Recent content by Axlelift

I read the recipe and didn't see tomato powder, I agree with other spices but not MSG!

Uh I thought you pasted on, you know as in dead.

The banner shows what appears to be a grill with flames showing. Some here seem offended at people asking about gas grill questions, and give harsh answers. I came here to learn low and slow so I fit in and learned a lot, but maybe our banner should be changed to reflect the type of cooking here?

Boozer I get whole packers and just flats but can you get just points for burnt ends, or do you sell that much brisket?

Yes, vegetarians BBQ nicely over apple wood at 355 for 16 hours. Don't inject as you can be arrested and charged with many bad laws.

Oh No, don't make me go to the Blue Room Max

Sorry but us Yanks don't have cactus, so help me! Do you cut it up and eat the whole leaf or eat the inside? As Bigwheel says inquiring mines need to know!

Maybe Wit is at the Oinktoberfest, this weekend I think.

jay-461 Hope my little bit of info helped you, but most of the CREDIT must go to Bigwheel, just ask him!

I'd figure 2 ribs, 2oz brisket, 2oz sausage, 1/2 cup potatoe salid, and a 1/4 cup mixed beans per person. Everybody is going to try a piece of each meat, Aunt Ann, Uncle Frank and the over 50 crowd, most all women, and those under 12 yrs. will take 1rib, 1oz brisket and 1oz sausage and a dab of...

I agree Nick about time on a grill, but this is soup, stew, or jambalaya type food. Bigwheel have you ever made this? You posted a recipe 1-13-2010 from Relishmag.com passed on from a lady at work that had shrimp simmer 20-30 min. My thinking that it could take longer with low heat like maybe...

I've heard that wild shrimp are tough and must be cooked an hour or more to be tender. Farm raised are more tender and take less time.

Breaded Lake Erie Yellow Perch, Walleye second.

Please help with Sylvia's chicken batter, homemade or store bought? If homemade please share.

Fresh (me thinks) means no smoke or injection of flavor, just like fresh pork bellies are only bacon after brine and smoke. Checked today at local produce/meat market 18.5-21# whole fresh hams $1.39 lb, pork butts 9#-11# $1.39 lb. BW you are right about not as lean as loins, hams have enough...