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What if you want to dry ripe peppers just picked from the garden? Should you put the oven around 200* also and keep checking?

Maybe some people say Raichlen is the "king" of BBQ. I've tried two or three of his recipes and have not been very impressed at all. In my opinion the amount of salt he uses in all his recipes is ridiculous. I'm no expert but I think salt is supposed to enhance the flavor of food, not overpower...

I also use Taylor Dry Sheery.

I love roasted peppers. What kind of wood do you use to smoke them and how long does it take? Is it like roasting them only for a longer period of time? It sounds very Yummy.

I recommend just staying on this site. There are tons of recipes from these people that rival any cookbook I've seen.

I only have nine bags of Rancher charcoal left. I want to make them last as long as possible and start using lump. Do you think it is better to use it only on the WSM and use lump on the kettle or vice versa? Or does it matter because they have different characteristics?

Does a fresh ham taste like "ham" or is it more of a pork taste? Do you know what I'm talking about

Cholesterol is also genetic, just like high blood pressure and gum disease. You can have high cholesterol because one or both of your parents have or had it. My thirty year old daughter-in-law has a very high count. She walks or runs every single day, hardly ever eats red meat and weighs 110lbs...

You know Kevin, not only does your food always look delicious, your presentations are a work of art. What a pleasure to see them. Bravo

thanks Paul, One other question. I just starting making the brine and I can't get the salt to dissolve. I'm using a little more than one cup of Morton Kosher. I put it in a pot with two cups of water and heated it to a boil. It has been on for about 45 minutes and it's not dissolving. Does the...

Can you use too much apple cider in a brine. I'm going to brine my 18# turkey using half apple cider and half water. I'm not useing any other sweetener, just the recommended amount of salt. So the brine is water, apple cider and salt. Should I dilute the cider more or do you think this will work?

I was thinking of using one of those XL zip loc bags like Chris has in the basic brining section. I do have an empty five gallon food bucket that I could use. Do you put ice in the bucket with the brine and turkey or around the outside? If you put ice with the brine how do you figure out the...

Thanks Paul, the water total was just a number off the top of my head. I think I'm going to get some big zip loc bags to put the bird in so I can use less brine. My thought was to put the bird in a bag with the appropiate amount of water then put the bag in a cooler and surround the bag with ice...

We are getting a 18-20lb. turkey this year and I want to try brining it for the first time. When I brine things I use 1/2 cup of salt and 1/2 cup of brown sugar per gallon of water plus herbs. My question is can too much of each be put in the brine. In other words, lets say it takes three...

The breasts were boneless. She put the chicken on then glazed the top. After a few minutes she flipped them and glazed the the top again and cooked until done. As I said it looked good but I couldn't see the bottom of the chicken.

I just saw a video on how to make Grilled Raspberry Glazed Chicken Breasts. She put the glaze on the chicken immediately after putting it on the grill at medium heat. The finished product looked good but I thought you are supposed to glaze at the end for only a couple of minutes. Will the glaze...

Holy-Moly, I never thought of those options. I really like your pea soup idea. Thanks Shawn

Anyone have recipes for leftover pulled pork. My wife and I can eat only so many sandwiches. I know some of you use it in beans or I can freeze it. How about using it in a pasta dish? Anything will help.

I have been meaning to try that pastrami.I don't see any reason why you can't eat it warm. That's the way I was going to eat it. If I changed anythig it would be to cut way back on the salt and I probably wouldn't use any paprika. For some reason he seems to use a lot of salt in his recipes.

I agree. I always put Dry Sherry in the no.5 sauce when I make it.