Recent content by Kevin Taylor

Rita, You are correct! I should take some pics and post them so you can see how it looks on the counter when I amm grinding.

Jerry, I only use the hand crank. If you were grinding for wheat or other large quantities, the motor would be a must. But for the small batches I grind, the hand crank works fine. The best part about the grinder is its infinite range of grinds. I continue to be very happy with this unit...

Doug.... You DA man!! Thanks very much!

Yes, But NOT a smoked one.

Here is the supposed clone of the Outback Steak Rub.................... Yum-Yum Steak Seasoning

Jerry, I use only whole spices and grind in small batches. I was never happy with the inconsistent grind that coffee grinders provide. I burned out 2 burr mill grinders and decided I needed the best. I did a tremendous amount of research and finally bought the following unit. Expensive...

Rita..... Both of the A&W sauces taste about the same. My fave is the Original Greek recipe...INCLUDING the 1 cup of shortening!! LOL

Jeff..... Glad to see you are still at it! I need to experiment with higher heats...I just don't have any time. The biggest problem with cooking ribs is the long time frame. I have stopped cooking for lunsh as it requires me to start cooking at 5am......much too old for that!! I buy the...

Here is what the Boggy Ponders have used in the past. Use whatever BBQ sauce you would normally use. Note, they will use a rub after marinating. Boggy Pond Rib Marinade 1 1/2 cups Boggy Pond BBQ Sauce 1/2 cup Apple juice 1/2 cup Dale's Sauce 1/4 cup White vinegar Mix together and...

Sorry, I guess I was thinking they were the same cut! I do only low temp cooking on the WSM. All other meats are done on a charcoal grill using lump.

Paul.... Have never injected a brisket so not much help. However, I do not like "sweet" on my beef so would use something quite different than the pork. When foiling my briskets to hold, I use beef broth, so maybe just that and some woost sauce. That darn chuck roast did take forever even...

David, Along with smoking meats I also compete in both ICS and CASI chili cook-offs. Here is my "Red" recipe................ ICS Competition Red Chili 2 pounds Tri Tip beef, cubed 1 Pork bone 1 medium Onion(s), diced 3 teaspoons Cumin powder 2 teaspoons Red chile pepper, fine grind 2, 10...

Captain.... You gotta try that one!! For me, its the best sauce I have ever made!

Rick, May be a little late, but this is from one of the best teams on the MIM circuit............. Pork Injection Marinade 1 cup Apple juice or cider 1/4 cup Cider vinegar 1/4 cup Water 2 tablespoon(s) Worcestershire sauce 1 1/2 teaspoon(s) Pork rub(whatever you will use to rub the butt) 2...

Joe, Here is a write up from my buddy Tom Collis. He fishes EVERY day on Lake Michigan and has experimented with smoking fish for many years. Hope this helps! ______________________________________________ TC’S FISH SMOKING PROCESS ? TC’s Brine for 5 lbs of Salmon: ? 1 gallon water ? ½...