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Tony, I could eat at your house any day of the week -- no matter what's on the menu. It always looks good and like something I would enjoy. Thanks for posting.

Loved, loved, loved the story, Bill, and the photos. Your cook looks outstanding!

That's what I thought, too, Chris.

I was busy reading old threads today and came across this one with great info about beef stock from Kevin Kruger. The recipe below really follows the same track, as it uses a lot more meat to bone than say, chicken broth. I've been making this about 20 years now. It's not cheap to make but if...

I've learned to do the same thing, Curtis, when I'm cooking and especially "concocting" or even revising a recipe. Even if you just buy a spiral bound-notebook and put everything in there. You're always glad you did.

I snagged it as well, James. This would be good on pork and chicken, too. Thanks. It's nice when someone else does the typing (I'm the only human being alive without a scanner). I always have two to four bags of fresh cranberries in the freezer 'cause I stock up in November and December...

Len, they weren't talking about onion saltor garlic salt -- they're talking about onion powder and granulated garlic, neither of which contain salt. Just FYI...

Very impressive, Marty. We've never done a chuck roast on the smoker but it's on the list now! Thanks for the details of just how you did it and the temps! Super pics, too.

Welcome, Enrico, and just so you know, your English is tons better than our Italian, as lots of us only speak our native language! Glad to see you excited about smoking and grilling -- most of us feel the same way, too! Can't wait to see photos of some of your cooks. This is a great board and...

I feel kind of guilty, as it was in the mid 70s today and yesterday. We grilled some pork chops after messing around in the yard and getting ready for spring vegetable planting. It's not like we don't think of those in colder climates, though. My husband is from Marion, MA, a small town near...

She is truly a pretty baby, Dean! Congrats to you and your family!

I read an article in Bon Appetit several months ago and they said a perfectly cooked lobster tail should measure 140 degrees. I remembered trying to commit this to memory, since it seemed a lot easier for me since I don't cook lobster often (Brian grew up in New England and doesn't eat...

Another thing good to know is that you should really overseason the jambalaya, as the rice absorbs a lot of it. Once I mix in the rice well, I taste again and adjust seasonings with a heavy hand. Also, once the rice is well mixed in with all the veggies and seasonings and you cover the pot, we...

I had to laugh as we have a de Buyer mandoline that cost an arm and a leg (Brian always says there's no price limit on anything that involves cooking and eating, either indoor or outdoor). But if we've had a couple of drinks, I refuse to use it and won't let him use it either. The first time I...

Made me laugh thinking of those shirts in Bad News Bears! :wsm:

You guys just floored me with how sentimental you all are. I cried a zillion times while reading this entire thread, and so enjoyed your stories even through my tears. I've prayed for all of you who are suffering from loss or frightened by illness in your family. "Crying" by Roy Orbison...

I don't know how many vegetables you guys eat, but just about any vegetable tastes better when grilled. Like broccolli, which my husband Brian would rather die than eat. The other night, knowing I love it and seeing a good bit of it in the fridge waiting for me, he took some out and washed it...

We've only made these a couple of times but they turned out well. My husband's taste for heat greatly diminished after he had radiation for his cancer so I've got to watch it more than I did before, though I grew up eating spicy stuff in New Orleans and he didn't. He did grow into a lot more...

Sounds and looks delicious, Jeff. We'll definitely plan to try this.

After you finish smoking or grilling, close all the holes to smother the fire. Then you can pour the unused/partially used briquets into the chimney the next time you use it. We do this all the time, and at least you're getting some use out of them.