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I had heard that his health wasn't good and that he had stopped serving The Man himself a while back. The Man kicked my you know what on more than one occasion, but going to Dixie's and talking with Gene was always fun. RIP, BBQ Master.

I've seen people discuss the "day later" phenomenon (i.e. the fact that many smoked foods taste better a day after they are made) and I'm wondering if the same applies to beef ribs. I've never done beef ribs but I was thinking of doing some for a get together in a few weeks. And I'm thinking...

Uh...whatcu talkin' 'bout, Willis?!?

That is tasty looking. Good work, sir!

That is gorgeous.

The northwest isn't really known for it's BBQ but I've found a BBQ joint I really like so I figure I'd pass it along for anyone in the area. The place is called Cedar River Smokehouse and it is in Renton near the intersection of Wells and S 3rd. Here's their site...

First off, fantastic looking meal. Mmmm. That is some good eating. Also, a question about the term "Delmonico": What exactly is a Delmonico? The reason I ask is because when I've researched it in the past there seems to be some disagreement about exactly what the term refers to. For...

That seems like a pretty reasonable idea. If you do it, I'd love to hear how it turns out. As a slight aside, I had about a third of a flat left over after the Super Bowl, too. I cut it up into small cubes and used it for what turned out to be the best chili I've ever made.

That's two votes for sealing them sliced. Thanks, Tom. I think what I'll do is slice it as needed during the party, keeping it covered so it stays at least a little warm/moist when not serving. Then if there's anything left, I will slice it and seal it immediately.

Thanks for the tips, Brad. Much appreciated.

I'm going to be doing a brisket (whole packer) for the Super Bowl and it's starting to look like the number of people who can come won't be enough to eat the whole thing. I have a Food Saver and have had great success sealing and freezing left over pulled pork and turkey breasts for later...

Less ash sounds good.

Appreciate the comments so far. Bumping it to see if there are any other ideas. Any thoughts on defrosting it and then cooking it in the oven at, say, 200 degrees? Paul, as far as steaming goes...what would you use to do it? I think my rice-maker has a steam basket attachment so maybe that...

A couple of months ago I smoked several boneless, skinless turkey breasts. We ate one immediately and vaccuum-sealed and froze the rest of them. We're in the mood for some turkey this week (not to mention a meal that won't cost us anything after the expensive Christmas season) and I want to...

The poster in the thread Don linked to says that "The cooker is a 22 1/2 inch kettle (the old daisy wheel model) converted with a Cajun Bandit" so it's not an 18" WSM. It's probably about the same size of the 22" WSM, in fact. The 19# pig looked pretty tight, so I'm not sure if a bigger pig...

I would second the turducken suggestion. I've never done one...but man, I want to some day. Also, I saw Alton Brown once make meatballs out of a 1-1-1 blend of ground sirloin, ground pork, and ground lamb.

Those look nice, Larry. I actually did my first two turkey breasts this weekend, too. Mine were boneless/skinless but they were also enhanced. I added a no-salt rub and they came out fantastic. One was dinner plus a few lunches this week, the other went into the vacuum sealer and then into...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Gah! I just realized the breasts I got are enhanced. I looked at the label, I swear I did. No idea how I missed it. So with that in mind, I'm going to avoid brining (I know it can be done with enhanced meat if you're careful, I just don't want to deal with it). I do like the rub you...

With T-Day coming soon, I've been wanting to smoke some turkey, something I've yet to do. When I saw my local store had the breasts on sale, I grabbed a couple and decided to get things going this weekend. I saw the rib listed in the article on how to smoke bl/sl breasts here but cinnamon and...