Recent content by Dan Krause

The brine was great at retaining moisture and adding flavor to the meat. I did one on the 4th of July that wasn't brined. This pig was far tastier.

I got this little piggy from the local Mexican Carniceria. The meat was very tasty and succulent. I thoroughly rinsed the pig before putting it in the Caja China. The skin did get a little darker than I wanted due to the sugar in the brine. However, the skin also tasted fantastic. It really...

This is a baby pig. I cooked a 97 pound dressed weight pig for 4th of July. I will get pics of that up soon.

I am using the apple brine from the poultry section of this site to brine a whole pig. Pig was 42.8 pounds dressed. It will sit in the brine for about 48 hours. I will cooking it in a La Caja China this coming Saturday.

It is, but it is the No. 5 sauce recipe from this very board. All I did was use a little less vinegar in the mix.

Been a long time since I have posted anything here (or for that matter smoked anything). Now that the move into the new house is complete, I set up the smoker and did a low and slow brisket. Did a simple salt and pepper rub with a little garlic, rosemary, and cumin powder. Unfortunately, I...

Been a while since I have smoked anything. Partly due to a lack of time and partly due to trying to cut down on my calories. Joined Weight Watchers, so I made a more health conscious BBQ dinner. To start off with, I smoked a pork should on my trusty old 22: Just before I pulled the shoulder...

Thank you for posting this, I have been trying to re-create this sauce from only what I have seen on the TV.

Inspired by Chinese hot and sour soup, I came up with this: In a medium sauce pan combine the following: 1 cup tomato ketchup 1/3 cup hoison sauce 1/3 cup honey 1/3 cup white vinegar 1 tablespoon sriracha sauce 1 tablespoon of rub (mostly salt and pepper) Heat over a medium-low heat for 5...

The rub was salt, pepper, sugar, lemon pepper, granulated garlic, ginger powder, rosemary powder, fennel powder, and cayenne pepper. Next time, I will do less salt, fennel, and rosemary. While the ribs were a great deal, I prefer the full spares from Sam's Club. I am pretty particular in how I...

Not sure which I am more pleased with, the ribs or the new camera. Got a deal at the local market for these: Very basic seasoning/rub: On to the smoker they go: After about 3 hours and just before the foiling stage: Light coat of sauce at the end and charred off on the coals: The...

@James: Finding good quality beef ribs that haven't been hacked to the bone has been a chore. I found some at the local Bi-Lo that are ok. The only reason I picked them up is that they were on sale. I have to find a high quality butcher in my local area that can get me the cuts I want.

Thanks for all the advice. I think I am going to give them a try now that I have found a source for good quality beef ribs.

Looking for some suggestions on how to cook beef ribs. I have seen some suggestion of cutting them into individual bones and then seasoning and cooking. What temps and times work best? Foiling? Thanks for your help.

A truly inspiring cook. Love the idea of a cooking club. Wonder what it would take to start one here....