Search results

Not my recipe, but the secret ingredient in my favorite sauce...or at least the ingredient that makes it my favorite...is celery seed. I know of very few dishes where a splash of some kind of liquor won't improve things. :cool:

Big bags of salt and medium sized bags of pre-mixed spice blend....just like the label says...vinegar, salt, spices. :cool: The rub has chipotle...one of my favorites.

Being newly introduced to Wicker's Marinade and Baste, I was pleased to discover that Hornersville MO was only a little over half an hour out of my way on a business trip I had to take this week to Dalton, GA. While I can (luckily) find original Wicker's at my hometown supermarkets, they don't...

In my opinion, you're closer to right than the Costco guy. Yes, the point is fatty, but that adds moisture to the flat. On top of that, my burnt ends are usually the most popular part of my brisket cooks...even when the flat is perfect!

I judge the flat, then separate, put the point back on, over a low direct flame, crisp the surface, cube, add to sauce and make burnt ends. Really need to do a brisket this fall...if prices come down a little. It's been so brutally expensive I haven't allowed myself one all season.

David, Try a normal propane torch...the kind you would use for plumbing (if you have ever sweat copper lines before). It's fast, relatively economical, and isn't much to be sitting out all the time. Paper can be hit or miss on if it starts, and it makes an ashy mess.

Steve and Sandee... My family doesn't know what bark is. :cool:

I would go stainless or porcelain....not cast. Unless you use CI almost every day, you're going to have rust.

Getting them all to peak at the same time is going to be tricky, and very dependent on the cuts you choose. I would go with a prime rib of beef, a leg of lamb and a pork loin roast. Pork shoulder would take too long compared to any cut of lamb and most of beef. To make it a bit more festive, I...

I love me some pulled pork nachos. Yours is missing one essential ingredient...pickled peppers! That's some good looking cheese sauce.

Wow. That is cool. I'm a pretty decent cook, but not much of a baker. I would love to learn to do that.

Bill, I think that's why the copycat recipes are so popular. You can check it out, without making a contribution to Jeff Bezos' retirement fund.

Gotta love Amazon.... $14 for a $3 bottle of sauce...but shipping is FREE!!! :confused: EDITED TO ADD: Amazon can offer some great bargains, and I use them a lot (linked through here)...but you do have to pay attention.

Notice, Rich, that I very carefully did not say that! ;)

For those who didn't read the other thread... Wicker's is a marinade with the following ingredient list: vinegar, salt, spices. They boast that it has no sugar and no oil, thus minimizing flare-ups and scorching. The aroma and taste are hard to describe. Some might say "earthy" I know why Bob...

Thanks, Cliff & Clint. Craig, have them bring a couple bottles, if they can. I used more than half a bottle marinating and basting one chicken!

The consigliere is the guy who writes the offers people can't refuse. He's the man with the ear of The Man. Robert Duvall as Tom Hagen. The Godfather's informally adopted son and attorney.

Earlier this summer I was sure I had found the be all and end all chicken recipe. That would be Roadside Chicken. In two cooks, on two different grills it has blown away every other "barbecue" chicken I've made in the last 20 or 30 years. Then up floats a 6 year old thread about the elusive...

I'll be happy to pay up next time I'm in St. Louis! BTW, you were right, the strawberry pop red went away as soon as you shake the bottle. Lovely mahogany then. Hope the cooked bird lives up to the smell when you open the bottle. Cut up whole chicken in a bag full of Wicker's since 7:30 this...

Rich, I think you're out of luck. I don't see anything in Arizona. http://www.wickersbbq.com/where-to-buy/