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I've been searching for the Holy Grail of cheeseburger's for longer than I care to think about. I think back and remember the best one's from the old greasy spoon's I used to frequent. Perhaps time and old age clouds my memory, but I remember the old burgers with great fondness about the...

Not to start a fight, but found this today. Haven't been there yet, but now I'll have to go! THE `GRILL MASTER OF THE UNIVERSE' HAS SPOKEN Queen City boasts the king of brisket Ouch, that proclamation's gotta hurt deep in the heart of Texas HELEN SCHWAB Restaurant Writer JASON E...

Quesadilla Burger After seeing a national restaurant chain come out with this, it looked so good I had to prepare a homemade version. This also uses a chipotle mayo recipe from Bryan S. (which I modified slightly to keep it thicker), which is great! Thanks Bryan. Use a BIG spatula to turn...

There's a big discussion about this on the txbbqrub.com forum. Lot's of old traditional smoking vs. the new "quick" smoking. Or some say boiling/baking vs. real smoking. I see it as another opportunity to fix up a smoked butt ONLY if you don't have the time to smoke one low and slow. It...

Went to the local convenience store that happens to sell some of the best Black Angus steaks I've ever had, and what do I find? Store is under new management, and in looking in the display case, I see cryovac'd boston butts, FULL packers, Tri-Tip and practically anything else you'd want...

Went to Sam's today and picked up a couple brisket flats to make pastrami. The problem is I can't find any 2 gal Ziploc bags to put them in to cure in the fridge. The only thing I can think of is to put them in saran wrap for the cure. Any problems with doing this? Should I wrap loosly or...

So far I have only tried enhanced pork butt because it's all I could find. I'm going to make a trip to Sam's Club to see what's available there. The enhanced meat came out very good, tender and tasty, but I'm wondering just what enhancing of the meat does (good or bad) in the long, slow...