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You two are mean...just plain mean!

Thanks so much Teri for the recipe...my Mom was from TN and I spent a lot of years in the Carolinas, so I have an EXTREME fondness for Hushpuppies, fried green Tomatoes, and fried Okra. I haven't had a good hushpuppy in a few years, but if you ever get to Florida, Conch is on every menu (and...

Best place I've found for head-on shrimp are Oriental Markets... We seek them out for Thai ingredients, and almost always find whole shrimp.

Please, Please, Please... If you make giblet gravy, PLEASE try it with either roasted Turkey parts and Veggies, or, if you dont want to do that, just brown them good in the pot you're going to make the gravy in, it really does make a huge difference in the depth of flavor. Not to oversimplify...

This has been talked briefly in the past...you did the right thing with your mods...more than a couple of us here have done the same thing. IMHO it's the only thing that'll make this grill work well...makes a World of difference!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dale Perry: Got another question for you. I plan on making this chili this week and want to use A Browns chili powder but not sure if I can get the...

Here's what I do, just a few more ideas to play around with... I start with a tube of breakfast sausage (I like Tennessee Pride)...put it in a big frying pan with a couple of Tablespoons bacon grease or vegetable oil, brown it up good, and I always season the meat and the gravy separately, I...

OUCH!! Thanks a lot (said while eyeing his smoker sitting idle outside.....now how much ground beef is in the freezer??)

Mmmmmmm...I love cold meatloaf sandwiches, the thought of a cold smoked meatloaf sandwich... I'm drooling now!! BTW, I see you're in E-ville, I have an ex-wife and daughter there. What is the name of that BBQ place in Owensboro KY that everybody loves? Can't remember it, do remember that I...

On a side-note... I've found that I prefer a handful of smaller butts instead of a couple big ones, if I'm not foiling, because there's a lot more bark.

My favorite way to light the chimney is to slap it on top of a turkey fryer burner!!

I'm with Garrett, I did my first turkey with a mix of lump and briquette, no water pan at all, and had no problem keeping it at 350, came out great too!

Being that my family is from TN, I grew up eating country ham on biscuits for breakfast...nothing better, but, that being said, I too would stick with city ham for smoking

Hello all, did a turkey yesterday, and being the putz that I am, took no pics...sorry, I'm a newbie...I travel for a living in a Fifth-Wheel, so space is limited, and had to give up the beloved kettle grill to carry around the WSM, haven't regretted it a bit, I'd rather try to grill in the WSM...

Hate to be an *** here...but why should they cover it????

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Chris Finney: <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Michael Constable: Kirkland......what a dummy, I meant Kirk!!! <HR></BLOCKQUOTE> Michael, you can go...

I've had these a few times at different restaurants...Have one suggestion to make them really good... If you can cut your own to get them super-thin, so you have more crunchy-batter to pickle ratio, they are awesome!! I love fried food!!

Kirkland......what a dummy, I meant Kirk!!!

If I could only have one??.........hhhmmmmmm... Sorry, can't do it If I could only have 2, Smoke and Spice, and Kirkland's Sauce Book

go to Alton Brown's website...I think it's just altonbrown.com. I think his choice is Keshaw...haven't been to the site lately, but it stuck in my head as his line was reasonable...and if they're good enough for him....etc...