Recent content by Jeff F

Think you'll like it. If you're talking about the Jameson's recipe for the Renowned Mr. Brown, that's what I normally do, too. This was a very pleasant change of pace.

Hey there. Haven't been around much lately. Work's been keeping me on the road and away from my grills. This past weekend I was home and had a deep need to smoke something. A few weeks ago I was shopping a rural supermarket for unusual and/or obscure barbecue sauces. Found one that I haven't...

+1 :) That said, it is going to be worse with water than with nothing in the pan. You might try sand in the pan...you'll get the heat sink effect, but no evaporation.

A couple of stations in Springfield at $1.49...most are $1.52

I was kinda thinking if I won I would buy Weber.

Before anyone rushes out and orders one of these from England or Australia, know that their electrical supply is different and the motors are more than likely 220V 50Hz, instead of 110V 60Hz.

Me, too, but Criminal Intent is my favorite variant. Love the episodes with Vincent D'Onofrio (sp?).

Remember the days when beating the Cubs was like thumping your little brother...no doubt of the outcome? Not so much this year. Fingers and toes crossed, rabbit's foot in pocket, along with several buckeyes and a couple horseshoes. :(

Trying to give them a fair trial, Bob. My first impression of Wicker's Thicker is not all that wonderful....but I just used it to sauce up some pulled chicken. Holding off judgement just now. The black label jazzed up some burgers nicely. Want to give it a shot on some steaks. Work has be...

That looks delightful. Pass a plate my way, would you?

What I failed to mention earlier is that having enough peppers to do this is no issue whatsoever. I planted two in a raised bed with all my other peppers. This bottle didn't even put a dent in the supply off one of the plants. There's still plenty for making sauce! If you want to put it on your...

Thanks, guys. Chuck, thanks for the thought, but it was completely random. No problem both enjoying the look and using it... as someone else said, you just top it off once in a while.

I love collard greens. There's some moth around here that likes them just as much as I do, so raising them has proven frustrating. I figure I'll give this vinegar a couple weeks to steep, then I'll cook up some collards with some of my home-cured tasso.

Any Southern diner worth dining in has a bottle of vinegar full of peppers on every table. It's used most often to season greens, but I sprinkle it liberally on lots of other things, as well. The peppers used most often are immature Tabasco peppers. I grew Tabasco peppers for the first time this...

And you thought they always tell you to lift the lid because of gas fumes...:coolkettle: