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Thanks for all the replies. I borrowed Adam Perry Lang's book from my boss and I love the way he works. I am getting that book for sure. I think I will get the Cooks illustrated book since it gives good basic techniques that won't go out of style. Good luck with the Babi Guling Gary. My...

Thanks for the reply Rich. I was thinking of getting another book for Steve Raichlen. I have "How to Grill" and it's a great book with step by step instructions along with original recipes. In fact we served his chicken satee recipe, from that book, at our rehearsal dinner. I couldn't agree...

My wife makes a spicy Guacamole with jalapenos from our garden but her silver bullet is adding goat cheese to the mix. I swear when she makes this stuff people just stand over the bowl until it's gone.

I've seen that one in the store. I also keep running into "Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue" I might need to go sit at Borders for a few hours and flip through these books. If I don't make ABT's soon I'm going to loose it!

Good Idea Matt. I have a subscription to the website and I love the scientific methods they use. I am also a fan of the ingredient tests. Who knew how huge the difference could be found in tomato paste. I agree they can help anyone. Why go through 25 chickens before getting it right when they...

I was wondering if anyone want to tell me what their favorite grilling cookbooks are. I have a made a bunch of good stuff out of "How to Grill by Steven Raichlen" . I want to buy a few new books and want to get some opinions on what to buy next. Thanks

I had the opposite experience. I got the ribs and they were dry. My wife got a huge baked potato with pulled pork on top and it was fabulous. In fact, when I make pulled pork at the house we usually serve it on baked potatoes now.

I will try to upload a few pictures of this weekends smoke. I will be making beef ribs again this weekend since we have company coming over.

P.S. I follwed the Wolfe bold recipe with the exception of using chopped shallots instead of onion since I had just bought some for a different recipe... and also, I like shallots.

Thanks Wolfgast. I made beef ribs with Wolfe rub bold last weekend. I was going to serve them dry but my wife wanted sauce. So, I mixed 3/4 cup of bullseye, 1/4 cup apple cider vinegar and 1 1/2 tsp. of Wolfe bold and let it mingle for a while before brushing it on her ribs in the last 1/2 hour...

Thanks for the reply. I did read the Amazon reviews. I have a hard time trusting online reviews from unknown sources. I have seen too many corporate sabotage and phony answers. I can't tell you how many times I have seen 1 out of 5 starts and they ***** about a damages box, slow shipping and all...

has anyone heard of or tried the Maverick Pro-Temp Thermometer. It seems to borrow heavily from the thermapen but is made by maverick for about 20$ less. I was thinking of ordering it through amazon to help the VWB site. Thoughts from anyone would help.

This website is such a great resource; everyone is so helpful and loaded with great ideas. This site has completely changed the way I approach cooking meat. It prompted me to try indirect cooking on my simple 18.5 kettle. I have indirect cooked/ smoked a 8Lbs pork shoulder and a 7Lbs turkey...

So I made these bad boys twice. The first time I followed the recipe exactly and they were tasty. This time I used Pinapple marmalade and a little extra Siracha and my wife and I liked them even better. These wings look great and taste even better. Thanks for the recipe Larry.

Thanks for the reply Paul. My biggest worry was that I would drop a tablespoon in and it might be way to much. Some spices (like parsley) can be forgiving if you are a bit heavy handed. The ground hot pepper powder I make from my garden... not so forgiving! I'll try a few teaspoons this time and...

hey Rita, thanks for the reply. Raichlen does not have Szechuan peppercorns in his recipe. The recipe was attached to my original post and is pretty much just an Asian style marinade. I was thinking of adding them to the recipe for fun. It seems like few people have experience with this...

Hey everyone this is my first post. Great site! I was wondering if anyone has used Szechwan peppercorns enough to give me an idea how much I should use in a recipe. I'm thinking of making Asian style ribs from "how to grill" by Steve Raichlen. I want to add some freshly toasted & ground...