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Fox Brothers BBQ has had the respect of some of the Atlanta foodies for a couple of years now. I've been meaning to try it, and finally got the chance a couple of weeks ago. The brothers themselves are from Texas, so I would expect excellent brisket, but they do the full BBQ joint menu...

Hey all, I've actually had great luck with my 4 year old, $129 Wal-Mart special Char-Broil gasser. I'm surprised it has lasted as long as it has. It has always gotten up to temp quickly for me, puts a great sear on a steak, and has decently even heating. But a couple weeks ago, the regulator...

My dad handed me a package of Niman Ranch uncured bacon over the weekend and said it was the best store-bought bacon he's had (but he's yet to try my homemade). I made some this morning in a skillet, and it was indeed very tasty for store-bought. I was also amazed at the amount of grease that...

I won't take credit for writing this mini-tutorial, but I have noticed some people taking pics of their Q and not really doing that great-tasting food justice. I copy-pasted this from another forum I'm on. ---snip--- I am posting this thread in hopes that we can spread the word how simple it...

Had Monday and Tuesday off this week, and I volunteered to smoke a pork butt for my wife's office of 14 people this coming Friday (for her to reheat in a crock pot at work). I thought I could get away with slow-smoking the biggest butt I could find, which was a little over 8 lbs. Trimmed it...

Hello all, My wife and I are having several folks over this coming Saturday and picked up a 16.07 pound Choice rib roast yesterday at $5.99/lb. With 14 people to serve, I went with the whole Cryovac'd 7-rib roast. My family has always done whole standing rib roasts at 350 degrees until 120...

Anyone ever used the Publix Greenwise lump? Any thoughts? $4.99 for a 9 lb bag isn't cheap by any means, but I might use some for the upcoming turkeys. Non-Cowboy lump for a reasonable price is getting tougher to find in the north Atlanta area.

This webpage is PACKED with information! Get comfortable while you read this one. http://www.varasanos.com/PizzaRecipe.htm Jeff Varasano has been talked about in the Atlanta foodie community for awhile now. He invites people over to his house to try his pizzas. Supposedly they are just out...

In addition to some fabulous pork belly bacon, I also have a smallish pork butt currently curing in my fridge. It's only about 3 inches thick. I put it in the cure Wednesday of last week (same day as my pastrami). The belly took 7 days and cured beautifully. The pastrami only took 3 days...

I headed down to my local carneceria and found a 6 pound belly with skin on. It's still in the fridge right now, but I will be prepping it tonight. I plan on a maple cure, so I bought some good quality syrup today. I went to no less than six stores looking for Tender Quick, or some sort of...

I've made whipped cream a few times using the basic recipe of heavy whipping cream, powdered sugar, and vanilla. But what can I do to get the thick-as-mud stuff like at the Cheesecake Factory? Thanks.

I'm thinking about making up some burnt ends as an appetizer this weekend, but I don't think I've ever seen just a point available. We don't really have any good butcher shops nearby that aren't outrageously priced. What about a well-marbled ribeye steak or two? Cut into chunks, do you think...

My sister got me three bags of wood chips for my birthday (along with a Raichlen cookbook, 6-pack of Warsteiner, and a Weber BBQ glove, all neatly nested in a nice, aluminum beer tub!). She got apple, alder, and Jack Daniels chips. I didn't have the heart to tell her I prefer chunks, and I...

This is a favorite of ours for any occasion. It's super easy to make and tastes fantastic. 1 cup brown sugar 2 sticks unsalted butter 40 saltine crackers 1 bag Ghirardelli milk chocolate chips Preheat oven to 400 degrees. In a saucepan, melt butter and brown sugar. Bring to a boil and boil...

This is a slaw that my wife often makes. It's a little different than regular slaw, as it uses broccoli slaw instead of cabbage. It can be a little hard to find, but it's in the bagged-salad area of your grocer. The nuts and bits of ramen noodles add a totally new dimension. It's always a...

I'm trying to draw up a quick schedule for the coming weekend, and I need a little input on cooking times and how much meat to buy. I'm feeding 12 people, but I historically overbuy so everyone (including us) can have lots of leftovers. Right now, I'm planning on an 8 lb pork butt and a 11 lb...

A friend of mine invited us up to the North GA mountains for New Year's weekend, and him being a HUGE fan of anything Jamaican, I think I will smoke some jerk pork for him. There will only be 4 of us, so a whole butt would be too much food. So I've decided that country-style ribs were my best...

I am starting my first all-nighter tonight at 10:00. I have a pair of 7 pounders in the fridge right now that I rubbed (with Mr Brown) late last night before going to bed. I tasted the rub and while I liked the kick it had, I'm having guests over so I hope it's not too much for them to handle...