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Don, I made this last night and it was a big hit. Thanks for the link. Oak

Looks great Don. Thanks for the recipe. I may have to try the elderberry cosmopolitans as well. Oak

I just found a place that sells frog near me. I can't wait to try them. I suppose I won't be able to get them to dance since they're frozen.

Don, Great looking meal. Fried potatoes-great idea. What are you using for the bottom of your panini? I typically do my on my Weber Q, which has a thick cast iron grate and relatively low heat. Thanks, Oak

Those frog legs look terrific. I would never get my wife to eat those. She ran out of the Muppet Movie when she was a little girl when the frog legs scene came up.

Haben Sie vielen Dank!

It's cold and more snow is coming tonight so it's time for some spiessbratten and spaetzle. P1010217 by Smokin Oak, on Flickr P1010224 by Smokin Oak, on Flickr P1010231 by Smokin Oak, on Flickr P1010236 by Smokin Oak, on Flickr

The mashed potato casserole looks fantastic as well.

I guess it all depends where you are. I pay $3.99 at a small, local market and I have to special order them. I can't find full packers anywhere else. Regards, Oak

Add white wine (for you and the lamb) and cook it on the rotisserie.

What's wrong with goat and zebra? We need to broaden our horizons. Chicken, beef and pork can get old after a while. :D

I’ve never smoked one. I typically cook it on the rotissiere with a butter, rosemary, garlic, and white wine mop sauce. Please let us know how it turns out.

Sluggo, That takes a lot of guts to cook your first brisket for 20 people. My hat is off to you. Regards, Oak

I agree with Nick and Bigwheel—using a rotisserie is the way God intended chicken to be cooked.

Pastrami is meat that is cured with salt and then smoked. Derrick Riches has several good articles on pastrami http://bbq.about.com/cs/barbecuetips/a/aa022302a.htm This turkey pastrami recipe is easy since you simply put the rub on and let the meat cure in the refrigerator for 24 hours. You...

I grilled some apple smoked turkey pastrami this past weekend. The rub only needs 24 hours and the turkey comes out very moist. It makes a great Rachel. :D

It all looks fantastic. That's a great way to kick off the weekend.

My God those look good! :partyman:

Good work S.S. Happy New Year. Oak

That's good dedication. :D

That graph is really cool. I wonder if my wife would notice if I bought one of them pit controllers. Which one :D are you using?

Great work. Those are some tasty looking wings. Six degrees feels just as bad three degrees, unless you are properly pickled.

What size turkey fits into a 2.5 gallon ziplock bag? Thanks

I'll brine a twelve pound fresh turkey with water, spices, and maple syrup. I'lll smoke with maple. It comes out great.