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My first pork shoulders of 2008 by
Dana[_2_]
My son's high school wrestling team had a potluck dinner this week. I
figured "great! an excuse to fire
up the WSM/DigiQ"; I got a cryopack of two boneless...
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Ham information from the archives by
Edwin Pawlowski
Food Safety and Inspection Service United States Department of Agriculture
Washington, D.C. 20250-3700 Consumer Education and Information FOCUS ON:
Ham...
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Pig Candy by
BOB[_9_]
Wow, this is great stuff. Anybody else tried it?
BOB
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From the archives Recipes #8 by
Edwin Pawlowski
Here is the recipe for my chili that appears in BeeR the magazine.
I grew up all over the place and was introduced to hot food at a young age.
My...
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20-03-2008 08:51 PM
by bbq 
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From my archives, Collagen by
Edwin Pawlowski
Kit Anderson wrote this
Collagen
Meats are made of muscle, connective tissue, fat and bone. Muscle contains
proteins and glycogen. As the temperature of...
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20-03-2008 08:36 PM
by bbq
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ham cooking question by
JeffH[_2_]
Here's the background...
I got a hog cut up a while ago and reserved the hams for curing (bone
in, shank included, skinned). I gave them a rub with some...
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Congratulations BUZZ! by
BOB[_9_]
On your 3rd place over all. 4th in chicken, 2nd in ribs and 4th in pork
loin.
This weekend, Buzz (2 Fat Bikers) competed in a contest out in the middle of...
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20-03-2008 03:34 PM
by bbq
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Brisket not going right? by
Zz Yzx
OK, I started the WSM using the Minion method, and put a 12-1/2 lb
brisket from Walmart on at 8:00 PST. I've got an aftermarket
thermometer in the lid of the...
( 1 2)
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19-03-2008 07:12 PM
by Ross
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Red sauce for rice by
Ross
Anyone have a recipe for red sauce(some call it gravy) to go on rice. A lot
of barbecue joints offer it and most people put it on their rice but a few
pour...
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19-03-2008 02:03 AM
by Ross
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Charcoal briquettes... by
Pete C.
Of possible interest here is an episode of How it's Made that just aired
on the Discovery Channel and will surely air again a number of times.
This particular...
( 1 2)
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Ols Timer's Opinions on Dozier's by
Bill
Howdy,
I am curious, what do you folks who remeber Dozier's from the old
days (when Mr. Dozier was still running the place before '85) think of
it now? How...
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From the archives Recipes #9 by
Edwin Pawlowski
Deep Fried Turkey
Recipe By : Larry A. Willrath
Amount Measure Ingredient -- Preparation Method
-------- ------------ ...
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From the archives Recipes #7 by
Edwin Pawlowski
Hola, muchachos.
Here's my sauce recipe. It goes on the side. Permission is NOT granted to
burn this on in layers or I'll show up at your house with a big...
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From the archives Recipes #6 by
Edwin Pawlowski
North Carolina: Eastern Style Slaw
Ingredients:
6 ea. Medium heads (about 36 cups) Cabbage, finely shredded
1 1/2 c Green onions, sliced
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Home Made Charcoal? by
Gizzard
I googled "Home Made Charcoal" and to my surprise, it appears people are
making charcoal.
Has any one tried this?
Is it worth doing?
Any how to's???
( 1 2)
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BBQ Art? by
KW[_1_]
Amazing what someone with talent can do with a little Q sauce and a blank
sheet of paper.
http://youtube.com:80/watch?v=j3pz2VgIM7E&feature=bz302
KW
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From my archives Lone Star Baste by
Edwin Pawlowski
Found this is my achives
For those of you who like barbecue, I offer one of my late father's
concoctions for basting, which I learned today is also called...
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