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Thanks for the suggestions. I just found this place: breatopia store. WOW! they have some really nice look stuff. I am already envious of the 3/4" stones.

Hi All, I recently have gotten into artisan bread. I never knew it could be done so well at home!! I have a pizza stone which I like quite well... but my peel is horrible. I am also looking to get some other less common tools like a couche and a bread lame. I also want some good storage...

Is there a particular brand of bleu you recommend? I live in a rather rural area so my cheese selection is pretty much limited to the local grocery stores specialty cheese section. Thanks!

Thanks all for the suggestions. ooo apple sounds good too. I think what I will do when I candy the walnuts is put a touch of cayenne pepper to make them just a little spicy. I think the sweet of the fruit (and sugar glaze on the nuts) and the creaminess of the dress would compliment that...

Hi All, So my mom had a special request for mothers day... 1) Sweedish Meatballs w/ Egg noodles 2) Salad with Bleu Cheese Dressing. Ok, so I would like to make a homemade dressing. Does anyone have any stellar concoctions? Also I would like to make the salad itself special. What sort of...

Hi Amber. The name of the restaurant is Margaritas. They have several locations in Maine: Margaritas Locations I went to the one in Orono. mmmmm. Sam.

Ok, I am not a fish person... but I went to a Mexican restaurant tonight and I saw someone eating something that looked SO tasty... so I asked the waitress and it turned out to be fish tacos. I almost didn't order it, but I am so glad I did! I used to be a chicken/beef fajitas guy... not...

Thanks for the tips everyone. I will definitely have have peppers, onions and pineapple. That makes me think sweet n' sour glaze for the shrimp. Heck, maybe even stick a few of those bright red cherries on there too =P I am so unfamiliar with shrimp I am not sure what flavors go well with...

Hi All, I have a slight confession... I love shrimp cocktail, but I have never purchased or cooked with shrimp before. I am thinking about grilling up some shrimp-kabobs tomorrow night and I am wondering if you all wouldn't mind sharing your experiences/advice with me. Everything from...

Oh wow! Thanks AllenOK, that makes a lot of sense. So do you find that for long cooks (briskets or butts, etc.) that the log method over-smokes the meat? That wood sure is puuurty. I am not sure what I can get here in Maine. Oak and apple should be relatively easy. Cherry might not be a...

Oh that looks so good! Look at the smoke ring on that fattie... So did you make the sausage yourself? I am curious because I have always wanted to try that... So most importantly: How did everything come out? Any sauces or rubs for the brisket? I have never had brisket before, but...

Ok, I am going to try to clear this up... When BBQing there a number of combinations of fuel that can be used. #1) Charcoal (lump or briquette) along with wood (chunks or chips) that can be soaked or wrapped in foil and added to the coals without burning for flavor. This method seems like the...

no problem! We all have those now and again. I was just a little confused and wanted to make sure you didn't accidently post in the wrong thread. After re-reading my post it sounds like I was being a wise-guy, and I promise I did not mean it to sound rude! I am deeply sorry if it came...

I am not sure who Frank is, but if you are talking to me... Thanks :) Sam

Sorry that we experienced the same problem man. Talk about a downer eh? Let us know how it came out when you finish it up. Sam

So, I finished last night around midnight. It was still only up to 190 when I pulled it, and the meat was a bit on the tough side. While I was waiting for it to cool I made up three sauces... a sweet, thick, smoky sauce. A mustard sauce and a vinegar sauce. To be honest I have never...

Thanks Crash! I thought I was going crazy :)

Uh oh. I would almost describe the piece of meat I tried under the fat cap as mushy.... but I took the temperature of the large muscle on the bottom and it was only 160. 160 isn't finished for pulling though is it? Is it possible for one muscle to be done and not the other? Also the...

Thanks Uncle Bob, and love2"Q". I will take some pictures of the SFB tomorrow once I clean out the coals. I am sure I can take pictures that will show what I am talking about. Right now I am just happy to be finished running outside ever 10-20 minutes to agitate the coals so it stays...

Alright, well I took out and put it in the oven @250. Wrapped in foil. I will check the temp in a few hours. Oh, taking it off the grill I poked a hole in the top fat and exposed some meat below it... so I HAD to try it. OMG. It almost tastes like bacon. The flavor is AMAZING, and the...

9 hours into it... notice how they are not black like they should be :( Here I am trying to show the coal basket. See how the ash is suffocating the coals? If you look closely at the grate (top left) you can see how it is up turned like a basket. I am wondering if I have the grate in...

Here is my kitchen, you can see the soaking wood chips, my spray mop bottle, and a couple types of charcoal. MEAT ON! Garlic oil for rubbin on, soaking hickory chips, and some coals. 3 hours into it.... not cooking as quickly as it should. Average temp ~ 200 degrees.

Last time I checked it was like 155 ish. quickly approaching 9 hours.

Ok, I think I need some tips on how to finish a pork butt in the oven. I am very quickly running out of fuel. I may know what the problem is... the chargriller SFB comes with a metal grate that is up turned on both ends (like a basket with only two sides) and right now I have the sides...

How is it going Jeekinz? We are smoking butt at the same time. Man, I am anxious! Are you finding it difficult getting the temerature up to the 225-250 range? I am struggling with it, so far my only solution has been feed tons of charcoal. I am almost though an 18 lb bag! It will be...