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Anyone have a recipe for a spicy red sauce like you get at Chili's or Fridays restaurants. They usually serve it over fettuccine. They call it a creole sauce. I'm looking for a basic recipe with no shellfish. Thanks.

I have some home made Philippine egg rolls called Lumpia. They are ground pork and spices. They are much thinner than an egg roll, more like spring roll size. The pork was cooked and then rolled in the thin wrappers and then frozen. How long do I have to deep fry them to brown the wrappers...

I don't think I need my smoker anymore. Should I sell it? http://s179.photobucket.com/albums/w310 ... =video.flv

I'm gonna take some pulled pork over to my friends pizzeria to make some pizza and calzones. How much BBQ sauce do you guys use on a pizza? As much BBQ sauce as pizza sauce? Anyone ever use Blues Hog sauce for a pizza? When do u add the pork? I don't want to dry it out. Thanks

How long to cook two 9 LB bone in butts on a small offset?

If you are using lump for temp and wood for flavor/heat how much wood do you use? Do you just throw on a few chunks at the beginning of the cook or do you continuously keep putting wood on for flavor? Do you stick burners burn all wood for a cook or do you go with some lump to keep from over...

Anyone use Tennessee Red? What do you put it on? I ordered a few quarts to help out Bill with his medical expenses but I have never tasted it before. I'm sure its as good as the original, which goes on all of my ribs.