Search results

Ty's Smokehouse. This is run by a friend of a friend. He's been a KCBS competitor for a long time and opened up this place about a year ago. I've had the ribs and pulled pork and both are excellent. My friends tell me to try the brisket which, if good, would be the only place in Memphis I could...

I judged a KCBS contest this past Saturday and we had a sauce category before the main entries came in. At my table, we judged only two sauces. One of them was either regular Blues Hog/Tennessee Red mix clone or was just a mixture of those two sauces. When judging was over and we talked amongst...

Yesterday, for my birthday meal, I went to the local meat market and picked up some ribs and a brisket. Ribs were for dinner and brisket was intended for breakfast today. I pulled the ribs off after five hours and they were done as expected. I also moved the brisket from the lower rack to the...

I know I'm almost a week out posting these, but I've been meaning to. I saw the post here about caveman steaks and remembered reading about them ages ago, so I decided to give it a go for Father's Day. I got two 1 1/2-inch porterhouses from my local meat shop, seasoned them lightly with salt and...

I've been meaning to post this for the past couple of days, but keep getting caught up in other stuff ... Anyway, on Sunday we had some friends over which was an excuse to cook. I had not done a brisket in a while so decided to throw one on. I also hadn't done ABTs in forever so picked up...

No big tale to tell, just a reminder that temp and time are only part of the equation. Fired up the WSM to do a butt early yesterday morning. Gave myself 1.5 hrs per pound added a couple of fudge-factor hours. Everything was cooking fine, I was seeing my normal temps when I was expecting to see...

So this was kind of odd. I picked up a 13.5 lb. packer from my local meat market. I trimmed about 1.5 lbs. of fat from it (definitely no more). Figuring an hour per pound, I shot for a 12-hour cook (though I always give myself a couple of extra hours of play just in case). Anyway, this thing...

If none of y'all have been to any of these Sam's Club events, I suggest you stop by and check it out. Well-run events that are geared to be good to the cooks, the judges and people visiting the store. The teams spaces were roomy, with plenty of space for store visitors to walk around without...

My parents are in town from Louisiana, so I smoked brisket and butts, some beans. They brought some corn and zucchini from my uncle's garden, so I grilled them too. I was pretty amazed at the proportion of flat to point on this brisket. The point was easily as big as the flat and it was a 13.4...

While I think Central edges them out in the flavor department, the Bar-B-Q Shop has the best service of any barbecue restaurant - heck, almost any restaurant - I've eaten in. So far (notice the so far), I've only had their ribs, but they were great. Very tender (a tad too tender), very flavorful...

I have a house-full o' kin this weekend, and I decided to smoke a bunch of meat. I picked up a brisket (just shy of 13#) and two Boston butts. I kept temps 225-240 and used two chunks of hickory and two apple. They went on about 5:30 a.m. yesterday: I came home at lunch to check on their...

And after I got the grill going, I made some pizza Prepped and seated next to the evening's choice of beverage: Placed on the grill: Read to eat: I've had varying success with pizza, but it gets better every time I do it!

I got this console grill several years ago so I could have some more cooking space. So I used to start with lighter fluid, but have finally seen the error of my ways. I've been using a chimney starter for a while, but I got to thinking, "Self," I says, "you know that adjustable charcoal...

WonderWife was nice enough to pull out some chops for dinner tonight. I didn't have a lot of time to think it through. By the time I got home I just threw a little lime juice and some Weber Kickin' Chicken spice mix on 'em. I lit some coals on my grill and seared them on high heat. Then I...

Here's Emeril's recipe for this wonderful meal: - 2 pounds lamb, trimmed of fat and cut into 1-inch strips - 1/4 cup fresh lemon juice - 3 tablespoons olive oil - 1/2 teaspoon salt - 1/2 teaspoon freshly ground pepper - 1 tablespoon plus 1 teaspoon fresh oregano - 2 teaspoons minced garlic - 1/4...

My wife lived in Greece for about six years during her youth. One of the meals she loved most there was this one. Several years back, she and her brother sat down and figured out what to do to make it again. Since then it's been a favorite. We've tweaked things and pretty much use Emeril...

I had some leftover PP and smoked chicken and decided to do some pizzas on the grill. It's my first attempt at it and I was quite happy with the results. I only got pics of the chicken pizza: Here it is ready to go on the grill. The chicken was pulled, I used some Corky's sauce, caramelized...

Down in southern Georgia, the name most people think of when barbeque is mentioned is Sonny's, but this local restaurant has the best ribs in town. I lived in Albany a couple a years ago for a couple of years and this was our favorite place to eat. It's less a barbecue joint than it is a...

Made this ribs for a potluck at the office yesterday. http://twitpic.com/144khz Nothing terribly special, but it was the first time I left the house during a smoke. My oldest daughter kept an eye on things while I took care of some errands. This cooker has earned so much trust from a temp...

When I first moved to Memphis, I started asking everyone from here where they went to eat barbecue. Many gave me the typical responses: Central, Germantown Commissary, Leonard's, etc., however I started hearing about the Post Office more and more. Pretty much everyone I work with, everyone on...