Recent content by Richard Hinton

Inspiring! Thank you, sir.

Abalone steak probably is hard to find in Louisiana. And in my book, dungeness crabs are far tastier than blue crabs.

Thanks, Bob. Great story and jerky looks wonderful.

Just wondering if anyone has tried one of these. I'm tempted because it's much $15 cheaper than Weber's but I am leery because it's not Weber's, and I have not heard of Hongso. http://buygrillbbq.com/view/4406-Amazon-0.html Thanks

Here's a recipe from the Homesick Texan: http://www.homesicktexan.com/2010/03/ranch-style-beans-recipe.html

Nice going. Great photos and a wonderful bird, to boot. Thanks for sharing.

I picked up an old Weber Q-200 off of CL for those quick, beat-the-rain cooks. But each time I want to use it, I spend more time scraping the rust off of the cooking grate than cooking on the darn thing. I can have my Performer up and running faster than I can prep the Q-200. After every cook on...

Very nice, Robert. Did you parboil the artichokes first? I found it helps a lot when finished them on the grill. BTW, What's the rack you used to hang your chicken? Thanks.

Very nice photo, Bob. Unfortunately your trash birds will learn how to hang off of the sides of the suet holder to get to the goodness on the bottom. At least that's what happened to me.

That highly recommended T-Fal skillet also is available with a metal handle that makes it safe at hotter temps. I got one for Christmas, and it's my go-to skillet for frittatas, among other things. I see it's out of stock at WW...

Dungeness is my favorite eating crab, and you have done the species proud. Thanks, Case.

Haven't seen that at my H-E-B; guess I better look closer. Thanks.

Thanks for sharing, Dwain. Looks like a great tri-tip rub recipe. And you got a great do on your tri-tip.

Thanks, Jim. Great list. I remember -- and long for -- the time when there were fewer than a dozen bowl games. Each game meant something. Now, however, I just can't get excited about Western Kentucky vs. USF or San Jose State vs. Georgia State. Call me overexposed, I guess.

Wow! What a creative cook and fantastic-looking meal. Thanks for sharing, Brian.