Search results

Thanks, I'm getting ready to take them off the smoker so that will some in handy. And I thought I had screwed up. Larry, sorry got people coming over and doing too many things, didn't read the whole post - I'm in New Kent. Bealeton? I kind of thought that was up near Leesburg but that may be...

HMMMM..... Do you just mix it in with the meat when you pull it or discard it? I have always removed the fat cap so I don't know what to do with it. Thanks, Tom

Da*&$%, Did somehting stupid & forgot to remove the fat cap last night. I'm gonna lose one side of that barky goodness. Anybody else done something stupid when cooking lately? Tom

Any preferences here for light or dark? I just buy one onetime and the other another time. Never really sat them dowm side to side to see if there are any real differences. What is your preference to put in a sauce? Thanks, Tom

Steve, I forgot to post it, but on the fourth of July, I had a bunch aof people over. I put out three homemade sauces two of mine (one vinegar and one tomato based) and your # 5 sauce. The one that was most consumed by far was the # 5 sauce. I belive the sweetness is what got them. I like my...

I've got two butts going but, I had to pull one and put it in the oven to get the temp up so it will be ready for the time we are going to eat. I left the other one on the smoker, if I cook them seperately they both will cook faster. When I checked this morning the smoker temp was low and I've...

Ray, I came across this recipe after I had cooked some scallops for my wife on Mother's Day. I noticed it's been out here a while but I just didn't bother to look for a new recipe. What I did is similar, I have a cuban cookbook that has some things I found work great for seafood. I tinker...

Steve, I made this before I had cooked my chicken so at the time I didn't have any drippings to put in it. Also, I just went with the recipe you posted for the first time making it so I thought, why not just follow a recipe for a change. When I make it again I'll start tinkering with it but for...

Steve, This was nice, easy to make and tasted good. I've been trying for a year to come up with something that my wife and daughter would really like and this appears to have worked. Most of the tomato sauces I have tried had more vinegar and at least some mustard in them. this was a nice...

David, Do you think it would work with powdered garlic instead of fresh? I have tried fresh in my sauces and for some weird reason I tend to like the powdered better. I guess I dont use it quick enough or something. The fresh garlic sometimes gives me the hibitty-jibbities. It's not that I...

Thank you for the advice, I appreciate it. Tom

I just picked up a couple of slabs of ribs from BJ's to cook this weekend. I know the pack is too muuch to eat and I was going to vacuum seal and freeze half and cook the other half. I then got thinking, Would I be better off cooking them all and then frezing the uneaten portion? Or would it be...

I'm going to be totally un-original and say that this recipe was really good . It was some of my favorite chicken I have grilled. Finally got to use my new kettle I got for Christmas and cooked it on that. I will cooked it again. Thanks for the recipe. Tom

Mike, Is that Kosher or regular iodized salt? Thanks Tom

I haven't searched to see if they are unique or not but, here are a couple I like (tomato and vinegar based). My vinegar is kind of a bastardized version of eastern and western Carolina. I like a very small amount of ketchup in it, almost just enough to give it a little more color. I do bring...

I moved to VA after living in upstate NY for a couple of years and wasn't happy with the local options for wings. So I made my own based on recipe's I gathered from ny buddies up there. First, I feel you need to fry them. I like to coat them with flour but sometimes I'm just too lazy to do that...

Thank for the skinny on that place. I have driven by it and have not had the chance to try it yet. Dont get out to Kilmarnock too often but if I am on the Neck I will give it a try. Thank for the info. Tom

Is that place in Toano on Route 60? Is so how is it? If not where might it be, I'm always looking for a new Q place.

Yes I've done it. It's o.k., like the previous post stated it comes out fine even if you use the coarse grinder. IMHO I thing pulling it and then chopping with a very large chef's knife or cleaver gives a better texture. Just takes a little longer. It all tastes the same though. Tom

When you try the cheese would you please post your results. I have thoght about it,asked the same question on the,forum and have not had the cahones to try smoking some I would hate to melt it and waste a good hunk of cheese. Thanks, Tom