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I was out last night for dinner and went to a BJ's brewhouse where I ordered their roasted chicken. Now I wasn't expecting anything special. The description was rather plain too, in that, it didn't contain any oil or butter in the recipe ( sauce etc) What I received was the finest example of...

Anyone have good or bad experience with using the large containers of pre-peeled garlic from places like Costco? I've never bothered to pick one up, since I figure for my small batch cooking, for the most part, I can just use one head and go from there. But if I ever need a big pile of cloves...

I just got back from a 10 day vacation to Rio. One of my main goals was to try and find the brazilian BBQ places I had heard about. Wasn't hard to do. They were everywhere, and the meat was plentiful. It was amazing that for as little as the equivalent of $15 you could have all you can eat...

So I went to Vegas for the first time since I was 12. I found out from Kevin about RUB BBQ in the Rio hotel. I took some shots to share here. They run the brisket thru a slicer, shaving it very thin. It had a mild smokiness, and decent flavor, but even at this thin, it was still too tough...

Thanks to a resourceful associate at Home Depot, I was able to find out the day they will be getting the new K Comp Briq's, and the price for them. Their purchasing price for a palate of 48 twelve pound bags is $335. Their retail price for that whole palate will be $ 430 (they didn't have the...

I want to hear from the folks that got em, what they think of the new, bigger WSM. Chris' thread for ordering them is getting so long, I rarely check it anymore, but there's not much there other than a few out of round issues with the door. So let's hear some oppinions of what y'all think.

I figured I'd stock up on some BBQ to vac pack for the next week or so, so I fired up the WSM, and really filled er up. Cleaning my seldom used lower rack took about 10 minutes to clean away the thick coating of char and sludge that built up on it over time. Essentially, I went with about...

The victim The suspect Known accomplices The evidence The verdict Couldn't really capture the jury on camera. Would have gotten weird looks from my co-workers

After a few years now, I finally feel comfortable firing up a brisket, confident that I will find the results palatable. Now I find the more I think of it, how easily the taste of one brisket varies so differently from the next. And I'm not speaking of spice, seasoning or smoke, since I have...

I fired off the last of the two prime briskets last night Got the fire started. Meat trimmed. A great deal of fat on these primes. Rubbed with mustard, and my current spice blend, a mix of black pepper, chipotle powder, rubbed sage, coriander, garlic powder, thyme, a dash of cayenne, and a...

I made a comment in the buy sell or trade spot, but I hope Chris wont mind a similar double post. I am contemplating picking up a Bezzera Espresso machine here locally, that I found on craigslist. It is used, the seller had picked it up at an estate sale, and has no knowledge of how they work...

I'm looking for a good quality roasting pan, either an All Clad, or a Calphalon, since I have read they are the best rated, and I wont have to ever buy another one. Does anyone know where to get a great deal on one? I need to get a V-rack as well, but thats probably less important, and I saw...

I was watching a PBS cooking show yesterday that inspired me to tweak a recipe that was centered around traditional italian bracciole, beef pounded out flat, filled with butter and parsley, then rolled, dipped in egg/flour wash, then pan fried. I wanted to do something different on the WSM. So...

Simple question: Share with all of us your most memorable meal to date, made on a WSM. And tell us why it was so great. Include pictures if you got them. For me, it's gotta be a few racks of St. Louis cut spare ribs that my dad and I made on his WSM last year. He worked and fine tuned the rub...

My ultimate in geek innovation. I haven't bothered to roast my own beans in quite a while, since i find it too tedious to drag out an extension cord to my small apartment patio, to set up my little roaster, just for a few days worth of coffee beans. Now various places I've lived and rented...

So I mentioned in Brandon's Wet aging thread that I was going to buy some good quality beef at this place here in SF. I dropped in without calling, and being that they were a big commercial place, they didn't have everything available in brisket, on hand then. I guess next time I'm supposed to...

My dad shared this video with me. I thought it was a fascinating short video about a Texas BBQ joint. I found the comment that their brisket is done in 4 to 6 hours reinforces the fact that many places in Texas do use a high heat method, and have been for a long time. Give me a good sauce to...

I'm watching Food Network doing a special on a KCBS and ICS combined event at Mandalay Bay in Vegas. Part of the show is watching the chili folks, other part, the BBQ. One old guy was on there talking about how he marinates his ribs ( and maybe other meats) in coffee, because it acts like a...

With a surplus of various ingredients laying around, I chose to make something a little different. I wanted to make up something similar to corn cakes, and fill them with BBQ and chilies. So I Googled the recipe for El Torito's Sweet Corn Cakes, and adapted them for this recipe. I filled these...

Anyone do anything interesting with ginger lately? As far as BBQ goes? I'm not talking about asian style grilled meats with asian 5 spice mixtures,etc. but something where the bright straight forward citrus like flavor is expressed in BBQ. I wasn't sure if the flavor combinations would clash...