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Just thought I'd see who all was still around these parts. Been a while! Keri C, Still smokin' on Tulsa Time Hot Wire BBQ (predatimg Hotwire.com...)

Just thought I'd see who all was still around these parts. Been a while! Keri C, Still smokin' on Tulsa Time Hot Wire BBQ (predating Hotwire.com...)

If anyone cooking Ponca City OK this weekend would care to share a case of parsley, let me know. I'm picking up a case from our local produce wholesaler Friday morning, and 60 bunches is way too many for one team. Much better than the grocery store stuff, though. -Keri C

I did this a few nights ago to a half of a full pork loin. Very tasty, especially when dabbed with a bit of raspberry chipotle sauce. Stuffed Pork Loin, from The Guilty Kitchen Yield: 4 servings Prep Time: 15 minutes Cooking time: 55 minutes (or about 1.5 hours in the cooker - kc) 1 1/2 lb...

We're thinking about trying our hand at a ribeye roast for Friday night munchies at a comp this weekend. On hand will be one WSM and the beast that DH Robert built (gravity feed Stumps clone with 30 sq' of cooking space.) Am I better off using a bone-in or a boneless roast? I'm considering...

I realize that I posted this down in the Gadgets section, but not everybody scans that on a regular basis, and this is an important find that I wanted to pass to as many as possible while the deal was on. $169.99 Food Saver kit, on for $99, and down to $59.99 with the magic PROMO code. PLUS...

Hi, all, If you have a need for a good Foodsaver kit at a good discount and free shipping, go to http://www.jardenstore.com/product.aspx?bid=18&pid=5718&cid=0 and use promo code L8FAV28 at checkout. The price comes out to $59.99, and free shipping today. It started life at $169.99, dropped to...

Bruce Baker's Eastern North Carolina Sauce 1 cup vinegar 2 tablespoons brown sugar 2 tablespoons red pepper flakes 1 teaspoon cayenne 1 teaspoon black pepper 1 teaspoon salt 1/2 cup water; optional Pour it all in a wine bottle, stick the cork back in and give it a shake. No refrigeration...

Jim Balls' Carolina Style Vinegar Sauce 1 cup Cider Vinegar 1/2 cup dark Karo syrup 1/2 cup brown sugar 1/4 cup white sugar 6 Tbsp "Crystal" brand Louisiana hot sauce 1 Tbsp onion powder Combine all ingredients in a saucepan and heat until just simmering and all sugars have dissolved. Allow to...

I thought this was already on here but I couldn't find it - thus, here it is. This is an excellent recipe for pinto beans from a fella who goes by BigWheel down in Texas. This is our preferred recipe these days, except that I simmer a coupla ham hocks in the crockpot overnight and use that...

I've been tweaking recipes again. We came up with this a little while back and decided that it was really tasty. Slightly sweet / tart / hot and just a bit smoky from the cumin, it seems to compliment most BBQ meats well and is something different than your basic traditional slaw on the side...

Okay, boys and girls, I've been playing with the high heat brisket, and have been having good luck with packers in 4 - 4.5 hours. Now, though, I have a beautiful 8 lb flat that I'd like to try. I've been searching around the site but so far have only found reports on packers. Is anyone here...

Okay, boys and girls, I'm 50 minutes in to my first "hot" brisket in the WSM. I've tried them on the stickburner once before with less than stellar results, which were possibly due to weather conditions at that time and the fact that I was doing a 17-lb brisket as my guinea pig. I have no...

Grilled Fruit with Bourbon Glaze Recipe courtesy Paula Deen 1/4 cup bourbon 2 sticks butter, softened 2 cups light brown sugar, packed firmly 2 lemons, juiced 1/2 cup water Assorted fruit cut in 1/2 (peaches or plums) Put the bourbon into a saucepan over medium-high heat and bring it to a...

Here's a great recipe that can be made while other things are cooking in the WSM. Very tasty. Pork Chop and Pineapple Pie Recipe courtesy Paula Deen 1 boneless pork chop per person 1 slice red onion per person 1 slice green bell pepper per person 2 canned pineapple slices per person 1...

We fed 35 friends and neighbors in the back yard this last weekend, and I had several requests for this recipe (including one from a member of this board, Thom H, who just assumed that I would post it here eventually! It's kind of cornbread-ish, kind of sweet, kind of savory, and, when cool...

* Exported from MasterCook * Blue Ribbon "Fire Starter" Hot Sauce Recipe By : Rick Eagleton Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20...

Just finished grilling a sirloin over a chimney of lump in the bottom of the WSM for dinner, had heat left at 7 pm, so I pulled out a couple of 1-lb rolls of sausage that I had picked up to smoke for grand-mama dear. One was a Jimmy Dean Extra Bold or some such spicy flavor, and the other was...

DANNY GAULDEN'S "New" RIB GLAZE - September, 1999 From http://www.dannysbbq.com/recipes.asp 1 cup brown sugar 1/4 - 1/3 cup mustard 1/4 - 1/3 cup apple cider vinegar (or beer) 1) Mix cold and bring to a simmer. 2) Let cool till ready to baste ribs. 3) If too thick, add more...

Catfish Courtbouillion 2 medium yellow onions, chopped 1 green bell pepper, chopped 2 cloves garlic, chopped 1 bunch parsley, chopped 1 bunch green onion tops, chopped 1 8-ounce can tomato sauce 1 cup (8 ounces) water 2 tablespoons flour 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon...