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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Thoughts or facts anyone? </div></BLOCKQUOTE> Another celeb chef working the crowd. Ironically there seams to be many similarities between the celeb chefs and...

Having used Colemans for decades, I can Yetis are probably the best cooler out there IMO. I fish annually on the TX coast in the summer and it can get very hot. The Yetis hold up great inside and out. Their construction is superior to Coleman; they are virtually indestructible. They are...

For the rub, I agree ribs or any other pork cut would probably be well suited due to the sweetness. You could also try it on chicken. I was thinking of grilled wings with this rub on it. The Jolokia sauce I really have no idea as it really depends on the flavor(s) in it and heat level. Some...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">how do I handle adding the brisket to the smoker while the shoulder is still cooking </div></BLOCKQUOTE> Start your shoulder on the bottom rack and then adding the brisket...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> My weight is up. Triglycerides are way too high </div></BLOCKQUOTE> I hear ya brother; been there done that. I've dropped 28 lbs since the end of Feb. Low/no-fat foods...

This is Aaron Franklin's recipe for a sauce with a hint of coffee. Franklin BBQ in Austin TX is regarded by some as one of the very best in the country. It's my personal favorite having sampled most of the big name Q joints in Central TX. Franklin's Espresso BBQ Sauce 4 cups ketchup 1...

Welcome G, Keep your top vent open 100% and adjust your bottom vents only. Adjusting those will control your temps. Open more for increased temps and vice versa. Many lift up the middle section and add briquettes directly. (I added handles for that task . Others just pass a few through...

In this case there's no difference. The term 'finishing' sauce implies it is added at the end of cooking or as food is served. Most of the sauces associated with pulled pork have sugar in them so it is always a good idea to add them after cooking so as not to burn the sugars in the sauce. Paul

If you're ever passing through Junction in west Texas, stop by Cooper's BBQ. They frequently serve cabrito (goat) on the menu. This location is owned by the son of the orginal Cooper who started the restaurants in Mason and then moved the most famous one to Llano. His other son had one going...

Welcome David! You can smoke any part of the pig. As Dean says, just chop the lean cuts (loins, etc.) and mix all together. Your lean cuts won't need to smoke nearly as long as a butt. If you leave a loin on too long it will dry out. So watch each cut independently. I've had excellent...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">For service I slice and sauté - in this case in a little olive oil mixed with clarified butter - so that the sides of the slices will caramelize and the interior texture...

When I eat/cook rice these days it's usually brown, wild, basmati, jasmine or brown basmati; I don't find much flavor in the American standard long or short grain white rice. I hate to admit it, but I often struggled with cooking brown rice . How difficult should it be to boil water, add...

I've used that grinder for over a year and it's worked great. As Rich notes, using the grinder as a stuffer can pose some challenges, but overall it's done the job with little problems. Proper chilling of the ground meat prior to stuffing helps a lot. I think it's a great grinder for home...

Looking good. Dave, what were the other ingredients in the sausage? Paul

Very nice! Getting a little artsy on us with that tasso shot . I've still never had any sort of potato fried in duck fat and that's something I really want to try... Paul

Dano, If you use a highly salted brine and leave the meat in for several days; then yes it may have a somewhat hammy flavor. I've never brined a butt that was going to be pulled. Brining increases the moisture content and adds salt/flavor to the meat. Generally a meat comes out dry if it...

Jeff, I wouldn't bother with mopping, I personally don't find any benefits to mopping anything. You can add a finishing sauce after slicing; but that's different. Foiling can cut cooking time as you start to braise (an efficient cooking method) your brisket when it's foiled. Foiling will...

'Guacamole Cubano'.

Hope you enjoyed SX and the Austin area. Paul

Very cool. I'd like to read your review of Franklin. The owner Aaron is a very nice guy and very dedicated to the craft. How long willl you be in town? Paul