I have never eaten lamb. Had mutton once as a teen, and didn't like it - probably an old sheep because the roast had the odor of sheep, and a strong...

This is the all-time most popular salsa in Austin served at a few restaurants in town (El Pollo Rico/Reggio, Tacodeli, etc...). The making of which has eluded...

I need a good applicator to put my mop (basting liquid) on meat while cueing. I have used the rag type (a bunch of strings on a wooden handle), but this...

I WANT TO MAKE A RECIPE FOR PORK BBQ HASH. LOOKED ALMOST LIKE SLOPPY JOE MIXTURE BUT INSTEAD OF GROUND BEEF IT HAD PORK BBQ; ANYONE HAVE THIS RECIPE?? i SURE...

Anyone have any recommendations? Just moved here. Want to see if there is anything local that might be good that I don't know about. BTW, there seems to be...

My El Cheapo Brinkman Gourmet has bit the dust. It lasted longer than I expected given the dampness here. I started looking for another smoker, perhaps a...

I was at Sharper Image today and saw something I'm not familiar with. http://tinyurl.com/yoadza While it seems like a good idea, does anyone understand...

We haven't had pork butts here in Canada for a few years, all I can get is blade roasts. Soon you're going to have to buy all your roasts from...

Today noticed a sandwich at the pirates opener. Pulled pork sandwich with Perogies ? Something Pittsburgh ? Didn't see any coleslaw. Greg

Crystina takes it from behind at the bad http://t.co/vaP0odoU

http://barbecuen.com/smoker.htm http://www.barbecuen.com/recipes/coffeesauce.htm Coffee Flavored Barbecue Sauce a/k/a "Texas Blackjack Sauce" Comments

Any tips,tricks,rub/sauce suggestions? What rollin papers work best? etc etc monroe(gots a chub,I do)

I love grilling even though I know absolutely nothing about the parts for my grill. All I know is that I turn it on an 15-20 minutes later all I have is savory...

is this it? http://www.google.com/patents/US20120238194 (I couldn't find an earlier thread.)

Saw some guy (I'm not his fan) smoking a beef clod on TV the other day. I always wondered what it was, I guess it is the whole shoulder? Low and slow,...

Often times I've made a giblet gravy that is simply to die for (insert pompous British lady). This involvement precedes the pompous British lady, and all her...

Hash, peas partridge On 12/13/12 1:26 AM, MMkay17432 - The Terrible Twenties Years wrote: Never deal with peas, please. Feel a faint blow to your...

I have been offered pigs' head, split or whole. The folks offering it say: take it split, remove brains, water well. Then boil, brine and boil, or...

I cant hang out here too long because I cant stand to wade through all the quoted material to try to figger out who said whut to who. I may have to take an...

After a 14 year hiatus on solid fuel cooking I restarted my charcoal barbecue, using the same bag of briquetts. At first lighting, the stench from the...

Tribute to Cuchulain Libby AKA 'Hound' We marinated a 6# chicken for three days this year in an exotic citrus brine and then roasted it for a little over two...

Lot of familiar sounding names over here. Looking forward to some informative type banter.

I know there are several folks here familiar with Kamado, or BGE. We have a rib roast and want to do it on our #5 K. We've done them inside, and did them...

So driving down South I was forced (like I would object) to eat a large amount of roadside food. By far one of the best foods I had the good fortune of eating...

From where barbecue originate and what is si actual meaning of barbecue?