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This looks great Kevin! One quick question, not sure that this makes a difference or not....when making red beans and rice, I've cooked the beans in one pot, then in the dutch oven rendered the sausage and cooked the vegetables/garlic in the sausage fat, then added the cooked/cooking beans and...

Where I went to college, they had a place that sold "burritos as big as your head". I think your sandwich was bigger than the burritos! Nice looking food, very creative.

How about a few days notice for us next time you make this? It's a long drive from Arizona to New Jersey, but it would be worth the trip!

Even though they used two sticks on the show, I thought two was a little bit much. You'll be fine with one, stretch your $7.99 a little bit further

Good looking chow Lew!

Has anyone used the pickle meat recipe from gumbopages.com for their red beans and rice? Just curious for an opinion on it, thanks.

I use two fist-sized chunks of wood for ribs, chickens, etc. For a butt or a low-heat brisket, I'll bury a third chunk deep in the unlit charcoal. 6-8 does sound like overkill to me. Look at the bright side - if you cut back, then you don't have to buy more wood as often.

This is me crossing the finish at my second 50k, in September 2010. It was a night race under a full moon, and I missed stepping on a big fat diamondback by an inch or two around mile 20.

Hey, noticed your 34th ID patch. I served in a brigade of the 34th (Illinois ARNG) from 92-97 when we were reorganized into part of the 35th ID. Had a platoon from 1/133rd Infantry attached to my company for a deployment to Kuwait in 2000/2001.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G.Siek: Besides my kids think its the best and thats fine with me. </div></BLOCKQUOTE> I couldn't agree more - if the kids ask for seconds then it...

I haven't seen that cookbook, so I'm not sure how it compares, but www.gumbopages.com is a good resource and has a nice collection of recipes.

You might try a milder wood than hickory. I used it for my first several smokes and the flavor can be strong. I prefer pecan or a fruitwood.

You and your wife are in my prayers. Also my favorite Grateful Dead song, and I really enjoyed this version. Thanks for sharing.

I have a Lodge 6 qt enameled dutch oven. I love it. I use it mainly to make jambalaya and gumbo, and it works well. FWIW, it isn't very good for making a roux or starting the jambalaya, things like that tend to stick or burn a little at a high temp. But I start those in a regular cast iron...

I saw this recipe done on Diners, Drive-ins and Dives. It seemed so simple that I had to try it, and it was outstanding! Pork shoulder - I used about 2.5 lbs cut into fist-sized pieces 1/2 can sweetened condensed milk 1/2 can cola (used dr. pepper because it is what we had) 1 cinnamon stick...

I live in Arizona too, and have a hard time finding packer cut anywhere but Walmart. I did get a choice brisket from Albertson's once when they had a sale. The flat meat was good, but that time I made the best burnt ends I've ever made. But I've had better sliced flat from select briskets...

Have you ever seen the "100 Grateful Dead Songs" poster? It's a great way to waste time....glad to see there are so many fellow Deadheads on here. I missed out on ever seeing them, I was a young adult for their last 2-3 years of touring but always passed on seeing them. From what I've heard...

I usually buy loin backs from Fry's (Kroger's Arizona store) and they are very similar. I also recently cut them in half and they were probably the best ribs I've made. At Fry's most of the loin backs are 3-3.5 lbs, it is hard to find anything much below 3 lbs.

I read this not too long ago, and if I ever try a whole hog this is what I want to do.... http://www.amazingribs.com/rec...lding_a_hog_pit.html Also, there's a reputable farm in my area that ships hogs nationwide, ready for roasting. http://www.mcreynoldsfarms.com/ Good luck! And make sure...

I'll give this a try as well. Since we usually have friends over for ribs, that means I am eating the crispy ones. From the picture it seems like it would deflect the heat towards the middle of the rib racks. Thanks for posting.