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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...)

Might look at Rod Gray's Pellet Envy class as well - I don't think I've seen it mentioned, and everyone I know that has attended has been very pleased, based on their competition results after the class. Keri C, still smokin on Tulsa Time

Yum... yours looks better than mine did! Keri C, Still Smokin' on Tulsa Time Hot Wire BBQ Competition Team

Although this is a couple of years late, yes, that will work. I had to come back to my 2003 post to get my apple juice brine recipe for a couple of birds going in tonight. Have a great weekend, everyone! Keri C, still smokin' on Tulsa Time Chief Cook, Hot Wire BBQ Award Winning Competition...

Now that I think of it, I have some good andouille in the freezer that's just cryin' out for a nice pot of black eyed peas. Ya'll have done flung a cravin' upon me, gentlemen!

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

Yummm... I know what I'm making when this next cold front comes through! That sounds wonderful. Keri C, still smokin' on Tulsa Time Chief cook of Hot Wire BBQ Competition BBQ Team

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...

Jack, I'm glad you like this recipe. To answer your question about using fresh apples, I have done that before. I peeled and diced two gala apples and sauted them in with the bacon grease with the onion and green pepper, and increased the brown sugar by just a bit - maybe 2 Tbs or so. I...

I discovered the best way ever to do spiral sliced hams, with the help of Cooks Illustrated. We just did five turkeys and five Cooks Spiral Sliced Honey Shank-end Half Hams. Before cooking, the five hams (still in their plastic wrappers) soaked in hot tap water for 45 minutes. Drained, and...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Edwin Vickers: I just recieved an e-mail from Chef John Folse that says if your liquid is not hot or you add too much liquid at a time it will cause...

It wasn't intentional, but I guess I would have to say the old faithful Hog Apple Beans. Off-grill, does cornbread and beans count? (Or maybe that's just because I've been in a cornbread-n-beans mood here lately.) Keri C, Hot Wire BBQ Still smokin' on Tulsa Time

I know it's too late for a holiday cook, Evan, but I'm going to answer you anyway. Yes, you can leave the meat out completely if you wish, and even use browned, drained, and rinsed lean ground beef if you'd like a meat content without adding much fat. As far as the fruit, I've used peach pie...

I'm glad you all enjoyed them. Kyle, yes, you can make a vegetarian version. Leave out the meat and the bacon, saute the onion and peppers in a bit of olive oil, and add THREE DROPS of Colgin Apple Liquid Smoke That gives just the barest hint of smoke flavor, but is not nearly enough to...

Larry, I didn't get to do this ribeye roast cook at the comp last weekend after all. I searched our two Sam's and hit up the meat men at my local supermarkets, and no luck on getting the roast. A retired meat-man who cooks with us sometimes said that when a holiday is upcoming in the next few...

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...

Gonna make four gallons of these blasted things tonight and vac them up in gallon bags to reheat in the turkey fryer of simmering water for People's Choice at a comp this weekend. Now THAT'S a lot of beans... Chuck, I know I'm way late in answering your question above, but I have to admit...

Sorry I'm just now checking in - I would have sent you to Mac's in Skiatook, for starters. He's an old competitor, with a number of top awards from both the Jack and Royal hanging on the wall. Absolutely the best in the state. Small little hole-in-the-wall-joint, but they're lined up at the...

I think that's "Wynn Dixie". Ain't no whuppin' biscuits in my house, darlin'! :)