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I have been using this technique for some time and wanted to share it with you all... I take bone in chicken thighs (with skin) and place them in a aluminium pan and coat them with Italian dressing (enough to just coat the bottom of the pan). I then cook them indirectly @ (if you can) about...

I thought you all needed a new and easy dessert for New Years. You get to make it the day before... If you can't find Skor Bars you probly can use Heath Bars. Enjoy and Happy New Year! SKOR Bar Trifle 1 angel food cake (bought or homemade) 2 regular choc pudding (inst or cooked, I use...

You guys reminded me (the posting about apple pies and cooking the apples first etc..) of an awesome apple pie recipe my mom makes... try it for thanksgiving,... enjoy! CANDY APPLE PIE > > Ingredients for Crust: > 1 1/2-cup graham cracker crumbs > 3 tbsp. sugar > 1/2 tsp. cinnamon >...

I have four butts curing and am wondering what you all have used as a rub during the smoke. I have in the past used fresh ground pepper with good success. Any advice out there on what to rub with? Thanks!

I just put on some (large beef ribs) and was wondering if any of you do these often? This is my first attempt. I am following Raichlen's recipe with the 5 spice powder in the rub and the hoisin sauce in the mop. I started them with 5 chunks of mesquite and the guru set at 235 degrees...

Well I gave in and ordered a Weber Q for the Eagles Tailgating I do for each home game. I was wondering what accessories you reccomend. I did order the hose adapter and the folding cart. What else do I need? I do have a big cast iron pan I can put on the grate... anyone buy the griddle? Is...

Last week I used the Dr. BBQ beef injection for the first time. It helped make nice moist brisket, but really seemed to speed up the cooking process. The brisket took at least 2 hours less than my normal cook. Do many of you see this as normal? I overcooked slightly one of the two briskets...

I'm going to attempt the pastrami project. I'm smoking a Corned Beef (after soaking it a while in clean water and rubbed with lots of pepper) and am wondering what happens if I smoke it over the reccomended 170 degree temperature? Has anyone ever one cooked one to normal Brisket temp? Maybe...

I just took my boneless butts (4 of them)out of the fridge after a 10 day cure, all in a bottom drawer of the fridge. I flipped and moved them all on day 5... this is my first time doing this so... Should I be concerned with the color of the meat... I have some red areas as well as some...

I modified this recipe by Michael Chiarello: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24813,00.html and man was it good.... a filling tasty treat! Great for a party.. Enjoy 8 Black Mission figs 1/2 cup Gorgonzola cheese, cut into cubes 8 prosciutto (thinly sliced, cut in...