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Operation BBQ Relief helps tornado victims - YouTube OBR Volunteers | Operation BBQ Relief One thing I learned about at the competition Saturday in Washington DC was Operation BBQ Relief. These volunteers go out to disaster areas and cook. They deployed to three locations after a series of...

I'm gonna try again tomorrow. I reduced the salt in the rub about 20% because I reread my comments from last time in this post. Ingredients 1 (4-pound) beef brisket, trimmed 24 g dark brown sugar 12 g chili powder 12 g paprika 30g salt 9 g garlic powder 6 g onion powder 6 g black pepper 5 g...

I have always wondered what the difference is between Kosher salt and table salt. Well I went out to the Morton Salt web site and this is what I found. Plain table salt Kosher According to the Morton salt labels on the side, a 1/4 teaspoon of Kosher salt weighs 1.2 grams. This works out...

I shamelessly copied this recipe for turkey legs. Sounds like they are just brined for 12 hours, but the secret ingredient is Prague Powder #1. They are then smoked at 325 for 90 minutes, or when they come up to 160 inside. I think it can be a crowd pleaser! Chris

We started this when we were out camping, years ago. Cut the potatoes into 1/2 to 3/4 inch cubes. Chop up onions about the same size. Salt pepper butter and wrap them up in aluminum foil packets. Put them in the ashes or on the grill turn them When you see them start to steam. Give them a...

I'm in one of the three country's on earth not using the metric system. But seriously, the scale I bought has both scales and the grams unit is 2.8'times smaller than 1/10 ounce, making it the most accurate unit on the scale. If I had used tenths of an ounce to measure, it would have had...

So you going to Burning Bubba this weekend? Typical housefly: Adult size: 5-7 mm = 0.005-0.007 m Adult mass: 12 mg = 0.000 012 kg Lifespan: 7 days = 604 800 s Read more: http://www.physicsforums.com

Pulled it off around 6 pm. Overlooked dry and crunchy. For the amount of time was cooking it should have been around 225 to 250. I was able to redeem it by foiling with sugar honey and apple juice in the oven to soften up the crust. I let it go too long. Well there is next time...

It's 7 am and the process begins. The brisket I rubbed with the dry rub you see above yesterday. It's been in the frig till this morning, wrapped in plastic. I filled the egg with mesquite. I hope to get a long slow burn out of this load cause I don't plan to open the lid till 5 or 6 ish...

Brisket Rub This is the latest base recipe I am starting to work on. If it works well I will leave it as is. As time goes on, I might tweak it a little if the taste needs it. Rumor this is a Texas Style rub. I don't know Texas style cooking, but I have heard they do a pretty tasty brisket down...

Ok now you've done it! Now you are going to have to cook Q for everyone from now on. Way to Giterdone! Word will spread, requests will be made, people will look up to you and say " oh please, can we have just a little bit more" Congratulations I only wish I could have been there to sample.

Get a remote meat thermometer and watch for a temp in the middle of 190 to 200. That's when it is done. The temp will rise steadily until near the last 10 to 15 degrees, then it will stall for what seems like an eternity. It will then rise to the target temp. This will make the difference...

I did a 1 inch ribeye the other day as an experiment. I used my crock pot set with an external thermometer to 144 degrees. Let it go for two hours in the vacuum bag. I took it out to a flat iron on the gas grill cranked to smoking and rapidly seared the steak on both sides with salt and...

Everybody came over for a big outdoor dinner this afternoon. Lodge cast iron hibachi burning Royal Oak lump with hickory chips. The propane tank fuels the weed burner I use to light the charcoal. They were quite fragile and required two spatulas to flip. This are half ponders stuffed...

I have never seen any paint that will stand up to a firebox temps over time. I usually have some spray cooking oil around and I spray the outside down when it is hot. And again when it cools. The oil will harden like varnish (season a cast iron pan) when it gets hot. You can wipe on some...

I have this old gasser that serves as a grill, a warming oven, and a baking oven from time to time. I got a piece of granite that was scrap from a kitchen countertop and I put it on the top deck of the grill. My thoughts were that it would soak up a lot of heat and be very slow to cool down...

I don't know much about quantum mechanics either, and writing computer code makes my eyes glaze over right after "START" but I know a good governor when I see one. I like to eat the Q, so when the fire goes out or gets too hot and ruins the Q or makes it slow down to a point that it isn't...

I also have a BGE and I find that it allows me to fall asleep simply by design. I have cooked so much in it that I know exactly where to set the dampers and how to manage the fuel. Usually, with a full load of quality (not Cowboy) lump I can light it off a 11pm and go nite nite with two butts...

I was in Boston last year and I visited this resturant. Hungry Mother caught my eye. Being from Virginia, I have visited Hungry Mother state park many times, and I was curious how a resturant with that name ended up in Chambridge Mass. It turns out the chef is a Virginia native who now resides...

I have a set if Satabiers and I keep em sharp with a Warthog sharpener set to 22 degrees. The problem is one of practice.

It is country ham. Yes it is a little salty. One day I am going t learn how to thin slice the ham. I have tried and tried ......

Almost time and I took the ham out of the water and scrubbed it with a small brush I keep just for the purpose. The hock was just a wee bit too long so I trimmed this sliver off the end. Back in the kitchen I added 10 quarts of water to the roaster and inserted the remote sensing...

Its that time of year again and my task turns to the family ham. I quoted Roy Blount Jr.'s Hymn to Ham which I feel sums up my feelings on the subject. http://www.bbq-4-u.com/forum/f9/hymn-to-ham-14835.html Last year I cooked the ham in the oven and I used a slow cook technique. The results...

Melody got a 12 pounder from work for Thanksgiving. We had more turkey than we could consume that week so I wated till today to cook this hen. Last night I brined the bird in a solution of salt and water, 20 to 1 by weight. That is 2 gallons of water and 12.8 oz of salt. (256/20) and covered...

So here's the couple of butts I was talking about. In the background you can see the wood we were splitting the day of the brisket cook. I was running the splitter that day so there wasn't any pictures of the brisket . I didn't fuss over it, I just slapped some salt and pepper on it, threw it...