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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...

Sounds like a great brisket, Scott. I like to monitor the air temp inside my cooker with a digital temp gauge. I lay the probe on the grill near the meat. I have an idea how long it will take to cook a brisket or butt or whatever by watching the cooking temp. I like to cook whole briskets, fat...

You are getting a lot of good info from the folks here on DC. I use the Brinkman charcoal bullet smoker most of the time when I smoke food. Most of the time it is only my wife and I, so I don't need to cook a large quantity. Although last weekend was our annual driveway bbq party and we had 80...

Kelly, what kind of music do you like to play? Last weekend we had our 4th annual BBQ party and our son along with two friends provided the music. It was great food and great music.

My wife and I visited Santa Fe last week and tried Mole sauce for the first time. It was great. We even went back to that restaurant a second time.

My wife and I just had some wonderful chicken. I injected it with a mixture of white cooking wine, olive oil, melted butter, marjoram, thyme, and garlic powder. I smoked it using charcoal and apple wood for about 5 hours. The meat was moist and tender and fell off the bone.

Thanks for all the great "Welcomes"

The weather is a little warmer today, so I'm smoking a chicken this afternoon to break in my new Brinkman.

Thanks, Callie I don't have an exact recipe, I put it together on the fly. So I'll try to share it you. 1 cup brown sugar 1/2 cup Hungarian Paprika (or Spanish) 1/2 cup chili powder 2 tblsps onion flakes 1 tsp Cummin 1 tblsp coarse salt 1 tblsp meat tenderizer 1 tsp garlic powder fresh ground...

I stumbled across this site last month while looking for a recipe for smoked beans. I love BBQ'd foods and enjoy cooking food on a grill or smoker. :chef: I have cooked on a grill since I was a kid. When I moved to Kansas City almost 30 years ago I lived in a basement level apartment. Since the...