One of the Pork Barrel BBQ guys talks about using the Minion method of cooking with a Weber Smokey Mountain Cooker. Attributed to Jim Minion, the goal of this cooking method is to maintain the smoker at 225 to 250 degrees for a prolonged period of time.
For more details, check out The Minion Method article over at the Virtual Weber Bullet site. And you can see a scientific take on Jim’s method by checking out this experiment.
A recent MSN article discusses cars mechanics love (because they can rake you for some extra scratch when it comes to repairs) as well as cars mechanics hate (because certain models cost owners little more than routine maintenance).
Top 5 Cars Mechanics Love:
Top 5 Cars Mechanics Hate:
Pouring a beer. If you look at this same old problem from a different angle, or, in this case, after a few margaritas, you sometimes come up with an interesting solution.
GinOn Industries has a new product that fills a beer starting from the bottom of the cup. The innovative technology allows beer slingers to fill more than 50 beers per minute! We’re guessing they pull in a lot more tips. This product appears to be aptly named – Bottoms Up! You can already taste a cold one, right?
Why fuss with a match, when you plug it in and be lazy? Yeah, this is right up our alley! Here is an easy way to get your Big Green Egg, Weber Smokey Mountain Cooker, or charcoal grill started and get a steady fire burning in less than 10 minutes.
I can’t help but admit it. There is something about the burgers that the BBQ Pit Boys cooked up that speaks to us. These are some BullyLife-sized burgers for sure! We chuckle when these 2XL size sandwhiches are shown in comparison to chain offerings. Nice work boys – we approve!!!