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Looks pretty much like it's supposed to! I had not seen Paula Deen's onion recipe, but it does sound just like the way we originally learned to do cabbages. I may throw a couple on the cooker at Sallisaw this weekend for comp munchies. We first saw cabbages done in this manner in... uh...

Ya'll are just way too nice about these beans. You know, I've received numerous e-mails from people who were either asking permission or letting me know that they had used these in competitions, and most have done well. A number of firsts were reported, and many top fives. In fact, in one...

I've used Danny's glaze many times, and it makes for a beautiful color on ribs and butts both. He himself says that it doesn't add that terribly much to the flavor - his goal is to paint on the glaze immediately to the very hot ribs when they first come out of the cooker, which will be enough...

That was one of the greatest looks that I have ever seen on a fellow competitor's face. A couple of years ago my husband was visiting with the team next door, whom we had just met for the first time. I was carrying a big roll of Blue and Gold sausage in my hand, getting ready to prep it for...

Dale, our last comp of the year will be the last weekend of October. I'm thinkin' that, as cool as it may be by then, this will be a required feature of that comp. A sip for me, and liberal dousing of the rest of the competitors!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">With each of my briskets the bark tends to slide right off of the finished meat. </div></BLOCKQUOTE> From the fat side, or from the flat side? Some briskets will have...

The boilin' bag method is my favorite method to reheat also. I like to put the sealed bags in the waterpot, but bring it up to just barely a simmer, to the point that you can see the water moving around but no bubbling going on. My reason for this is that I've had the seal on two Foodsaver...

OK, so I couldn't stand to go exactly by the base recipe. I doubled the recipe, used all the vinegar right up front, added extra brown sugar, upped the rub by 50%, and added a spoonful of low-sodium chicken base. When I tasted it last night after simmering for a while, I thought "hmmm...

I'll be trying the #5 sauce for the first time later this week. We have a group of Canadians coming in to Tulsa this weekend, one of whom frequents the Canadian Prairie BBQ board where my husband hangs out. The #5 will be out on the table along with the Head Country and the Blues Hog. I'll...

I'm doing my first pastrami tonight - started out with a 3 lb corned beef brisket, rubbed with Chris's rub, and it's been on the cooker since 5. Sitting at 161 right now, and I'm planning on pulling at 170-ish. I hope mine turns out looking even half as good as yours! Keri C

Big ol' butts... I like the sound of your rub combination. Looking at your temps, I find that I'm tending to cook hotter more and more these days. Rarely do I run under 275 anymore, whether it be in the WSMs or the big cookers. Keri C

Here are three good ones. Which recipe was it in your book? I'm bettin' there are plenty of us here that could look it up for you. Jim Ball's Carolina Vinegar Sauce Fat Johnny's Bastardized Piedmont Sauce Bruce Baker's Eastern North Carolina Sauce Keri C

Bruce Baker's Eastern North Carolina Sauce 1 cup vinegar 2 tablespoons brown sugar 2 tablespoons red pepper flakes 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon salt 1/2 cup water; optional Pour it all in a wine bottle, stick the cork back in and give it a shake. No refrigeration...

Jim Balls' Carolina Style Vinegar Sauce 1 cup Cider Vinegar 1/2 cup dark Karo syrup 1/2 cup brown sugar 1/4 cup white sugar 6 Tbsp "Crystal" brand Louisiana hot sauce 1 Tbsp onion powder Combine all ingredients in a saucepan and heat until just simmering and all sugars have dissolved. Allow to...

OOOOhhhh I bet that would be good! When a sweet tooth hits and I have some cornbread around, sometimes I'll mix up either some butter and honey or butter and maple syrup to spread on a square of cornbread. As good as the maple butter is on it, I bet the maple sugar would work out great. I...

You're just more than welcome, Mike. It's pretty much just plain old cornbread like I grew up with, but I still think a hunk of it crumbled in a glass of cold milk is a major treat. Always pleased to teach a northerner how to make cornbread! Keri C

If I was adjusting my 12-person Frogmore Stew recipe to 60 people, here's how it comes out: 7.5 gallons water 3 3/4 cups Old Bay Seasoning 10 pounds new red potatoes 10 pounds hot smoked sausage links, cut into 2 inch pieces 60 ears corn - husked, cleaned and quartered 20 pounds large fresh...

Well? Is it done yet? How'd it go? Keri C

Steve, I would suggest that you follow that Midnight Brisket methodology of Chris's for your first run-through. I did ours that way for a long time before I ever foiled one... foil was a dirty 4-letter word in most BBQ circles until just the last few years or so. Foil is good for speeding up a...

I've frozen them several times. In fact, I froze a full half-pan of 'em this weekend. I vacced them into a gallon+ sized bag and laid them out flat in the freezer. To reheat them I'll just let them thaw and drop the whole sealed bag down into a pot of water and bring it up to a simmer for a...