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I was doing a few slabs of bb using the BRITU recipe when I thought....hey why not try something different? Thus, I mixed 8 oz. of plain apple juice with about 3 tablespoons or Cherry Jam (first ingredient cherries, then sugar). Mixed well. It worked out great! Maybe try it for a new twist...

Have you tried it in the WSM?

I"m with you Larry. I hope to have a que story for y'all in a day or two. AR

I really enjoy wine, but admit I am but a novice. My wife once worked for a large california winery, but rarely drinks libations of any kind. Thus, I am forced to drink alone....but don't cry for me. My preference has always been towards the reds. I'm looking forward to getting a purple...

Greetings. Some time ago I acquired a product called Char Crust that was a rub applied to steaks or chops which created a yummy slightly crunchy bark. Wondering if anyone has used it on a butt or some ribs. I googled it and found a website too http://www.charcrust.com/catalogue.html I...

I was going to save favorite beer for another post, but since the door is open.... What is your favorite beer for a BBQ? My personal favorite is Goose Island Summer Ale, produced up here in Chicago....on...you guessed it Goose Island! Second choice if the Goose has flown the coup is to go...

Jim C. is on fire. Keep those recipes coming! I'm always looking for new ideas. AR

What is your favorite wine for a BBQ? I like a wine called Sangiovese. If I remember correctly is was from Montevina winery in California. Bold and spicey...not too dry. AR

Kerry, I read your post on the sausage preparation. Do you have any pictures that you are able to post? Saran Wrap Original - is that readily available in most stores? Thanks AR

I used to live a few blocks from Hecky's and when the wind blew from the west....the smell was fantastic. Makes me hungry to think about it. Glad you were able to check them out. AR

Isn't it great to know your hobby, passion, avocation is fastly becoming a worldwide phenomenon. Can we buy stock in Weber? AR

Not a WSM recipe I take it. No low and slow here. Sauce sounds good though.

Share....would love to see some recipes. Art R

What do you think about a pork loin and this rub? Again...curry...I was just thinking about it, 'cause I saw it at my local market. Big fan of Indian food.

Ginger? I was just thinking about ginger today. Wondering how it adds to bbq rubs etc. I guess I'll have to make this one and check it out. You say spicy...hot spicy?

It looked like chunks w/o any bark. Maybe a few scraps of bark. Not much. It was wierd though and I was contemplating scrapping the smoker for the oven and some foil. I don't think I'll be smoking this weekend, too much in leftovers still. Next time I do, I'll be paying close attention to...

Sounds like you have the recipe for some good times. Using any special rubs/sauces/woods etc? AR

Had a problem last weekend with an old bag of Kingsford. Smelled acrid. Sharp. Like chemicals. It bummed me out and had me worrying, but the brisket turned out ok. The old bag was a year or so old. First time it has ever happened. Temp was around 250 at the lid. Was smoking with...

I think it has to do with the molecular chemistry of my brain a/k/a anticipation. I prepared it, and cooked it. I tasted it and it was good. Realization! There's more for tomorrow....<<brain chemistry ~ anticipation>>.....the next day.....food goes into mouth. Joy. AR

The butt came out fantastically. I did not try to do 2, just one. Used a modified Salt Lick clone rub...with some sugar and other spices. Slathered it down with plain old mustard to start. The brisket just came off the wsm and I can't wait to try it. Too bad it's getting late here and I...