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Prime-rib-roast-01

Recipe: How to cook the perfect rib roast

A finished prime rib roast sits on the grill. (Photo ©Chris Wilkins/Texas BBQ Posse) For me, nothing compares to cooking a prime rib roast on the grill. It’s a tasty cut of meat, always fun to prepare, and sometimes there can be a bit of adventure. And let’s not forget the cost. For this cook, we special ordered a four-bone, seven-pound rib roast from our neighborhood H-E-B in Austin, Tx. Price: About $85. Not a fortune, but certainly enough to keep the mind focused on proper preparation and technique, even after a glass or two of wine on a sunny…
 - 12/07/2017
Jambo-smoker

Tips for choosing a backyard smoker

Marshall Cooper fires up his two main backyard pits, a Jambo J-3, front, and a custom oversize Pitts & Spits smoker. (Photo ©Chris Wilkins/Texas BBQ Posse) You have visited plenty of stops on the Texas BBQ trail and know what good barbecue is. You’ve experimented on the grill in the backyard, but need to buy the proper equipment to take the next step of becoming a serious backyard smoker and pit master. Here are a few simple tips and options to help you make the right choice of backyard smoker. Determine how many people you want to cook for at…
 - 11/30/2017
xmas-BRISKET

A BBQ gift guide from the Posse

With Christmas fast approaching, we reached out to the Posse’s backyard pitmasters for suggestions of their favorite cooking tools so we could assemble this BBQ gift guide. Here are some ideas for the pitmaster in your family. 1. ThermoWorks Thermapen Mk4 This is the probe thermometer that all the others are judged by. It may cost a little more that some others, but its accuracy & durability are unquestioned by professional cooks. Phil Lamb calls the Thermapen his “favorite piece of grilling equipment.” –Marshall Cooper & Phil Lamb 2. Dexter Sani-Safe 12” Scalloped Roast Slicer Knife This is the go-to…
 - 11/28/2017
Weber-charcoal

Confessions of a Kingsford guy: This new Weber charcoal ain’t bad. . .

I’ve been a Kingsford charcoal guy since first learning to grill more than 40 years ago from Walt Scheela, my wife’s grandfather. Walt used Kingsford and literally counted the briquets as he added them to his Weber kettle each hour when he cooked the Thanksgiving turkey. Over the years I’ve tried other brands, even some lump charcoal. But I always come back to Kingsford Original. I use it with my Weber machines at home, including a 22.5 Smokey Mountain. I’ve also used Kingsford for big cooks for large groups on homemade cement-block pits. We arranged whole bags along the bottom…
 - 10/04/2017
Smoked-Salmon-01

Recipe: Lightly smoked, grilled salmon on a Weber — Let the fish speak for itself

Lightly smoked, grilled salmon served with grilled fresh vegetables. (Photo ©Bryan Gooding) When you live on an island where you can’t swing a dead cat without hitting a salmon you have to cook fish. The touch of smoke you get with this approach to lightly smoked, grilled salmon really kicks up the umami flavor profile giving it a heartier taste. The added benefit of this recipe is a fast cook on a regular Weber. The dish  looks and tastes great. Ingredients: 2 – 2 lb. Coho salmon fillets kosher salt lemon pepper olive oil fresh or dry dill lemon Martha’s…
 - 09/13/2017
GreenFlame

With GreenFlame, I broke Weber’s ‘charcoal vow’

  On the Posse, we’re dedicated chimney users when it comes to starting charcoal. Simple and effective, even if from time to time I have to use a second sheet of newsprint to get the coals going. Posse member Bryan Gooding likes to use a propane torch to start the paper rather than matches or a lighter. Marshall Cooper uses a treated cube or wadded butcher paper with cooking oil. He says newspaper and cooking oil work well too. Still, there are times when I’m in a hurry and just want to get a flame going as quickly as possible,…
 - 09/06/2017

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