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I am going to try the 3-2-1 method in the next week or so, but had a few questions... 1) Is there a temperature range that should be aimed for during each step? Blindly trusting an amount of time does not sit that well with me... 2) What really is the difference in doing the last hour in the...

We are having my son's birthday party next month (3yo) and having somewhere been 25-35 people coming over. We have cooked for that size several times before, but are wanting to try some new recipes. Normally we cook the proteins and main food while the rest of the family makes all the sides...

So after the answers to my recent brisket question ( http://www.bbq-4-u.com/forum/f9/warming-brisket-smoked-day-before-without-drying-it-out-or-other-bad-side-effects-22909.html ), my wife and I now think we should smoke the brisket same day as the party. A big issue with this is that we cannot...

We are having a party this weekend and want to smoke brisket. We have smoked brisket quite a few times but always then ate it right after or during the same day/night. For the party we want to smoke it the day before and then serve it hot the next day. We know about letting it cool and...

1st course: Arugula, Watermelon and Feta Salad Recipe : Ina Garten : Recipes : Food Network Have been told semi-sweet rose or marlborough sav blanc for this. 2nd course: Bay Scallop Gratin Recipe : Ina Garten : Recipes : Food Network Have been suggested sauv blanc, chablis, or...

We are having a dinner party soon and want to make this for the entree: Bay Scallop Gratin Recipe : Ina Garten : Recipes : Food Network But are not quite sure what to make for the first course that would go well with it. I would provide more information, but we really cannot think of...

We are having friends over for dinner soon and I wanted to grill double cut pork chops. I have only ever eaten these before while they were prepared by others, never cooked myself. I was wondering the best way to grill them. They are thick so I was thinking of a mix of direct heat (initial...

Hello, I watched an episode of Good Eats last night where Alton brown poached catfish at 140 degrees F in an electric skillet. I wanted to try this out, but all the electric skillets I see online stop numbering at 200 degrees (the lowest temp numbered) and anything cooler than that is is...