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I have used both hickory and maple and I prefer maple. I'm sure you will get lots of other opinions from members of this board, though. They are very helpful. I also have a question - I have made the same Ruhlman bacon a number of times but I have never paid particular attention to whether or...

Bryan, my God, that looks good. Did you follow Doug's recipe?

You can easily get Twinnings in Canada. Personally, I like Salada as an everyday tea.

I don't think they will cook in an hour in a crockpot as they do in an oven. They will need at least a couple of hours. This I know from experience. Puree + mashed sounds delicious.

I don't know if this helps, but I often make braised short ribs in the oven. My recipe called for carrots to be put in at the start of the braise which takes about 3.5 hours, at which point they are mush. So, I now add them at when there is about an hour left. Maybe you could try that halfway...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert T.: I ended up with a boatload of Anaheim peppers from my garden this year. Probably look to make some green chile sauce but does anyone have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone: Bryan, I bet you are dead on. Hate to admit it but I have not used panko. Seen the tv chefs rave about it tho. </div></BLOCKQUOTE> I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: This time of the year is pretty crappy, at least in my area. I'm gueesing this is the end of last years harvest? As every head I find is either...

Jarrod, are these dried habaneros or fresh? Is the mustard regular ball park mustard or Dijon or some other type? Looks like an interesting recipe.

Wow, Kevin, that looks good. How long will it keep in the fridge?

An alternative to boiling cabbage leaves is to freeze them. That saves cleaning up a pot. That makes them very pliable for rolling. I also make "unrolled cabbage rolls" layering the cabbage, then meat mixture then a second layer of cabbage. I then cover this with the following sauce: 19 oz...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Evan T: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

What's a Mr. Brown?

QUOTE] Hi Elsie, Did you try Amazon Canada? ### I had not until you mentioned it. No bbq gloves to be found on that site. Thanks for the thought, though.

Amazing, the gloves cost $10 and "international" shipping charges to Canada costs another $46.95. Guess they don't have many Canadian customers nor can they want any..

I'll be watching responses to this with interest. I'm forever using my tongs to remove the grates which is a PITA.

Thanks, Shawn. I did a search on this site on "smoked cheese" and your link did not come up. I have read it through and will keep this in my "In Box" so I can refer to it when I try this. I don't have a WSM but I have a Performer. I'm thinking I can keep the heat down if I use maybe only 2...

Shawn, what kind of wood do you use?

Hi all: I started curing (Ruhlman's recipe) 3 pork bellies (Large Black Pig) on June 23. On June 26, 3 days later, I decided to have what turned out to be a mild heart attack and I was carted off by ambulance to the Heart Institute in our city. I have just now come home and, of course, my...

Thanks, Chris, I'll have to try that. We had wings on the weekend and I made a honey-garlic sauce (a bit too sweet for out tastes) and the Franks/butter/lemon juice sauce. The second one was good, but I'm not adverse to having a bit of sweetness in my sauce. Thanks also to KenA for the...