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Followed the Captain's recipe to a T and the soup was fantastic! I'm cooking this again soon and will multiply the recipe by 1.5. Thanks!

I'm going up to Maryland to help my Mom move into a condo. Are there any good BBQ joints in the Annapolis, Severna Park, Crofton area? Thanks.

Thanks!

I promised I'd take my Wife to Myrtle Beach this year but I didn't say when. When is the comp you participated in last year?

I'm going to have a really nice ham bone with a good amount of meat on it in a day or two. If anyone has a tried and true recipe. I'd love to hear it. I posted this at TVWBB, too, but I find i have better luck here. Thanks!

I'm going with a natural turkey and a 12 hr. brine. I'll probably go with the amazingribs.com recipe. He agrees with you on adding stock/broth.

Good call on the Wolfe Citrus - I put it on 24 hrs. in advance and the breast was tasty and the skin was the best I've ever eaten.

Thanks for the info. I'll definitely give them both a listen. Meathead from Amazing Ribs has really good and detailed info. on brining.

Looks Good! I have a turkey breast on the smoker rubbed with Wolfe Rub - Citrus. Damn, the granulated orange and lemon peel smelled great. Spice barn is a good company-I ordered Tues. night and the package was here on Friday.

Were the ribs enhanced and what rub did you use?

18.5 WSM Turkey breast tomorrow with Wolfe Rub-Citrus. BTW, 2 thumbs up to spicebarn.com as the spices were here in 3 days and they smell and taste great. I'm looking forward to trying the orange and lemon peel granules on a lot of different foods.

I usually buy the Butterballs because they are consistently good and my family loves oyster stuffing. I always injected it with butter and put salt and pepper on the bird. I ordered a natural turkey last week and know I'll need to season it a bit. I brined some chicken a while back and didn't...

Quick Question - ground oregano or oregano leaves?

I decided to go with Wolfe Citrus and just placed an order with the Spice Barn for the orange peel granules, lemon peel granules, and a few other spices . bigwheel is coorect-I just found out the Creole is 26 oz. of salt and 6 1/2 oz. of other spices.

I'm stuffing and cooking my turkey in the oven as usual. However, i'll be smoking a breast for myself and a few breasts for friends. Should I go with Tony Chachere's Creole Seasoning, Plowboys Yardbird, or something else?

Thanks. It's fresh okra.

i'm looking for a simple Non-Fried okra recipe.

I've cooked this several times and the whole family loves it. For me, it's best cooked with Stubbs and without any smoke wood.

The Ribs look great. There's a time when Osmosis and Diffusion max out-looks and sounds as though your ribs timed it perfectly.

i foiled once and the bark turned into paste. I like my bark crispy so I don't foil.

Some days you feel beat down. Then you read someting like this. You made my day, Captain!

Feast is the only word that is fit to describe it!

looks like the steak and sides were cooked perfectly!

Really nice article and photos. Every now and then the Observer hits one out of the ballpark. The last good one for me was about country ham. i guess that says a lot about my priorities.