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If you can get an alder plank, i would go that route. I find cedar to be too harsh and really enjoy the milder smoke that you get from alder.A short 90 minute brine is nice to use too. You can add flavors to the brine. I think you could go without the pan,because you want the plank to char some...

I was offered a jar of cucumber relish the other day and not wanting to say i had never had it before, i accepted it graciously. Is this just for hot dogs and burgers? Do you creative cooks have suggestions for the relish? Paul

I think you are on the right track now. Have you seen this thread? http://tvwbb.com/eve/forums/a/...=793104183#793104183 Paul

Long story short, i food savered and froze a brisket that i cooked last September. Thinking about re-heating this weekend. What it the best approach? I am guessing foiled with some liquid in a low oven. Beef broth? Thanks Paul

Thanks for the great tutorial Kevin! I just got back from a 10 day fishing vacation and had the link in my mailbox. Looking forward to more info! You should write a book. Definitely going to try the grapefruit/shrimp/salsa shebang. I'll try your sweet potato recipe too Gary Paul

Vinaigrettes are easy to make. With a base formula, one can change elements of the mix very simply and end up with something entirely new. I can give you what I pretty much use for a base for vinaigrettes (and for creamy dressings too) if you'd like. Kevin That would be great Kevin. Paul

Now those are some salads Kevin. What are some of your favorite vinaigrette recipes? Paul

Thanks for the replies Gerry and Kevin. I will have to let you know how it turns out. Paul

I am looking at cooking up a spatchcocked turkey this weekend, which i plan to use for meals for an upcoming fishing trip. One breast will be sliced for lunch meat, the other one will be cubed for some white chili, and the rest is going to be used for soup. I was going to try rubbing a compound...

I'm betting it will be fine if it is just kiln dried lumber scraps. The problem is that the moisture content is low and it will burn up fairly fast and not give you any smoke flavor. Paul

Thank you for all your suggestions Paul. I remember seeing an episode of Good Eats where AB did almost the same thing Dave. I think he froze up some vinegar and scraped it into crystals to put on top. Paul

You hit the nail on the head by calling it a salad rut. I have been eating them for lunch and need to change it up. Good idea on the beans and marinated veggies. I have been avoiding the store bought dressings an mainly making a balsamic/olive oil dressing. I found a seasoning blend recipe on...

I have been trying to add more salads and greens into the diet. Running out of ideas to spice up the greens. Any favorite dressing/vinegarette recipes and or salad ideas appreciated. Paul

Are you cooking indirect on the kettle then Kevin? Paul

Thanks for the advice guys. Good idea on the addition of the smokey chile. I will probably triple the numbers and make a good sized batch. I used Kevin's "Butt rub for Jane" the first time i made the soup and it was pretty good Paul

My brother and i popped for the Vita-Mix Blender while watching a demo at Costco. They made a tortilla soup and used a seasoning that they wanted to sell for 30.00 for 3 bottles. I told the brother i could make some up. I am thinking along the lines of ancho and new mexico chiles, onion and...

Ran across this yesterday and after checking the spice rack at home found i had: smoked paprika toasted granulated onion and Turkish oregano Would these throw the taste off? I have all sorts of dried peppers. Would Allepo be too smokey? Paul

I have not marinated steaks in along time, but one i used to do was Pataks hot curry paste, soy sauce, and minced garlic. Great combo.

I roast them in a cast iron skillet for just a few minutes. Be careful, they can burn FAST! Usually, the thinner the walls of the peppers, the drier they will be and need little roasting. Thick skinned ones like anchos can still be a little soft. I'll butterfly those open with scissors and let...

I have a small bottle of file' powder that i have been wanting to mess with. Maybe this is the time? Paul