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Howdy Crowd, I popped into the old local wal mart today here in the NE, Long Island more specifically, looking for some deals on charcoal and I came across much more. They are replacing their seasonal outdoor goods with Halloween stuff and in an isle all on it's own they have very inexpensive...

Quick update. I found myself fooling around with more sprouts again today and twisted them a different way. I soaked them then smoked them for a good while to get them tender. After that wrapped with bacon, put over hot fire, sprinkle with the dry rub and then glaze with the bbq sauce of the...

Sounds like a really great combination of flavors and no matter how much better this could be, if you put it on my plate...I'd be asking for seconds! Potato salad is always good. You seem to have a pretty straight forward recipe here. My only couple bits of advice are simple and what I like to...

Mopping...YES! Mop early and often...that's the ticket!

A pork butt wrapped in foil and insulted in some kind of warmer or hot box will remain warm and juicy, ready to shred on site for all the people to see. However, if you've gotta shred ahead of time, sauce accordingly. The longer they're gonna be on hold the more sauce they get, of course you've...

Seems wonderful. I'll definitely be trying this out in the near future. Thanks for sharing! I do a really nice tartar sauce. Mayo, relish, capers, finely diced shallots, lemon juice, fresh cracked pepper, granulated garlic and onion, a bit of cayenne, and just touch it with celery salt or seeds.

Some seafood might serve quite nicely, maybe a nice ceviche or shrimp cocktail. Maybe hit the shrimp with some of your pork sauce and grill instead of just boiling. Alternatively and considering it's still the end of summer you could serve up a fresh bruschetta, or a refreshing gazpacho. Those...

You all are in for a real treat right here. This idea came to me by pure chance. While picking up a beautiful rack of baby backs, some fresh local sweet corn, onions, a couple cloves of garlic I happened on the Brussels sprouts, so I grabbed a dozen with no real idea as to what I was going to do...

I like to remove the membrane, cure in the dry rub up to 12 hours in advance, cook with indirect heat (bout 300-325) for about 3, 3.5 hours, and generate smoke with apple chips soaked in water, apple juice and a bit of the dry rub. I judge the doneness of the ribs by the lean in picking them up...

Hello, everybody! Checking in from Long Island, New York. My name is Jordan and it's a pleasure to join the forum. I've been browsing a little bit since yesterday while waiting for my account to go through the moderation process and you all seem really great, happy and helpful. What's not to...