Red Pill Dispenser

Excellent article on setting up a Weber Smokey Mountain Smoker from Amazing Ribs . There are a number of bullet-shaped charcoal smokers out there and they are pretty easy to use. The best is the Weber Smokey Mountain (WSM) which now comes in three sizes. Seasoning and calibrating your smoker with dry runs The first thing to do after you assemble your new grill or smoker is to season it and calibrate it by doing a few dry runs without food. This will burn off any manufacturer's grease, and give you a sense for how to set it up to hit the two important target temps that almost all my recipes use: 225°F and 325°F. Of course, in order to do this, you absolutely positively must have a good digital oven thermometer. I don't care how much you spent, the bi-metal dial thermometer that came with it is cheap and unreliable and likely to be off by as much as 50°F. Worse still, it is in the dome, and the temp down on the grate where the meat sits is much different. Like a musician, ...

This is an amazingly easy recipe and ever so savory! Ingredients: 4 Japanese eggplants sliced lengthwise Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Rinse and dry the eggplants. Slice them into 1/2 inch thick pieces. Combine eggplant slices, extra virgin olive oil, salt, pepper and garlic powder in a large shallow baking dish and mix well. Let sit at room temperature for at least 1 hour before grilling. Heat the grill to about medium-high (about 400°F to 450°F). When the grill is ready, place the eggplant slices directly over the coals and grill until golden-brown grill marks form. About 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second side, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Serve warm or at room temperature.

Country-style pork ribs, which come in both boneless and bone-in varieties, are meaty enough to cook like pork chops with a few minutes on a hot grill. Ingredients: 3 1/2 pounds country-style pork ribs Extra Virgin Olive Oil Salt Pepper Garlic Powder Directions: Season the Country-style pork ribs with extra virgin olive oil, salt, pepper and garlic powder. Let the ribs sit at room temperature for 1 hour before grilling. Heat the grill to medium (about 350°F to 450°F). Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned on the bottom, about 5 to 7 minutes. Flip, cover, and cook until they are browned on the other side, about 5 to 7 minutes more. Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook until browned, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned or an instant-read thermometer inserted ...

James Beard Award-winning pitmaster Aaron Franklin is perhaps the most famous guy behind a grill in America, and his brisket may be the most sought after piece of meat in the country. Here, on his new PBS series, he goes through his technique for smoked and barbecued brisket. A master of the craft, don't miss Franklin's tips, tricks, and jokes. Source...

How to defrost meat safely. From the website that is an encyclopedia on outdoor cooking: Amazing Ribs : Fresh meat is almost always better than frozen meat because when meat freezes the water crystals expand and puncture cell walls spilling out the juices that keep meat tender and juicy. Ever notice the pink liquid in the bottom of the bag when you defrost meat? Called "purge" there's no way to get it back in. That said, meat frozen when fresh is usually better than meat that was frozen after sitting around for a week or so. The idea is to warm frozen meat but not leave it in the "danger zone" of 41°F to 135°F in which bacteria multiply rapidly. You can do this slowly in the fridge, but water is a better conductor of heat, so putting the meat in a water bath will defrost it faster, especially if it has been shrinkwrapped so the water has no air between it and the meat. If the food has been swaddled in layers of freezer paper or foil, remove this extra insulat...

1) TOP ROUND (AKA London broil) Very lean with mild flavor; dense and slightly chewy. Inexpensive with no fat to trim off, so more meat for your money; even shape makes it easy to slice thin. Marinating will tenderize the meat. Best served rare to medium (overcooking will turn this cut into leather). Must be carved very thin, against the grain. Great cold for sandwiches. "Best Buy" 2) RIB EYE (AKA Delmonico steak) Naturally tender cut cooks up juicy, with a rich flavor of caramelized meat. Can be sold bone-in for rib lovers and for a more dramatic presentation. Lots of marbling makes it self-basting. These steaks are pricey, so look for ones with a large "eye" and less surrounding fat. 3) FILET MIGNON (AKA tenderloin steak) Its mild flavor and tenderness make it the perfect canvas for a starring sauce. Expensive, but unlike other cuts, it doesn?t need to be trimmed and doesn?t shrink much during cooking. Avoid acidic marinades -- they'll de...

An excellent explanation on when to cook with the lid on. Most grills come with lids. And a good thing, too. A lid is essential for most outdoor cooking. You can cook on a lidless grill, but you will be severely handicapped. It would be like doing all your cooking on a stovetop. With a lid, most of the heat comes from below, but much of it goes right past the food and is reflected from above so your grill becomes an oven and you can cook foods with heat from all sides. This significantly reduces the risk of burning dinner. A lid also traps smoke, moisture, and flavor molecules. In short, it gives you much more versatility. And let's not forget, it keeps flies off the food. As a rule of thumb, if the food is 3/4" or less, no lid. Leave the lid off when you are cooking thin foods like or skirt steak. Without a lid, all the heat comes only from underneath. One side cooks, the other does not. For something like skirt steak we want a dark exterior loaded with the compounds f...