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Came out great Kevin. Good lesson in there (at least for me) balancing the sugar and the water additions to adjust acidity. Ended up adding 1/2 cup of water. Paul

Stopped by the store last night to get some Cholula to make the sauce because all i had at home was the Garlic Cholula. All they had was the garlic flavor too. So i thought about subbing with chipotle or other chile powder for heat. What do you think? Paul

How about: onion chile powder fennel coriander cumin Paul

Have any favorite rice pilaf recipes to share? Made some last night with peas and golden raisins added. Any favorite seasonings prior to cooking and additions after? I know, sky is the limit. Thanks Paul

Nice. He looks like a big boy. We all know the blacks are the smartest Thanks for posting the big lug. I love labs. Paul

Here yuo go http://tvwbb.infopop.cc/eve/fo...180033624#7180033624 Paul

Wheres that silver lab? Paul

Not a pepper expert, but i would get as big of a variety as you can. You might skip the standards like Ancho, Guajillo, and Chipotle, because you can usually get your hands on them. Unless they are dirt cheap.I wonder what the customs regulations are? Paul

If the trimmings make it through the cook,i'll keep them for adding to beans. I have froze several uncooked racks worth, smoked, and made up a dish called Chacroutte(sp?)made with sausages and kraut. If you are going to use them to add to another dish, just season with S & P. It is also a good...

Bump. Is this one still a winner in everyones books? Any changes or suggestions? Thinking about blending up a batch this weekend. Thanks Paul

How about smoking on sunday and finish in the oven sunday night. Paul

Some lessons learned from the post Kevin linked to above, that i am going to do different next time, would be to use as small of a braising container that you can get away with and watch your pit temps. I used my smallest dutch oven, fearing punctured foil and my temps climbed up to 350 at one...

Bump.Cooked an elk roast with this recipe yesterday and it was great! Good advice once again Kevin. Have any elk steak favorites? Paul

Still learning my sauce basics. I can really see where it can enhance my cooking. My Peterson book "Cooking" and an old Joy of Cooking book had cream in the recipes, so i thought that was standard. I think Petersons wine and vinegar. The only reason i read this whole post to start with is when...

This sauce looks great Kevin. If i read it right, you make a buerre blanc without the cream and use the dijon as the emulsifier. Similar to a suace you suggested to me for pheasant that was great. Do you like to use the dijon in place of cream in a lot of sauces? Paul

Thaks Kevin. White pepper for the extra bite? Paul

Not bbq,but figured this all knowing board could help. I am looking for for a recipe for (hard) ginger snaps to make for my brother in leiu of storebought cookies. Lots of recipes on the web, but i am thinking they result in soft cookies like most homemade ones that i have had. The brother also...

I would bring the cooker over and serve it hot. Paul

Mystery solved. When i searched japones, i found the site from above, and stumbled on to the moritas. I was given two kinds of peppers, one from japan and one from mexico. Something was lost in translation when i received them. The light when on last night when my head hit the pillow. I have...

I don't think they are japones. They look more like these moritas. http://www.purcellmountainfarm...hipotle%20Chiles.htm