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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...

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.

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...

Had some leftover pulled pork from the weekend and decided to try something I hadn't done before. I found a quick dough recipe, and once rolled out I added pulled pork, BBQ sauce, mozzarella, and a Vidalia onion. Not too bad but it needed more black pepper which I added when I sliced it.

I finally got around to installing my 225 digital controller for the Lil' Tex this afternoon. To test it out I defrosted some really pathetic looking back ribs. They turned out so so, but not too bad for my first rib attempt on the Traeger. If I ever have to do racks this small again, I will be...

Here's a good article on spare rib preparation, trimming them St Louis style is up to you. The most important thing is to get the membrane off. http://www.virtualweberbullet.com/spareribprep.html I don't rub mine until I am getting ready to throw them on the cooker, if you rub too far in...

Are you cooking side ribs or back ribs? Side ribs tend to take a little longer. Personally I cook mine at closer to 250°F and have not noticed any adverse effects. I don't foil mine either, but that just personal preference. When checking your ribs look for the meat sliding up the bones...

If it was me I'd ask for funds to cover the meat at the very least, if you want to donate, your time and wood/charcoal/delivery is more than enough. I don't know what briskets run in your area but where I've picked mine up they are about $1.69 per pound. If you do fifteen 12 pounders at that...

Prime rib was on sale so I picked up a 2 rib roast. Seasoned with cracked black pepper, granulated garlic and salt Out and resting Pan gravy Yorkshire puddings The final plate

Well, I tried to wait for a warmer day to cook these monsters but it never happened. I started prepping at 6:30 this morning and I'll take them off whenever they're done. I'll slice and shrink wrap them tomorrow for winter eats. Right now they're humming along at 240°F Temperature -4°C A...

Did you leave the comment about the human ribs? :lol: I wouldn't take it seriously. It's free publicity as well!

Just messin with my new (used) cooker and whipped this up for the fam last night. Beef ribs, back ribs and some ABTs. The beef ribs look better than they tasted but whatever....