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Here's the blog posting https://jeffskitchengarden.wordpress.com/

Yes, Clint. Dropbox is great. I use it professionally to swap huge files. The public folder for images is a side benefit.

Well, turns out I don't have to worry about shipping at all. Both the supermarkets I shop most often carry Wickers. $3.09 at one and 3.15 at the other. Got a bottle and a bird. Report tomorrow night after dinner. Interesting color...sort of strawberry pop red.

Clint, Not bullion, but close to it. My frame of reference is steel tools. Some of them are very dense, making the flat rate boxes a good deal much of the time. When I was shipping every day we compared just about every package. For the most part, you're right...you're better off using your own...

Love them like that in the oven...don't know why I've never thought to do it on the grill! Thanks, Rich!

Use the "Public" folder at Dropbox. It's also free and a lot less fiddly than Photobucket.

How could this thread get to 12 posts before someone mentioned Roadside Chicken? :cool: Bone in, boneless, breasts, thighs, charcoal, gas....it doesn't matter. If you want chicken with flavor, read the Roadside chicken thread and follow the original recipe (post #1).

We've been doing this all summer. Take a nice small zucchini and cut it into wedges (quarters or eighths, depending on size). Drop the wedges in a zipper bag. Pour in a little olive oil, salt, pepper and lemon zest. Smoosh the bag around and let it sit for a half hour or so. Grill over direct...

I'm working on a blog post with recipe for this. I thought I would share it here and see what questions come up and deal with them in my blog. Tasso is a highly spiced cured pork product that is used to season and enhance dishes in Cajun and Creole cuisine. It isn't often served by itself. It...

Around here exchanges aren't "notorious" for being 15 pounds, they're all only 15 pounds.

That depends on product density. The flat rate boxes are a bargain on really dense, heavy items.

You can't tell that it is for 3 bottles until you add it to a shopping cart. Might mention that to them, too...if they're in a mood to listen.

I have been using Bad Byron's Butt Rub in place of seasoned salt in the original Chex mix recipe for years. Love the idea of doing it in the smoker. Going to give that a go this fall.

Just to defend Wickers, that is $9.21 for 3 24 ounce bottles. Not using USPS is wrong. Not only are they cheap and dependable, they need the business if we're going to continue to have a mail system. If their web site is right, just about every supermarket in Springfield carries it. I had...

Looks like they sell direct now. Price seems reasonable and I mocked up an order to check out shipping, which also was reasonable. http://store.wickersbbq.com/index.php?route=common/home

Now THAT is what I call St. Louis style. Great cutting. Great cook. Great photography.

Mike, what do you think low temp then high finish does for you that constant medium high doesn't? Just wondering.

I'm with Jeff and Craig on this. I prefer a dry rib and sauce at the table. I guess that is Memphis style...at least that is the only place that I can remember being asked if I wanted my ribs dry or sauced. I like to cook them somewhere between "smoking" and "grilling"...not quite grilled, but...

I'm a lefty, but not so lefty that I would replace my ThermaPen because I have to use it right handed.