Recent content by Robert Shackelford

If it is to be eaten within a couple days, the fattiness of the salmon allows for it to sit in the fridge for a day or two without drying out. Just cover it well. Vacuum sealing will allow the salmon to sit idle for a couple weeks. How are you prepping it? I've followed the brown sugar rub...

I use McCormick's Grill Mates BBQ Seasoning (27oz) found at my local Smart n Final store. Great size, decent price and very generous with the brown sugar.

Turns out a contractor I have hired is an avid hunter and is willing to hook me up with some wild boar if I will smoke a roast for him. I've never done wild game before and need some advice on rubs and wood types to use. Some searching here revealed the meat should be pulled a little early as...

big success on this smoke and now I have an order to duplicate it for a party this weekend. Amazing how tender and moist chicken breast can be when done right. Smoking =

Wow, where to start. Quite the busy day for bbq. Started off with 40lbs of pork shoulder. Rub of choice is GrillMates BBQ Seasoning (started buying this since it was very similar to the rub I was making myself). Next came 20 chicken legs marinated in a lemon-garlic sauce. Next came 15 lbs of...

Sorry to resurrect and old post but after years and years of living in San Diego, I finally visited the Phil's over near the Sport's Arena. I gotta side with Jeff on this one. Was expecting a taste explosion of wonderfulness but was sadly disappointed instead. The stuff I casually make in my...

I'm definitely interested in seeing a whole shoulder on a WSM as well. The local restaurant supply store sells these and, although it looks very intimidating, I am strangely tempted in picking one up.

Great response Kevin. Exactly the kind of info I was hoping for. I had to ask about the legality of this since I thought I remembered a local family being fined for making sandwiches in their kitchen and then selling them in one of these trucks a few years back. I'll talk to the guy about...

Not sure if this is the correct forum for this but here goes. It's been a couple years since I first bought my WSM and have only been selling my "leftovers" to co-workers, friends, and neighbors for barely over my costs. Recently though, I gave a small gift bag of pulled pork to our receptionist...

I'd like to know more about wet aging meat. a. How subtle are the results? b. Can this be used on all meats? c. How long is the aging process? d. Can the original cryovac packaging be used? If so, how do you know how long the meat has already "aged"?

Just because you are dieting doesn't mean you have to refrain from good bbq. There is always chicken, turkey, pork loin, and salmon you can eat on a daily basis. I like bbqing a bunch of chicken breasts, vacuum seal them into single servings. Makes for a quick and healthy lunch or dinner.

Jeff, I picked up a 16oz bottle of Kens Buffalo Wing Sauce Marinade & Sauce and a 18oz bottle of Randy Jones Original Baseball BBQ Sauce with Jalapenos (my fave BBQ sauce from a local baseball hero). I emptied both bottles in a pan, mixed and simmered for 15 minutes. Came out spicy and hot...

Wow! Good stuff. The store only had one package (about 8 pieces) and so I bought a big ole cow shoulder to fill up the WSM with them. Bought some of Ken's wing sauce and mixed it with a little bit of my fave bbq sauce. Definitely a hit!

Great marketing idea. I guess pigs really do fly. If this hits for you, start cranking out the tshirts and hats! I am on the hook to supply the BBQ for our FF draft party. I might "borrow" this and include it on the menu. Will whip some up this weekend and try it with regular wing sauce...

First of let me say that I love my habanero peppers. The problem is that many people can not take the heat. So the other day I was experimenting with ingredients and found the following bbq sauce satasified both sweet and spicey groups. 1 bottle of fave commercial brand sweet bbq sauce. I...