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I think I see a good homemade icecream on my grilled peach. Rick

I saw some of the little guys at wally world the other day , wish I had picked some up now. Maybe next time . They were very green"now I know to let the sit out a few days ". Thanks , Rick

Most the people around here do not go for heavy smoke, and many have never heard of a rub. So for this group I sauce the pork lightly after chopping it and have lots of sauce on the side for the ones who want it swimming in sauce. I make a sweet cider vinegar sauce that is well liked around...

Kevin, I picked up some greens today and put the rub together. WOW What a great smell!! I will put it to use this Saturday on some B.B . I think I will try a sweet black cherry sauce with this rub, hickory and apple for the smoke...Any ideas? Thanks, Rick

Kevin, Sounds great!...Green pepper corns,I have white and black. What do the green offer? Thanks Rick

Corn starch, that is the first time I have seen this in a sauce. I will have to give this a try. I have given it some thought, or maybe xamtham gum, but I have never used corn starch. Thanks , Rick

Rita, I quess we all have our own way of going about this. I like to inject, rub,then light up a allready set up WSM. When I reach the cooker temp I am looking for I put them on. When I inject I have the injection liquid all over the butt"I pump them as full as I can get them". That is why I...

Kevin , Thanks. I have in the past used some fenugreek and what I had was old. I saw the rub post last night and thought it may work, o I picked up some at "World Market" today,along with some other goodys. Mahlab, now I would never have thought of this. Would this be along the idea"a bone has...

I have been thinking about doing some ribs for the 1st I.S.D. I was just looking at the info at Penzeys, getting ideas. Then I find this... Kevin has done it again, sounds great!!! Kevin , can you give us an idea on the rub that would work with the chery sauce? One idea I had was BRITU as...

Kevin, At one point I had given up on sauces made with fresh onions. I always came up with a sauce that just didnt smell very good. I have learned so much from you on here, I just had to give this one a try. Great sauce Kevin! I will play with it some to adjust it "or make a big mess". I...

I have used some sassafrass to smoke pork ribs. I only used 1/3 cup of pellets "I think next time I will use more". The people I got the pellets from said sassafrass is mild, good with beef ,pork and poultry. Rick

I have been reading Mr Minion's post . What I got out of it "and sometimes I may get mixed up in all the reading ". For the WSM , fat side down to cook , fat side up to rest and not too big on mops. I cooked some that way and it was some of the best I have done. I will be cooking fat down from...

From what I have seen , the darker the oil , the deeper the flavor and aroma. I have to ask, is the oil fresh or have you had it for some time. Rick

OK, I did a little test on the brisket this week end. I had 2 flats in the freezer about 6 # each. One was a select the other a choice. I picked up a 13 # fresh packer at waly –world, it was a select. All three were cooked on one WSM. I used sand in the WSM water pan with foil over the sand...

WOW....I have an order of FAB LITE on the way . I hope to give it a test run next week end.I found 2 or 3 flats in the freezer that I need to cook. I also may pick up a fresh one just to compare. It will be a great time to give the J.D. pellets that Candy was so nice to send me a try also. I...

That sounds great. I was looking for a way to use the leftovers. I think I like the cooking part so much that I needed some new "eating "ideas. Thanks , Rick

And I thought smoking was simple. I have to say , I have learned alot from this thread.Thank you all. About the FAB and FAB-B, Jim, what can you tell us about the flavor and color that the product will give brisket? I would like to try one of them but would like to know what you would...

Tom Thank you! This is just what I have looking for. I just got back from the post you made on the pork page"had to check this out" . Sounds great. I think the red sauce will also have a place in some chilli. Thanks ,Rick

Pat, That sounds like it was good, but it would be new to me also. Here in the East most of the fresh hams I see in bbg are still on the hog. I have cooked them like shoulders over live coals or over gas. Smoking takes so long with them due to their size "being 20-25 #" I have only done that a...

Hey Jerry, This is one of the "how do you like it" things, I think . Some times I skin my wood , some times I dont.I cut some hickory a few weeks ago . It was 10" or more round, cut it into 1 1/2" , 2"slices, split that and quick dried it in an electric smoker. The bark all but fell off. On...