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My friends have demanded pulled pork for dinner tomorrow, and who am I to refuse, especially when my darling Godson is involved? (I'm catering his bday party again this year, at his request! LOVE that kid). And since brisket is just still unbelievably expensive ($4.89/lb, ouch, and that's for...

Anyone watching the new season of BBQ-U and catch that gahroovy "Smokelahoma Brisket" Raichlen made? It had a paste, a rub, and a mop. Cooked it on a ranch kettle for 9 hours (maybe I should try it as a first cook for my monstrous old ranch, tho adding coals every hour? oy veh. but good to...

Kevin's Frango Piri-Piri recipe called for smoked paprika, which I happened to have on hand from having picked up a bunch of paella making supplies from some spanish importer. Had never even cracked it open before, but it's really nice---has a deep, smokey flavor to it (not surprisingly, I...

It's been Jaccarded and now it's marinating in the classic soy, red wine, garlic, ginger combo, with some molasses thrown in for good measure. Lightning fast cook, and always a winner. We serve it up with chinese mustard and rice of course.

Just put a couple of butts on for an overnighter. Hoping they'll be ready by lunchtime. We got snow, but I don't think it's anywhere near the 6 to 14 that were possible. It may snow a bit more later tonight or tomorrow, but the WSM and I aren't afeared. I'm doing it the old fashioned way...

Once again, the WSM works its magic and cooks something perfectly despite my best efforts to foul it up! Hauled a nearly 7 lb prime rib up to my friend's farm. Rubbed it with kosher salt and lawry's seasoned pepper and about the last of the fresh rosemary from my (now nearly extinct) garden...

It rocked! Friend had 2 lbs of ground venison, so I added a pound of pork and basically used Chris' recipe. Only diverted in the sauce, where I thru in some sriracha (spicy "Thai ketchup" ) to the sauce to kick up the heat a tad, and oooh was it good. Two chunks of cherry wood were just...

It's a meat tenderizer---48 dangerously sharp stainless steel saber blades set in 3 rows of 16. You basically puncture the meat all over the place. Supposedly speeds cooking time 40% and speeds marination. I'm trying it tonight on a london broil on the grill to see if it really does...

Looks like it's a no reserve auction, with an opening bid of just $350. That thing is a MONSTER. Keri, you guys prolly need another one of these big guys, don't you? Here's the link. 12 feet long with a trailer. Yowza!

For some reason I'm awake and there he is at 2 a.m. brining his bird in a big constuction site cooler and then sticking it on a gas grill with tinfoil pouches of smoke wood, plus herbs and spices like rosemary, cinammon sticks, star anise, allspice---but I spaced out when he said which kinda...

Here's the lineup: BBQ University Chef Bobby Flay introduces us to some of the "freshman" class at Steven Raichlen's BBQ University. This class consists of people trying to improve their current grilling techniques to people wanting to learn new things and try new things they can take home...

Today's experiment---what happens when one of Keri's Angels squares off against a 12 lb packer with salt, pepper and mesquite <gasp!> her only weapons? Primal cut meats primal treatment! sunday Sunday SUNDAY---oh, wait, TONIGHT I mean. Right NOW. Somewhere just shy of 1 a.m. DC time. Off to...

Picked up my very first wal-mart brisket at the Charles Town WV joint when I took good ol' mom gamblin' earlier, and just scored a butt from Shoppers Food Warehouse so I'm cookin' tonight. For the butt, I'm trying the mustard slather as I'd promised in a previous post. Hey, I'm a grrrl of my...

Jaleo's Sangria 9 ltr red wine 24 oz orange juice 32 oz 7-Up 8 oz Rose's Lime Juice 24 oz sugar 8 oz vodka 8 oz brandy 2 cinnamon sticks Diced pears and granny smith apples Mix all items together except fruit. The sangria can be stored up to two weeks in a cooler. Add fruit approximately one...

Ok, I'm no fan of Bobby Flay, and now I hate him MORE for doing a show that had this cool contraption these nice Cubans in Miami came up with to roast their pigs (based on something they'd seen long ago). You can do a whole 80 lb pig in 3 hours 40 minutes! And it looked SENSATIONAL...

Ok, so I thought maybe a smoked appetizer-type salmon would be a fun project. Ok, prolly would have been a better project YESTERDAY so I could already be eating it for brunch today, but I forgot to think of it yesterday, soooo....it will be a lovely cocktail hour snack...! I'm using Raichlen's...

So my Godson turned 4 on Monday, and his mom was gonna' get (inferior, IMHO) Red Hot and Blue bbq for his party (which was today), so I sez "really, instead of my excellent REAL bbq?" and one thing led to another and suddenly I've agreed to make 2 pork butts and a brisket, plus some groovy baked...

He's using a WSM, yay, but has surprised me by putting his brisket in a foil pan. He had a 6 lb flat, and topped it with a few strips of bacon. And he wants you to cook it at 275. He's slicing it now---gorgeous, deep smoke ring. And you should see all the pan juices. Ok...anyone here try a...

My friend with the farm (you may recall I made her buy a WSM so when I visit I can do some smokin'----in fact, we recently did a venison roast someone gave her) heard a guy down the road who was butchering a hog. So we coulda' had the WHOLE THING for $200, but had nowhere to store it, so we went...

I searched out large briskets in these forums and have seen everyone recommending that you squeeze yer large brisket onto the top grate (sometimes gently protecting the ends with foil so they don't get too hot from touching the cover). Just wondering what the wisdom is in cooking the monster...