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Looks good. I just watched last night a Basement Hangout video where they cooked tomahawk pork chops on a pellet grill and served with Alabama White Sauce. I've never thought of using the white sauce with pork, but now I plan to. Their recipe for the sauce looked pretty good too.

An excellent combination for a nutritious and delicious dinner!

Go to the Savoie’s foods site, and they show all the stores that will ship it to you. Walmart and others. There are several brands of jarred roux out there. I started with Savoie’s, so I’ve stuck with it, but many folks are fans of the others. It’s just flour browned in fat/oil, so probably...

That dish looks great. We call them all shrimp, and in Louisiana and nearby states, lots of shrimp are harvested from the Gulf of Mexico (or America as some now say).

Gumbo is the one thing I cook that I don't have a recipe for. I eyeball the amounts, and it somehow always ends up with a full cast iron pot. I don't make my own roux any more. Can't tell the difference between it (which can be a tedious chore to make) and the jarred roux. Some of the key...

I snagged two more at Kroger the other day on sale and put them in the freezer. "Just" $5.97 per lb., so a little better than the $7.57 at Sam's. In defense of Sam's, their meat (especially steaks) often looks way better than what I see at our local grocery stores, so I'm sometimes willing...

Have you noticed much difference in flavor of the food with different pellets? I'm brand new to pellets and have only used two kinds (Weber blend and Traeger blend) so far. I didn't notice a flavor difference. I suppose they may be like charcoal brands. Not much difference in the taste of the...

Beautiful. I like the sound of that glaze recipe!

That looks good, and it is a great idea for me to experiment with on my new Searwood. Almost every culture has some chicken and rice dish. Arroz con pollo in Mexico, Paella in Spain, Jambalaya in Louisiana (where I live), etc. They're all good. I confess that I had to look up crevettes to...

This was my Labor Day cook, but I'm just getting around to posting. 2 chuck roasts from Sam’s. 7.53 lbs. total, $7.57 per lb., for price of $57. Ouch. Night before: Rubbed with Kosher salt plus Memphis Meat Dust; put in zipper bag. Filled the WSM with The Good Charcoal (Lowes) and chunks of...

Looks like you share my struggle with shaping the dough. I've watched several videos from Italian pros and regular Joes looking for tips. Letting the dough age at room temp for at least an hour or two before shaping helps, but I still struggle. Chris Kimball said in an article that getting...

Those look delicious. Unfortunately, I rarely see a good version of those in the meat counters around here. One day!

That looks great. I've cooked racks of lamb on my Kettle many times. Cherry wood gives them good flavor and color. I just got a Searwood pellet grill, and I look forward to trying lamb on it.

My third cook on the Searwood was a rack each of St. Louis and Baby-back Ribs. The baby backs were fairly large at 3.84 lbs. The St. Louis were only 3.67 lbs. Hit the baby backs with the relatively sweet Memphis Meat Dust (recipe at Amazing Ribs). The St. Louis got a more savory/spicy blend...

That's a beautiful crust.

As a new owner of a Searwood, I'm jealous of those sweet casters/tires. Looks like they could add a trailer hitch option so you could pull it down the highway.

They look good. I've never cut them up before cooking. Is this sort of like the "party ribs" approach I've seen on YouTube?

Beautiful pics. We plan to head that way soon for a lengthy visit. Maybe next year about this time.

That looks great. I enjoy salmon, but I've never eaten a truly fresh wild one. One of these days. I follow a YouTube couple, Holdfast Alaska is their channel, and they have a subsistence license that allows them to take 500 salmon per season. They caught close to the limit this summer using...

My second cook on the Searwood stuck to chicken, which is safer/cheaper when getting used to a new cooker. I split a chicken in half and brined it overnight (15 hours) in the buttermilk brine recipe (buttermilk, salt, brown sugar, Old Bay, H2O) from Gary Wiviott’s "Low and Slow" book. I had not...