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Well, I just keep coming back, every now and then !!! Thanks, Chris ! ...for keeping this all here !!! 👍 ❤️ ...an excerpt from my last post, in Aug 2020 !!! :eek: "I've been scarce around on the board... The WSM has been relegated to the shed for YEARS !!!...Decided to pull it out and dust...

Hello, All ! Been a long time since I've been lurking about here...glad to see Chris hasn't deleted me from the user database ! :) I've always wanted to try cooking with cast iron...found a 5-piece set (plus gloves and lid hook !) on sale at Cabela's for $87, so I picked it up. I would've...

Ok...so the Wife and I were enjoying a "Bloody Mary" made with V-8 "Spicy" tonight...it occurred to me that this MIGHT make an interesting "tomato" base for a Q' sauce...a quick search on "V-8" had no hits here on the Board... Anyone have a recipe that uses V-8 juice ??? D Larsen

Being a new resident of northwest FL, I have never heard of "pink-eyed peas" before ! However, the locals are advertising that "the pink-eyes are in !!" The Wife came home from the produce stand with a batch of 'em...any suggestions on how to prepare, and what to eat them with ??? Thanks ...

I've been wanting a meat slicer for a while, mainly to do thin-sliced meats like tri-tips or rounds (like Baltimore's pit beef sammies, or corned beef, etc. For as often as I would use it, I couldn't justify a major expense for an expensive new or used slicer... We happened to be in the local...

Okay, so I finally bought a Foodsaver....and "corn season" here in MD is coming to an end...we've had some REALLY good corn this year ! Any recommendations on how to "save" some great corn to enjoy in the cold months ? I saw Bryan S.'s post re: corn chowder, etc, but I was looking for...

Here is the Slaw I use for topping pulled pork, and just eating in general I use more garlic, cause I LIKE garlic...Good stuff ! This is from Jane Nickerson’s “Florida Cookbook”....available here... This cookbook gives a great “tour” of the State of Florida and the culinary diversity...

While browsing in my local Tuesday Morning store, looking for the sale on the Food Saver kit (see the other thread), I came across this knife. I've been looking to start acquiring some decent (but not high-end, since I'm...ummmm..."between jobs" !) equipment to support my Q habit...was almost...

When I was a kid, I developed a "taste" for the commercially bottled version of "Green Goddess"....used to put it on baked potatoes....which is weird 'cause it has anchovies in it, and I HATE anchovies ! Anyway, I've found several versions on the web, but nothing quite matches what my taste...

Hello, All ! I like beans in my chili (so I'm not a "purist"), but when I do "red" or "green" chili, I HATE kidney beans ! Something about my childhood, and the skins....I usually use Great Northern or Cannellini white beans.... Recently, I've been enjoying the "white chili" made with chicken...

Well, I bought a small (3.9 #) butt, and wanted to do it today in the 225-250 grate temp range. The WSM isn't cooperating...nice slow rise in temps (using clay pot) initially, but just kept rising, even with all bottom vents closed. It's finally stable at ~340, so I'll use the meat probe temp...

While going thru my cooking stuff in the basement (read: "hardly ever used"), I came across this clay pot with lid, Model 111. It was a gift, but I have no idea how long ago....I vaguely recall using it once or twice, and thinking "This thing is a pain...pre-soaking it, lining with parchment...

Posted this question in a response in the "Trading Post" section, but thought I'd ask here.... In my local BJ's today, they had a bin of beef labeled "Shoulder Muscle"...didn't pay close attention to the weight or cost, but the label struck me as something I've never seen before. If I recall...

In my other thread, I whined and moaned about the lack of tri tips here in Maryland. Because of a post by Ken Stevens, he steered me to this place : Here Well, I went there today and bought 3 frozen tri's @ $5.99/lb (their entire stock on hand !) The woman said...."You must be from...

Growing up in Clearwater, Florida, I remember going to my Uncle’s house in Jacksonville. He made ribs on the grill that stuck in my mind as the best-tasting ever ! The flavor of the “burned-on” sauce lingered with me.... When I got older, I’ve searched for recipes for a sauce to duplicate...

Here in MD, I've not been able to find any place that sells tri tip. Looking at the pix and posts you guys keep posting about this cut of meat is driving me nuts ! I've tried the local Klein's Markets, the Giants, the BJ's, and the Safeway....no luck. When asked about at the meat counter, I...

This is why I got frustrated with my WSM... Doing a split, bone-in turkey breast today...not quite like anything on Chris' tutorials....it's not boneless, and it's not a full breast....just a half bone-in breast...the wife bought it cause it "looked good" Turbo-brined yesterday; air-dry...

Anyone ever heard of it before ???? I was in our local grocery store, picking up some pita and feta cheese for tonight's "Gyro" meat cook, and they had their seasonal display. Next to the Matchlight <ugh>, the lighter fluid, and the Kingsford, they had 18 lbs bags of this stuff for $4 (with...