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Food looks great Jim. I agree, the texture is similar to green beans (can be a little crunchy or almost mushy, depending on how you cook them), but with a slightly tart flavor. I love the Mexican grocery stores around here. You can find just about anything there, and usually at a great price.

That plated pic looks fabulous!

Very nice!

Move over Portillo's, that looks awesome!

Plated photos are beautiful!

Nice as always Jim! I've got two chickens in the refrigerator and the day off work tomorrow. I think a game of "follow the leader" is in the works.

Nice turkey! Pecan + turkey is a winning combo.

I'm looking for a potato casserole recipe to go along with baked ham. Thinking potatoes/cheese/sour cream/onions. Any particular favorites to share? Thanks in advance.

Thanks for the kind words everyone. FWIW, I think the meat was better as leftovers than when first cooked. I took the last batch of it to work today for lunch and had people salivating outside my office.

That looks wonderful!

Wanted to attempt some (somewhat) authentic barbacoa. Picked up ~5 lbs of beef cheeks, tortillas and some fresh nopales at the local mercado. Beware the crappy blackberry pictures.... Rubbed the beef with a 1 oz packet of ground pasilla chile, salt, pepper, garlic and onion powders, cinnamon...

I recently did a big pork butt cook for a church party, and based on advice from this forum I picked up a bottle of John Henry's Pecan Rub. I got the regular, although there was a hot version also. Really liked it, it is the only time I've used a commercial rub.

I did a four butt cook on the 18" last weekend. It took longer than I thought for the smoker to get up to temps, and it wouldn't hold a 225 temp as long as I thought. If I had it to do again, I'd start with a full chimney of lit coals (I only used 1/3). I started it on Friday at 5:30 and...

New load of charcoal went well, pulled all butts after 15.5 hours and put them in timeout. How do you like that pecan smoke?

Got up early for a run, and checked on things. My fuel (full ring in 18.5 WSM) was almost completely exhausted. Butts not tender yet, have a new load of charcoal firing up now.

I started 4 butts (31 lbs) too, almost 4 hours ago. Smoker is coming up to temp slow, might need to run a little hotter to have them ready for lunch tomorrow. Using pecan as well, really the only way to go if you ask me. Hope everything turns out well for you tomorrow!

Next week I'm cooking 5-6 butts for a lunch with a large group of friends. I've always made my own rub, but I want to try something new. There's a local bbq supply store (www.brooksiespropane.com, one of the neatest small businesses I've ever seen) that has a full line of Weber and John...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Greg C.: I use pecan on everything, if I have it. </div></BLOCKQUOTE> Likewise, pecan is the best all around smoke wood in my opinion. Getting it free...

I think I started the thread that isn't here any more. The CI pans that I acquired had some accumulated grease/gunk (they had been sitting underneath a gas grill for a couple of years) and surface rust. I put lit charcoal in each one to burn out the gunk. Then I sanded the crap out of them...

When I do loin backs, I usually do two racks and actually prefer cutting them in half. That way I can put both halves in the center of a rack, and prevent the smaller parts at the end of each rack from getting overdone. If anything, my best ribs have been when I cut the racks in half.