I am brining a rack of baby back ribs in a brine containing .25 cups salt/quart. 1/4 or 25% of the salt is curing salt with .65% nitrite. I plan to barbecue...

I found several great sites that explain how to smoke a turkey. I still have a few questions... What temp - low & slow or 350^F (pros & cons)? Brine or not...

I have 20lbs of fresh green Hatch chiles of various heat levels heading my way (the Fedex tracker says they are on the truck for delivery). I'll be roasting...

Greetings all, New poster, new to group with some results and questions. Below I describe my first venture into "real Q". A brisket, which I didn't discover...

A while back, you ( I think it was you) mentioned a recipe for NC vinegar sauce that you would post. If you have time to post the recipe, I'd like to try it...

Southern Sushi Dixie-Style? Nope, I ain't talkin' about what ya buy at the bait shop, this is brand new! It's BARBECUSHI or BBQ-USHI I was smoking some pig on...

I'm in the market for a new knife for slicing brisket. I'm not concerned about a brand yet, but does anyone have any recommendations on style of blade? Are...

Hi all, This summer at Walmart, I saw a combo charcoal grill / smoker that had the smoker box off to the side. I think it was stainless or at least had a non...

My buddy & I have decided to compete in a couple of competitions in 05. Does any one know of a website that has a calendar for 2005 with contest locations? Dave

Mrs. Craig picked up a big salmon fillet on sale, and I tried brining for the first time (1 quart water, 1/4 cup kosher salt, 1/3 cup sugar, big tablespoon+ of...

http://www.northerntool.com/webapp/wcs/stores/servlet/ProductDisplay?storeId=6970&langId=-1&catalogId=4006970&PHOTOS=on&productId=36989&categoryId=763441 I...

...and my memory really sux. Awhil;e back I posted my recipe for Fosco's Famous Alabama Style Sauce. I was gonna post it for George in his fix my sauce recipe...

Crazy Pig is up and already drawing lots of attention. He just went up late this pm, and the poor contractors at the store are having to let lots of folks...

We are hooked up with Travel Lodge on N Wenatchee Ave. This is going to be a very cool weekend! Bruce-n-Gold Beach

Put a 13-pound brisket on the K5 at 9:00 Wednesday night. Pulled it at 12:30 Thursday afternoon when it reach 197 degrees. Double wrapped it in heavy-duty...

For all of you AFB'ers who are planning on attending Dave's opening... I am making some personalized AFB Laminates as a keepsake for the occasion (they can...

http://www.coleman.com/coleman/colemancom/detail.asp?product_id=9990-646 Exclusively available at Lowes, which doesn't sound like a good thing, but it...

Tomorrow AM "Pork Chop" and "BBQ" have appointment at Cruse Meat Processing. http://www.salisburypost.com/2001jan/010701a.htm Now running about two twenty...

I wonder if we'll start to see this clone also.

kilikini wrote: It's going to be an experience, Dave. I can't wait. Besides, I've never had Q before, can you believe it? I'm ready! And...........I ...

They are up to living hour by hour, hoping to get to day by day and then week by week. Monroe reports being grateful to have gotten out whole and...

I'm real happy with the new grinder! It works real good. Probably puts out the same as a #12 but with out the arm ache! (grin) I did 7 pounds of shoulder and...

If so, please help us confirm that is one of Monroe's many email addresses. I believe it is because I got it in an email from...

Hi After reading this NG for a few weeks, I decided I'd like to try my hand at smoking. Since many of you seem to like the WSM, I mentioned to my wife that I'd...

Send me a message offline. I would like to know when your flight to Wenatchee is.And where you staying. -- Big Jim www.lazyq.com