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Kevin, I would gladly pay $24 to sit down at one of your BBQ dinners. Just get me within 500 miles and I'll be there. Dave

Thanks Keri. That one is right on the top of my 'recipes to try next' list. Can hardly wait to try it. We do a similar thing with pork spareribs only only not individually wrapped, and we add vinegar to give them a sweet & sour zing. In fact we had them for dinner last night. Fortunately...

Great idea on the apple sauce! For sure, it's easy to overdue it with Splenda. And no matter what they say, it tastes different than sugar. I figure that if I can taste it, I've used too much. I don't actually use it for the sweetness, but rather to take the edge or bitterness off foods. Always...

That sounds really good - a lot like the sangria recipe the wife and I make. We will often add light rum or gin as well. Lately we've taken to making a quick and lighter sangrai: 1 bottle (750 ml) dry red spanish wine 2 cups of club soda 2 cups of freshly squeezed orange juice 1 orange sliced...

Hi Tim Great to hear it worked out. I haven't actually tried it in a rub - so that's good to know. I wish we could get food manufactures to dial back the sugar a couple of notches. I think they've been slowing increasing it over the years. Tastes awful once weened from it. I've been making...

I have been using Splenda in sauces for a couple of years now. Good idea to use a bit less than the amount of sugar called for. It helps to avoid detecting the difference in taste from real sugar and, as you will find once you are off sugar for a while, things just taste better with less sugar...

Hey Kevin Thanks for spending the time sharing your knowledge with a newbee. I really appreciate it. You gotta love BBQ - great people - great food!

Congrats Bob! I've been waiting all week to see how it would turn out. Thanks for letting me live vicariously through your Brisket party! Keri C - I'll be hunting fatties the next time I'm shopping.

Hi Kevin, Thanks for the suggestion. I was actually afraid to cook them longer. They were so dry already I thought they might turn to cardboard. It never ocurred to me that they could get moister. But now that you mention it, the big boney chunks of breast plate that were on the lower rack...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Also you can't go wrong with the 3-2-1 method for spares as a beginner. Three hours @ 225 degrees, then wrap in foil with a few tablespoons of apple juice for 2 hours, then...

Bought a side of bison recently and have been enjoying it. However, it's not easy to find bison-specific recipes. I did find a recipe for Buffalo Steaks with Grilled Mushroom and Garlic Gravy on the Weber website. Served it to some guests on the weekend and it was a bit hit. Thought I would...

They are really popular in Canada. If you are in a hurry they work well on the grill too. Rub 'em. Let them get friendly with the rub for awhile. Preheat grill to medium. Sear 'em over direct heat for 10 minutes, turning once. Then, transfer to indirect and continue at medium for about 1...

Thanks for the suggestions. Really appreciated.

Has anyone ever used Aspen for smoking? I just had to cut down about 20 Trembling Aspens - (which is pretty much the only hardwood we have around here). I know the native peoples in this area used it in place of alder for jerky. But the jerky I have tasted was really bitter. Perhaps that's...