Search results

Bill, That is really an incredible combination of techniques and flavors. I've got a brisket in the freezer for when it warms up, that I'd love to do a bbq baked beans recipe with. I don't think I'd finish this off in a crockpot, but I'd like to have the brisket drippings in the beans. That...

Brian, Call it a Stoup dish. It started off as a soup...and then got good! Looks great.

That's awesome looking pork, Bob. Butt cooks are never boring. I've cooked a lot, but doing my first butt once it warms up. Keep the turorials coming my way! :-)

Nicely done, Kemper. Thanks for sharing all the sauces and rubs as well. That's nice looking turn out, and I've got an 8lb butt in the freezer that I'll do just like this. Did you have a final temp or judge by probe tender?

That looks like its got some nice spice and snap to it.

We're always searching for perfection in BBQ. You may have struck perfection here my friend. That crust, juicy center, and smoke ring are the holy trio.

Well done, Brian. First priority in shoveling is get to the grill. Then you can worry about silly things like sidewalks and driveways. What is that basket you've got the potatoes in? That looks like it could hold a full bag of fingerlings or small red potatoes. I want it.

Congrats on the 1000th post! That is beautiful looking meat, and you did it up right.

That sausage is tops! Thanks for the sliced profile.

Great looking dinner, Chuck. And you weren't kidding...that's one heck of a salad :-) Great looking Tri-tip, and I'd shop at my enemy's store if they were discounting all their good cuts.

I was wondering the same thing, Jim. Looks great, Bob!

Woah! That is some fresh Italian eats! I am drooling over that one.

That's a really unique cook. Thanks for sharing. I've never seen this. Thanks for the link to the mortadella. If I had all those spices, I'd play with that this weekend.

Excellent looking chickens, and that's a cool brine. Love two whole heads of garlic in there!

Robert, This cook is inspiring! I just put my first brisket (9lbs) in the freezer. You are showing me this can be done in less than 14 hours like a lot of guys will do. It sounds perfectly managed and looks beautiful. Thanks so much for sharing the details. Also, that French Roast is some...

That plate looks beautiful, Bill! That lamb was obviously treated perfectly.

I'm not familiar with competition rules or expectations. They look darn good to me! Keep trying... I'll take care of all your errors.

Phil, that is a great looking bird and a great looking table. Incredible what you can do in just 1.5 hours.

Happy Thanksgiving Rich and Barb! Food looks delicious, and obviously made with your usual attention to detail and expertise.

Love the details as always, Enrico. Your pics would tell the story themselves, but always appreciate learning the details of how you knock it out of the park everytime.