Recent content by James D. Parker

My leftover PP will sometimes make it to the top of some twice baked taters with a little swiss melted over the top of it all. Just a little twist to the taters.

We smoke for 2 hours at 200 degrees then foil for 45 minutes. We sometimes get them a little overdone ourselves, depends on the ambient temps, thickness of ribs, amount of water in the tin and the number of slabs stacked in the tins. We usually cook around 45-70 slabs a week and these times and...

We use the "c" method as we cook around 40-50 at a time. When done, we split them in half and make twice baked out of them after scooping out the insides and adding spices, cheese and sour cream then put the mix back in the taters and reheat with cheese and bacon on top then serve with more sour...

@Hank B. How does the black walnut work? I have always been reluctant to try it even though I have around 20 Black Walnuts on my property. I always thought it may give me a little bitter taste but I have always used any wood that produces a fruit or nut. How bout drying the nuts and using them...

I always use the bone as my built in thermometer. I usually grill 80 lbs of butts a week. When the bone pulls clean, it is done. We smoke them on the open grate for 5 hours with smoker boxes added for flavor. After that time we place them in foil for another 5 hours till the bone pulls free...

I have a multi fueled grill that will grill around 200 or so chicken 1/4's at a time. I have a guy telling me that when he uses the grill, he cranks up the heat to draw out the blood at the very end of the cooking cycle. I see it burning the chicken more than anything else. I tell him that when...