Recent content by Matt Sanders

If you cook them on the stove, be sure to simmer, on LOW. Don't boil the snot out of them like the barbarians. That will make them chewy and dry. Get them to a simmer until they are an even grey (maybe 10ish minutes after the simmer starts). Grill them direct on medium heat, turning...

I've cooked brats a thousand different ways. Slow, indirect. Boiled, then grilled. Simmered, then grilled. Smoked, then simmered, then grilled, then simmered some more. Currently, my favorite is low simmered in beer (with bay leaf) then grilled. How did you cook these?

The Meijer in my town stocks chuck eye all the times- steaks and roasts. If you have a Meijer, they might have it.

I LOVE Penzey's. Don't have any stores around here, so I order online. I like their bay leaves, and I think their Sweet Hungarian paprika is far and away the best paprika I've ever had. The paprika at the supermarket is either bland or tastes like dirt. Since a lot of pork rubs use generous...

My Performer turned me into a year round griller (central Illinois). On the chicken, I've found that mine has a lot more flavor if I brine it for at least a few hours, then rinse, pat dry and let air dry in the fridge for at least an hour or two. Then rub over and under the skin with seasoning.

Jim, I've watered my lawn, lit the grill, and left the windows cracked on the car just to temp fate. Still no rain......

Politics? No rain here, either.

Assuming that your baking the coals, or putting them to the side in some fashion, you could clean up the charcoal grate and put one there.

John, When you add butter AND bacon to corn, does it still count as a vegetable?

Lew, I make pork steaks about a week ago with Lilley's rib rub. Worked great. The rub I used (don't know if he has multiples floating around) can be found here: http://www.foodnetwork.com/rec...bs-recipe/index.html

There are multiple ways this can be done and still come out good. I like to use a rib/pulled pork rub, cook direct for about 5-10 minutes to get it browned, then move to indirect for a coupleish hours (depends on thickness) until tender. Add a little smoke wood. Slice it up thin, and it is...

Thanks, Omar. We have a Mexican grocer in town who butchers. Even if he doesn't have those sausages, you've inspired me to see what they do have.

I saw "Quarter Pound Bacon Dogs" and thought, that sounds so healthy, I have to take a look! And they do look good! I'll have to try that.

Omar, Dang that looks good. I've got a couple ribeyes waiting for me when I get off work at noon. But what are queso poblano chicken sausage? Is that something I can get at a Mexican grocer?

As a kid, I rolled off the top bunk in a cabin, landed on a concrete floor, and even knocked over a stool on the way down. Never woke up until the morning, confused how I got there. I slept in the delivery room at 2am while my wife was laboring (sorry, honey). I don't have too much trouble...