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Sup Carlos. You're probably a different Carlos Lopez than I went to school with. But regardless, looks good and i'll accept an invite whenever.

Lets See if this helps.

http://www.facebook.com/photo.php?v=10150377580238149&set=vb.744028148&type=3&theater Check out this video I made of a real Mexican street hot dog in Mazatlan. I hope I'm not breaking any rules and you are all able to see it. :)

I "seasoned" mine because i was so excited to get it, I just wanted to put a fire in it to see how the darn thing worked. I didn't want to ruin any food. I don't think it's necessary, but it is fun!

May be too late for Memorial day weekend, but I think this is the best rub for a beginner. It's a good place to start and you can modify according to your individual tastes. http://amazingribs.com/recipes...ds_memphis_dust.html

Hahaha Jay your response made me laugh. But it's true. Anyhow Just to be safe I think I'm going to get 20 lbs of chicken, 2 of the big packs from costco and the cryovac bag of tri tips from costco too. I think that is going to have about 6 tri tips. Better to have too much I guess. Thanks...

I appreciate the input. Sometimes you get so caught up with things it's nice to have just a little reassurance. I appreciate it.

HELP!!! I’m having a birthday party this weekend and I have 35 adults and 15 kids attending.,I was planning on making 6 Racks of baby backs 4 tri tips 15 lbs of chicken 24 hot dogs (mostly for the kids) But now I’m thinking it doesn’t look like enough Meat. There will be all the traditional...

Adding honey and/or brown sugar to sweet baby rays will get you going in the right direction.. Actually adding honey and/or brown sugar to any off the shelf sauce will get you going in the right direction. Experiment until you find what you like.. That's what so great about Q.

Just throw them on. Cook until kernels are tender. I used to soak and do all kinds of other stuff but this has the best results, and is easiest.

Great looking chicken. Rick Bayless is an absolute master of Mexican cooking. I'm Mexican if that matters LOL.

A good thermometer helps a lot!! It's a must for cooking larger hunks of meat.

No pics of the roast sliced?? Quite a let down.. But it all looks great!!

Well for YOUR taste, you should make one rack with and make one without and make a decision based on your tastes. I take it off because I like to think the rub can penetrate the meat from the underside as well as the top. More rub=more flavor in my book.

I smoked like a half ring of K when I first got it. Primarily because I had no idea how to assemble the thing and was a bit intimidated. I think I have about 5 cooks now. Definably not as hard as you make it out to seem

Ok. So I won't give away the recipie but I will help you guys out a little bit. How do salad dressings become creamy? Well lots of ways but one way is emulsion. Take a red salsa, emulsify and it becomes a creamy orange salsa. My Orange sauce is 100% vegan, but it is creamy. That is one of...

Shaun the sauce is 100% secret!!! There are a lot of taquerias in San Jose that serve an orange sauce. Mine is similar, but better!! I bought the meat at Fresco World Market. It's a fairly new place in San Jose at Eastridge Mall. Cool store they have lots of Asian and Mexican goods and...

I bought one though the open box deal. Like all others said, I'm pretty sure this thing is brand new. I have used it twice and wow what a difference knowing exactly what temp your meat is at.

So I went to my Mexican market and picked up some marinated flap meat. Put it over some direct high heat. Toasted some La Brea Bakery torta rolls I picked up at Costco. (very good bread!!) Served up with some El Mexicano lime flavored mayo, tomato, avocado and something I like to call...

Tony I like to cook mine indirectly with a sear at the end. Not exactly "low and slow" But kinda close.