoramus]

Sorry....I'm lost...I'll shut up now

I'm sure it's due to my lack of explaining clearly. If I get a chance I'll snap some pics tonight.

I get what you're saying, GB.Like this

 

[-jb-]

I am looking for a suggestion for a side dish or twn Friday I am cooking for 7 guys for poker night. The meat will be as follows1) Two full slabs of st louis cut ribs, smoked over plum wood using 3-2-1 on the Egg2) Making about 20 Calypso chicken drum sticks (my brother brought me back some fun spices and sauces from his trip to Tortolla). These are a simple direct heat cook on the gas grill3) Jamaican Jerk Tips - Going to marinate 2-3 pounds of cut into cubes sirloin tips in jerk sauce over night and then put on skewers and quick cook on the gas grill directAny suggestions for what would make for a good side dish?

MANGO JALAPENO SLAW

1/2 cup diced mango2 large jalapeños, seeded and chopped2 tablespoons white wine vinegar2 tablespoons sugar1 tablespoon water1 small shallot, minced1 cup mayonnaise (use kraft or homemade NOT miracle whip!)1/2 cup chopped cilantro2 garlic cloves, finely chopped1 tablespoon fresh lime juiceSalt and freshly ground pepper7 cups shredded coleslaw mix

 

[E-Z Glider]

Any new methods or techniques you guys are trying? It seems like it's pretty difficult to be innovative and completely original in the world of BBQ nowadays.

Nothing really new or innovative, but here are a few things that I really liked from last year.

- I also took boneless/skinless chicken breasts/thighs, chopped them into 2" chunks, put them in a foil pan and smoked on low heat for an hour. Then I heated up a mixture of big bottle of Franks Red Hot, half-stick of butter, 3oz cream cheese, 1/8C of sugar, lots of garlic, and 1TBL of Lea & Perrins Worcestershire. Poured it over the chicken and smoked for another two hours. After it was cooked, it shredded up like chicken you would cook in a crock-pot. The taste is out of this world and its great to throw small containers of leftovers in the freezer to have instant awesomeness whenever you get the craving. Still havent figured out the best way to eat it though. I think my favorite is served on top of a pile of basmati rice.

Brought in a small frozen container of this for for lunch today and have had 3 people already stop in to ask what smelled so good.

 

[Ignoramus]

So I'm stumbling into this thread after placing my order for the Smokenator on Monday night. Can't wait til that puppy arrives. Never smoked before, but I'm seriously contemplating doing a brisket for my first time. Bad idea? Should I just stick with a chicken or something until I get the hang of it?

 

[NewlyRetired]

I am looking for a suggestion for a side dish or twn Friday I am cooking for 7 guys for poker night. The meat will be as follows1) Two full slabs of st louis cut ribs, smoked over plum wood using 3-2-1 on the Egg2) Making about 20 Calypso chicken drum sticks (my brother brought me back some fun spices and sauces from his trip to Tortolla). These are a simple direct heat cook on the gas grill3) Jamaican Jerk Tips - Going to marinate 2-3 pounds of cut into cubes sirloin tips in jerk sauce over night and then put on skewers and quick cook on the gas grill directAny suggestions for what would make for a good side dish?

MANGO JALAPENO SLAW

1/2 cup diced mango2 large jalapeños, seeded and chopped2 tablespoons white wine vinegar2 tablespoons sugar1 tablespoon water1 small shallot, minced1 cup mayonnaise (use kraft or homemade NOT miracle whip!)1/2 cup chopped cilantro2 garlic cloves, finely chopped1 tablespoon fresh lime juiceSalt and freshly ground pepper7 cups shredded coleslaw mix

Thanks! For the cole slaw mix, can I just use shredded cabbage and carrots or is there more to it?