Search results

Farm raised salmon, dyed especially for you. The colour is a marketing thing...people wont believe it's salmon if left grey like wild caught.

That's an awesome smoking structure and a true smoking pro. This leaves the smokers here in San Diego still looking for the map. Congrats!

I thought you were going to sell us some of those waterslide temporary tattoos to go along with the next TVWBB t-shirt sale. I'm going to leave a clean corpse, unless the Chargers go to the Superbowl, in which case I will put a lightning bolt down the long scar on my bicep from the...

there are a few of those places around Sunny A-go like Sante Fe Meat in Chula Vista among many others but the marinated price is much higher than just the meat...I get the Costco skirt and found a recipe here that works good. I does involve a cheap beer like tecate or a no-name lager in addtion...

So how would I cook a Spare Rib Brisket Bone, as I have a package and need to smoke it today??

I'm a senior process engineer for Acushnet Company. Simply stated, I design production equipment and support production for Titleist Golf Clubs.

Fish tacos are my favorite. I was in Ensenada, Baja California Norte, Mexico last weekend on the big bike ride from Rosarito to Ensenada; and Ensenada is the birthplace of fish tacos. Yum, I must admit I ate too many if that is even possible! Yours look delicious!

I bent my brackets flat so they are longer (hammered them straight on an anvil, removed first of course) and then placed the ~14" clay on the brackets, WITHOUT water pan at all. More room for charcoal and to add chips, etc; and I've never missed the water bowl. There are many roads into town, tho.

Wow, and as I view that I'm very hungry. time to fire up the kettle for carne asada tacos. Wife went out get tortillas and a couple of ripe avos. Good cook Jeff, all perfecto!

On my 18.5 I removed the large round-bottomed water pan and added a 15" foiled clay pot bottom. Now I have room to work the lump and add chips as I like without the pan in the way. Once you learn to sneak up on your target temp it's like falling off a log...easy. Unit is excellent at stabile...

I'm in Tony...representing San Diego

Some BBQ teams use lighter fluid??? REALLY ? WOW!!

gotta love a seafood paella...terrific

yes MSG is in that one, which for people is doesn't affect in a negative way, like me, is great...seems like all rubs have salt as #1 ingredient which is why I use the salt free...use dueling rubs and the food is too salty. Great stuff, both versions if used correctly! I use the salted version...

Man that makes me hungry..I am so jealous of great plated pics like that...I'm going to drown my emotions right NOW with a beer... Good job.. I am also a big fan of Cavenders salt-free...got it on my short ribs right now!

If I had a cooking log, Chris, I wouldn't use this forum as much...not going there. I don't wanna be posting about no "damn you, cooking log" Ha !!

Luckeeee !!! Gosh !!!

When I see 26er I'm usually thinking old school mountain bike but I can share your excitement...I just hope you have a big family...some serious cooking capabilities there!

Sweet deal...don't let that top scratch rust thru tho!

I put in a Brass bolt and nut drilled thru...pretty easy to put probe in cold or hot with gloves, but don't like smoke in my eyes...slot pretty functional, but oh poor mr WSM....forgive us for violating you so.