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Not bad. I add mushrooms to my recipe.

I look at it this way.... If I don't win the GC, I have a bucketload of stuff to try out. That stuffed pork tenderloin of Dwain Pannell's already gave me a fabulous idea using a totally different meat!

Welcome aboard! Nice job on your cart too. I would suggest something real greasy for you first cook. Something that will season that cart up the right way.

Looks magnificent!

Up here in New England, BBQ competitions tend to be a bit rare I think. I hope I'm wrong. One of the big ones here in Mass/ Southern NH gets hosted at the Budweiser Brewery in Merrimack NH. There is more than enough stuff to see in a half day. The property is big, and there's plenty of space so...

I must make these with a combo of 'burger & Italian sausage meat in the meatballs. Could be devastatingly delicious. Thanks for the inspiration!

Thank you for making me hungry all over again. Great looking chow!

Let me suggest something I've done. It has to be done in warm /hot weather. Empty out your grill, and close up the vents. Heat up a big pot of water, and let it come to a boil. 5-10 gallons isn't too much. Once it boils, take it off the fire and add about half a bottle of Dawn dishwashing soap...

Sweet jeebus that is some nice looking bird! I am a big fan of bacon wrapped anything. I will have to make something like that very soon.... as soon as the temp warms up enough that my joints don't crack from going outside. I do not envy you folks who live deep in the hinterlands where the temps...

Hmmmmm......makes me want to hit the butcher first for some chuckies! And yes if that is the outcome, then we have done ourselves proud. 25 bucks a plate easy at a restaurant..... IF (big IF) you can find one that would serve it up.

OMFG what a great lookin cook! I must have no talent whatsoever for cooking brisket, cause mine looks craptastic compared to yours.

Are the Blues Hog products available online? I sure would be interested in buying some since it's not carried up here in our yankee grocery stores.

Thanks for all the kind responses folks! I an indeed humbled. I owe much of what I post on these forums to all the fine cooks who have showed us the way. This part of the forum has turned into a pictorial ''how to'' rather than an ''I can cook better than you''. Somehow I think many wouldn't...

I've been trying to cook things from JC's French cookbook with my own WSM twist for awhile. This one was a simple grill untill I started making the sauce. I wasn't about to spend 40 bucks an ounce for truffles, so I made a basic madeira sauce with shrooms then added some black truffle oil and...

My first entry! Hope you folks like it. It's actually something I have posted up in the recipe section of the forum, this time with pictures. Very easy to make. I've done these in the oven, and in my WSM cooker many times. I would say that the oven method is better although YMMV. The ones made...

Words to cook by! I live up in Lowell, and I have zero fear of making WSM smoked yumminess at any time of year. About the only thing I have not tried doing is a brisket during a blizzard.

Allow me to add a couple things. As has been said before, quality beef is essential. I never use anything under 15% fat, and fresh ground is always preferable. I have a local chain here in New England that still grinds their own. I refuse to eat burger that comes from 'chubs'. Good way to...

Looking Good! I woulda added some spicy mayo on some part of the bread. I'll betcha it was tasty anyhow.

One little thing I've learned about ribs is that no matter how you trim 'em up, they always need attention. Since I don't do competition, I'm not too fussy about how the stuff looks. I am always looking for flavor though. What I usually do is peel off the membranes as best as I can, and mebbe...

I've had ribs that come out real tender, and others that needed a nice long bake in the chili pot cause they were massively overdone. (Makes for absolutely incredible tasting chili BTW!) I refuse to buy 'enhanced' ribs. Others may disagree, but for home cooking the only trimming I do is removing...