Recent content by Christopher1

I went to a little place outside Savannah on the way to Tybee Island called Wiley's Championship BBQ. I thought it was quite good. http://www.wileyschampionshipbbq.com/

For bigwheel:

Made this the other day but used 1 pound of ground beef, 16 oz beef stock, one tomato and 2 cups of lettuce. Also, I didn't add seasoning to the beef when browning, but chose to season the soup when you add the beef and onion back to the pot. I added 2 teaspoons of seasoned salt and 1 teaspoon...

Grrrrrrrooowl!

Looks good, that sriracha mayo combo is used for spicy tuna and spicy salmon sushi rolls. Looks like you're rolling with a spicy crab!

Smokey Lew, budget about 6 hours for the project. 2 hours to chop all the veggies, 2 1/2 hours to cook and 1 1/2 hours to can. It goes much easier with a few people chopping and taking on different roles in the canning process. One person boils the jars, one person fills, one person caps, one...

As a kid, the end of summer always meant mom canning peaches, pickles, beets, but my favourite has always been her chili sauce. When she passed a few years back it was one of the recipes I needed to find, and, last year I started carrying on the tradition and canned my first batch. This year...

Picked up a 2 pound tub of shucked oysters for Po' Boys. These were the biggest oysters I've seen. I only got 12 oysters out of the 2 pounds. The first pic looks like fried chicken, nope, huge oysters...... Ah well, they made some tasty sandwiches..... I got the recipe here. It's an awesome...

I tried my hand at curing bellies for bacon this past week as well. I cured for a week and cooked them on the Traeger on 'Smoke' which generally runs from 180°F to 215°F until they hit 130°F internal. They are still on the raw side and need to be cooked through to be eaten. This one was cured...

Whipped these up based on a Drago's Seafood Restaurant recipe. Malpeque oysters on the half-shell, butter, minced garlic, and parmesan grilled over high heat for 3-5 minutes until the gills curl and the cheese starts to blacken.

I haven't made them, but, these pictures had me salivating the moment I saw them: http://kitchenmusings.com/2009/10/ad-hoc-brownies.html

Looks awesome Larry! I just started using your citrus rub on pan seared haddock and it's absolutely amazing. I'm trying it on Tilapia tonight and some Mahi Mahi later in the week. I've been on a healthy eating kick as well and fish has fit the protein bill perfectly.

Griff, I haven't personally tested these recipes, but: http://www.pizzamaking.com/pizza_recipes.html There are some forums where the pizza gurus have shared info.

I don't bother taking them out, once you get the diffusers and grills taken out it's pretty wide open and you can poke around freely. We don't have the IR burners on any of our RB 450s though. Once you get the burner outlets opened up again, she should burn with a nice blue flame, you'll notice...

BeeRich, my family has a few Napoleons and the main issue with them is that the burner tubes get greasy and corrode slightly and the burner outlets close over. Each spring I get a wire brush and brush the burners clean of any gunk, this does a decent job at exposing the burner outlets. I then...