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Royal Oak Lump in Florida by
Brick[_3_]
I just got off the phone with the SouthEast Regional manager
for Royal Oak. (Wayne Lynch, 1-803-831-1557) He advises
that all of the Publix stores carry Royal...
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NBBD no longer supported by Charbroil by
Grant Erwin
The New Braunfels Black Diamond isn't supported by Charbroil anymore.
Anyone own one of these and is willing to measure the actual cooking grids?
I am given...
( 1 2)
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smoking in frigid weather by
skeeter
All,
Any good advice on how to smoke in frigid weather?
The cold has been in the low teens near chicago and I'd like some
advice on how to handle this to get...
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23-01-2008 11:24 PM
by vex 
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pecan by
just joe
no pecan wood for smoking but i do have lots of pecan hulls. good idea? idea
only a drunk would have? i should do it for a reference point for others?
joe
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nother newbie NBBD question by
Grant Erwin
I am now the owner of a genuine New Braunfels Black Diamond smoker. Well,
of course, it isn't used. The shell is in good condition, as are the legs,
wheels,...
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Rib Tips by
gs
Anyone have a good recipe for Rib Tips. I was wondering if I should
smoke them or BBQ them? Either is appreciated.
-FKB
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20-01-2008 04:16 PM
by gs
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NBBD mod question by
Grant Erwin
I am a brand newbie. I make no claims to knowledge whatever. I'm about to pick
up a NBBD offset smoker (cheap). I have read the modifications and the one...
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How to buy high quality seafood and fish by
torque63
If you are a fish and seafood person like me, then you will enjoy
cooking seafood and freshwater fish whenever you can. Fish and seafood
are high in Omega 3's...
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Question on BBQ Rubs by
Wayne Boatwright[_3_]
I find that most recipes for BBQ rubs contain far too much salt for my
taste. I know I can reduce the quantity and have done so with some
recipes, but my...
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brined turkey bummer by
Zz Yzx
OK, so I read this group religiously, I've followed the recipes, and
I'm having bummers.
I've been buying cheap, small (~10-12 lb) turkeys from the...
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luuuv Butts by
xikom03@yahoo.com.tw
To pinch it and to squeeze it
I so luuuv your butts
They're like overrippened mallows
So gentle to the touch.
I'm fond to nip and see
Those plump and fattened...
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boneless pork butt by
earthseed72@gmail.com
Had someone else buy the meat for pulled pork. Asked for a 7 lb pork
butt. what i got was 2 3lb boneless butt pieces.
Any suggestions on how to cook this? is...
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Another take on an old dish. by
vex
There's Eggs Benedict, old school.
There's Country Benedict, sort of different, but basically the same
everywhere. Poached eggs on biscuit and sausage patty,...
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smoked beef tongue by
ima@azzhol
any recipes out there, I know I saw some before but failed to save
them. Siggestions appreciated. Thanks
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food preparation : by
kayal
food preparation :
food preparation is a one of the art
please open web site and see the...
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Runt's Q by
Rob Mills
Had my first rib dinner from Runt's this afternoon. It's located near
the Bass Pro Shop in the Broken Arrow/Tulsa, Ok area. Don't ask
about the sauce because I...
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is there a meat smoker FAQ? by
Grant Erwin
I'm just getting into thinking about building/using a meat smoker. I'm a
decent cook and a decent welder/fabricator, but I've never smoked anything
except...
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16-01-2008 09:58 AM
by dave
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Meat, Marinade, or Flavor Injectors by
JimnGin
What is the general consensus regarding these injectors? Do they make
a difference for the better, or are they more of a gimmick than
anything else? I've been...
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Bar-B-Q Joint Reviewers wanted by
H. Kent Craig
Kent's North Carolina Barbecue Page, the most popular website about
North Carolina barbecue on the Internet, is now accepting unsolicted
reviews of barbeque...
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