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I just use a simple technique. 1. Buy the big bag of wing pieces from Sam's club, thaw. 2. Mix a lg. bottle of Franks and a cup of melted margarine, add to the bag and "squish" around. Let sit for a couple of hours. 3. Arrange wings on grates. smoke for 2 hours. 4. Crisp up on direct heat...

Used this on a London Broil (Top Sirloin) yesterday. Only had the chance to let it sit for about an hour and a half. Cooked it to 120 in the middle, rested for a little over 10 minutes. Had a wonderful flavor. The color was awesome. Photos next time... Even the picky daughter came back for...

Wonderful Article! Just sent it to my Mother-in-Law who thinks resting is "just a waste of time" and my favorite; "While its sitting there, the meat is getting cold!" Probably still won't change her mind. Matt

Excellent work, John! Outstanding, but the wind blew some green bushes or something on the plate. About how long did it take to cook and did you throw some wood on the coals? Thanks a bunch! Matt

No offense, but I wouldn't want to ruin a wonderful piece of fish like striper with smoke. This fish is best breaded with 1/2 House Autry and 1/2 biscuit flour and deep fried. Mmm... Heaven! My favorite smoked fish is the one that chases the stripers... Big bluefish! Cut the dark meat out of...

Me too... I'm in VA and I've never seen them. Sure would love to try them. Matt

Leaving Santa some Roadside Chicken this year... Hoping for a new computer. As good as this recipe is, He may leave me an entire network! Happy Holidays to all and a rousing Aussie, Aussie, Aussie! to our friends from Down Under... Matt

Sorry it took me so long to reply about the potato starter... You do not add any flour to the starter culture at all. Usally about once a week (but can go 2 weeks) I take it from the refrigerator, bring it to room temp, add the water, sugar and potato flakes. Let it sit out overnight. Remove...

My favorite starter is a potato starter. Easy to start, easy to feed, easy to bake. Starter 1 C. lukewarm water 1/2 C. sugar 3 TBSP potato flakes 1tsp yeast (just for the starter only) Mix all ingredients and place in sterilized container. Let sit out all night. Next day, place in...

Steve, This is one that will make you want to slap your mama. 1 pt. water 1 TBSP salt 1 TBSP onion powder 1TBSP hot sauce 1 TBSP soy or Worcestershire sauce ½ C. sugar ¼ tsp black pepper 1 TBSP garlic, crushed 1 TBSP honey Combine all ingredients. Brine fish for 24 hours. Smoke as usual.

About how long will this last in the refrigerator uncut? -Thanks... -Matt

Just a couple of buts and some ABTs for me... Have a party next weekend and I'll crank up the WSMs for a meat-fest...

I know it's been over a year since you posted, but if you read this, is there any chance we could get the brine recipe? TIA -Matt

Thanks Kevin for the info. I've foinf a guy who has a good supply of "bellies" so I'm going to give it a try this weekend. -Matt

Having problems finding pink curing salt locally. Is there a chance of using Tender Quick instead? Thanks...

Nice looking BB! One question... How did you get it so thin? Did you completely butterfly the butt? and if so, did you do it before or after curing? I've always made wonderful BB in the past, although I slice it thin (on my slicer), it's always "wider" than in your picture. Am I making myself...

Charlie - How were the ones you did with cranberry? I've always wonderend about pork and cranberry? -Matt

I have a butt curing as we speak. I'll be smoking it next Sunday. I agree with almost everything these guys have told you. The only thing I have a concern with is injecting a cured butt before smoking. I've injected butts before, but part of the art of curing is that you're extracting fluid...

I set my chicken in to marinade and because of a family emergency, the chicken marinated for 24 hours. Bad idea. The chicken was very salty. It was still good, but salty. I'm cooking 6 birds right now with a much shorter marinade time and the 5 min. "flip and dip" with much greater taste...

Rum Cake 1/2 cup nuts, chopped 1 pkg. yellow cake mix 1 sm. pkg. vanilla pudding 1/2 cup light rum 1/2 cup water 1/2 cup cooking oil 4 eggs Glaze: 1 cup sugar 1/4 lb. butter or margarine 1/4 cup light rum 1/4 cup water Cover bottom of a greased and flowered Bundt pan with nuts. Mix cake...