Recent content by Clay Jackson

The stew turned out great. I highly reccomend www.oystersandmore.com if you live in the Midatlantic. Affordable and fresh to your door. You order online, then they get in the boat to get them....at your door the next day fed ex. I have had the shucked and unshucked and they are wonderful.

Anyone have a favorite Oyster Stew recipe to share. I make the same old noe each year; Quart and a pint of Select Oysters 1 cup cream 4 sups milk 1/2 cup butter Salt and pepper I put the butter in a pan and pour in oysters and their liquor. cook until edges curl. Also heat up milk, etc...

Buy Maytag...Tell me about it!

The butts trned out great. I kept second guessing myself towards the end. tHis always happens when I have not cooked in a while. The bark was a bit on the soft side, but this could have, and I sure it was, from resting for three hours foiled in a cooler. The guest did not know the difference...

It has been two years almost since I did this technique....although doing it tomorrow with two butts. One on top and the other on the bottom. I plan on using pans for each butt, hot water in water pan at start. At the three hour mark I will tightly foil the pans. I do plan on removing the...

I love that old threads stay on this site for so long. It is great to look at old questions that may arise when I have not done a technique in a long time. I am smoking two butts this way tomorrow. Any new advice on the subject. I think I am just going to follow it to the letter as I did...

I have never done it, but I assume you are to wrap the head in a towel and place it under your wife"s pillow to scare her? Happy Halloween!

Our good friend Ray Lampe, Dr. BBQ, has a new book out with the NFL all about tailgating that is wonderful. I highly suggest this book! It is called The NFL Gameday Cookbook. Fun recipes and easy to follow instructions.

I found a pic of this set up for coals and sand for a pig. Any thoughts? Seems kind of a good idea? I have never down one and am interested in your thoughts. If not this method, would you use a heat sheild at all? One beneift I can see of this set up is the lack of flare ups on the fat...

I too am interested in the smoking attachment. Anyone try it. This cooker seems so easy VS an oil drum (which I have no idea how to make or where to get one) or a spit rotisserie (which seems really hard to use and keep up with). Clay

What are armadillo eggs? I am assuming that is not a literal name.

I usually get hungry when I look at all of our member's videos and pictures of their latest cook. Not this time at all. I just keptthinking...they look awful. I'm glad I was not invited over for dinner.

It seems they cook so quick I figure it will be a waste of charcoal to only cook the steak. I think I'll be throwing on some chicken breasts and such for the rest of the week's meals.

When you are grilling flank steak...I am doing two tonight...I have read high heat, med heat, low heat..etc "works best". Since the meat is so thin, I would think that I would do one and a half chimneys or two chimneys to get it wicked hot. Am I looking for rare or medium for the best results...

I now just keep the normal spices on hand. Rarely measure and ad a little more f this or that each time. I write down wha I use just in case I discover Utopia in a combination