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Thank you Chris for your post on beef ribs this month. I had written off beef ribs from my repertoire as I considered them too lean and tough. Your post inspired me to try beef ribs again. With my own rub I smoked some beef ribs over oak and hickory and they came out great! So to any of...

When I make jerky, my biggest challenge is holding the temp down. How low can you hold your temp with an ATC? Will it hold in the 150-170 range? Any higher and jerky starts to cook as opposed to dehydrating. I don't own an ATC but am considering getting one. Thanks, Paul

This is Aaron Franklin's recipe for a sauce with a hint of coffee. Franklin BBQ in Austin TX is regarded by some as one of the very best in the country. It's my personal favorite having sampled most of the big name Q joints in Central TX. Franklin's Espresso BBQ Sauce 4 cups ketchup 1...

I will be making Kevin's Garlic Soup tomorrow and will need to alter the recipe for a veggie crowd. I plan on subbing veggie stock for the chicken. This will change the depth/richness of the soup somewhat I'm guessing. So I'm looking to add something else that may help it if necessary. I'm...

I made 2 different sausages this weekend; a beef stick variety and summer sausage. The beef stick was made without casings and came out pretty good. Using a jerky gun I was able to 'shoot' consistent pieces right onto an extruded metal screen. The summer sausage was stuffed into synthetic...

I'm looking for a good beef summer sausage recipe. Got one you want to share? Thanks, Paul

Ate at the 'new' Franklin location today. As you can see on their website they were serving out of a trailer right off I-35 in Austin. I had the brisket and pulled pork plate. The PP was moist and tasty. Would have liked more bark on mine but...On the table were 3 house sauces. A standard...

My wife loves Pickapeppa sauce. I'd like to try to duplicate it. Now Kevin K says "Commercial sauces are usually easy to clone." So, Kevin or anyone else; here's another 'opportunity' for you . Per the company's website, the ingredients are: "tomatoes, onions, sugar, cane vinegar, mangoes...

I can't believe I waited this long to make my own bacon. After reading and viewing all the posts I finally had to try this myself. So I whipped up a brine and did both regular and Canadian style bacon a few weeks ago. The results were delicious. Still have some of the Canadian bacon in the...

Been too long, so did a combo pizza last night. Topped it with hot Italian sausage, criminis, red & green peppers and onion. Cheese was simply mozzarella and parm. This is my go-to dough recipe: Flour*: 413 g Water: 260 g IDY: 4 g Salt: 4 g a pinch of sugar to feed the yeast. *I...

Here's a quick roulade recipe I did this past weekend. Pounded chicken breasts Sauteed shallot, crimini mushrooms, and red bell pepper added sage at this point. Toasted pine nuts Goat cheese Dice homemade bacon Rubbed sage S & P Spread cheese on chicken, then added sauteed veggies and pine...

I'm planning a special meal that will involve scallops, asparagus, spring peas (if available), and mushrooms. I'm searching for a sauce that would compliment these ingredients. I'm not sure if I want to go a cream sauce route as there will be another entre served that will involve pasta and a...

I made Kevin Kruger's garlic soup tonight as it's been one that I've been meaning to try and finally our weather has cooled off. A very easy recipe and the soup is great. The initial process chased my wife away from the kitchen while I was sweating the garlic, but she conceded the soup is a...

How many chickens can you smoke at once? I managed 70 the other day True, it wasn't on a WSM though. Uploaded with ImageShack.us Put them on around 4:30 AM Uploaded with ImageShack.us Rotated them once Uploaded with ImageShack.us By 8:30 AM they were ready to come off...

Anyone doing sous vide using misc equipment? I've been reading about the success people are having using rice cookers and PIDs. Tell me about your sous vide at home. Paul

My sage plants are full of blooms right now. They're very attractive and I'm assuming they're edible. Could I also assume that blooms from any herb are also edible? Paul

I have a plastic cutting board that obviously gets stained after certain foods are placed on it. In the past I've used white vinegar, dish washer detergent, bleach solutions, etc. to clean it. I may be crazy, but I think that after a while, the plastic is more susceptible to staining after...

I put together this glaze which turned out pretty tasty. Normally I would have used 100% peaches, but only had 2, so I also added some apple sauce (no sugar added). 2 Peaches - very ripe with skin removed. (use 3 or more if you have them) 3 T apple sauce (omit if you have plenty of peaches) 3...

I've got a gig coming up and one of the sides is grilled asparagus. We're serving 250. I'd like to grill 1st to give them some marks, and then perhaps finish them in a roaster(s). My question is, approximately how long do you think they'll need to finish in the roasters? We've got a firm...

I'm helping plan and cook a sit down meal for 250. This is a fund raiser ($12/plate) for the local community choir. All my group has to do is work the back of the house; no serving. Input from the choir group indicates they'd like a poultry dish. With the oven limitations we're leaning...