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Great job on the spares Rick, I've noticed less bark on a shorter cook time, I think maybe the more time on the pit the more bark, but I'm by no means an expert. Did you use anything before your rub like worcheshire (sp) or mustard? I've done ribs before by just rubbing and throwing them on the...

Did au poivre last weekend with sirloin, but I love to grill the meat rather than the cast iron, solved the problem by grilling, put meat on a platter covered (not sealed) with foil, fixing the sauce on the stovetop (which takes a few minutes), then dumping the accumulated juices from the meat...

Sometimes the butter's not necessary to keep them juicy, but if you flavor it up w/ garlic, onions, herbs, etc. it tastes better. Another deal I do is stick 2 or 3 of those frozed jalapeno poppers in the middle of burger, cuz their frozen they cook right and taste good. Frozed cheese is also...

I picked up a trick from steve raichlen that helps with burgers drying out when you cook them good, put a 1/4 inch pat of butter inside the ground beef and fold it over into a burger shape. The butter melts as it cooks and keeps it juicy, we put roasted garlic in there too with the butter...

Tom- A Nole is always a good thing, interesting note on the sweet relish, will have to give that a try. PS I have a ton of family in Jackson County, FL (Grand Ridge, Marianna). I've had some good times at Lake Seminole and The Chattahoochee River too (The Hootch!). Keep smokin' and Scalp Em!

I put some apple juice along with onions, apple slices & rosemary leaves in the foil. I think it adds flavor (along with tenderization) because all that stuff goes good with pork chops and pork loin, also the onions get carmelized real good too for side items. It's worth a shot...

Keri- I grew up in Louisiana, ate these suckers like candy. We used to serve them with a horseradish type of dip that tasted kinda like the one at outback they have with the bloomin' onions. Have you ever tried them with old bay seasoning in the batter? We fry shrimp, crawfish & catfish with...

perfect article for you brother, good luck: http://www.virtualweberbullet.com/chicken4.html

sounds like a great time, about how far would you say Douglass is from waycross? we'll be coming from jax but I have a buddy in waycross we could get up with friday night and drive over saturday. Thanks

in my experience mesquite burns mighty hot, use sparingly at first to figure out the taste & heat level, good luck hoss

Looks outstanding Keri, have you read Steve Raichlen's "How to Grill"? I got it for Xmas, there's a recipe for cabbage in there that is very similar to yours, he stuffs bacon and I think cheese along with the butter and spices. I've been wanting to give this one a shot for awhile (my wife loves...

MattJ- I live in Jax and it seems like I have trouble with high temps as well, I figured it may be because of the FL heat, do you cook in the shade? I moved the WSM under my deck umbrella and have much more luck. Also, I've dumped ice cubes into the water pan on occasion when the son of a gun...

I started fixing chicken wings w/o the pan, I hold temp around 275-300 and use franks hot sauce for my dip, much more complex flavor than fried in my opinion

Dave- He has a website where you can order his stuff, don't know it off the top of my head, try a google on it. Good luck.

Dave- We fix our briskets that way, but we do it with the fat cap up, after 15 hours, that pan is about 1/4-1/2'' full of juice, it kind of self-bastes it I guess, very tender & flavorful, we sprinkle cayenne in the with the juice that gets rendered and dump it over the meat before eating it...

Shawn, I have to hand it to you, that steak looks outstanding. The closest thing I ever did to smoking a steak was in a huge pit at a family reunion that we dug into the ground and fired with oak & hickory logs, those steaks were the juiciest I ever had, but don't look nearly this good. Will...

Anthony- I grew up in Monroe and we always got our meats at Brookshire Grocery. We'd ask them behind the counter and if they didn't have brisket, they'd make it a point to save some next time they had the chance and they'd call us. Great people. I don't know if they're in the Big Easy tho, may...

I thought he smoked the wings in this episode, I was going to give it a shot next weekend. He used an open pit, I was gonna cook at 275-300 w/o a water pan on the WSM. Think this will work? Thanks

Any of y'all smoke a full brisket start to finish in an aluminum pan? My buddy just moved to Plano (near Dallas, TX) and his neighbor did one, he said the pan was filled with 1/2 inch of juice from the beef at the end of the cook (about 12 hours) and he could cut it without a knife (smoke ring...

I fixed this a couple of weeks ago w/o the saffron tho, it was phenomenal as a 90 minute marinade on strip steaks and also as an overnight chicken thigh soak. Will have to try with the saffron