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Hickory is my favorite wood. Also, I take my Boston Butt to 205F. Steve

HEB has Spare Ribs for $.99 a pound (Also a heads up to Sapo, limit one) so we smoked ribs. I cut them into St. Louis style ribs and cut the meat off of the trimmings for McRib patties. They got 3 hours hickory smoke at 225F for 3 hours. I slathered in honey and added a touch of Turbinado...

Our local grocery ran Baby Backs on sale for $2.79 a pound so Susie picked up a couple slabs. I usually do Spare Ribs, St. Louis cuts, so this is something I had not done in 15 years. I smeared them with ballpark mustard and applied my rub. They got three hours of hickory smoke at 225F. This is...

I keep mine in a sealed mason jar, the kind with a seal in the lid. Recycle an old mayonnaise jar and use Sapo's trick. I use my el cheapo coffee grinder almost every day for grinding spices. I bought it in the 1970. It even survived a period when it was used to muddle squirrel hair when I was...

Cisco, Don't give up on injecting. You focused on one of the ingredients of Fab-B. Forget about that one component and look at the rest. FAB B Contains: Hydrolyzed soy protein, vegetable oil (soybean and or corn, cottonseed), sodium phosphates, mono sodium glutamate, autolyzed yeast extract...

One of the thing we get every time we go to Memphis is the Bologna sandwich at Interstate BBQ. they slice a hunk of smoked Bologna and nip the edges so it does not curl, deep fry it then serve it on toast with Cole Slaw. Wowzers. Steve

Cisco, you must have a different formulation for Baking Powder than we have in the US. Clabber Girl, the most common Baking powder here, contains [from their web site]: Cornstarch, Bicarbonate of Soda, Sodium Aluminum Sulfate, Monocalcium Phosphate Steve

I was just going to provide a link to it, but I can not find where I got it, so here it is: There might have been a copyright violation here, so I removed it.

Yep, that is some homemade Kielbasa. One of them just went down the hatch. Steve

This grilling sauce recipe came off of the brown sugar package. I cut the brown sugar in half, the original recipe calling for 1/2 cup of brown sugar, and it worked. Last night we wrapped shrimp with bacon, basted with this sauce as it grilled. We grilled fairly low temp to render much of the...

Great looking pork. The pickles are interesting too. Were they commercially made or home made? They have a translucent look that reminds me of some watermelon rind pickles I just finished. Steve

It is easier for me to control the temperature, and since it is wrapped I no longer need to burn the charcoal. In the heat of the summer, I finish on the smoker, so as to not heat up the house. Steve

Hi, I cook my brisket until it gets to 210F. Here is how I finish it: http://www.tumbleweedglass.com/brisket.html Steve

The classic recipe has you braise, low and slow with dry Lipton Onion Soup mix sprinkled on top. Right out of the 1950s. I would, instead, remove most of the surface fat and brown aggressively on both sides. The braising liquid would be the place to build flavors. Red wine, tomato paste, onions...

Right-Left Which is which? Steve

I'm still trying to figure this whole thing out. Most of the briskets I've cooked are very dry at the 180-190F internal temperature. But lately I've been taking my briskets up to 210F and they are very moist. Is this a variation in individual briskets, or am I finally hitting a point where the...

Interstate BBQ serves it on toast, topped with Cole slaw. Very good. Steve

My last 8 pounder took 16 hours at 225 F, to an internal temperature of 205 F. Steve

The next time I do two of anything, I will leave the mustard off of one. I went through a period where I used other, or no stuff, to adhere the rub, but I am making a better end product now. So many of the thing I do now are different that I need to run some more tests. I need to get a couple...

My first BBQ class was from Paul Kirk. He used to do classes for about 10 -12 people back in the late 1980s. Mine was an all-nighter in Russel, Kansas. His next class was not for months and we were hot to join in the BBQ competitions. It was worth the drive from KC. He was a hotel chef at the...

That would be much handier than starting from seeds, I will check them out, Thanks. Steve

Dude, You have my attention. I need to find the pepper seeds and give this a try. I did not know that it was it's own variety until I read your post, Capsicum annuum. They look like a red poblano. It should be close to time to plant here in the Texas tropics, maybe a month early. Steve

I like the smoked paprika I get from Penzey, just about any good source beats grocery store paprika. I'm pretty sure the grocery store stuff is mined in Oklahoma. Steve

My wife and I would end in Memphis for a variety of reasons back in the 80 and 90s. Interstate BBQ had the best smoke bologna sandwich. They would pull the round bologna out of the smoker, slice off 1/2 inch, make several slits around the edge and pop into the deep fryer. It was served on toast...

I forgot to ask, where did you get your Andouille Sausage? Steve