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So here's the couple of butts I was talking about. In the background you can see the wood we were splitting

I'm t.,impressed you picked the brand right off. :-) It imparted a more pronounced apple flavor in my batch. I might try mixing the next batch. I heat the sauce slowly just to a boil stirring constantly with a little arrowroot to thicken it. It keeps the spice suspended rather than settling...

Perhaps it will have a certain Je ne sais quoi!

Two months ago we were splitting wood here and Geoff and Andy came by to help. I put a brisket in the egg early that morning. I put in some hickory on top and set it for slow (250-300) and forgot about it until around 5 that afternoon. I took it off and foiled it for about an hour. We then cut...

I have a char broil gasser that never coked right. I put a Lowes metal heat spreader over the burner. The unit would not work right. It had tiny hot spots and the other parts were too cool to cook right. I was either burning the meat or baking it slow. So out of desperation, I got some lava...

HAAAAAAAAAAAA! Welcome to the fast paced world of live local news television. :lol: Did you have the feeling that there was a lot you didn't have time to say? I'll bet you did, trying to explain how to cook ribs in one minute and thirty seconds. :D Great job, I hope you shared with the...

Remember: Gas grills have a lot of air flow through them. This will dry food out just as if it were in a clothes dryer. This is fine for grilling, which is a quick process compared to the hours of slow cooking for other foods, like ribs. Wood smokers do not have the explosive gas component, so...

Well I said I would update you on the results of the basic smoke and no other spice. The chicken was tender and juicy, but it needed salt and pepper when I sliced it up after an overnight in the frig. It tasted like the smoked chicken you get at a deli. It made great sandwiches and was all...

Instead of brining the chicken wings, I thought to myself: "Myself, soy sauce is really salty so maybe I can use it instead of brine on those wings." So I mixed up a batch of 50/50 olive oil and soy sauce, cut up the wings and put them in a Zip Lock bag to marinate for a little while...

I have been buying fine meats from Mr. Hoenigmenn for many years. He was an institution here in Northern Virginia . He will be missed.

...was a little slow getting done, so we decided to heat something else and let the chicken take its own sweet time. I think I am going to save it for the kids this week on sandwiches. FYI I took it straight fron the freezer to the egg. This was an experement to see how it tastes, without rub...

Bigwheel: Pied (foot) mont (mountain) "foot of the mountains...." The style of sauce made usually in this area of North Carolina. I grew up in the piedmont of Virginia, but the sauce is about the same, besides Virginia is not a cliche' for barbecue. :lol: OK Nick, here goes: 1 pint apple...

I have been making a NC style (Piedmont) sauce for years. It has always been good, but it has also been thin. So thin that it runs off the meat and settles in the center of the plate. Well no more. I thickened it last night with Arrowroot*, about a tablespoon per pint. I made the sauce then...

Yes indeed. I read this web page many years ago, and it gave me the motivation I needed to start doing my own charcoal. Thanks for reminding me. Mr. Gill your web page is still out there and is alive and well. Charcoal Making at Home:D

Eggs will do that if they are shut down after being revved up to 700 or so while cooking steaks and such. Oddly enough the BGE book tells you to sear the steals while the temps are soaring, then shut the cooker down for two minutes at the end to finish the steaks. They also say to open the...

I hope you all have a great holiday this year. :D Chris

While we were coming back from Myrtle Beach after Thanksgiving, we stopped at Smithfield Chicken and Bar-B-Q for lunch. It is in Smithfield NC and on RT 301, not seen from RT95. It was good Q. The sauce was a vinegar/ketchup base with ground up hot peppers. I had the good fortune to have a...

DITTO! ben doing that for years! :D

ET-73 Redi-Chek Remote Wireless Smoker Thermometer ] Cook on your smoker over and over. You will learn its way and you will learn how to fire it for various weather conditions. I had a New Braunfels Hondo offset and I can tell you it takes some attention. Wind and outside temps are a great...

:lol: :lol: :lol: NO! up here we cook Barbeque....a noun meaning slow cooked PORK over a wood fire. :twisted: :lol: :D

Got some frozen ribs the you need to get on the cooker for that last minute gathering this afternoon? Put some warm water in some ziplock bags and press all the air out and lay them flat on that counter. Place the ribs on top and let them sit for about 20 minutes and the membrame side will...

I think baby backs are the easist to cook for a beginner. It is hard to ruin them no matter what you do to them. After I learned to trim spares St. Louis style, I don't think I will ever go back. I just like the ratio of meat to bone on spares. I also think the flavor of the rub and smoke get...

My daughter Meredith got married to Andy a couple of weeks back. I got to do the father of the bride things, and it was a fine affair. They took off to Tennessee and North Carolina for a week honeymoon. I suggested they make sure to stop in Lexington, North Carolina to sample the Q there. This...

:lol: :lol: :lol: I know you were to busy to take pictures. And it is the raves of the folks you are feeding that makes the cook proud! Way to go right on right on! :D

I will most likely make some chicken something or another. I got stuff in the freezer, but I am too lazy to thaw it out to cook. :sad: