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I was here in the beginning but it has been a while. Hello to everyone especially Chris, doing well I hope old friend. Jim Minion

Jamie I would like to take this time to thank you for allowing me to participate in the book. I had a good time. Good luck with the book! Jim

her turn-in and she orders you out of your trailer, what's the correct responce? Thanks for your contributions here, will talk soon. Jim

Prime Rib or Boneless Rib Eye A 5 to 6 pound Prime Rib or Boneless Rib Eye Rub 1/2 Cup Cracked Black Pepper 1/2 to 1 tsp ground Cardamom seeds Marinade 1 Tbsp tomato paste 1 tsp Paprika 1/2 tsp granulated garlic (I use 1 tsp) 1 Cup Soy Sauce 3/4 Cup Vinegar Trim some of the outer fat...

2 1/2 pounds boneless turkey thighs with skin, cut into chunks 2 1/2 pounds boneless chicken thighs with skin, cut into chunks 3 tablespoons seasoned salt 1 tablespoon cane sugar 1 tablespoon granulated garlic (4 cloves fresh garlic pressed) 1 tablespoon dried basil (2 Tablespoons fresh basil...

I didn't want to HiJack a thread so I started another one. I want to step-up the over all flavor of my whole hogs, any ideas? Jim

I got this recipe from Matt Evans The seasonings are largely North African. Understand that this recipe will not give you the salami-like bresaola sold at Italian markets, but more of an aged-beef product. Bresaola 1 whole beef tenderloin, trimmed 2.5 T brown sugar 1 T black peppercorns...

Here is a recipe from a friend that is very good. I have used it on fresh hams and it still works very well. I know he would be happy if you were to try it. Jim ---------- Dr. Chicken's Double Smoked Ham Ham should be a fully cooked or partially cooked 1/2 shank variety or can be shoulder...

Here is a nice twist to Horseradish sauce: 1/2 cup sour cream 1/2 cup mayo 2 Tbsp horseradish (I use more-to taste) 2 Tbsp capers 1 tsp sugar 1 tsp liquid from capers Mix and chill, goes well with Ham also. I don't know who's recipe this is, can't give credit. Jim

Apple juice can be staight concentrate or juice from the produce stand, your call. To get bottom rack from the pit just reaching in works fine, gloves help a lot. Burnt end is brisket where the end pieces are expose to high or direct heat to cause them to burn. Those end s chopped and add to...

You could use either rack, butt will do for 3 racks of BB. With potatoes, wash them 24 hours in advance of smoking them and they will take smoke easier. They could be done on either rack also, given them a couple of hours. Jim

These are a creation of Chris Capell or known as Nature Boy. He has given his permission to post this recipe and would like to know how you feel about it. Ribs with an Asian twist. Jim Ginger Mahogany Ribs The Marinade Ingredients: 4 Tbsp Fresh minced or grated ginger root 4...

Have any of you tried a wet rub on brisket? If so did you adjust the peppers you used in the mixture? Jim

The reason for doing the smaller birds is because larger birds stay below 140* internal for longer than 4 hours. Under those conditions you can make folks sick. No way to spend the holiday. Brining is as easy as it sounds. If you are going to do a large bird the brining is a must and use Tender...

Go to Chris's main page find fireup methods, it's the second one. Jim

I think this is the right forum for the disscussion of fire control theory. First you need a clean fire to produce clean smoke. To produce a clean fire you need a supply of oxygen, by closing top or all three bottom vents, the supply of oxygen is straved. When you strave the fire, the wood and...