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Back in my younger (single) days, I spent my money freely on wine, women, and song. The rest I wasted. One of the staples I survived on was the 15¢ Top Ramen packets which I supplemented with rice, veggies, eggs, hot dogs, and almost anything else I thought would be acceptable in the pot. It's...

I've made up many brines, usually it's never the same way twice. They always start out with a half cup of Diamond Kosher Salt per quart of water, then I'll add things depending on what's on hand and what I'm in the mood for; Garlic Onion Cilantro Bay leaves Peppercorns Red pepper flakes Brown...

What kind o' Texan doesn't use mesquite!!??? For me, if it's beef or bison, there's got to be a touch of mesquite in the mix.

OMG! Not the "fat side up vs. fat side down" topic! Actually, you're the ONLY person (other than myself) to brine a brisket. I found brining to be useful, but I'm too lazy to make the effort most of the time. Between yours and Dan's "it's the fat, isn't it!?" thread, I've GOT to do a brisket...

IMO, a good brisket cook starts in the meat isle. All your technique and skill won't improve a bad piece of meat. And equally, a poor cook can easily ruin a great brisket. With skill and technique, one can bring out a brisket's potential, but if the potential was never there to begin with...

Cornmeal roux? Care to elaborate?

Waiting...

Ever tried Morton Hot Salt? It's a blend of salt and chipotle powder, and man is it good. I put it on all kinds of stuff, but one of my favorites is a generous shake on plain ol' hard boiled eggs -- delicious.

I dunno, I never noticed a difference in smoke flavor whether I was using water, sand, or the clay pot base. What I have noticed is a real difference in the amount of cleanup effort. Unfortunately, a few days ago I had to face one significant weakness of the clay pot base -- I dropped it on...

I'd go cold, sliced and plated with some crackers around a center dish of dill dip or dill cream cheese. Garnish with the lemon and capers.

You MUST make some of Bryan's Chipotle Mayo. It's delicious on just about everything.

Here's what I would do; Buy another couple of racks, and cook them all together. When they're done, if you can't tell the old from the new, eat 'em! If it's obvious which ones are older, throw 'em out and eat the new ones. Either way, you're guaranteed no wasted cook and a delicious meal...

Yes, inquiring minds want to know... additional top vents? I had a similar thought as an idea to achieving higher (350?+) cook temps, but can only imagine that an increase in top venting would make low temps more difficult to maintain. I've found it difficult to get stable high temps without...

Hey Tony, I'm not one for chiming in with the "nice looking stuff, man" kinda posts, but this one is exceptional. Nicely done, and those last two pics of the plated goods are just off the charts. I'm getting full just lookin' at 'em.

I'm with Brian on this. I'd simply start the spares about an hour earlier, then add the babies down below. If necessary, you can hold the spares in a cooler until the babies catch up.

Pinto beans and cornbread are always a favorite. Potato salad or roasted garlic mashed potatoes have been successful as well.

I've been doing thick Costco purchased Ahi tuna steaks for some time now. I do a quick flavor brine (standard brine with garlic, onion, and crushed peppercorns), then very low temp smoke cook (~170? - 190?) using alder. Cooking at such a low temp brings ambient temp into play, so this is a cook...

I brine, low-n-slow (~250?), then throw away the skin and enjoy the fall apart smoky goodness of a smoked chicken. Of course, I'm no competitor, but I know what I like. It's possible to low-n-slow, then crisp up the skin directly over the coals, but to me it's too much hassle. You might feel...

Instant heat pack: Wet a towel and wring it out to a point where it's very damp, but not dripping. Nuke it, checking frequently for your desired temp. Timing varies depending on your microwave. Carefully, place the hot towel in the cooler and put your foil-wrapped food item(s) on top. Be very...

Nice write-up! Great use of pics, and I like the SJP set-up. I'm gonna have to do the same with my WSM Egg configuration. Did you sacrifice any tenderness by putting it back in to tighten up the bark?