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Thanks Kevin, I'll give the tostones a try and work on a pepper/mango relish.

I've been watching too much Food Network TV. Was watching Top Chef last night and an idea hit me - to take a plantain, slice it into thin elongated chips, deep fry to make crispy, put some pulled pork on it, a sliver of avocado, a drip or two of lime juice and maybe a sliver of jalapeno or a...

Thanks guys! I'll try these out. I've never made my own mayo, so that will be an interesting experiment.

I know this doesn't have much to do with BBQ, but I find myself looking for the "quintessential" recipe for a number of dishes, sauces and the like. I'm working on my lasagne, pepperoni, brie (been sidetracked on that one for a while), fish batter, bratwurst, BBQ sauces and, of course, tartar...

Oh, yeah! Too cool for overnight cooks.

I just received one of these for my birthday recently - Kingsford Kaddy Seems to work fairly well and claims it's 100% weatherproof.

How "exotic" are you looking to go? Prime rib Jerk pork Thai chicken or pork satay Kowloon duckling Spicy-orange grilled shrimp Red snapper with anchiote paste

To lift the center section off to add briquets, poke the fire, or to be able to put the grate right down on the coals to sear the meat at the end of a cook.

G. W. bought mine for me in '04 or was it '03. (tax rebate check)

Yes! Foil or not foil. Either one works. Unfoiled just takes a bit longer. Shawn, I think Kevin was referring to the <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I will be doing St. Louis ribs (un-enhanced) with water...

I use the Edge Pro Apex. I could never hold the knife at the proper angle to the stone consistently by hand, so...I bought something that took care of that for me.

The vinegar sauce recipe I use is pretty much all vinegar with a bit of spice - NC Eastern-style sauce

This is the one I always go with - North Carolina Coleslaw This coleslaw is for topping North Carolina Pulled Pork Sandwiches 3/4 Head Green cabbage, shredded 1/4 Head Purple cabbage, shredded 3-1/2 Carrots, grated (I like 'em mandolined better - 1/16") 1-1/2 Cup Heavy mayonnaise 1 Cup White...

Kielbasa looks good. Nothing like starting family traditions that the kids will have fond memories of as they grow older. Doesn't get any better than that! Kudo's to you, Jim.

I've done the "mock"-strami after soaking for 3 hours with the water changed a couple of times. Wasn't too salty at all.

That was my first thought - time to move! What kind of fire marshals they got in Texas anyway, makin' ya get rid of your BBQs!?

The 3-in-1 mod is a good one. One thing to think about - if you ever envision putting the cooking grate right down on the coals for searing the meat, make the handles level and flat and not too high above the charcoal ring (I used flat bar - 1/2" x 1/8"). Wide as possible for stability is good...

I've moved away from mopping or spritzing as well. Used to, but didn't see the benefit and if you're not careful you might wash your rub off. I do glaze the meat at the end once in a while.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Swanson: I agree with Jerry. I always slice from the back since you can see the bone better. </div></BLOCKQUOTE> Agree. Stand 'em on edge...

I have cherry and maple on my property, so that's no problem. When I first started BBQing, I notified just about everyone I know that I was looking for smoke wood. If they're pruning or cutting down a fruit or hardwood tree I'd be interested in having some. Now the only wood I buy is the...