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Here is my 2 cents worth. I think most of us learned this by trial and error. I have found that mixing a hardwood i.e. Hickory or Maple w/ a fruitwood i.e. Apple gives a rich and deep flavor to the meat. I am not a big fan of cherry, I think it gives a bit of a bitter taste or maybe thats me.

We made some great wings yesterday and I thought I would share how we did it. We got about 15 whole wings and trimmed off the tips leaving the rest of the wing intact. I got a big ziplock bag and put the wings in there. Then I added some Worchestershire sauce, salt, pepper, Pick-a-Peppa sauce...

We have a great souce for wonderful organic free range ducks and are comfortable w/ cooking duck in a variety of ways. However we want to try smoking one. I have had Chineese smoked tea duck, but want to try smoking one on the Weber. Has anyone tried smoking a duck. Please help! Thanks

When I do a Butt or Brisket the first thing I do is coat the meat w/ Worchestershire Sauce (Lea and Perrins the only one to use). Then I put my homemade rub all over the meat. I do this about 24 hours before hitting the smoker, turning it every 8 hours or so.

I use a "damp rub". What I do is wet the ribs in Worchestershire sauce (Lea and Perrins-the ONLY one to use) then put the rub on and I think it causes the rub to "take" better. I use a mop w/ sauce diluted w/ dark beer then a light layer of sauce-not too heavy.

Keri, My wife made your yeast rolls today. All I can say is-"Oh My God"! After she took the first bite she said,"I think I need to make these again later in the week.". She made them as little rolls, not in the muffin tin, but they were supurb. Thanks so much.

Chris et al, As soon is I put the bird in I make a "Mini Stock for gravey". I chop 2 shallots and add some chopped celery w/ leaves, a bay leaf and some sage w/ a bit of butter and saute. To this I add the neck cut into 2" pieces and the rest except the liver. To this I add 1 cup of white wine...

OK, Right now it is 29 degrees and a bit of a breeze. I have a 6 lb. Boston Butt that has been smoking w/ Hickory and Apple for the last 5 hours and is about done-time for foil. It was rubbed and soaked for about 24 hours. We have not had anything smoked for almost a month and are in smoke...

Rob, won't a 30 lb hunk of meat about break your average smoker or Weber grill? It wouls seem to me that it could be smoked, BUT it would take a LONG time! Why not a couple of standing Rib roasts?

Kari, Thanks, we will give this a try. My German Grandmother made THE BEST rolls. My Mom wrote the recipe down, but never could get it right. Last year my wife tried it. She is great at baking but instead of rolls we got hockey pucks!

This is my family's Oyster and Chestnut Stuffing. This has been in the family for well over 100 years. A turkey is not complete without this. Take a loaf of bread-Pepperidge Farm is best cube it and let sit for a day or so. Melt a stick of butter-NOT margarine sautee a finely chopped sweet onion...

This is served as a frequent side dish in Germany. My Oma made this all the time and is really great. First use a waxy type of potatoe like Yukon Gold. Boil them w/ jackets on until the are tender-not fully done. Drain, peal, and slice into ~1" slices. Take about 4 slices of good bacon and dice...

I can usually get about 3 or 4 cooks out of a plank before they are no good. They are easy to find at most cooking stores and impart a wonderful taste and moistness to the fish.

Chad, I agree w/ the most important item is a fresh and free range organic one. Once you have had one of these, you will never want any other bird. I use the Alton Brown Brine method and it is great. It works for an oven or smoker bird. After brining it overnight I inject it w/ a herb, white...

Darin, I always use light brown sugar for my rub and it works quite well. The raw sugar my not have enough of the "brown" component to give the flavor I am used to. But since your raise this issue, I may give it a try.

Jim, On rare occasions when I can get head on shrimp I do, but usually not. I use medium to large shell on shrimp. For a variation I put them in a zip lock bag w/ some Old Bay Seasoniong and some white wine for a couple of hours or the night before.

Ken, I had a Real German Oma (Grandma) and her potato salad was the best. I have spent a lot of time in Germany and found a lot of variations on the basic recipe. Although I use Yukon Gold Potatoes for about everything, they are not good for salad. Her recipe calls for chopped celery and no...

This is an Alton Brown Recipe. I have eaten shrimp my whole life and this is the sweetest, juiciest, shrimp I have ever had. Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 23 minutes Yield: 4 servings 4 pounds rock salt 1 pound jumbo shrimp (20 to 24 shrimp per pound)...

Tonight mustard and herb encrusted boneless pork loin, indirect heat. Tomorrow, 8 lb. brisket, rubs is already on. Can't wait.

I have to come down on the side favoring newpaper as opposed to any accellerent i.e. parafin. I really don't want to risk any residual gunk on my dinner. BTW, when I was in college, about 35 years ago, one of the guys I shared a house w/ was an engineering student and made a sort of proto-type...