Recent content by BBQBob

I have tried a lot of different sauces, but I always go with Gates Original as my favorite. And for a little kick I'll grab a bottle of Gate's Extra Spicy. Can't beat fresh homemade onion rings dipped in Gates.

Alton Brown has a great brine recipe. I have been using it on turkey breasts for several years now. I only buy a breast now after learning that white meat and dark meat have to cooked to different temps to be done. You're turkey looks great. And yes, turkey makes for great leftovers.

LT, I use less lump charcoal than briquettes. The lump chacoal I use lasts longer, burns hotter, and produces less ash. True lump charcoal is made from hardwoods only. It is irregular in shape and size. I buy it from a local BBQ store here in Kansas City. During a baby back cook, I may add fuel...

LT, try using lump charcaol next time. It burns hotter and produces less ash. The cheaper charcoals have other ingredients included to form the bricket shape. Next time you go to a genuine BBQ joint, notice the pit. They will cook with wood the whole time, no charcoal. Those kinds of...

Do you remove the membrane before cooking the baby backs? Failing to do this can cause them to be tough. I don't use my gas grill for smoking, I'll use my bullet smoker or offset smoker for this purpose. I cook my baby backs in the bullet smoker for 5 to 5.5 hours. I try to keep the temp in the...

Blanco is white tequila, aged less than 3 months. Reposado is rested 3 months to a year. Anejo is aged for over 1 year. And now there is extra anejo, aged for over 3 years. Tequila is aged in oak casks and gets the color form this aging. Always look for 100% agave. My wife and I were in Mexico...

Brad, A good time to visit is the first weekend in October for the American Royal BBQ at Kemper Arena. Or over Memorial weekend at the Woodlands racetrack for another BBQ competition. I love Gates BBQ, there are several around the city. Another is the Smokehouse with three loctions around town...

Thanks, QSis. That is a very good description of a smoked brisket. The uneducated will think it is inedible, but we know better. And The other BBQ Bob is not me. This is the only food forum I post on. Keltin, I do use those "cookie sheets" for my meat trays. Like you, I have certain utensils...

The cinnamon was for the sweet potatoe. Thanks.

Here's some pictures of the brisket I smoked today. It was a 12 lb whole brisket. I started my charcaol before 5:30 AM. While the fire was starting, I prepared the brisket. Normally I like to apply the rub the day before, but time did not allow that yesterday. By 6:00 the brisket was in my...

Yes, burnt ends are popular here in KC. When prepared properly, they are tender and very flavorful. I don't make burnt ends because my son and I will fight over the end pieces of a brisket or pork roast. Those pieces have a lot of the rub on them and taste delicious. And sometimes I will set the...

After cooking for almost 6 hours on the pork loin and 2.5 hrs on the beans, it was time to enjoy it. I sliced half the pork loin at this time. The rest can wait until after the meal. It is only my wife and I, so I did not have to slice a lot of it. My wife asked if we needed knives for the meat...

I cooked my beans and prepared them to go in the cooker at 3:30 this aftenoon. I tried a variation of the recipe this time and added tomato paste instead of BBQ sauce. I added some other ingredients to flavor the beans. :chef:

I thought I'd share today's cooking with you. Last night I was looking for thick-cut boneless pork chops to smoke today. No luck finding those. The store did have whole pork loin for $1.99/lb. I grabbed a 7.5 lb loin. I was not able to get it in the brine last night, so I was up early this...

I like to use apple for pork, poultry and fish (salmon). I acquired a lot of pecan from my dad's yard this past winter, thanks to an ice storm. Pecan is excellent for pork or beef. Pecan is in the hickory family, but to me it is a milder smoke flavor than hickory. Because of the large amount of...