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For Christmas, I got the book "Legends of Texas Barbecue" by Robb Walsh. There is a technique decribed as "larding" where hard pieces of fat are cut from the underside of the brisket, cut into slices (or plugs), seasoned with olive oil and rub, and then inserted into the lean side of the...

Doing a little experimenting today and using a clay saucer for the first time instead of water. So far (an hour into the cook) I have to say it's going very well. The cooker went straight to 225 and seems to be hanging there with ease. I'm doing a rack o' ribs (spares I trimmed down to St...

My version of a Kansas City classic. 2 pounds steak, trimmed of fat and cut into 1/2 to 3/4 inch cubes*...use T-bone, porterhouse, or ribeye for best results 1 large onion, chopped 3 cloves garlic, minced 1 jalapeno, diced (optional) 2 Tbs Worcestershire sauce 8 cups beef broth 1 tsp pepper, or...

I usually use this to marinate beef cubes for chili, but it's tasty for grilled chicken, too. 1 cup red wine vinegar 1/4 cup canola oil 1/4 cup soy sauce 1/4 cup lemon juice 1/4 cup Worcestershire sauce 4 jalapenos, deseeded 3 cloves garlic, peeled 2 tsp kosher salt 1 tsp oregano 1 tsp cumin...

I'm interested in trying a clay saucer heat sink instead of water...I've read most of the posts on this, and while they make sense for the most part, it seems different people do it in different ways....I'm slightly confused due to (too much smoke on the brain) the many variations in use. Does...