Comments for BarbequeLovers.com

Comment on Smoking a Boston Butt Recipe by Dave

Dave — Sat, 12 May 2012 05:46:17 +0000

Thanks Evan for your comment. I knew there was a reason why I soaked my chips

Dave

Comment on 5 Tips for Troubleshooting Low Flame Output on your BBQ Grill by Dave

Dave — Sat, 12 May 2012 05:45:35 +0000

Laura – My fingers are crossed for you. Hopefully you can return the burner tubes…

Let me know if it works.

Dave

Comment on 5 Tips for Troubleshooting Low Flame Output on your BBQ Grill by Laura

Laura — Fri, 11 May 2012 20:15:46 +0000

I’m going to try to reset the regulator tonight. I have gone a week without my grill while waiting for the new burner tubes to come. Installed them and still low flame!! Sounds like I didn’t need the tubes, just need to reset the regulator. Fingers crossed!!! Thanks for the info.

Comment on Smoking a Boston Butt Recipe by Evan

Evan — Fri, 11 May 2012 18:04:51 +0000

Kevin,

I have used both soaked and unsoaked hickory on baby backs as well a boston butts,my OPINION on this matter is that i prefer the soaked. The times that i didnt soak my wood, whether it be hickory,cherry, or apple,the wood tends to give off a slighty heavier smoke and doesnt burn or smolder long enough on longer cooks so i find myself having to add it more than id like to.

Comment on 5 Tips for Troubleshooting Low Flame Output on your BBQ Grill by Dave

Dave — Thu, 10 May 2012 04:25:33 +0000

Joe,

Does it matter which 2 burners are on? Are there any kinked hoses? It sounds like there is an installation problem that is restricting the fuel from properly feeding all three burners at the same time.

Dave

Comment on Smoking a Boston Butt Recipe by Dave

Dave — Thu, 10 May 2012 04:19:56 +0000

Thanks Kevin…I always use soaked chips – they work great for me.

However, to be fair, I don’t think I have ever tried non-soaked chips, so technically, I am not qualified to answer your question

Anyone used non-soaked hickory chunks to smoke Baby Back ribs?

Comment on Mexican Shrimp Cocktail Recipe by Dave

Dave — Thu, 10 May 2012 04:17:10 +0000

The spicy V8 sounds fantastic. I actually had a Mexican Shrimp Cocktail just last week. It was tasty!

Dave

Comment on 5 Tips for Troubleshooting Low Flame Output on your BBQ Grill by Dave

Dave — Thu, 10 May 2012 04:16:00 +0000

Fantastic – I love Friday night – especially grilling with my family! Glad it worked for you.

Dave

Comment on 5 Tips for Troubleshooting Low Flame Output on your BBQ Grill by Dave

Dave — Thu, 10 May 2012 04:15:21 +0000

Excellent Grace – glad to have helped

Comment on How to Slow Cook a Roast on a BBQ Grill by Dave

Dave — Thu, 10 May 2012 04:14:58 +0000

Great feedback Laura. Readers take note if you like your roast med-rare…

Dave

Comment on Smoking a Boston Butt Recipe by Dave

Dave — Thu, 10 May 2012 04:13:50 +0000

Wayne,

It is hard to tell how long a 20lb tank will last. It depends on how much you use it and how high of heat you use as well. You asked whether or not a full tank has enough gas to cook a Boston Butt? It does on my Weber, but the version I have doesn’t have 4 burners.

I always try to have an extra tank on hand. There is nothing worse than hungry kids waiting to eat while you have to run down to get a tank refilled…

Let us know how long your tank lasts…
Best
Dave

Comment on Barbecue Grill Tune Up by Part Two: Prepare Your Grill for Cook-Out Weather | Factory Direct Appliance

Fri, 27 Apr 2012 19:24:13 +0000

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Comment on Barbecue Grill Tune Up by Part One: Prepare Your Grill for Cook-Out Weather | Factory Direct Appliance

Thu, 26 Apr 2012 12:19:01 +0000

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Comment on Smoking a Boston Butt Recipe by Wayne

Wayne — Sat, 21 Apr 2012 19:27:30 +0000

I have grilled various types of meats on a gas grill just for my family. Can I smoke a Boston Butt of 8-10lbs. on my four burner gas grill? If so, got a silly question how long will an average 20lbs tank last me. Did not know if may need an extra tank on stand by. Recipe sounds great can’t wait to try it.

Comment on A Solar Grill Prototype for a Greener Tomorrow by Dave

Dave — Tue, 17 Apr 2012 12:48:08 +0000

It will be interesting to see what the folks at MIT come up with. It is an ambitious project for sure…

Comment on Milk Can Dinner – Food for 40 by Dave

Dave — Tue, 17 Apr 2012 12:45:31 +0000

Debbie,

The combination of shrimp, sausage, potatoes, and corn sounds delicious! The shrimp will take the shortest time to cook while the potatoes will be the longest. I gave some hints in another Milk Can Dinner post regarding staged cooking for vegetables (see http://barbequelovers.com/grills/milk-can-dinners/cream-can-dinner-recipe), but because I have never tried cooking shrimp, you are going to have to experiment. I would start with the potatoes, corn and sausage and watch the steam. After you are about done, put the shrimp in last to give them just a few minutes and then take everything off the heat. That way your shrimp isn’t overdone.

Let me know how it goes
Dave

Comment on A Solar Grill Prototype for a Greener Tomorrow by Barbacoas solares | Radiocable.com - Radio por Internet

Barbacoas solares | Radiocable.com - Radio por Internet — Tue, 17 Apr 2012 11:11:24 +0000

[...] una realidad desde hace tiempo, pero ahora un grupo de estudiantes del MIT trabaja en un novedoso proyecto para hacer barbacoas solares. La idea en la que se basan es en captar y almacenar la energía solar térmica. Creen que sus [...]

Comment on Milk Can Dinner – Food for 40 by Debbie

Debbie — Mon, 16 Apr 2012 21:46:42 +0000

I am having about 15 people over at the end of the month and wanted to do the shrimp/sausage/potato/corn on the cob combination. I have only eaten this wonderful treat but never cooked it. What advice do you have for cooking this combo? Do I put it all in at the same time? Is there a special way to layer the ingredients? How long would it generally take for all of these items to cook?

Comment on Handgun Barbeque Grill by Will

Will — Sun, 15 Apr 2012 19:06:05 +0000

Have you guys seen this new Pistol Grill—unbelievable.

Comment on Weber Grill Technical Support Experience by Audrey

Audrey — Sat, 07 Apr 2012 14:12:17 +0000

My weber grill goes on fire once a season. I usually end up ruining my dinner because black smoke and flames are billowing out of my BBQ. We have one that has no coals on the side but rather just slanted sides. The sides seem to collect the grease and small bits that fall off the meat you cook and this is what catches on fire. There is also a catch tray on the bottom but it is the sides that are a problem. I am at the point of returning it or selling it and getting another one. I have owned it 4 years and have had 3 fires. I had different one before for 10 years and no fires!