Search results

Smoking a pork butt a couple days before it will be consumed. Should I pull it when it's done or leave it whole before reheating? What have you found to be the best way to reheat?

I thought I would order some Salt Lick BBQ sauce and I see that they make a habanero variety. Anyone out there try it and if so what is your opinion? For that matter how's the regular, I've heard good things. JS

Ran across this site surfing around and was wondering if anyone has tried it. The big question of course is, is it any good and is it worth the 15 or 20 bucks. I've been on a quest for a new brisket sauce (home made or store bought) that really dazzles and haven't found one yet. Any suggestions...

I tried alder last night for the first on some BB ribs and I'm sold! I think I've found a new favorite smoke wood (for ribs anyway). Reminds me of pecan a bit, really nice fragrance while it's smoking. Good stuff!

I tried this recipe I found at Epicurious last weekend and was very pleased with the results. Baby back candy! I smoked several racks of BB's for about 3 hrs. @ 225* then wrapped them in foil and put them back on for another 1 1/4 hrs. Dipped 1/2 racks fully in glaze and caramelized on the...

Taking a stab at a recipe Keri C submitted here, first time with this rub and my first time injecting. 10:15 pm PST butts are on, shooting for a nice and slow 225* cook that should take me into tommorow afternoon/evening. Apple and hickory for smoke, Best of the West lump will provide the heat...

Well I've decided to cook an 8 lb. standing rib for Christmas dinner but am not sure witch method to go with. I've done a 4 pounder with a dry water pan before with good results but have never tried low and slow then searing in the oven at high temp. Anyone tried both and have a preference one...

This is a great red wine sauce I found at Epicurious. I've used it on steaks, tri-tip and rib roasts with great results. I grill my steaks of course. The perfect use for "Two Buck Chuck". FILET MIGNON WITH MERLOT SAUCE 1 750-ml bottle Merlot 2 14 1/2-ounce cans low-salt chicken broth 1 14...

About ten or so years ago I had ribs at the Hard Rock and was pleasantly surprised at their sauce. As I recall I even bought a bottle "to go", it was that good. Well there was no internet back then to search for a clone and I eventually forgot about it, until now. Now I haven't tried this yet...

The Home Depot has Kingsford charcoal (2-24lb. bags) on sale right now for $7.98! I'm pretty sure this sale ends Monday so get 'em while you can.

Hey Y'all - Doing a brisket tonight and I was wondering if anyone has ever tried to catch the "drippins" in a pan...if so how? Did it work? Was it good? Was it all fat and useless??? Thanks!

This is with out question my FAVORITE tri-tip recipe. Thank you Epicurious! I grill this on my kettle using the indirect method and leave about a 1/4" fat cap on the roast. Roast to about 135-140*. Serve up the relish on the side....I'm getting hungry just thinking about this! GRILLED TRI-TIP...

I got this recipe from Emeril's last week and made up a batch, very good side sauce! Going to try some tonight with chicken. Ingredients needed: 1 1/2 cups olive oil 4 fresh jalapeno peppers, coarsely chopped, stems, seeds 2 fresh poblano peppers, coarsely chopped, stems, seeds 1 tablespoon...

Well, now that I have my WSM and see the benefits of cooking large quantities of meats, proper storage is the next task to conquer. What Foodsaver or other vacuum sealing device do you all recommend?

Well, I tried my first meat loaf yesterday and I'm glad I did. Without a doubt, the best I've ever had. I used the recipe from "Smoke & Spice" and doubled it. I used water in the pan and a couple chunks of oak for the smoke. I thought it was good last night, I just made a sandwich with Bryan's...

Has anyone used super fine garlic and onion powders as opposed to the normal granulated for rubs?. I got some today on accident and am not sure about it.