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Oh and an hour rest in the cooler, Ken

I do a lot of flats just cooking for my wife and I....I use the injection from howtobbqright.com and foil at about 160 to 165. Never had a dry one since I stared injecting and foiling, Ken

I recently have become the owner of a Large BGE to go along with my WSM18. I purchased it at a small family owned business and as a thank you I received a gift certificate for a free Brisket or Pork Butt at a small meat market down the road. I had to pick up the brisket before the gift...

Oh and 3 tsp is way too much salt. I use 2 and also use kosher which has less per tsp. Ken

I have been making this one for years. I've also tweaked it to my liking but the original is a great start. This is a very simple straight forward one and it has always been a crown pleaser. I've never used that much oil even before I made other changes. It is from Emeril's best cook book he has...

I bought mine in 2009 and haven't cleaned it yet except for the grates and water pan. Once in a while I kinda slam the lid down on the grass to knock off any loose flakes as well if that counts. Ken

I sprinkle it on pizza too. Pretty much anywhere where I would use crushed red pepper. I went to a Tapas Restaurant the other night and could taste it on their seared shrimp in chili oil too. I discovered it after reading a Savour magazine article loaded with Turkish recipes. It has been in my...

Thanks, I always keep Aleppo pepper in the spice cabinet. Glad to have another use for it, Ken

Rita, I can't find that sauce recipe, can you share the link? Ken

I like spicy food except when it comes to BBQ I like sweet sauces, Ken

Rita you were right. I have a pressure cooker not a pressure canner. I thought they made an insert for my pressure cooker for canning but I was wrong. It is a totally different unit for canning, Ken

My error, I misunderstood my wife over the past 10 years or so. I just asked her and she said it is in fact a totally different unit, thanks. Also I don't think anyone is saying "you have to do anything" I just think the hot water bath is safer, more effective, and helps make sure you get a good...

Did you get the BBQ sauce recipe from that site or the homemade ketchup you used to make the sauce? Ken

Len, I love Penzeys spices and I have an actual Penzeys Spice Store within driving distance. I read rave reviews about the BBQ 3000 and bought two large bags of it on everyone else's reviews. Like I said it's not for me on it's own and I find it to be very strong. Once I use it up by mixing it...

I have a top of the line Fagor pressure cooker I just need to by the insert for canning. I did hear it makes a big difference and is much safer. Ken

Complete list salt paprika black pepper nutmeg mustard allspice garlic powder ginger sage thyme white pepper cinnamon smoke flavoring I find it to be very overpowering and just use it as an ingredient in other rubs etc for extra flavor., Ken

Len, I should have been a little clearer. The ones I canned were ones on the internet etc that others said they have canned with luck in the past. I haven't found that magic one yet that I feel meets my standards or tastes as "The One" but I have canned and used them until they were gone with no...

I think I may try this sauce today on my ribs. Thanks for sharing. Len, also I can salsas etc with fresh garlic, onion, chili's, cilantro, etc etc without a pressure canner (just a hot water bath) and they have always turned out flawless. I even give them as gifts with rave reviews. I know...

I have a package of BBQ 3000 and there are 13 spices listed not 4 like his copy cat., Ken

I know I'm a day late and a dollar short on your post but maybe try this one next year. Freezer pickles may sound strange but these truly have become my favorite pickle recipe. Sweet and spicy and no canning necessary. I just freeze them in canning jars. I can eat an entire jar by myself of...