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If you want to grill over a real wood fire, and can afford it... you want it. I've still have an issue with Klose regarding a small, $5 mod I ordered -- a nipple which would let me run a remote smoke box to use the pit as a cold smoker -- which they forgot to install. It's been almost two...

Bitching, Whining, Pissing, Moaning, Kvetching and Schrying: Coulda shoulda been a couple of inches bigger every which -- big enough to get a full sized steam table pan in, and enough clearance to get something big in on one rack and still use the other three. Because why not? Construction...

Small fireboxes aren't very forgiving when it comes to any of wood's imperfections. And after a meat has reached a certain surface temperature it, more smoke doesn't seem to add much flavor -- at least not in the good way. My experience is that after a certain point, whether too long a smoke...

So... We'd bought four of those rib steaks pictured in the previous thread; and last night we made the second pair. The fire was a mix of oak logs and some big lumps of mesquite charcoal (lumps too big for the smoker); and the charcoal was added before the oak was anywhere near coal so they'd...

Me too. BDL

The game's in Seattle. Anyone taking Seattle? Washington just might be able to pull off the upset of the day.

Here's my basic ingredient list. 3 cups AP flour 6 tbs shortening 2 tsp baking powder pinch baking soda 1/2 tsp salt 1 cup (about) buttermilk or milk I've never been able to make a light, flaky biscuit with the sort of layering you get in the canned "flaky" biscuits like Grands -- which is a...

First, sorry but no pix. When I do leftovers, maybe I'll take some snaps and add them to the thread. Maybe. I've never been really happy with my arroz con pollo. I've had problems getting the right texture on the rice; getting the chicken cooked but not overcooked; and getting a good flavor...

Oh, and did I mention football? Let's expand the LSU thread to football generally, and move it over heah. Heah? Boy! Just to kick things off I think Cal has a chance to go all the way. Anyone? BDL

Not at all intended to compete with Mike's eye of round pastrami, but to supplement it and give some insight into the process. I think the word "pastrami" is Hungarian, but I'm not absolutely sure. I believe it's a noun and a verb that refers to a semi-dry marination process. Semi-dry in...

FAB B and FAB B Lite are mostly ways to get a variety of posphate compounds, beef flavoring, papain (Adolf's Meat Tenderizer) and MSG into meat. The phosphates do what brine does -- hold onto moisture. I've never used FAB B or FAB B Lite, but have fooled around with phosphates -- especially...

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We have very similar grills. In fact, yours is a down-market copy of mine. Mine, in turn is a down-market copy of the Fire Magic. First -- forget the hood thermometer. It is a cruel hoax. You're right about how well this style of grill cooks steak. There's only one other style I know...

I had some barbecued chicken thighs in the freezer, left over from the Fun and Fabulous Fourth. So I defrosted a couple of them and along with four fresh thighs, used them to make an herbed-biscuit crust chicken pie. Excellent. Really excellent. Good enough to get me out of the doghouse, in...

This has got a few things in it the judges will either hate or be confused by -- which in the case of most judges is pretty much the same thing. The influences are Italian and non-specific Asian. You will get the best aroma during cooking you've ever had from a butt. I gah ron tee. The...

My favorite cooking and 'Q tools are my knives. As you may or may not have guessed I'm a bit of a knife geek. Anyone else? What do you have? What do you want, realistically? What would you buy if you hit the Lotto? What do you hate? How do you keep yours sharp? Anything you want to know...

If you're using dial-up, cable, or dsl, just staple them to the telephone pole. Satellite's more complicated.

Yesterday, I made the following dry rub and had very good results. 8 tbs light brown sugar 3 tbs (mild) paprika 3 tbs Morton kosher salt 2 tbs fresh cracked black pepper 1 tbs ground ginger 2 tsp granulated garlic 2 tsp granulated onion 2 tsp five spice powder. The ribs were slathered with a...