Search results

If it wasn't for Dave and Vermin posting their cooks, there'd be nothing here. I check in once in a while just to see if a new recipe is being discussed. This is BBQ season, and it should be busy here. Oddly enough, on another (ahem) site, there's 5000 members and a hunnert posts a day. Maybe...

Yum. What did ya use for crust on that pie?

Yum. Nice pics, too.

Vermin, why do you leave the beans out of chili if you're using it for a condiment?

Where's the ketchup?

Makin' me hungry.

Hi guys. Merry Christmas, happy New Year etc from Connecticut. Haven't posted in a while, as BBQ season kinda ends in October around here. Gets dark early and the friggin' wind won't leave my grill cover alone. The good news though is that my son gave me a new smoker grill for Christmas and I'm...

Making my mouth water just looking at it. I'll bet the kitchen smelled wonderful.

I ordered one of these... Amazon.com : #1 Barbecue Grill Light with 10 Super Bright LED Lights - FREE Special Bonuses - Best Handle Mount BBQ Light for Grilling At Night - Fully Adjustable Horizontally and Vertically, Very Easy to Install, Battery Operated - LIFETIME Warranty Should be able to...

As the seasons change and the days get shorter, dinner time is now pretty much after dark. My grill is in the back yard where outside lighting is poor. I've taken to moving the grill under my deck and hanging a standard shop light overhead, but that's kinda lame / crude and not really adequate...

Why crappy? I bought this one for $60 and it looks to be pretty much the same: http://www.amazon.com/dp/B00FQ1VTPI/?tag=amazi0a8-20&link_code=as3&creative=373489&camp=211189

What's the difference in size between chips and chunks? I cut scrap wood from my woodshop into pieces about 3/4" square and 2" long. Are those chunks?

I see these cast aluminum finned doohickies that are supposed to evenly distribute heat and act kinda like infrared radiant source. Supposedly the cat's pajamas for gas grills. Just wondering if any of the folks here have used them and what you think... Amazon.com: grillgrates - Grills &...

Yeah, that's pretty much what I did. Wrapped maple & oak chunks in foil and poked a few holes in it. Must have had too many holes I guess. <Sigh>

Did my second attempt at ribs on a gas grill this weekend. Effin wood caught fire again, so no smoke. I be gonna score one of those cheesy Brinkman electrics next season, and use the gasser for what it does best - grilling. Started with 2 small racks of baby backs. Rubbed em down with...

I have a cast aluminum gasser - smoke will be via wood chunks wrapped in foil. I think a 5 oz packet smokes for about 20 minutes, maybe a bit more. I can make as many of them as I need but have to open the grill to swap them out.

If cooking some ribs for 3-4 hrs does the smoke have to be wafting for the entire time? I've read that the smoke flavor is imparted in the first half hr or so and after that you really don't need it any more. True, or not? Tnx

So, you smoke 'em, wrap in foil then heat on the grill with sauce before serving?

I'm intending to do some maple planked salmon on the grill and would like some asparagus as one of the sides. I've never cooked it before and would like ideas from the folks who have.. TIA

This one works for me... Magic Dust - Recipe

A couple of mine... Springfield Armory Trophy Match 1911. Cocobolo grips, 4 lb trigger. S&W 686 wheel gun .357 magnum. Brother gave it to me for Xmas a few years ago. Haven't been out to the range in a while... since ammo got so expensive and hard to come by.

What do y'all do for cornbread? Make your own? Stop & Shop? Got a favorite recipe?

Certain things go together juss because... applesauce with pork, mint jelly with lamb, cranberry sauce with turkey... My mum taught me these things.

Well, I got around to actually doing this yesterday. These were 1" thick chops and they took more than just a few minutes, but man they were good. Brined with kosher salt and molasses for 6 hrs in the fridge. Sprinkled with Magic Dust and cooked to 150 inside. Served up with applesauce, Tater...

A gallon is a big pot, I'm only doing a couple of chops (loin steaks, as you mentioned - no bones). I'm gonna scale this down and give it a go. So... what are the favorite sides for pork loin? Other than applesauce, which is a prerequisite. I'm thinkin' some of my famous beans and... ?