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am I better off using fresh orange, lemon, lime, etc. zests rather then dryed orange and lemon peel? what is a good use for dried? silly question right, but I just keep wandering if its kind of a worthless thing to have around. Im thinking of marinades, brines, cures, pretty much anything for...

well we ate at a place that had GREAT alfredo sauce. knowing nothing about it it just looked and tasted great. Looked like a lot of melted butter in it or something, maybe this is normal but i've never noticed before..kind of different looking and tasting, best I've had so far. Anyone have an...

thanks J. I was thinking maybe I should have asked for just a recipie or ideas, It appears I might have gotton to detailed, lol. Sometimes I have questions that I really am not sure how to ask you know. Soy sauce is something I might care to play with... I can get apricots easily as well so...

just thinking steve how I was able to fit a 16 lber in my little 18 one time.. i remember struggling a bit. then again some of you guys have fit bigger then that if I remember right, those need to be recorded on video fitting them in there! funny.

looks great! good cook. how'd it taste to you? million bucks says no one complained .

Love bbq and grillin', more then you would imagine, but funny enough this is not my department, this is hard and sometimes tragic for me. Both of us here at home really love the idea of a perfect spicy (bold noticable spicy would be fine and great btw), but honey based glaze/sauce/baste for...

these titles never get old, lol. Im not a midnight butt mopper either. Im not much of a mopper at all actually, my mopping experience was w/ mr. brown, and theres no mop made that could have helped that nasty rub, lol, . just jokin around, butt really. haha good joke huh?

you crack me up g.c. I feel left out when I don't know what a "fruity note" is when talking about peppers or coffee or ....anything really except fruit. know how ya feel. Im in the camp of: I feel like it burns hot too w/ air. Off the grill I had almost exact experience as JimH except it...

as long as i've been a member there's been a few threads like this. Im a wierdo and clean mine like every 3-5 months or so top to bottom. If my woman isn't home I use the bathtub! she doesn't like it to much but ussually I just "forget" to mention it to her. I do like the heat boost after...

I find that as well and I don't foil, not only for bark but just because I don't to this day see the benifit. I would foil though if its a flat. Im assuming its a flat being 5 lbs. I dont like to foil well/decent marbled packers is all. The smaller less fatty flat could use a quicker cook as...

I agree w/ Doug ep. esp. about the conspiracy, haha. seems obvious to me. I've been suspicious of the Kingsford/Weber thing for a while too. I've always wandered whenever a perfectly understandable gripe surfaces there always some "defense" that never makes sense to me around here and other...

I may or may not be good help but I can tell you only what i do, and I think the bark is good. I too prefer a nice bark, and others not. Both are awfully tasty. I just simply rub liberally (or not so much.. depending on rub ingredients) the meat w/ the rub of choice which is often these days...

agreed. Burns like blue bag, w/ a faint hickory (or misquite, sold as well) smell/taste. Even better if the bag costs the same as blue bag, which I always thought at wal mart it ussually does, just cant recall for sure. maybe you would like to do overnighters w/ it and it would be "just...

there ya go with the better/older model comparison of cast iron's, I never knew. The sandblasting sounds really nice. thanks J.

yup, agreed Paul. I really like cast iron too, and use it whenever I can, and then some, but not always a good option for all things. I can't figure out how one brand could be better then another (cast iron), and have had good luck w/ inexpensive ones, but ...i know nothing about nothing, ...

glad I seen this. Dude I love mine, but I would also be a little pissed if I was you. I KNOW they work really really good, but yours is obviously not. I would absolutely buy another, and way before a maverick (I have a mav also) to add. Hopefully they'll help you out w/ the prob. but if your...

I know nothing about nothing but my fav. sauce recipie uses both tomatoe sauce and ketchup in it... beats me.

thanks j. oddly enough we've had a struggle finding it. still watchin for it. Oh actually the whole pods may surprise you, (w/ a bunch of tedious work ) they produce pretty strong flavor. of course Im not the one around here that has to do it, lol. I don't know a lot about the ingredient...

I feel like what I see most is red (more ripe, older, whatever you want to say) jalepeno's including seeds, Im not exactly positive though. I think this because there not exactly scortching hot, but do have a nip on your tongue. Hotter i've always assumed to be cayenne crushed. Again just...

that reminds me, hey whats the best way to make tamerind pulp from a fresh whole tamarind? We use them in food but my other half does the whole soak in water and massage em and I'm not sure what she does but takes like half an hour, to get the pulp. Whats a good/best way to go about that? Is...