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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: I disagree. Sugar deadens flavors if used in quantities one sees in typical recipes. It flattens flavors by knocking down (or completely...

That's something I've thought about too. I can't narrow down which ones go 'up in smoke', but it's probably the more aromatic ones. In my opinion, raw sugar or brown sugar in the rub (and a pretty generous amount of it) will do the best job of trapping the other flavors - at least most of...

The Texas BBQ is in the group. I even put that on sirloins! (When I slow-smoke them) I don't think I'll ever narrow it down to just one, because all my 'finalists' have attributes that set them apart of the others. Texas BBQ - overall taste. The Southside Market - aroma, taste, but not a...

Bryan, I finally got around to testing the peanuts. Awesome! I used this: http://www.southsidemarket.com/OnlineStore.htm as my seasoning (The bag of BBQ spice on that page) because it's one of the finalists in my search for best commercially available brisket rub. I will be making more for...

Bryan, yes I have had the pretzels, and they are great. Every year around CFB kickoff time I start looking around for something different, the peanuts are right up my alley. Hey, if I'm gonna do a test run I'd better hurry - game day is fast approaching! There's nothing like 'sports bar' type...

I wasn't on this board when this recipe was posted, but I think I just found my "Opening day of College Football Season" snack! Of course, I'll probably have to do a few test batches between now & then.

Ripped this off of a Dutch Oven cooking site (something I always love to do): Factors that will affect cooking times and temperature are wind, air temperature, sun, shade, high humidity, ash accumulation and charcoal quality. Strong winds can make the charcoal burn extremely hot, ash...

Myself, I think it depends on your climate. Howard Barlow is in Beaumont and I'm in Bryan (both TX) and we share the million percent humidity. His results are the same as mine. I go with about 10-12 lit coals and get 225 for about 16 hours, and I start with water in the pan. I do not...

In my experience the only thing that will consistently produce a tender brisket is time. But I always do mine at 225 and don't foil because we like the bark to be firm. I never buy a trimmed brisket, so the fat content plays a big part in not having a dried out finished produce for me. The...

The Kingsford Charwood is abundant in my neck of the woods. I really like it for high heat cooks, I haven't tried it for a long 'n' slow session yet. Still looking for that competition K. to try.

You need to 'get in on the ground floor' like I try to do. If there's an event coming up, ask them EARLY to congregate at your house. That way you're in control of the menu. It's worked for me for several Superbowls and other such things. I've actually sold a few Weber kettles and WSMs in...

http://www.recipesecrets.net/forums/ask-cooking-questio...i-lettuce-wraps.html This recipe is the most exact you'll find. The only thing I do that's not in the recipe is to pour some rice vinegar over the minced chicken for about 20-30 minutes to make it really tender (I do this every time I...

When I pull pork, I always put some aside before any finshing sauce or BBQ sauce touches it so we can have pork tacos the next day. I reheat the pork in a skillet with Adobo seasoning, and serve with a crispy taco shell, romaine lettuce and monterey jack cheese. Add some Valentino's sauce (the...

Less lit to start is key. Also, I always just leave my vents in the partially closed position, probably 1/3 open. I imagine that if you start your vents where they end up after you close them down, you'll get 225 degrees. Be patient, it takes me about an hour to get to 225, but while the heat...

Here you go guys: http://www.chow.com/recipes/10632

Add me to the 'leave the meat therm in the house' camp. Every brisket I've ever cooked has had a different level of tenderness at the popular foiling temp range. I'm low & slow all the way, and once I quit messing with the temp probe and quit foiling, two things happened: I got a very tender...

I'll go as far as to say that I like a different sauce for everything that comes off my WSM. For ribs, I like a sweeter thicker sauce, for pulled pork it's got to be heavy on the apple cider vinegar (and thin), for chicken I like about the same thin vinegary sauce but heavier on the tomato...

Baker's Ribs in Dallas (2724 Commerce) made the Texas Monthly top 50. The review said the brisket was 'outrageous' with a great bark and smoke ring. They cook the brisket 15 hrs over mesquite coals.

The grey is available in the Australian market still. I love looking at Weber's other market sites. Just like looking at cars or motorcycles, I wonder "Why can't WE get that?"

Well, if you like having all the charcoal to that side because of being left handed (I'm left handed also), then just stand on the other side of the grill.