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About 10 years ago, I got my husband a "headlamp" that used batteries (not too many and not the big ones, two AAs, I think) to help him at night when grilling, but it also helped when he was smoking late as well. He loves "toys" and was tickled pink with the darn thing. It worked well, too...

It also comes up in "The Last Word Cemetery"...

Another vote for Le Creuset. I have used mine for about 25 years (white) and also still use the set I gave my mom (harvest orange) about 35 years ago, which she gave back to me when she lived by herself, didn't coook in quantity as much and I think they became rather heavy for her to use. One...

Our camera need repair and we don't have phones that take photos, Gary (but once the camera makes its way to the repair shop, this will be one of the first places I post pics.

We made Doug's smoked mushrom dip this past weekend and it was truly to die for. We made a double batch with 16. oz. of sliced mushrooms. So we had to layer some of them in the pan for the smoker -- made no difference, as it was divine. We added a bit of cayenne and about 1/8 teaspoon of...

God, you guys are making me feel wonderful about living in New Orleans -- we sometimes get freezing weather in December or January but it's usually above freezing once daylight arrives. Last winter we didn't have a freeze at all. Wind affects us but thank goodness, we don't have to deal with...

It's an interesting concept and I really appreciate your explanation. But boy, it sure does add to the time to cook a steak.

You could also buy some Krud Kutter -- it's sold at Home Depot, Lowe's, and I guess other places as well. It cleans ANYTHING easily and there's nothing corrosive in it either. You mix it with water or you can use it full strength for really tough jobs. A friend turned us onto it several...

I'm the exact same way, Peter.

My husband doesn't like potatoes (go figure!) but he loves this casserole. I boil a couple of large potatoes until a little before they're done. I use them with peel on for the roughage and flavor but you can peel if you want. Then slice them thinly without breaking (remember, he doesn't...

I know what you mean. We came to much the same conclusion once realizing how much stuff we have to have on hand to make rubs. I met this guy on another forum and he was kind enough to send me a sample of his rub. We've never used anything else, as it's really good on everything. Has a nice...

I posted this recipe in another area but thought you might like knowing how good smoked red bell peppers are -- in soup and as an addition to sandwiches or appetizers. I store several bags of these in the fridge and peel them when I need them. With the air sucked out of the bag with a straw...

Spreading them out and drying the bay leaves works best for us. Someone gave me some she froze one time and I had to throw them away -- they were really slimy and unappealing.

Simple yet delicious. Using your favorite rub, shake on both sides of chicken thighs (we use boneless but bone-in would work as well). Then wrap each thigh in a piece of bacon. Though we don't put more rub on top of the bacon, some gets transferred, of course, as you work wrapping the thighs...

Sweet & Spicy Nuts My friend from another forum worked in a bakery where he made spiced pecans. Recipe from JetFan27, October 29, 2010. I made a simple syrup of sugar and water at a 1-1/2 to 1 sugar to water ratio, or there about. Then I added some cinnamon, cayenne, smoked chipotle powder...

Very late and some might prefer only in summer but we use this year round here. Italian Rice Salad Makes 4 servings. By Judy Walker, The Times-Picayune. 4.3.08. Arborio rice, the rice favored by Italians, is versatile and tasty, and I've come to think of it as "the other pasta" since it...

What did you end up making, John? Appetizers are my favorite things in the whole world so I'm curious to know what you ended up making.

I know this is an old thread, Edwin, but I love all your suggestions. The only book you mention that I don't have is Donald Link's -- but I would like it! I was blown away that you have "La Bouche Creole," as it's one of my all-time favorites. Leon Soniat wrote a column for The Times-Picayune...

My husband Brian was anxious to try them, too, Gary, and picked up the boneless thighs at the grocery that I asked him to get. Thank goodness I came downstairs at when he was just finishing up preparing them for the smoker -- he had 17 thighs! There are TWO OF US! They were really, really...

You'd laugh, Jim, as a local place selling meat -- Gourmet Butcher Block -- spoiled us. We get our ribeyes cut 1-3/4 inches (I like them medium rare with a nice sear on the outside whereas Brian likes his medium but will eat medium rare or rare when they're cooked and cold) with their seasoning...