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I just recieved a bag of the new product, I will be doing a cook this weekend and let you know what I find.

A brass bristol brush or turn up the heat after the cook and carbonize the stuff on the grates and it will come off easier.

Passion for competition BBQ, ethics, business background and they must be a little crazy to want the job.

Kevin Used propane require that you hire a professionals to do the first cuts on the tank. The oil added to propane to cause the smell is part of the problem. Other tanks make a better choice.

cut back on the amount of wood you are using.

Starting on the 14th we are feeding 90 15th 250 16th 675 17th 200 20th 630 22nd 75 23rd 75 Fed over 2500 last month. Still recieving requests filling in open dates. Jim

Here is a recipe and technique I passed on years ago About 5/8 of the way down the pages is the way we have been doing it for years. http://www.virtualweberbullet.com/salmon1.html This is a dry cure instead of wet brine but the cook would be the same. Jim

Nominations for a three year term to the KCBS Board are being accepted. Nominations close October 31, 2007. Do you know a qualified person? Do you have skills in non-Profit administration? Would a KCBS member desire to devote their efforts for the future of KCBS? For nomination and election...

I have a chance to take over a landmark meat market that specializes in sausage. Death in family is the reason, the price is right and they will take payments. The sausage has won many awards over the years and does have a loyal following. There is room to continue the catering business. Will...

be harmful but here are some ways to cut the effects and allows us to eat grilled foods we love. Marinate before grilling. It can reduce HCA formation in meat and fish by up to 99 percent. Herbs are helpful, too. Rosemary, garlic and sage may block the formation of both HCAs and PAHs in and...

Fab B is produced by The Ingredients Store, not sure you can get it anywhere else. Jim

style of TX hot sausage? Anyone know what I'm talking about?...it's different than reg. sausage...more "loose" is the only way I can describe it....I grew up eating 'em at places like Patillo's BBQ, Broussards links and ribs, Gerards BBQ,in Beaumont Tx., also had some pretty good ones at Leons...

Capt what did you do over at the BBQ News forum? You pook the nest or what? LOL Jim

I recommend Old Hickory. Both cookers do a good job but the difference between two is when something goes wrong. Old Hickory parts can be had a auto parts and hardware stores. Southern Pride you will need to obtain parts from Southern Pride, this can lead to lenghty down time. Jim

If cookin spares I use 3 + hours to get color and some pull back on the bones, then into foil just long enough to tenderize (45 min to an hour). Then back on the grill long enogh for the glaze to set. 3-2-1 is to generic to trusted come out every time. I don't foil butt until it goes into the...

I just posted a Bresaola recipe, it is a cured beef tenderloin that takes 7 to 8 days to cure. You will need a refrigerator that is not used much that you can keep at 38 degrees. Jim

The seasonings are largely North African. Understand that this recipe will not give you the salami-like bresaola sold at Italian markets, but more of an aged-beef product. Bresaola 1 whole beef tenderloin, trimmed 2.5 T brown sugar 1 T black peppercorns, toasted and ground 0.5 t thyme 0.5 t...

This is a recipe I came up with when a commercial sausage I liked stopped being producded. Has some heat but not overpowering 2 1/2 pounds boneless turkey thighs with skin, cut in ot chunks 2 1/2 pounds boneless chicken thighs with skin, cut in ot chunks 3 tablespoons seasoned salt 1 tablespoon...

13 pounds Pork Butt 1 cup fresh minced garlic ½ cup coarse black pepper 2 Tbsp garlic granulated 2 Tbsp onion granulated 3 Tbsp salt Kosher 1 Tbsp MSG 1 Tbsp Tender Quick 3 Tbsp dried parsley flakes 4 Tbsp ground Thyme 1 bottle beer water Combine all spices with the beer and water to equal 1...

I would start with a very full firering of lump, 10 coals should be fine. Leave the exhaust wide open, the intake does not need to be open more that 50%, take your time letting the pit temp comes up. You can use that time to make smokering, as you get closer to 220 cut back the intakes a bit and...

ZBQ Ray is only going to 3 or 4 classes this year, if you can get to the class in Effingham I would suggest doing so. Ray will also be holding a classes in Aloha, OR (Portland area) in March. Go to http://www.wbbqa.com if you are interested in attending his only west coast class. Jim

Bob Order from here https://www.brucefoods.com/bfcstore/def ... egoryid=72 While your waiting for delivery WalMart carries plastic body injectors for about $2 a piece. Jim

Just got a call been asked to come in and cook shoulder, butt, salmon, beef and exotics for a team sponsored by Silky O'Sullivans. There is going to be a party in Memphis in mid may. Jim

How can the joy of seeing ND lose be taken away? Having Buckeyes win! #-o Jim

Time is about 3 1/2 per pound till the leg hit 175 internal, wings would be shorter in time, internal 155. Oil temp should be 350. Are you going to inject? Jim