Search results

I will throw a vote in for Dizzy Pig as well. I just got a new order in and had a little taste of his Swamp Venom...great flavor and the heat sneaks up on you in a good way.

I have both. If you already have a grill and are just looking for a smoker, my advice is the WSM all the way. You cannot beat it as far as Price, Cooking Space, and Ease of use IMHO. I have smoked on both and cannot tell any difference in the finished product. I got my BGE as a gift and it...

Not too late at all guys, thanks. He gets back in the next couple days so I am still waiting. Thanks for the tips, it will give me a place to start.

I have a smoked trout recipe I was going to give a try. It calls for smoking at 180 degrees to cook it and kill bacteria then 8-12 hours of light alder smoke at 150 ... I like mine chewy on the outside and tender inside... start checking(sampling) after 6 hours... I have never tried to maintain...

Got this recipe off the BGE site, the poster is a guy named LawnRanger...just wanted to give him credit. I cut a tenerloin up into medallions and marinated them for 5 1/2 hours in Stonewalk Kitchen Maple Chipotle Grill Sauce, Alessi Pear Infused Balsamic Vinigar, and some mustard. Here are the...

I see someone asked earlier about deep frying the apple brine turkey...how’s this for scary! That’s my buddy after we just pulled his apple-brined turkey out of the fryer! Makes a great smoked bird, to much sugar for the fryer! But then again, it was over a year ago and we still laugh so hard...

Thanks Keri, I could not remember if I had a recipe from you or somewhere else. Thanks.

I made some garlic mashed potatoes last thanksgiving...I remember that I made them the day before...put them in a casserole with butter pads on top...then stuck it in the fridge for cooking the next day? I can’t find the recipe? Don’t remember if it was Keri C or not? I think everything else I...

I do the Cardogs salmon for guests all the time and they all love it. Great flavor and very moist. Another favorite is the Herb Crusted Prime Rib.

Anyone here ever try his butt brine? Is it worth it?

I have had great luck with Kingsford. I know some people say they have run into problems with foreign materials, but I have actually run into that more with my lump charcoal. I have had some good size rocks in the last couple bags? I use Alder quite a bit and really enjoy it, it is mild, but...

I don’t understand why people hoard recipes like that; I always think it a great compliment if someone wants it. Post how the tenderloin comes out, that sound like a good one to try. What’s not to like, pork wrapped in bacon

Got this recipe out of an old Cooking Light magazine. It was awesome! 1/4 C Packed Dark Brown Sugar 1/4 C Minced Green Onion 1/4 C Bourbon 1/4 C Low Sodium Soy Sauce 1/4 C Dijon Mustard 1/2 t Fresh Ground Black Pepper 1/4 t Worchester 2-Pound Flank Steak I used my Jaccard on the meat first...

Sounds good! We order up about 80 pounds of crawfish and have them overnight shipped to us for a neighbor hood boil each year. So...what about that Lobster Bisque? You have a good recipe for that Keri? Some how I am thinking you might

OK, this cake has been a big hit in the neighborhood and at church functions. We normally just refer to it as booze cake. Black Russian Cake 1 box yellow cake mix ½ C. sugar 1 box (about 6 oz.) chocolate instant pudding mix 1 C. vegetable oil 4 eggs ¼ C. vodka ¼ C. Kahlua ¾ C. water Pam...

My son and I liked this recipe, my wife the baker did not. She is appalled that I have shared this recipe? She insists that I share another one, which is a big favorite in our neighborhood, so the Black Russian Cake recipe will follow this post Hope you enjoy the mess…if not give this one a...

Yep, I'm planning on being there. I will get your rib scoop in person, and any chance you will show me how to inject a Butt? I've been waiting to see what will be involved in the class on the WBBQA site; I have 3 or 4 guys at work who are thinking about it as well. Thanks for the help as always.

Ok, I continue to struggle with ribs! I just need to come and watch an expert! I got the WSM humming along at 225 using the minion method...So the problem lies with ME of course I removed the membrane and gave the ribs a healthy rub, probably too much in retrospect. The ribs went on and...

I keep thinking I must be buying some type of "Express Butt", I have only done 6 butts, and they have never taken more that 2 hours a pound, more often less than that. I have felt cheated by not having a super long smoke

I have read the information regarding Spareribs vs. Loin Back Ribs, will this recipe work for either? My wife is not a huge rib fan; she tends to like the pre-cooked Lloyds from Costco (which I am not a fan of). I was going to try this smoke method and also rotisserie two racks? Can I do both...