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I rarely cook pork chops but tonight I am going to grill some nice thick center cut chops that have some of the bone left on them. I made a simple brine using one cup each of salt and light brown sugar. I was out of kosher so I used some old sea salt that had hardened. I was trying to...

Have a look at this plate of steaks on the lower right. These were cooked at the training I attended and mentioned in the general section. I know the pic is not high quality but take note of all the juice in the pan. These were cooked in the kitchen using traditional methods. Seared over...

I just got back from a few days of training in Ca. For those interested, I work for an appliance store where Thermador appliances are one of the luxury brands sold. This was three days of learning, cooking eating, learning and well, you get the picture. Besides the incredible food, I took...

I just crammed 14 butts into an 18" WSM and a UDS.

I was cleaning out the garage today and found a mouse house made from shredded paper sitting amongst my garbage can full of three year old wild cherry wood that I had cut up into chunks. I will probably use it anyway but I could have gone all day without discovering that .

I over cooked some spare ribs yesterday. They were such a big hit that I may over cook them from now on. People love ribs that are difficult to slice and barley hanging on the bone. Go figure.

Then I started making excuses why I shouldn't make ribs. I have to clean the WSM from the last cook. I have to prep the ribs and that takes a long time. I have to get the fire going and that takes a while. It's getting to late to smoke ribs for 6 hours and I don't want to be eating at 10:00...

I have 10 butts going on both of my smokers early in the am. I like cooking when it is chilly out. No flies, no sweat, no flies. Most people smoke all summer. I tend to smoke all winter.

Here go a question : Which do you prefer to grill burgers over and why ? A. Lump B. Kingsford blue bag

Looks like some of you guys a little north of Arkansas are in for another round of weather. Gird your Loins and be safe.

I have been cooking on a brisket since around 11:00 am. WSM is locked in at 300. I decided to cook this one with equal parts of kosher salt and pepper with a little granulated garlic. Pecan is the smoke wood choice for today. Here we are at the 5 hour mark...

Bad for them .......... Good for me. I would be really happy about this if only I had a stick burner instead of a WSM and a UDS.

I am at a festival today and decided to try someone else's BBQ. The meat was little dry but edible. I really like the wrap idea as will probably use it myself.

I have struggled with BBQ sauce for years. Being from Texas, I don't think I used BBQ sauce on anything but BBQ chicken and that was Kraft. I would like to have one that I make from scratch. I have tried many recipes sent from folks here as well as other places. I have read hundreds of...

I have offered to cook for my oldest kids soccer banquet. It all goes down on Monday but I start tonight.

Since I have been smoking Boston butts, I have settled into a routine. Bring the internal temp to 195 rest it for 2-3 hours, and then enjoy very tender and very moist pulled pork. Yesterday I agreed to help a fellow Church member smoke 48 picnics. I was told that they cooked just like butts...

Concrete counterweights

For the last 5-6 years I have smoked 16-20 butts and vacumed sealed them for reheating in Nashville. This year I smoked 20 butts. 133 lbs. Have you have ever wondered what 133 lbs of butts look like in an 18cf refrigerator ????????? LIke this: I have to use two smokers cuz I am using these...

Just playing with the new tapatalk update.

I spent New Years Eve with family. Playing board games and eating bbq. I try to supply a reason for the family that I married into here in Arkansas to get together. Since we all go to Church together we see each other a lot anyway but holidays are special to me. My wife's side of the...

This may come as a shock to many but I have never ever made deviled eggs. I love to eat them and I am always pissed when they are all gone before I get some. Anyone have a proven recipe that they can pass on ?

So it was a little chilly on some mornings this past week. Chilly enough to get me in the mood to cook some butts seeing how my stash in the freezer was down to 1/2 lb. Here is how I light the fire. I have become very lazy about lighting the fire. Sometimes I just get the center of the pile...

I hope all you NY folks are braving this weather ok. Be safe. No firing up the wsm's today.

I wanted some ribs. The problem is that it is real hot outside. I hate cooking outside in the heat. ( I quit drinking beer several years ago ). But, I still wanted ribs. Finally, I couldn't stand it any longer. Armed with a big glass of ice water I fired up the wsm. These cooked...