Recent content by J Hamilton

I use HawgeyesBBQ. Never had a problem. http://www.hawgeyesbbq.com/outdoor_cooking.html

Turkey breast + low-carb torillas + salsa verde. That's been breakfast for the last couple of mornings. Good stuff...

Metal hot water heater pan from Home Depot.

Just a side note, Home Depot has it on sale this weekend for $2.99 a 20 lb bag.

I prefer Publix brand bratwurst and/or Italian sausage. Don't forget about the good ole fattie, hard to beat.

+3 on the texas bbq rub gloves.

Can't go wrong on any low and slow by throwing on a fattie or two. Great the next morning with some fresh biscuits or just to snack on.

Here's my two. First one is good on brisket, ribs, pulled pork sammies. Second is an old family favorite on turkey. Both keep in the fridge. Barbecue Sauce: 4 cups catsup 1 cup cider vinegar 1 cup Worcestershire Sauce 1 med. Onion, grated 2 Tbsp, seasoned salt 2 Tbsp. brown sugar 1 Tbsp chili...

Cook then up now, vacuum seal, or wrap tighly in a Glad Lock bag, then eat over the winter. I usually try to do about 4 butts around Thanksgiving which will get me thru till spring (just not as much fun smoking when it's cold out).

My door seals better upside down. Worth a try. Also the Brinkman charcoal pan is an invaluable mod.

Just did four this weekend. Two on top, two on the bottom. Larger two on top (Not really much difference in size, a pound or so maybe). Started 5:30 Sat. nite, all four done 10:30 Sun. morning. Total weight was 30 lbs. So only about an hour longer than my normal cook for one or two 8 lb butts.

Clod-adillas??

I'll throw another good one out there. What about brains and eggs? My Dad swears by squirrel brains and eggs my Grandmother used to make. Had a buddy that would do it back in my squirrel hunting days but I couldn't bring myself to try it.

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Larry Wolfe: Doug, I much prefer the salty snotty texture of a raw oyster, over souse!! Bill, Now pigs feet are a different thing! I love 'em! But like Doug said you can't really think about...

Hard to beat Old Bay. Also very good is Texas BBQ Rub #2.