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Speaking only of fuels, how important to your success is your formula of 2 to 1 cherry to hickory mixed in lump? In other words, how much could you change this formula (while keeping all else equal) without affecting the taste of your bbq and, consequently, your success in competition?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ray Lampe - Dr. BBQ: First off, there isn't a chapter devoted to fuels, I'm not sure where that came from. </div></BLOCKQUOTE> It came from the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Helen Paradise: BTW...how do you make your Greek salad? </div></BLOCKQUOTE> Fresh garden tomatoes cut into eighths, stem to stern; sweet onions...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rita Y: I see that you're using 1 tablespoon kosher salt, not non-iodized table or pickling salt. </div></BLOCKQUOTE> Read through the recipe before...

Rita, it does not ferment like crock kraut, so I guess you'd call it a pickled cabbage. The jars seal, but occasionally one will leak (ferment) a bit on the shelves with no harm to the contents. I've come to favor it on pulled pork and like it so much I have 14 assorted pepper plants in the...

Found mine. Same ingredients, different proportions. Here they are by volume, reduced to 5 lb amounts so it's easy to multiply. Per five lbs of pork through 3/16" plate 2 TB salt .5 TB ground white pepper 1 TB rubbed sage .5 tsp ginger .5 TB nutmeg .5 TB thyme .5 TB ground hot pepper 1 cup ice...

Please, can anyone copy here Kutas' recipe for fresh breakfast sausage? Scheduled to grind and mix 20 lbs of pigmeat in the morning and cannot find my reference book.

Damn, Kevin. I can't be in two places at once.

Greek Easter this weekend. Butchered a 100 lb lamb yesterday and finished wrapping today. Got him all parceled up. Heart, liver, even the head. Boned out the back legs, mixed a paste-like marinade as per above, tied them up, squeezing more lemon over the top and set them aside to marinate for a...

Have never done a WSM meatloaf and looking to try one. Have some fresh hot Italian sausage in the freezer, and I certainly like bleu cheese. Do you flatten out the meat, add the cheese and then kinda roll it up so it doesn't melt away from the outside? Puzzling over the onions. Must be a typo...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug Lax: Dean, How do you smoke the Catfish. Brine or dry cure? <HR></BLOCKQUOTE> Doug, never smoked them myself, but I have inhaled a few. The ones from Fremont were gilled and gutted, brined and...

Concealed purpose of carp recipe is to maneuver Chris into installing a sausage forum. Thataway he can keep such threads an antiseptic distance from the rest of the bulletin board. Doug, years back there was a place in Fremont, OH, that smoked Lake Erie bullheads. They were as good as Lake...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Doug Lax: What do ya think? <HR></BLOCKQUOTE> I like where Jim is headed with this. Carpouille (prounounced "car•POO•ey") sez it all.

Here's an idea (more than a recipe) from my good friend Doug Young, exhibiting the true spirit of sausage-making. Copying it here as he sent it to me last year. Soon the Spring spawn will be upon us and it will be time to wade the shallows with a harpoon barb on the end of a fish arrow. I...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Jane Cherry: It looks like an old freezer? <HR></BLOCKQUOTE> Actually, it was a new freezer. There's a better picture of it and a brief explanation of its origins in a thread entitled Feral Hog Sausage...

PS, bones brown best when you turn them several times during the roast. A pool of grease will rend into the skillet bottom from the bone trimmings and marrow. Turning the bones will expose all sides to browning. The fat will run over them, coating them sufficiently to serve as a baste. Make...

Jane, I cut the meat up and put it back in the soup near the end. Tender, but not mushy. Mary could do without the meat altogether, but I like it. Shoulda wrote "a box of fresh Zesta saltines" instead of a "fresh box of Zesta saltines." I love 'em with soup, but not that much. Incidentally...

I've learned three important principles in making good vegetable soup, which requires a rich, robust, hearty broth. Brown the bones first and brown them heavily. Add some vinegar to the boiling bones. Don't add tomatoes until the very end. Everyone has favorite ingredients for soup. Mine don't...

A hunting buddy's wife impressed us with this dish 40 years ago. She made it alongside a mess of pan-fired squirrels. It's been a family favorite since then. We use a lidded ceramic pot to fix it, just as she did, but a Corning Ware casserole dish would work, too. So would a cast iron lidded...

Chopped cabbage Hot peppers of your choice 1 tablespoon NON-IODIZED salt per quart Shred cabbage as for slaw. Mix cabbage and chopped peppers together in large canning pot or any very large container. Pack into sterilized quart jars. Add 1 tablespoon kosher salt on top of each jar. Slowly...