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Why are they better than the normal sear-then-cook method, Chris? Just curious.

I'm glad I saw this thread as I've been seeing lots of you talking about reverse sear and have no clue what you mean. Does it mean you cook the steak first and then sear it? Thanks for enlightening me.

We don't personally shuck oysters but you can get freshly shucked ones here in N.O. every day at the grocery. In N.O., lots of restaurants serve grilled oysters. Here's a recipe from the first restaurant, Drago's, that starting making them. Now they're all over the place. I've also included...

We've been doing onions like this for years. Recently, I changed our method. Instead of wrapping each onion in foil, I now put several (5 or 6) in a metal 8" cake pan and top it with foil. I totally peel the onions but using two pencils on each side, I cut slits into each onion -- usually...

I got Brian a lime green one. He's color blind and it shows up well in the kitchen junk drawer. He loves that thing and rarely uses it without commenting. He, too, loves that it's not only fast but will tell him the ambient temp, too!

I was in advertising for years in N.O. and Ruth's Chris was one of my clients for about 1-1/2 to 2 years. N.O. was Ruth's first two RCSH properties and we were where home office was located until Katrina. Ruth must've rolled over in her grave when they moved HQ to Florida after the storm --...

I've enjoyed this thread but as some of you pointed out, LOTS of men say they grill all the time -- but then you taste what they cooked and it's like shoe leather. There's something about people who don't cook thinking they have to cook the heck out of a piece of meat no matter its size. I...

So how'd it turn out, Luke?

I was mighty impressed by this, too! You must've been so touched that he felt so comfortable at home -- not many kids I know would have done that. You, sir, have raised a great kid.

My favorite use is smoked turkey, andouille and oyster gumbo! I remove the majority of the meat from the carcass and then make turkey stock from the carcass. Making the stock first makes a good gumbo, IMO, and then I've got all that smoked meat for the gumbo.

I'm stunned that you have to pay that much, Don. They're pretty cheap in N.O. as long as you buy the larger "family pack." You are talking uncooked wings, correct? Next time you make 'em, try brining them in a salt/sugar/water brine for about an hour or so (rinse and dry after removing from...

George, I recently bought a new flavor of Better Than Bouillion -- it's Au Jus and it's quite good. I used it several times to add some beef flavor to a pot roast and something else I cooked inside and was really impressed by the beef flavor it added. And I don't even like purchased beef...

That really surprised me, Bill. Win 'em over gradually!!

Like my husband Brian said, Sunday was a great day to be a Bostonian (he's an ex-, having lived in N.O. almost 40 years). First, the Pats win with 4 seconds left (we won't mention that hold that the refs missed on the last play), and then, in typical Red Sox fashion, they pull out a win in the...

I know this is WAYYY beyond when you needed it, but you could always put a dozen or so frozen corn cobs in the chowder to deepen the flavor. That and some peppers as you did to jazz it up.

We don't use the "drip over" technique on the smoker but we do love smoked thighs. Try this which a friend recently turned me onto. We seasoned boneless chicken thighs with our favorite rub on both sides. Then we wrapped each thigh in a slice of bacon (no need to use a toothpick or anything)...

I'd try it as is prior to getting rid of it. Can't hurt for sure. Just be on "standby" with some headier stuff if you feel the rub tastes a bit bland.

I'm pretty new around here but saw your message and just wanted you to know that this would be great in a rub with all grilled meats and vegetables. Look at other rub recipes you like and just use the New Mexico green chile powder as a substitute for other chile powers; most use garlic, onion...

We've been making these close to 20 years -- ever since my mom gave my husband this cookbook at Christmas (my mom has been gone for a bit more than six years). We have NEVER served them to a single soul who didn't ask for the recipe. We don't let anything drip in them as some of you might...

I just found this recipe and have yet to make it but it's on our agenda for this weekend. Just wanted to comment so perhaps other newbies to this board, like myself, would see it!