Recent content by Mark Powell

I've made these numerous times with great success. You can modify if you wish with fine results but as written in 5 stars. Thanks Keri!

OK, the correct recipe is now posted. Note date is published is July 1, 2007. I'm sorry it's so late but I've had trouble logging in. Let's see if I can answer some of your questions: Jefferey and Clay. Total cook time was 12 hrs - address go to end of Lincoln and follow the smoke. Russell...

BARBECUED BEEF BRISKET ON THE GAS GRILL Serves 8 to 10. Published July 1, 2007. We prefer hickory wood chips to smoke our brisket. Pecan, maple, oak, or fruitwoods such as apple, cherry, and peach also work well. It is best to avoid mesquite, which turns bitter during the long process of...

The only problem with this recipe is the name. Not that the name doesn't accurately describe the slaw...it's just that no BBQ guru would intuitively think Asian slaw and Q are a natural mix. But trust me - this is a winner. Works particularly great with N. Carolina Pulled Pork. Can't wait to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">below ? and how was it better ? george cant live without spam </div></BLOCKQUOTE> Sorry George. Attached now. Better because it was so moist - didn't change the texture...

Thanks for that Treveor. Sorry and here is the Brine recipe: Barbecued Beef Brisket for a Gas Grill Serves 18 to 24. Published November 3, 2006. Cooking a whole brisket, which weighs about 10 pounds, may seem like overkill. However, the process is easy, and the leftovers keep well in the...

People generally snub their noses at the thought of Brining Beef - Brisket (unless you're going for corned Beef etc). But I used this recipe from Cook's Illustrated (below) in conjuction with the midnight cook to achieve the best Brisket I (and all others present) ever ate. On the CI recipe, I...

Thanks for the replies. First of all I wanted to publish the recipe from Cook's Illustrated while I process the rest of data. I have used this recipe twice and my foodie friends DEMAND it unchanged every year. Regardless, Monday I will place a followup and hopefully pix. Thanks again. Hope I'm...

OK, I hope it is permissible to use this post for my own questions. My dilemma is I am cooking dinner for 12 tomorrow. Nervous. Prime grade prime rib first cut - 4 bones - 2 each and only one will fit in oven. The one in the oven will cook exactly as per this link (with short video) from Cook's...

Hope this is not too dumb a question. I used a mop for the first time last weekend and plan to use it again on the fourth. What (if anything) do you do to clean the thing?

I recently bought some wood from ShoppersChoice.com L.L.C. I ordered 1 order each of Hickory, Pecan, Apple and Cherry. Price to the door was 76.00. It arrived in 10# boxes. Received quickly and was happy. Now I wand oak. Any ideas?

I am going to try my first brisket. Probably just a flat. I intend to use my WSM with low and slow method with hickory/apple (dont have oak) and was looking at a Steve Raichlen recipe "Millionaire Brisket with Coffee and Beer Mop Sauce"(can be found on food network). In it he says to poke holes...