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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...

Dave, which is your tried and true snack stick/slim jim recipe? I see you've posted a couple. Which works out best for you? What's your preference taste wise for these things? Spicy? Not? They look awesome BTW.

Sapo, I've never tried sweetbreads, what do they taste like? What's the texture like?

This is my version of an appetizer found at Tully's in Buffalo NY Buffalo Chicken Crispers 1 package of egg roll wrappers 4 cups of shredded cooked chicken (I used the leftovers from a couple of birds I made last night) 2 8oz pacakges of cream cheese (softened) 1 cup of shredded mozarella 4...

I've made pepperoni rolls a few times at home. I made them with a soft roll recipe I believe was posted on this site..... I blogged about them a while back. http://estomach.blogspot.com/2009/03/pe ... rolls.html

I will send you a PM.

BeeRich, I always cook my chickens over 300°F. Chicken takes smoke well so low and slow isn't really necessary. Try 325°F to 350°F next time, taking the breasts to 160°F before pulling. The skin won't be nearly as tough when done at higher temps. You can try spatchcocking them as well to even...

Dave this recipe has been in my family for years. It's not really hot but you can add as many hot peppers as you wish to kick it up. I call it Grandma's Chili Sauce because that's were I got the recipe.... Grandma's Chili Sauce 15 cooking apples peeled and sliced 1 basket of large tomatoes...

The other day my 'Lil Tex ran on the 225 setting and temps ranged from 195°F to 280°F on the readout (it was about 74°F and slightly breezy). I'm assuming there is a variance as to how many pellets fall into the firepot on a given cycle. For the most part it hovers between 210 and 250 on the 225...

Jump into a cold pool? :lol:

Griff, the meat in Cincinnati chili is very fine, to get this texture you add it straight to the cold water and stir/use you hands to break it up as much as possible. bigwheel has it correct.