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Made the wings for a Hurricane Katrina benefit bbq. They were a big hit! Several people brought wings, but these went the fastest by far. Two things I did differently are 1) I made them on my gasser because I wanted a crispy skin under the sauce. I used a smoker box (yes I know it's cheating...

After endless turkey burgers I decided to try my hand at turkey kebabs on the grill. The results were excellent if I do say so myself. Here's the recipe I used: 1 lb ground turkey 1/2 onion grated 1 1/2 tsp salt 2 Tb minced fresh parsely 2 Tb minced fresh cilantro (feel free to add mint, I...

Renee.. K. Kruger's approach works just fine, but remember that if what you're looking for is a a good fresh flavorful blend of pepper and oil you should make a small batch fresh each time. The flavor quality of the bottled versions just doesn't hold up very well. It makes a pretty gift and...

Kirk, Your idea of adding salsa to the turkey mix sounds really good. And the use of crushed chips to absorb the extra liquid adds flavor and texture. Now I know what I'm gonna experiment with this Labor Day weekend. Thanks for the tip!!!

Rita - the recipes sound great. Thanks for posting them. I love buffalo/bison. I think it tastes better than beef and its better for you (low cholesterol). One thing I've done with buffalo meat is add some fat to the mix - usually olive oil. It keeps the burgers from getting dry. The...

Frank - Welcome to the board. I'm still a newbie but have gotten a ton of good advice from the people here. Chris, the moderator, does a great job. I've tried a few techniques to get the skin of turkey I've smoked to be crisy. Bottom line - smoked turkey meat is wonderful.... after you...

Just piling on to Bryan and Doug's comments. Happens to me every now or then. I just wipe it off with a couple of dry paper towels. I'm pretty good about cleaning the water pan, but the other thing that may cause it is if I don't close the bottom vents and water splashes in during a rain.

Mack.. Thanks for the suggestions about how you cook your burgers. I have some ground bison in the fridge that I'm planning to cook shortly. Be real careful before smoking bison. Because it's so darn lean it turns into hard rubber really easily. I've tried smoking bison brisket and ribs...

Thanks for the suggestions Dale and Ron. It's why I'm so glad I joined this group. The local Whole Foods carries beef bacon so I may give that a try too. I might make a batch with half turkey, half beef.

Looking forward to trying these but with a twist... as someone who can't eat pork (yeah it's a religion thing) I plan on making the ABT's with turkey bacon and filling it with pulled chicken. I use chicken thighs to make this - the recent recipe in Cooks Illustrated is pretty good process (I...

I'm fortunate to have access to good quality bison meat. A farmer in Culpepper Virginia sells it a to varitey of local markets. In addition to the steaks and the basis for the best chili I've ever had, bison makes great burgers. Properly cooked, I think bison burgers are unbelievably good...

Ah Ray.. a deep philosophical schism in our approaches... I like the sauted onions and ketchup on top. But, I'll take an ecumenical approach to resolve the schism and try your recipe. It does sound awfully good. I also buy ground turkey but even with the dark and white meat mixed together it...

This spread has been a great hit everytime I've served it. Keeps for about a week in the fridge in the unlikely case you have leftovers. Smoke 2 whole cleaned rainbow trout at 275 for about 45 mins or until just done. I used Alderwood to smoke mine. Remove from the smoker and let cool...

Looks good. I'll try the apricot glaze. Because turkey is so lean I've found that it gets really dry if cooked without any added fat. I put in 2 Tablespoons of olive oil per lb. of turkey meat which helps keep it moist and adds a great flavor.

This weekend I made the best beans I've ever had. This was an experiment that really worked. The one unusual ingredient is that I used is "duck bacon" which is smoked duck breast cut into bacon like strips. I'm sure that this recipe would work fine with regular bacon too. The ingredients...

Brian - try changing brands of turkey. I have smoked a couple of bone in turkey breasts and have gotten a very deep pink color everytime. I typically buy a "natural" or "organic" turkey from the local Whole Foods. I don't know if the Norbest solution affects the color of the finished...

It's 15 degrees and snowing in Washington DC today (1/22/05) and I just finished smoking a 2# salmon filet using the dry rub recipe from the cooking section. Like most of the readers of this board, a little bad weather isn't gonna deter me from making good food. Because of the cold and snow, I...

Rick, I'm a relative newby to this, but I found that the door to my WSM didn't fit very well when I bought it and had trouble managing heat at first. Once I bent it into shape, things got much better. Perhaps through use, the door has warped and heat is leaking out. Just a thought.

This Thanksgiving I took a quart and a half of good cider and reduced it to about 1/2 cup. Then I glazed the turkey with it. Made the skin nice and sweet. I don't know if the sugar in the reduced juice helped crisp the skin or not, but whatever the cause, the skin was great!

Smoked 2 1# salmon fillets per the TVWB Brown Sugar Dry rub recipe, but made the following changes: - Added 2 Tbs of cayenne to the initial rub, and 1 Tb to the finishing rub. - Substituted thyme for the tarragon. - Added a big handful of soaked rosemary sprigs to the alderwood...