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This evening I made a turkey meatloaf on the WSM that turned out far better than I ever expected. The basic recipe was: 1.25 pounds ground turkey (I just bought the regular stuff, not the "lean") salt 1 tsp paprika 1/2 tsp cayenne 1 tsp black pepper big pinch of cumin 1 egg 1/3 cup coarsely...

This Sangria recipe comes from a Spaniard from Majorca who was a friend of my wife's. It's great with any Q or grilled food. Have made it on several occassions and it's always been a hit. As a courtesy to this friend who has since passed away, it's become tradition to toast Jaime with the...

I've noticed comments on this board about differing tastes in rubs - some folks love celery seed, others hate it; same with cumin (one person said cumin made everything taste like cheap tacos). Also, people use different blends for different purposes. French chefs talk about "Mother Sauces"...

After endless turkey burgers I decided to try my hand at turkey kebabs on the grill. The results were excellent if I do say so myself. Here's the recipe I used: 1 lb ground turkey 1/2 onion grated 1 1/2 tsp salt 2 Tb minced fresh parsely 2 Tb minced fresh cilantro (feel free to add mint, I...

I'm fortunate to have access to good quality bison meat. A farmer in Culpepper Virginia sells it a to varitey of local markets. In addition to the steaks and the basis for the best chili I've ever had, bison makes great burgers. Properly cooked, I think bison burgers are unbelievably good...

This spread has been a great hit everytime I've served it. Keeps for about a week in the fridge in the unlikely case you have leftovers. Smoke 2 whole cleaned rainbow trout at 275 for about 45 mins or until just done. I used Alderwood to smoke mine. Remove from the smoker and let cool...

This weekend I made the best beans I've ever had. This was an experiment that really worked. The one unusual ingredient is that I used is "duck bacon" which is smoked duck breast cut into bacon like strips. I'm sure that this recipe would work fine with regular bacon too. The ingredients...

It's 15 degrees and snowing in Washington DC today (1/22/05) and I just finished smoking a 2# salmon filet using the dry rub recipe from the cooking section. Like most of the readers of this board, a little bad weather isn't gonna deter me from making good food. Because of the cold and snow, I...

This Thanksgiving I took a quart and a half of good cider and reduced it to about 1/2 cup. Then I glazed the turkey with it. Made the skin nice and sweet. I don't know if the sugar in the reduced juice helped crisp the skin or not, but whatever the cause, the skin was great!

Smoked 2 1# salmon fillets per the TVWB Brown Sugar Dry rub recipe, but made the following changes: - Added 2 Tbs of cayenne to the initial rub, and 1 Tb to the finishing rub. - Substituted thyme for the tarragon. - Added a big handful of soaked rosemary sprigs to the alderwood...

Anyone ever tried putting wine in their brine as a way to add flavor? I've done it with fish with good results, but was wondering about using white wine in turkey or red in beef? My only hesitancy is whether the acid in the wine would affect the result because of the long brining process. Any...

Hi, I've just bought my first Bullet after years of enjoying the results of my friend's efforts. This weekend I'm going to smoke a turkey and a small bison brisket (approx 3.5 lbs). Any suggestions about how long to cook the brisket? I haven't found anything about either bison or a...