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A friend asked me to make a couple of baloneys for her to take to a cookout. I recall someone here asking about fried baloney that they saw on Food Netowrk so I thought I would share how I do it. I think it is about the easiest thing to do and I think the one on foodnetwork was a total...

My Dad requested loin back ribs for his birthday and how can one say no to that request. I have been using a variation of APL's Honey Glazed ribs for the last 6 or 7 cooks now. The ribs came out tender and delicious. Sauce was serverd on the table for those that wanted it. First a slather of...

I haven't been posting too much over here, but I have been lurking and listening to the pod casts. Suffice it to say I have realized that I truly appreciate the expertise here and the sense of humor that runs through many threads. I thought I would share a recent cook as the Jerk turned out...

We got a whole pork belly with the skin on. Uncured, unsmoked, and unaltered in any way-- save removed from the pig. Since that is a lot of bacon and there were only 4 of us I cut it half. It was marinated over night with ingredients like olive oil, lemon juice, cider vinegar, fresh thyme...

I was listening to the show the other night and the advice of several folks was to be sure that briquettes were "grayed over" before you used them. Now I'm not trying to argue as I think that is solid advice for grilling. I also don't use them that often in favor of lump and/or wood. Since...

The 4th has come and gone. We gave thanks as a nation to all of the troops yesterday, today, and tomorrow that have preserved our freedoms. I thank you all! As a nation, most of us anyway, did it as best we could; by cooking a small feast and setting fire to several hundred dollars worth of...

When Greg posted the video link to Adam Perry Lang and Artie Lange, 2 people I did not recall ever hearing about, on the Jimmy Kimmel show I was laughing for hours after seeing that. Now I wasn't going to run out for a bug sprayer or a paint bucket and small brush, but his food looked decent...

I like chicken... most of us do, but I hope we can agree that by itself it has very little flavor. I was planning to make chicken as I had some frozen and needed something new. Something fresh. I came upon a recipe in The Barbecue Bible called Brazilian Beer Chicken. I had all the...

Leftovers... sometimes I want them the same way and sometimes I want something different. In this case I wanted to change them up a bit. Give them a new look and add to the meal. I also was looking for fairly easy after work. I thought... why not make hash. Its done with corn beef... and...

I am hoping I got this in the right place... I got Mike Mill's book... Peace, Love, and Barbecue. Great book... I have tried several recipes and this is one of them. It's called Watermelon Ice Cream with Chocolate Seeds. I cant say I ever thought of watermelon ice cream before, but it is...

Leftovers... :) That was the next day... and I just had a similar dinner with some vac packed and frozen clod. Add some taters and your in business.

I have been pondering this... what is this... issue? conundrum? Enigma? Whatever it is... I am, shall we say, confused. Here is the scenario... Several weeks ago a nice company sent me several samples of rub and I have used them for various things. I like the ones I have tried and they don't...

Every year I do this cookout for some friends at work-- kind of an everyone bring a dish and I will make some Que thing. First time was yard bird, then I did some brisket, and last year fresh hams. What do to this year? Ah.... mmm.... let's do Clod! :) I like clod. The wife likes clod. I...

I got some beef ribs and put them on the smoker yesterday. They were tasty, but had a lot of shiners and correspondingly not a lot of meat. I used a pretty basic rub and cooked them on the ProQ without a water pan using lump and mesquite chunks. I made 2 sauces; a spicy red and a white a la...

I have been wanting to give this fish a try ever since it was recommended by a friend on another forum and he was right. I did it 2 ways... 1 with a honey soy glaze and the other with a pesto filling. The pesto was inspired by a fellow named Don Marco and he has won a competition or 2 in...

We have an annual party on Derby and Q is on the menu... a few photos for y'all. :) <embed type="application/x-shockwave-flash" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="600" height="400"...