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Hey, all! Once upon a time, I was extremely active on this forum. Although I am still an avid barbecuer, I don’t think to post much here these days. Just wanted to say hi to my old friends and wish everyone well. despite my handle, I am no longer living in New Jersey, but have moved to sunny...

Hello my friends. At some point, I would love to get an American Wagyu brisket to smoke. I’m not looking for top-of-the-line competition quality, just something tender and delicious to share with friends. Is there any particular company and product that folks would recommend? Many thanks.

For future traveling- house sitting, car camping, etc — do people prefer the Smoky Joe or the charcoal Go Anywhere?

For my future travels - house-sitting, car camping, etc, do folks prefer the Weber 14” Smoky Joe or the charcoal Go Anywhere?

We just moved into a new house and it has a Trex composite decking. It’s basically plastic. Should I be concerned about using the smoker on the deck itself? Thinking about putting in some bricks next to the deck on the lawn to do the smoking there. What are peoples experience with the Trex deck...

Sometimes it's all about the food. But mostly it's all about friends. Today was a good day. Had a few friends over for brisket dinner. Started the 16# Angus brisket last night about 8pm. Smoked with apple and hickory wood. Working under the eaves of the house in the rain, but it all worked out...

Good news: got a 16# angus brisket on the WSM for tomorrow's dinner with friends. Bad news: it's raining and I hate huddling under the eaves to stay semi-dry. I need a P1gvilion, or a CowCover or heck, a Henhaus or something! Grrr.

Hey all. I found a place nearby that has Berkshire pork from nearby (PA) farms. Price for belly was about the same as that for regular pork belly from my butcher. Worth the trip to their retail store Boonton, NJ. Picked up a 13 lb. belly and cured her with Ruhlman's garlic, thyme, black pepper...

Hi. I have a friend looking to get a gas smoker, if there is such a thing. Anyone have any suggestions? I've always used Royal oak lump coal, with no experience with gas... Any suggestions are appreciated. Many thanks, Gary

I've found that my brisket has improved drastically now that I brine the brisky, and foil it when smoking when I hit a 150F internal temp... Here she is, nearly 14 lb. Brined for ten hours on Saturday with 4 cups apple juice, 12 cups cold water, 1/2 cup kosher salt, 1/4 cup sugar. I know some...

Hey all. I've been enjoying everyone's posts here, even if I don't post comments. A lot of you are living the good life! Last night I started off marinating 2 lb of pork loin (cut in 3/8-1/2 inch slices) in a homemade char siu marinade overnight. The secret ingredient for authentic flavor is...

Hey all. I've been enjoying everyone's posts here; I don't always comment, but I do love to see what everyone has been up to. Our little, semi-shaded garden finally produced some respectable vegetables this season. I tried some new chilies this year: Anaheim, Poblano and Holy Mole. The mole...

I haven't done a brisket in ages, so picked up a 12+ lb. whole packer Angus. In an effort to improve my brisket, I decided to brine briefly with the idea of producing a moist brisket flat. A 2-3 hour brine was suggested. Sing along with me: "A three hour cure..." Basic brine: 4 cups apple...

Ok, been wanting to do this right for awhile.... Brine-cured a 3 lb turkey breast lobe (boneless) in per Ruhlman/Polcyn's basic cure. Mine in fact was even simpler. I skipped the herbs in the marinade; not sure they'd come through with the smoking process, so mine was sugar, salt, curing salt...

Hey all. Picked up a local free range 4 lb chicken, spatchcocked it and marinated using Rick Bayless's recipe. Banked the coals so the breast was furthest away from the heat. In theory, breast and thighs should be done at the same time. Just on: Kept the heat moderate to avoid burning. It...

There are some relatively cheap cuts of beef that are full of flavor and grill up well. I picked up a small pack each of tiny chuck eyes (4 little steaks came to 0.7 lb.) and a pack of two boneless flanken beef ribs (pack was 0.6 lb.). I pounded the flanken down and marinated everything this...

Seems I'm on an Asian kick lately. Even more so than usual. Saw this recipe and had to try. "Set it and forget it" has its pros and cons. I can Q while clicking things off my honeydo list... Chopping wood today. Luckily I remembered to do it before real summer arrived. In the low 80's today and...

A lovely day in sunny West Milford, NJ. Time for Asian-themed grilling: Thai beef salad, corn with miso/ancho butter, and asparagus with black sesame seed dressing. Grilled up the corn and gus. And the 3/4 lb strip steak. I had salted it 20 minutes earler, then dried if off and rubbed with a...

Here's an easy one, but it tasted good. Picked up some sweet potatoes at the farmer's market. Steamed (microwaved) and then grilled for Grilled Sweet Potato Salad. Yup, I've posted it before, but it's worth it. Got the local dogs at the market too. I had a hunch that they were a bit lean, so...

Hey all. A beautiful day here in northern NJ. Nearly 60F and sunny. Warm sun, cool breeze -- we'll take it. It's been a looooong winter. Charred up the red peppers for the mango/red pepper/habanero salsa. I had picked up four local, free-range Cornish hens here and marinated two of them in a...