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Anyone who hasn't tried Sugar Maple smoke wood is really missing out. I got some yesterday for my pre-Thanksgiving trial turkey breast. I did a small breast with Keri's honey brine recipe (Thanks, Keri!). Empty pan covered with foil to catch the drippin's. 1/2 filled charcoal ring with...

Tom, I like the Charbroil ones from Home Depot. About $7.95 as I recall. When not in use I store the lids for my pots & pans in them.

Thanks, Keri! I sent a note to Candy and requested Jack Daniels, Sugar Maple, and Sassafras. I've been wondering about using pellets for quite some time now. I guess I'll find out. What is the recommended procedure for using them? Foil? Edit: Nevermind that last question... I went to their...

Thanks for the input, Colin.

Most of the Smithfield products are enhanced. Perhaps that contributed to the mushiness and off taste.

Seems I can't get ahold of a Non-Enhanced turkey breast anywhere in my area for some reason. I really was looking forward to doing a honey-brined breast. Is there any way I can brine an enhanced turkey breast without messing it up? The lowest enhanced ones I can find say 7% solution.

Cy, I assume the onions are just a medium size onion, but you could always add more if need be. Onions are good About the cans of broth, I can only assume again. I would start out with the 16 oz'ers and add more if it looks like you need it. Red Caldwell can be reached at the following...

This recipe is from Pit, Pot & Skillet by Red Caldwell, with permission. Pit, Pot & Skillet is now out of print, but can be purchased directly from the Author. --------------------------------------------- This is a prime choice for large groups. The recipe can be expanded for any size group...

I've got lots of BBQ books, but my favorite is one called Pit, Pot, and Skillet, by Red Caldwell. I don't believe it is in print any longer, since Red ain't got no fancy Food Network show, but it is a great book if you can find one. I understand Red still has a few copies. I've got an e-mail...

Thanks for the update, Kevin.

Kevin, If you do get a chance to get some of the Kamado extruded coconut, I'd be more than happy to split any costs with you. I'd also be glad to meet you on your route back South somewhere so you don't have to go out of your way.

Dale, Here's a couple of recipes I posted on another web forum a couple of weeks back. Huli Huli Chicken And here's a site that sells seasoning mix for Kal Bi Korean ribs along with the recipe. Kal Bi Ribs

From the University of Hawaii Ingredients: 3 broken fryers, split or quartered 1/4 cup catsup 1/4 cup shoyu (Japanese Soy Sauce) 1/2 cup chicken broth 1/3 cup white wine 1/4 cup frozen pineapple juice concentrate. pinch of fresh or dried ginger. drop or two of worcestershire sauce...

There's nothing wrong with beef tongue if it's fixed properly. Like Tony says, you have to boil it then take the skin off, so I don't know if you could get a smokey flavor to penetrate. Anyway, beef tongue sandwiches with mustard Mmmm Mmmm...

INGREDIENTS: 3 pounds beef tongue, whole 1 tablespoon salt 1 onion, chopped 1 (1 pound) loaf rye bread 1 cup coarse grained prepared mustard 1 onion, thinly sliced ------------------------------------- DIRECTIONS: Rinse beef tongue and place in a large pot. Cover with water and add the...

Matt, Thank you and be safe. I'd be proud to cook you a brisket and butt upon your return, or anything else for that matter.

I agree, Keri, leave the water pan completely out. My chicken comes out with very nice edible skin.

Actually, I didn't use any rub on the brisket when I made this, just a little salt and pepper when browning it. I'm sure most any rub would work.

yep, two 7 oz cans

Tequila Flats Smoked Chili - by David Julius, Maryville, IL 3 TBS. olive oil 6 LB. beef brisket (cut into 1" cubes) 2 LB. Premium Pork breakfast sausage with sage 2 lg. onions, chopped fine 3 cups strong coffee 6 cloves of garlic, minced 1 28-oz. can diced tomatoes 2 dried ancho peppers...