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Try Kinder's BBQ sauce. The hot style is great.

Chuck, you gotta check it out. It's on the left (west side) of I-5 as your coming into Yreka. Huge smoker out front. I think that you'll be impressed. I can't wait to try it (mixed with hickory) on my next batch of bacon.

Juniper appears to grow between 3,000' and 5'000'-feet. It's native to eastern Oregon and far northern cal (about 1.5 hours north of Redding). Western juniper1 grows on xeric lands across eastern Oregon with the majority of stands growing where precipitation is between 10 and 20 inches per year...

Well folks, the verdict is in. I now think that Juniper is my favorite smoking wood. I used a large juniper log as a barrier and used this to keep the lump charcoal to one side (for indirect grilling). The log was about 5"-diameter and about 16"-18" in length. the log caught about 30 minutes...

Has anyone ever tried smoking using juniper? I was in Yreka today and found a BBQ joint that uses this exclusively. It smelled great, so I'm assuming it's a good hardwood.

Thanks for all the kind words. Regarding Ron's question, I'd say kinda yes to the alder smoked bacon, but not with the hickory smoked batch. I'd say the flavor was the best I've had. On Steve's question, I used 2 jalapeno's and 2 Anaheim chili's. Here's how I prepered them: sliced the tops...

Well, I thought I'd give the ole hillbilly bacon a try. Used 13-lbs of boneless pork butt roast. Did a dry rub with salt, sugar, molases, and a touch of sodium nitrite. Put in several gallon plastic zip-loc bags and turned every few days. Let it groove for 7 days, then a 2 hours soak in water...

Man o Man that looks excellent. I love schnitzel. Great looking gravy. What a great idea. Wow Wolgast, you nailed it. Another bbq bucket list item. the list is getting large.

Great looking meal. And awesome looking pup.

Jim, my hats off to you again my friend. You continue to amaze... I loved the photo with the tracers (while flipping the brats). Those potatoes look awesome, as does the brats and peppers. Now my stomach is growling, thanks... I have 12 lbs of buckhorn bacon curin' in the fridge, photos to...

John, all I can say is WOW!!! That's an awesome spread, and bbq zone ya got there. You're gonna give Jim a run for his $$$. What a set up.

Thanks guys. Jim, it looks like you use them a lot for potatoes. I'll bet it cooks em quicker. I think for mushrooms, or squash they'd be good.

I was thinking about purchasing some fire-wire. Does anyone have any feedback on this product, and do you like it? It looks like it would be easy to use (and flip over). Thanks in advance.

Andres, comparte por favor su receta de la salsa de 408 naranjas mi amigo

That is a great looking steak Jeff. What is the seasoning? Did you use Cavender's Greek Seasoning? I love that spice. this is another to add to my BBQ bucket list. thanks for sharing.

This is now at the top of my BBQ bucket list. Would be a great appateeezer. Awesome idea.

This all looks excellent. This seems to be a labor of love, but I'll bet is worth it. The Isterband sausage looks really good. It all is awesome...

I love the way you seasoned and cooked the sweet potato. I've now gotta try that. Also like the pulled pork idea. The plated pic's look DEEEEElish.

Sorry, having ton o trouble with Photobucket. Here's the legs, yams, beans ABT's on the grill. and here's my pup waiting for a snack

Here's my 2nd cook on my recently aquired Performer. Sliced some cauliflower brushed with EVOO S & P Then some bacon beans, yams, ABT's and chicken legs marinated in Kinders famous marinade. Sorry no plated pics. Thanks for looking.