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When I order wings from the local wing place I would always get their hottest sauce, Homicide sauce. Every time I ordered I would get a lacture on how hot it was and asked if I ever had it before. I was a little hotter than your average wing sauce but had a great flavor to it too. Last time I...

Hi all, I just put my first buckboard bacon on the wsm, the directions on the cure say that once the temp reaches 140 to shut it down and leave it on the smoker for an hour, I have read others that they just pull it at 140, is one way better than the other? Thanks

For those of you that are going to make Beijing roast duck here is one of my favorite appetizers, infact when I make these they end up being the main course for me and the wife. I came across a recipe in a cookbook that came with my wok, but modified it a lil'. Meat filling 1 pound ground...

Just wondering do most of you brine your beer can chickens? I am gonna have my first attempt at chickens this week, gonna use the Texas BBQ brisket sample I have, loved the original on a butt last weekend, looking forward to trying #2.

Last weekend I picked up a case of butts at Sam's. I was looking to get a few packs of ribs too. Well with the price of babybacks being so high I decided to go with some spares. The label said " Pork spares, brisket removed ", or something close to that. The racks were huge, the side with the...

Well, I think I may have gotten too aggresive trimming my first brisket. It is going under a butt, but I am wondering if laying a few slices of bacon over top would be advisable too.