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Figure, a gallon of tea will yield 16, 8 oz servings. Times 10 will give you 160 total servings. So trim or add from there depending on where you feel comfortable for a buffer. Not all will get refills. But it's better to have to much than to little! Tim

Has any body heard when the Smithfield Slammin BBQ Contest in Norfolk, VA is this year? I can't find any thing official other than last years info. I really want to enter it this year but can't find where to register or any thing about fees and the such. A little help would be great!!! Tim

Hey there fellas, and ladies. It's been quite some time since I've been around. I've been real busy getting ready to move up north to Maine for my next duty assignment. Any way, I wanted to say hello and that I've been missing you fruit bats!!! Tim

Here's my home made pit and trailer: http://s191.photobucket.com/albums/z57/smokintim/ Tim

Here's a recipe that will blow the old devilled eggs you're used to away: Before the eggs, smoke a decent sized apple (I like using a honey crisp for this recipe). Also smoke up 3 to 4 jalopenos to make them into chipotle's. Dice up the apple into some what small pieces, along with the...

Here's a few recipes that have been a home run lately both with friends and clients. First one: Smoked pears w/ raspberry compote To make the compote: Put 1 cup of black raspberry in a sauce pan on low heat. Place a 12 oz bag of thawed frozen rasperries in with it. Have another bag on...

Are you using regular white sugar in your rub? If so, that could be where some of the bitterness is coming from. I personally prefer turbinado sugar for rubs. It really helps make a great bark also. Bitterness could also be from the type of wood or age of the wood that you are using. Tim

Check these out. A great quality at a great price!!! http://www.warthers.com/catalog/ Tim

http://www.seriouseats.com/2007/03/smok ... -in-1.html If you're as much into the history of 'que as I am, you'll love this!!! Tim

Here's some pics for ya!!! http://usera.imagecave.com/smokintim/Fathers_Day_Que/ One of these day's I'll learn how to post thumbnails. Tim

Here's something that I did up for a friends anniversary party, I'll share the smaller recipe: Salsa: Orange Muscat Champagne Vinegar or Balsamic and honey 1 small Pineapple 1 large Mango 1 small onion Chipotles (2 for mild, 3 for medium, 4 for hot) Handfull of fresh cilantro Mix...

Went by Home Depot for a few things today and also found the 20 lb bags of the 100% Natural Hardwood Briquettes by "The Original Charcoal Company" for $2.99 a bag. I have used this charcoal before and really like it. The binder for it is the sap from Yucca trees and not any petroleum. They...

Here's something that I did up for a friends anniversary party, I'll share the smaller recipe: Salsa: Orange Muscat Champagne Vinegar or Balsamic and honey 1 small Pineapple 1 large Mango 1 small onion Chipotles (2 for mild, 3 for medium, 4 for hot) Handfull of fresh cilantro Mix vinegar and...

Here's an interview with Mike MIlls. Click on the "click for more photos" at the bottom of the pics and wait for it to load and then click play. http://www.bbqpilgrim.com/stories.htm Tim

Here's what I had going on today. Hope ya'll had a good one. Nothing like splitting wood, and 'quen some ribs!!! :lol: http://usera.imagecave.com/smokintim/27_Jan/ Tim

Here is the link to the ribeyes that I aged over the week and then marinated and grilled. The pics are in chronological order from day one to right after off of the grill. I cooked them about 3 to 4 minutes a side on a 650* to 700* lump coal fire. Absolutely amazing taste and texture. I highly...

http://www.askthemeatman.com/usda_beef_ ... grades.htm Just thought you may like a good reference for your arsenal of info! Tim

All this talk about steak lately has me hankering for a good piece of grilled flesh. So with that in mind, I picked up a 4 pack of 1" thick ribeyes from Sam's and have them aging in the basement fridge for a "thank you" steak dinner on Saturday. Let's just say that I can't wait until...