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Hey all, it's been a while. I would like to experience my first grilled salad this weekend and I was wondering what could be the perfect dressing for it. I'm searching for idea. Thanks

One of the best brisket I've had. Went on our way to KC and on the way back to Dallas. Worth the stop. You can also pump gas as it is connected to a gas station. http://www.rudys.com/

I put a 5 pounds pork shoulder about 4 hours ago and now, it is very firm. I don't remember having that kind of reaction so I was wondering if it's normal. The meat is now at around 140. Thanks

I love cooking chicken wings and usually use Frank's red hot wing sauce. I think it's the right combination of taste and heat. But, I was curious to know if some of you rather use the "Louisiana hot sauce" for wings. Thanks.

I cannot find brisket here in my part of the country but yesterday, I was at Walmart in Platsburgh, NY and the only thing I found was corned beef brisket. Looks the same as the usual brisket but I'm wondering if it's the same part. Any help, please:-)

To show my support to my favorite baseball team, I decided to name my ribs after them. First, since the women of my life asked for ribs last week (after watching DDD), I jumped on the occasion to please her. (I usually eat ribs by myself while she's having something else) made a rub based...

For those who like it a little sweeter, here's a good rub recipe I tried. good for 2-3 racks. 1tbs Turbinado sugar 1tbs salt 1tbs chili powder 1tbs granulated garlic 1tbs paprika 1tbs black pepper 1/4tbs thym 1/4tbs oignon salt 1/4tbs ground cumin 2 1/2tbs brown sugar

Since I cannot find brisket here and I wanted badly to smoke beef this weekend, I have found this piece of meat at the grocery store that I thought looked good. Marinated with a dry rub for 5 hours, I set my OTG for indirect heat using the minion method and firebricks. Then smoked it for...

Anyone has ever smoke salmon with hickory or mesquite. I have every ingredients I need for marinade but forgot to look for what kind of wood I should use. Since I have mesquite and hickory at home, I'm wondering if it would do a good job or that I should wait and go to the store for other...

I know that I've seen people doing charts of their cooking (Vent overture, temps, number of coals, etc) but can't remember where I have seen it. Could somebody help me....please;-) Fred

I think that I found all the info needed to smoke ribs. (bricks, foil, waterpan) One thing I want to make sure though is how to start the coals to get fuel for 4-5 hours. Do I lit all of them or just a part of them? Thanks, Fred