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http://www.foodrepublic.com/2015/09/24/heres-why-you-should-be-cooking-with-bones-fat-and-skin/

Just something I needed to get out of my head. Jalapeño, roasted Poblano, Garlic, Onion, etc., and of course Cheez-Its®. Some Balsamic & Rosemary Carrots and a couple of potatoes for the bottom rack. Without glaze (or bacon!) a loaf of raw meat is not always aesthetically pleasing...

Nothing special: just wanted to see if I could remember how to post photos! Been a long time since I bothered with Baby Backs but they were on sale and looked fairly meaty. After twenty-four hours with the Jerk Marinade I wiped off the excess and applied a bit of a dry jerk rub... Used a...

So I'm in serious need of a few mixing bowls for various applications. What I'm seeking is a fairly heavy stainless steel bowl with a rim or preferably with ears. Don't want an outside (plastic) liner like the Oxo's. Please... suggestions? The ones at the local restaurant supply are a bit better...

For those who don't follow: The “No Nitrites Added” Hoax You have to read the comments...

For those that are not aware, great blog... Wrightfood

New blog I stumbled across. Might be interesting... The Pickled Pig

Link to cooking thread with photos. 2 T (12g) Fennel Seed, toasted & ground* 1 T (5g) Cumin Seed, toasted & ground 1 T (3g) Dried (Turkish or Greek) Oregano 1 T (8g) Cracked Black Pepper 2 T (6g) Fresh Rosemary, chopped 2 T (36g) Six to Eight Large Cloves Garlic, Minced 1 T Dijon Mustard Zest...

Well, Dave L. was looking for a rub for a leg of lamb last week and that made me realize how long it's been since I did one! Using a modified version of a wet rub I had come across I ventured forth. Link to recipe Zesting the oranges for the wet rub. Applying the rub. After 24...

Started a Bresaola a few weeks ago... Just a couple of "working" photos as it goes. Untrimmed Eye of Round Trimmed. Should not of cut off that end but I was hungry! The cure... lousy picture. Wasn't thinking "photo op". At the halfway point of the...

Three racks of spares with Kevin's rib rub on about four hours late!

... for bacon. So far have only been able to locate frozen. How big of a compromise would using frozen be?

So I'm looking for a new gasser... I was pretty much set on a EP-320, but then I started thinking that this this could potentially be my last gasser purchase... I find a S-450 for $1337 delivered. Seems like a good price and a great (gas) grill. Any thoughts?

Was just wondering if anyone has had any experience with the quality of spices purchased from Butcher & Packer? I need to place an order for some other items and was considering the addition. Thanks.

In the past I've done a few legs of lamb on the gasser. I'd buy a whole leg and have the butcher "de-bone" it (love them bones for stock), bring it home and unroll it to apply a marinade, re-roll and tie. Onto the grill (in-direct), (foil smoke pouches) roast and have some great lamb. Now, I...

While I am a big advocate of blending my own with a variety of chilies, I am currently without any stock and am not in a position to restock at the moment. Consequently I'm wondering if anyone has a recommendation for a "commercial" or premixed chili powder? Maybe one of the options from Penzeys...

First off, what a wonderful site this is. It's certainly what convinced me to purchase my WSM. Then if not for the guidance of this community I have no doubt that my first cooks would of been of questionable success! My question is in regard to the BBQ Guru eyelets versus Rock's grommets.  My...