FireCooker

Noob right here

2012-01-23T10:21:53-05:00

Hey there, my name is Matt Gahn and I live in London in the UK. Some of my likes and dislikes are sleeping, writing music and freshwater aquariums. I just needed to say what a fantastic discussion board this is.

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Beef Brisket?

2009-06-21T15:03:12-05:00

I’ve never tried to cook beef brisket, but I had it once and it was delicious.

When I had it, it was cooked in an oven, but I’d expect that the ripples of fat would make for an excellent cut of beef to be cooked over an open fire.

Does anyone here cook brisket?

BBQ Magazine

2010-01-07T17:43:10-05:00

Not sure if anyone on this forum subscribed to BBQ Magazine. I did a while back and recieved their first issue but have not gotten one since. Has anyone heard when the next issue, if any, will be coming?
Thanks

Wood chips for BBQs?

2009-06-07T03:23:38-05:00

I’m not sure if they’re called wood chips or not…they’re like little bits of wood, such as mesquite, that you grill over and it imparts a bit of flavour and whatnot. They seemed to be pretty popular for awhile, but now I don’t see ads for them as much. Anybody use them, and can you tell us the advantages of doing so?

BBQ Starter Fluid?

2009-06-02T13:56:25-05:00

At least where we live, it’s been outlawed because of the stuff it sends into the air, if I understand correctly. My question: do you use the fluid, or do you get your fire started in some other way?

Journal

2010-06-28T17:17:32-05:00

I am thinking of starting a smoking journal to help me track the results of everything I smoke. Does anyone keep a journal and if so what do you include? Are there any websites that have good templates? I would appreciate any help possible.

Perfect Prime Rib (must read)

2009-12-23T13:42:21-05:00

Tis prime rib season, so I offer this great article from the good folks over at Serious Eats. The article focuses on oven roasting, but it’s eminently applicable to barbecue.

The one downside of this process is that it assumes that everyone eating the prime rib likes theirs medium-rare. I do, but often there are a few folks who like it more done. The traditional roasting method yields end cuts that are more done. Of course, you could always cook individual slices in the oven after carving to satisfy those leather lovers, but that’s a pain.

John

What are your top three problems/questions?

2009-10-01T21:46:39-05:00

Let’s get a substantive conversation going here. Very briefly, what are your top three grilling and BBQ problems and/or questions? Let’s see if we can get our collective juices flowing.

Bring it!
John

Corn on The Cob… In the Husk

2009-06-15T08:37:14-05:00

It’s been a long time, but we used to get corn on the cob, peel back the husks and remove the “silk” strands, put butter on the kernels, tie back the husks in place and cook it on the barbecue.

That was a nice change from boiling or steaming the cobs. Has anybody else done this, or have a variation of this?

Buffalo Wings

2009-10-05T19:30:28-05:00

I am lookin for a buffalo wing sauce recipe and tips for the cookin part…......................need help I am ready to get my fingers dirty!!!!!