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1 cup mayonnaise 1 tablespoon Dijon mustard Drizzle extra-virgin olive oil 1/2 lemon, juiced Salt and freshly ground black pepper 1 tablespoon red wine vinegar 1 tablespoon sugar or pinch 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots) In a large bowl, mix...

Finally a replacement door that looks like it might just do the trick: http://www.cajunbandit.com Just placed my order.

I recently purchased 3 Calphalon Pans... Contemporary Non-Stick. All with "lifetime warranties". The pans are fantastic. The best non-stick I've ever encountered. The 12" pan I bought had a slight problem... it wasn't flat on the bottom, so it rocked on the stove. I have a ceramic cook...

Yeah, I know... I should have cut a little half moon in the door...

I know some of you have used the Caja China pig roaster. Does anyone have any experience with a similar product called Caja Asadora? It looks identical to La Caja China, but it's $100 less. Caja Asadora

Was lucky today at my butcher, as someone who brought in a deer last week for butchering decided they didn't want it. I picked up the whole thing for the cost of butchering ($50). This wasn't a huge deer, but I reckon I have about 50 lbs of various cuts. So I'm looking for advice on preparing...

I have had a couple of WSMs for a few years now. Love them to death. I decided I wanted to move up, so I bought a Stump's Smoker. Huge mistake. I won't go into the details, except to say that I sold the smoker and didn't suffer too much of a loss. Next I bought a Gator Pit. Real Texas pit...

I've seen and heard lots of stories about never cooking chicken over other foods, because the chicken drippings can be dangerous. Most of the folks who talk about this say it's ok to cook chicken over chicken. My question is this: Why is it ok to drip the dangerous chicken drippings on...

It's been a while since I made Buckboard Bacon, but I have a couple of butts curing in the fridge right now. Question about slicing: I've seen posts that say to slice across the grain, but when I look at regular bacon, it seems to be sliced with the grain. Any suggestions would be welcome...

This is definitely a Must Have: http://forum.texasbbqrub.com/showthread.php?t=32711

I wrote an e-Mail to Weber yesterday regarding some rust that showed up on my Platinum. The rust was on the lid, where the handle connects. I was only looking for something I could use to defeat the rust that would stand up to the heat. Instead, Weber says they are shipping me a new lid. The...

I recently was strolling through my local Home Depot and spotted a Silver B (2006 model) still in the box, on sale for $399, with free delivery & free assembly. Plus I had a 10% off coupon, plus as it was later discovered, one of the parts was missing from the box so the manager gave me an...

I've been BBQin' for a little more than 2 years, a mere neophyte... Thankfully I first started out with a WSM and gained so much knowledge from this site. I've since purchased a Stump's smoker, which has all the qualities of the WSM, and a bit more capacity. Recently I've seen several posts...

There has been several discussions on the new Duraflame Charcoal, and the inability to find any in Florida. It was reported that Albertson's would order it for you if you asked a store manager. That turned out to be false. Last week I was in my local Kash 'N Karry and "lo and behold" there...

For those of you who use BBQrs Delight Pellets, I found a close out sale on them recently. It was at a local store, and they don't have a website, but I'm sure they would ship. They had all flavors of the pellets for $1.99 a bag. Buchan Gas 6150 49th St. N. St. Petersburg, FL 33709 (727)...

From Derrick Riches, Your Guide to Barbecues & Grilling. This is the traditional seasoning recipe for Cajun style blackened fish. Apply this rub and the throw the fish in an extremely hot cast iron skillet. INGREDIENTS: 5 teaspoons paprika 1 teaspoon ground dried oregano 1 teaspoon ground...

Last night I had my strangest experience yet with the WSM. I fired it up using the Minion Method, full ring of unlit plus about 15 fully lit. 7 lb Brisket flat on the bottom grate, 2 7 lb butts on the top. Took the longest time to get up to cooking temp, about an 1-1/2 hours, longer than...

Thank you, Ray. I'm sure everyone appreciates it. I know I do. I know you have a busy schedule, but please drop in here from time to time, if only to say hi. You and your input will always be welcome.

Smoked Beef Tri-Tip and Texas BBQ Sauce 4 tablespoons paprika 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon ground ginger 1 tablespoon dry mustard 2 tablespoons kosher salt 2 tablespoons fresh ground pepper 1 tri-tip roast (1.5-2.5...

For those of you who like butterflied (spatchcocked) chicken, I recently purchased a new set of Messermeister kitchen shears that work wonderfully, are easy to clean, and are relatively inexpensive. Cuts the backbone out of those yardbirds like cutting a piece of paper. One caveat: they are...