Search results

meat juice for me Chris and Steve. Even more magical is feeding plenty of drinks to guests and they also unanimously agree ...".... wooow... (then another gulp of beer):.. best saase..sauce... this is the gretesst sause.. ever!!!"

this is interesting because all i've been able to notice is how hot it is for me too. Not everyone seems to experience this though. where do you live? elevation? Which grill were you using? def. don't know what to tell you but this is interesting to me.

glad im not the only one who feels that way Vic. But on the other hand "Smoke and Spice" made me feel like maybe I do have SOME (at least a little, lol) taste. Just a huge book for what little i've gotton so far from it. Not bein wise, just agreeing and saying that for anyone considering the...

ya! now rellenos are what im talking about. You should have seen my pathetic rellenos last year, because for whatever reason, the majority on one plant grew on the smaller side, kind of funny. I do need to roast more though and use them in other ways (thats scarry for me to "try"), to much to...

I just meant the powder is fine I guess, I pull one off of the plant and eat it you know "RAW" and I don't think there special, there fine. I don't know why anyone would chew on one raw, ..was just saying. I just grew them last year, of course I can't help going around eating all the stuff...

two butts I did the other day one "mr. brown" for actually the very first time. Lots of people like it and it IS good, but I have to be honest, I wont do it again. I really don't know if it was paprika, or all that pepper or what but It just wasn't a taste I was used to. Lots of chile's you...

yes, if you could please say which that would be great. I'de love to hear if the price is coming down of comp. thanks a lot.

I'll just add that when your fairly new to bbq, cooking pork butt is insane time wise. It will truly take 2 hours per pound average or maybe more. When I do pork butt it almost feels like Im smoking for a day and most of the next if its a larger one. Just when you think "gosh it should be...

I like those Ken.

honest truth is my finger is thumping pretty bad, I cant sleep. I cant hardly take a shower, lol. I can type kinda and it literally took an hour to prep. all three hunks of meat w/ one hand mostly . I may sneak some in tomarrow we'll see. I was suppose to be asleep by now though. I guess...

I keep thinking im done with this thread but then im not! The last box seemed almost flawless, no leaks. Now i'm wandering if they come out of the factory goofy or something, lol. I've had some like J Pan, and some that just keep sealing over and over and over .. etc. strange. maybe it...

even though I mostly like and use lump, the blue bag K is the right call for me for an overnighter (something to think about Brian, for if you do overnight sometime....you will). I just threw on 2 butts and a brisket (freezer re-load time) w/ some original ash biscuits.. er I mean Kingsford...

video's like described above are awfully hard to watch, I just can't take it or watch it, its a shame. I just seen two week old pigs at my buddies house the other day.

man I keep reading this on this site, just for kicks I gotta take my camera into wally world here and take a picture to post. Its the biggest stack of Kingsford i've ever seen (beginning of the season) including the above, misquite, hickory and regular. No comp or charwood though here, I get...

OH boy here it goes im using apple stump parts that are well over the twenty years old that I know of (my dad bought the orchard when I was 3) and were probably stacked up there before that. I get a good apple flavor with them. I use cherry chunks from stumps that are exactly 17 years old...

Its kind of a hassle and maybe even a little silly but if you weren't doing two then this (as silly as it is) actually works, I've still been working w/ it and like it. Ussually Im not a fan of "fiddling" w/ things so much but something about burnt/overdone ends aggervates me, lol. I don't know...

this show was on tonight if anyone is in the proper time zone to still have a chance to watch it. I know hes not always accurate or whatever but to a guy like me who cant make toast I do enjoy the show. "Man Vs. Food" is more my style and my favorite though! I think I could handle a few of...

just wanted to say (not talking about salt) that you can taste your rubs you make but it will change a lot after a long smoke/cook. Which is partly why im in a never ending process of making the perfect rub.. and still failing after all this time, . Just thought I'de throw that in, I read...

i could be off here and I bet KK could help.. but I think dry I like them better. Im not much of a cook but the anchos I grew last year kind of tasted a bit yuck in anything I chopped and put it in (which could just be the "cook"). I thought there mild and fruity (or however you wish to...

i JUST got one for Christmas, i'll give it a try. Im not a coffee geek either but like you can tell better from good, but for money's sake good is good enough. I cant bring myself to spend 13 bucks for a pound anymore.... 4 bucks per pound tastes better to me, even if it doesn't really, if...