Search results

I think this might be what you are looking for: Peel, de-vein, and skewer the shrimp on wooden skewers. Mix up the seasoning: 1/2 tsp salt 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp sugar 1/4 tsp black pepper 1/8 tsp cayenne Sprinkle shrimp with lemon juice, brush with melted butter...

This one's my favorite Carolina Style BBQ Sauce and Marinade 1 ½ cups dark brown sugar 1 ½ cups Worcestershire sauce 1 ½ cups yellow mustard 1 quart ketchup (I use Hunts) ½ cup coarse ground black pepper ½ cup crushed red pepper flakes 3 quarts red wine vinegar ( I get it at an Italian grocery...

I season in the gas grill at 425 to 450 degrees. The 325/350 isn't enough to put a good carbon layer on the iron in one pass. Use Crisco or Camp Chef Cast Iron Conditioner and only use a very thin film. If it puddles it won't form the conditioning layer. Steve

Remove the membrane....it just takes a few minutes. Steve

I had to cut down a small pear tree in the back yard and have been using the wood. Very close to apple as far as I'm concerned. I also sometimes add it to hickory. Good wood Steve

Don't go for the cheap Chinese iron dutch ovens. They have poor casting, uneven wall thickness, and the lids don't often fit right. Get Lodge brand cast iron dutch ovens and skillets and they'll last you the rest of your life. Steve

We don't have a dishwasher, unless you count me. I clean the racks with hot soapy water and a scotchbrite pad. Steve

I always remove the membrane. It does make a difference. Steve

Morning it's coffee, after lunch Pabst Blue Ribbon or Stag,late afternoon or early evening I like to tip a jar of oak aged corn whiskey (much smoother and tastier than bourbon). My music is kind of eclectic...Jerry Jeff Walker, various blues, Allman Bros (Live at Fillmore), Santana, Meatloaf...

Has anyone had a bad experience with Picnic charcoal briquettes? I tried them last summer and they had a smell like burning used oil. After some recommedations, I bought another bag recently and lit a chimney full to do some beer can chicken. The stuff had a lot of smoke and smelled like burning...

I agree with Scott...you just can't beat Mike Mill's Magic Dust. I make it my self now that Mike has included the recipe in his book "Peace, Love,and Barbeque". It seems to be good on anything you BBQ and even good as a table condiment. Steve

I'm running a little low on my favorite apple wood, but I just cut down a dwarf pear tree so I have a decent supply of it. I've never used pear wood but I would think that it is very similar to apple. Any thoughts? Steve