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Hey there. Haven't been around much lately. Work's been keeping me on the road and away from my grills. This past weekend I was home and had a deep need to smoke something. A few weeks ago I was shopping a rural supermarket for unusual and/or obscure barbecue sauces. Found one that I haven't...

Any Southern diner worth dining in has a bottle of vinegar full of peppers on every table. It's used most often to season greens, but I sprinkle it liberally on lots of other things, as well. The peppers used most often are immature Tabasco peppers. I grew Tabasco peppers for the first time this...

Being newly introduced to Wicker's Marinade and Baste, I was pleased to discover that Hornersville MO was only a little over half an hour out of my way on a business trip I had to take this week to Dalton, GA. While I can (luckily) find original Wicker's at my hometown supermarkets, they don't...

Earlier this summer I was sure I had found the be all and end all chicken recipe. That would be Roadside Chicken. In two cooks, on two different grills it has blown away every other "barbecue" chicken I've made in the last 20 or 30 years. Then up floats a 6 year old thread about the elusive...

I'm working on a blog post with recipe for this. I thought I would share it here and see what questions come up and deal with them in my blog. Tasso is a highly spiced cured pork product that is used to season and enhance dishes in Cajun and Creole cuisine. It isn't often served by itself. It...

I promise pictures on the next round of this. I just did a cut up chicken on my Q using the famous Roadside Chicken recipe (See the sticky post in the poultry recipe forum). I did RSC for the first time about a week ago, on my kettle. Granted, I don't use my kettle often enough to keep track...

I've made Tasso a couple times, always with great results. Being erratic at taking notes and logging my cooks, I've lost track of what method and recipe I used last, which was by far my best batch. Ruhlman says cure for 4 hours, rinse and smoke immediately. I've seen several recipes on line...

I grow a lot of different hot chiles, but normally the usual suspects...jalapeno, serrano, cayenne, and banana. This year, wandering through a new greenhouse here I found several different varieties of Oriental chiles. I planted a few different ones, and the Thai "Super Chili" has been the first...

I love roast turkey. I don't know why we seem to only have it around holidays. I mentioned this to my wife the other day, and she brought home a 9-1/2 pound turkey breast that was on sale for around 1.50 per pound. I cut the backbone out, spatchcock style, so the breast would sit better on the...

I just pulled a turkey breast out of the fridge with the intention of brining it for roasting in the next day or two. My wife bought it, not me, so I didn't notice until I pulled it out that it has been injected with a "solution" that constitutes 15% by weight of the product. Seriously? 15%...

I went to St. Louis for a ball game Friday night. Thursday I asked Bob Correll about shopping spots I should hit before I headed home. He pointed me to G&W Sausage http://www.gwsausage.com/ First, you have to love a meat market where as you walk through the door they apologize for the wait...

No, not my wedding anniversary (thank goodness). I joined TVWBB 367 days ago...July 13, 2014. Thanks for all the help and camaraderie.

On all the Aussie Q videos, and in about every post I've read of Captain Cook's there is a recommendation against using a roasting pan, in favor of aluminum foil with holes poked in it or the pre-punched roasting shields. I've used both, and it works great. Is the point here that capturing the...

I'm in the mood for a batch of wings, and realized that I haven't seen the method I use discussed here on TVWBB. Before I found Alton Brown's Method (and modified it a little) my wings had two textures....rubbery or burnt. I wanted a crisp skin, with moist meat, but I didn't want to deal with...

Since price is virtually the same, I'm coming here for advice on whether to buy the Weber factory rotisserie or the Cajun Bandit. Anyone had hands-on with both of them? I kind of like the idea of the Cajun Bandit using batteries for the motor...but on the other hand, I've never seen anything...

This cook was as much experiment as it was dinner. I wanted to see if I could maintain "low and slow" temps on my Q3200 and also see if I could give a rack of ribs the amount of smoke flavor I want in them using an A-Maze-N smoking tube. The short answer is yes and yes. Ribs trimmed, oiled and...

Unless you're a complete tea-totaller, it is hard to spend any time in North-Central Kentucky without getting caught up in Bourbon-mania. I have always had a fondness for bourbon and bourbon-flavored stuff, so I couldn't wait to get there on a recent business trip. My wife and a friend ran...

I wanted something new to do with my pepper harvest this year, so I found a couple recipes for giardiniera, tweaked them to match my tastes and pepper harvest, and made 8 pints last week. Of course, the next step was figuring out what to do with giardiniera. Seemed like the best idea was to make...

Does Weber put grates on any other grills that are as heavy and well made as the ones on the Q? I love the grates on my new Q and would love to have something like them for my kettle and for my Eggs. The BGE cast iron grates aren't even close to the same quality. I've looked at a few bigger gas...

Tony R's and ChuckO's posts showing their comal cooks made my mouth water. I love all things involved in Mexican cooking, so after reading all of their posts on the subject and watching a bunch of YouTube videos, I bought one. Something I picked up on YouTube is that a lot of comal cooking is...