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With my palate, there is no smoke wood that wouldn't go well with both brisket and baby backs so I don't think you can go wrong using one for both. But I would reiterate that using one smoke wood at a time is great for a while so you can pick out the profile of each wood. I hope it goes well...

j biesinger What type of tojiros do you have? DP?

Kevin, Thanks for the help with the fries. Im gonna try it again tonight and let them go longer and see what happens. Ive got to ask. I would love to give up fast food, but have a hard time due to convenience. How have you avoided fast food, especially as a truck driver when you are so far...

Well, I cooked the fries tonight. Thoughts. 1. The best fry I have cooked thus far, not that that is saying much. They were tender and crunchy. However, I cut them a tad large. What seems to be small on the cutting board turns out to be rather large on the plate. 2. The second cook...

I prepped seven lbs of fries yesterday and am going to try them tonight. I would like to freeze what we dont use but havent seen an answer suggesting how to do that. Any help?

One of my favorite things on Earth is a really good french fry. And I can't seem to make one on my own! I've read pretty extensively on the topic, including Alton Brown, Cooks Illustrated, and many a food blog, but I still can't seem to get a crispy golden fry with a creamy interior. I've...

Are you looking for a BBQ style wing or a Buffalo style wing?

I love seeing a recipe thread with your name as the author Keri C! Congrats on your win and I can't wait to try these.

Thanks for the recipe Kevin. Will post back with the results.

I saw an episode of Throwdown w/ Bobby Flay the other day and they made sticky buns. Well it's hard to watch that and not want some so I'd like to try it out, but the recipe that the challenger provided is badly written. It talks about 30 minutes of machine kneading for a brioche dough and a 6...

How do you store your knives Kevin?

I hate it when you post about knives Kevin because I always want to spend money.

Thanks guys. We'll see if scrubbing will get it off...

Do you set your own angles on the knives? Or do you just follow whatever angle the manufacturer put on the knife?

In regular use of this pan , I have developed a sticky residue on the pan and the lid from oil that has "burned" on to it. First question, how do I get this off? And second, how do I avoid it in the future? Any help greatly appreciated.

Slicer

I've made this twice now, but just ground a chuck roast in my Kitchenaid grinder. These will definitely give grilled hamburgers a run for their money.

All of these posts about tri tip and especially the pics are killing me. There's not a place within 2 hours of me that carries them. Great looking cook anyway!

Joey K, That signature wouldn't be from Castlevania: Symphony of the night would it? Awesome game!

Wanted to report back about my pizza making over the weekend. The first thing that I found is that pizza dough is not as easy to handle as some make it look. Of all the things I have done cooking, I am not sure that any have frustrated me as much as trying to get that dough into a round...