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I received this email last night. What the "F" are people thinking you get for $5 bucks? My favorite part is when she says she'd love to have a kids meal to. "I am looking for a maximum of a $5 per person lunch: something like a sandwich, side, cookie We are anticipating around 300 people...

Anyone cook on a Pitmaker pit? Also, I've got a question about those type of smokers. What the "f" do you do with the dirty water?....Can you use a sand type set up (instead of water) in that type of "Vault" smoker? A buddy has been loookin' at them. I'm just curious. He is lookin' at...

I started to brine a couple turkeys yesterday with salt and sugar only. What will happen to the birds if I leave them in the brine for another 24 hours? Can it / will it cause an over salting effect? Stumped. thanks. db

This is pretty damn funny! Joe Cocker at Woodstock http://www.youtube.com/watch?feature=pl ... xJWxPE8G2c

I've got a coupla questions for you. Lemme know. Thank you for the help. db

DAMN! pic is too big. Is there a free picture re-sizer I can find on Google or sumthin?

My wife makes these and they are a part of our every other month or two staple list. She kills at these. Damn they were good! amen!

Does it make a huge difference if you brine a turkey that has already been "injected with a solution" from the factory? In the past i've always brined my turkey day bird and they turn out kick axe! I am just curious if I am wasting my time brining?

My nephew needs your help. His school is having a post card contest to see who's class can get the most postcards from different states. I figured who better to ask than the BBQ Family. All you need to do is mail a post card from your state to the address shown below. Here are the states they...

We do a breakfast club with some friends/ neighbors. My neighbor did this last week. We had a last minute decision to make the cheesey grits...They were only o.k.. Waffles with white sauce, fresh fruit, some cheesy grits. I just noticed I missed some of the rind on that orange wedge.

What is that one meal that you or your wife / mom or dad cooks that just absolutly kicks ass with you and anyone else who eats it? :?:

Went and picked up a nice sirloin from Tonys meat market yesterday. I was going to get a rib eye but didn't want to listen to Larry whine about how much better a sirloin is :lol: . Did a reverse sear on it. Damn it was good! on the Weber 1st slice: Plated:

I need enough to feed 20 kids at a homeless shelter with pulled chickin'. How many birds should I buy to be in the safe zone? Thanks in advance. db

Is there a going rate for energy drinks on construction sites?

I did these last night for dinner. I found (and love) some snow peas so I threw a couple on the sammiches for some crunch. Start with a shaved rib eye. add bell pepper and snow peas. Assemble sammiches. Add whizzzz

Kim made pizzas last night. I cooked mine in the FE. As always they were killer! She did a margherita pizza too. It was outstanding. Those pics sucked so I wont post those ones.

I made these last night. KILLER!!! They were about as close as you get to the real deal. Now I have to find their fry recipe. Here is the link to the recipe: http://www.topsecretrecipes.com/In-N-Ou ... ecipe.html A really bad Mise en place: ha Add Secret Sauce: Then add a...

Did these 2 nights ago. I cubed up some small pieces of cheddar and smoked sausage. Chopped up some bacon and mixed it in with the hamburger. It was delicious! Start here: This is what it looked like after it came off the grill. (I know, not that appealing but I liked the burned crispy...

Does lobster need to be grilled or steamed before you smoke it? Ive got a decent tail I wanted to try tonight. Thanks. db

Made this this mornin'. Started with leftover steak from Tonys meats (mmmm) red onion, asparagus & broccoli and added the zuchini a little late so it wouldn't overcook. I chopped the steak. I was going to toast the bread roll with butter but got to excited and threw the dijon mustard on a...

Does anyone know of a decent website that is more of a chef style board? No offense. :lol:

I've got a brisket in the FE. It is at 165* degrees. When I went to check temps the thermopen practically melted into the flat. Is it possible this thing is done at 165*? I've never seen this happen. Thanks.

Got up this mornin' and made a kick axe breakfast with some left over briskie. Boiled the taters in beef broth added S&P after it all hit the skillet and heated up. It'll make you wanna "jump back n' kiss yerself". Kim made biscuits n' gravy and I cut open a cantalope. I didn't see the fresh...

If any of the sperienced guys on the forum have sperience with large parties please lemme know. I got a chance at a gig for 750. Not sure how to bid it and also how to serve it. The job will be for a large company.... I was thinkin one meat to keep it simple but i'm not even sure what they...