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During Dunguness season, will boil them plain/unseasoned -- a family favorite, and serve w/ melted butter. There's a couple of references to grilling already cooked crabs wrapped in foil w/ butter (and etc) in the recipes section.

Doug Wade said: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Lazzari Oak (which I think may be a local-only thing). </div></BLOCKQUOTE> I'm kinda local and have had good success with Lazzari Mesquite (grilling and...

In this discussion, Ed Mitchell cooks his spares high heat, flipping often for about 15-20min per side. I'm wondering if the lean pig is Mitchell's secret here. For what it's worth, it might make sense to give this method a try.

If memory serves, Harry mentioned a few times that he measures at the grate.

I tend to leave it in, before and during foil, for large pieces of meat. My stated reason is to minimize lifting the lid; real reason is that I'm lazy. That being said, and still being new to briskets, I pulled at an internal temp 205-210F, instead of testing for tender. Result: Edible, but...

Now empty foiled pan. Started w/ clay saucer and no water, but didn't like the idea of dropping the saucer. Easier and lighter, same control.

Kinda depends on your style. In essentials I'd list: Roasts/PP/Briskets: meat probe a must (whether remote or not is personal preference). Ribs: brush/mop (or papertowels) for the glaze. Chicken: kitchen scissors, beer can holders Generic kitchen stuff: Lots of Paper Towels, HD foil...

Another vote for the double foiled empty water pan. One layer of foil on the bottom and another layer closer to the lip of the bowl, leaving an air gap in between. Top layer catches the drippings. Replace the top layer between cooks (if desired ;-) No need for water in the smoker. Got the...

Glenn: The wife loves crispy chicken skin, so whenever I do chicken, parts or whole, it's to that end. Glad to hear some enjoy it low and slow. Regards,

Matt: You might want to cook the chickens at a higher temp - 325-350F for 1-1.5 hrs (160F breast, 175F thigh) to get more edible skin. Most people don't like the rubbery skin from low & slow chicken. HTH

Thanks for the laugh! Great setup and punchline!

Another vote for the sugar being the culprit.

A couple of things I learned (and am still learning) on the way to making spares tender were: 1. Always do the STL trim. I find the edges are too thin and tend to over cook - though that might not be the case with yours. The thickest part (chine?) was also a little under done. 2. Keep the meat...

I'm w/ Tom on avoiding beans (and soups) for a first few cooks. Try a simple bacon and eggs meal or something fatty like that. Over the summer, I did a jambalaya after a few breads in my new camp dutch oven and had to re-season afterwards. The factory seasoning wasn't as thick as I had hoped...

Not so cold here in Silicon Valley. Put a Butt on @ 11 AM (PST) w/ outside temps around 50F.

Puff Pastry, that's the ticket ;-)

How about stuffing filo pastry? Freeze bite size portions of the pork and sauce, then stuff the pastry dough and bake. Otherwise, any dough pocket will be harder to stuff.

Haven't tried mesquite briquettes, but converted to mesquite lump over the summer as my primary charcoal. The smoke from the lump is very light, much less than from the "natural" briquettes (Rancher/TJ) that I have for backup, which in turn much less smokey than blue bag K. I think you'll find...

pix should be fixed.

Yesterday's spares. First time for me to STL trim. I'm a convert. spare racks sliced 1 sliced 2 Did K Kruger's style of light sweet veneer from his babyback cook Question: How do you cook your trimmings? Mine came out overcooked, tough and dry. Need help getting to the...