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I figured with all the water cooler talk about the Parkay,brown sugar and honey ribs seen on Pitmasters that I would try them out myself to see how good they are. I have to say that I enjoyed them. All the talk about why the judges like them in competitions seems to be simple. Reminds me of a...

The first winter blast of 2009 is making it's way across the US but I had to eat. Some quick strip steaks with simple salt,pepper and garlic over some hot lump did the trick. A baked potato with some sliced onion and garlic bread rounded it out. On the hot grill: Plated and ready to eat...

I got a chance to put this together tonight and man was I glad I did. I rolled out some sausage then layered with Swiss cheese,sauerkraut, sauteed red onions, bacon, and brown mustard. Threw a piece of smoked sausage right in the middle and rolled. Threw it on for about 2 1/2 hours give or take...

I made up some meatballs the other day for Italian night at the homestead. I have read many post about them but never gave them a try. What was I thinking? These are a tasty treat. The smoked meatballs really change the meal and give it an excellent unique flavor. If you haven't already tried it...

After a weekend full of meatloaf and sausage I thought I would kick it down a notch for a day or two and go a little lighter. I spatched a bird up and seasoned it with Prudhommes Fajita Magic Seasoning and threw it on. Pulled it and stuffed it in a shell with lettuce ,cheese,onion,cilantro,sour...

Couldn't let today's beautiful weather go by without firing up the smoker. Cooked using RO lump and hickory. Started with meatloaf: Everybody in the bowl.. After I made the loaf I had extra so I thought why not... Then there was extra cut off pieces of bacon so the loaf got a bonus...

That's some nice looking grub you got there. Very nicely done. :D

Did a couple western style ribs. Smoked @ 225-259 for about four hours or so. These are some monster sized ribs with no bones. The fatty side leads me to believe they are butts cut up but not sure. They have them at the store occasionally. Don't matter they were delicious. Rubbed and ready...

Did some easy stuff for the holiday because all we had here was rain. Smoked a bologna using McCormicks BBQ seasoning and did some wings with S&P and garlic. I brush the wings with sauce a couple of times at the end: 1 c Italian Dressing 1/2 c Honey Tsp S&P Clove Fresh Garlic 1 1/2 Tsp...

After seeing some beautiful birds cooked this week I decided to throw one on. Halved a whole fryer and smoked it with some hickory @ 225-250 for about 3-3 1/2 hours. McCormick Montreal Chicken on the left and S&P on the right : About two hours in: Cooling on the platter S&P on left rub on...

Had never smoked these but they looked good and at $1.48 a lb. I had to try them. Man was I glad I did. These came out delicious. I smoked them using hickory at 225-250 for about for hours. No foil no sauce till the end. They were tender and full of flavor. The ones with just salt & pepper were...