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Hi folks, A few days ago I bought a brisket from a local meat market. This market is not inexpensive, but the quality of eveything from bone-in chicken breasts to porterhouse steaks has been wonderful. Wanting a good brisket I bought on from them, I think it was about 5 lbs. I cooked it the same...

I'm thinking of making steak kabobs for the first time. What is best resonable priced cut of steak to use?

I'm hoping to recreate something we had in Texas at a wonderful BBQ place. They call it "Beef Steak". It has what I call Austin Texas style bbq sauce,(kind of thin, more orange than red, and tangy). If you have ever had bbq in central Texas you know what I mean. Anyway, my son in law says he...

Just to let every one know, I grilled chicken using the roadside chicken recipe from this web site. I got a package of breasts from my warehouse store. I made a double batch of basting sauce ( minus the oil) and marinaded it for about 6 hours. I discarded the marinade and made a new batch to...

I have been waiting for Christmas time to smoke a ham. Somewhere I heard or read to smoke only an uncooked ham. Looking at the cooking topic on T.V.W.B it seems as though "prefinished" hams are ok. Any thoughts? btw I do have a place to purchase uncooked hams.

Hello, I need to smoke a brisket on Thursday but not serve it until Sunday. Looking for some hints on best method to smoke and then reheat the brisket. Also looking for some rubs and marinades for Briket.