Posts by oldpro

I've gone to several of the BBQ forums, but keep going back to texasbbqrub.com.  I went there initially because I heard they had a good product line and wanted to try one of their rubs.  They have a lot of competition cookers...

BDL-  You are certainly right about temperature control being pretty important with this type of pit.  The first time we used ours we got a nice bed of coals going, then loaded up about 50 eight ounce hamberger patties on...

Quote: Originally Posted by boar_d_laze    Santa Maria style Klose aka Open Face Steak Grill with Swingset and Hood.   BDL Klose made us a pit almost exactly like that for...

One of the best ways to prepare geese is in a gumbo.  While most of my experience is in snows and specklebellies as opposed to greater Canadas, you can bet older geese will tend to be on the tough side regardless of species. ...

I have the following necessities for grilling/smoking:   1  Offset smoker for brisket, ribs, chickens,sausage, game, or whatever. 2  Weber 18 1/2" Smokey Mountain for the same thing. 3.  Char Broil...

A hunter friend of my son fried a turkey over the holidays, which is becoming a staple in our neck of the woods.  He also happened to have a couple of plucked gadwalls handy.  He injected them and seasoned them like the...

Quote: Originally Posted by KYHeirloomer  >In my position at work I get to throw specials together so I was kind of thinking in terms of others coming into the restaurant.. how could I cook the meats to interest...

You might want to experiment with a picnic (pork shoulder).  I've used them lately in place of the pork butts when I smoked them for pulled pork.  They have a slightly different texture than the pork butts, and should slice...

Masa (corn flour) is very common in the southwest because of its use as a thickener for chili and in making tamales.  I actually use all purpose flour, masa, and corn starch to make a beer batter for fish tacos.  Don't ask my...

This is exactly the kind of subject that interests me.  I don't know if it would fit this forum, but cooking over a live fire or coals, directly or slowly, is, to me, an ageless art, and I learn something everytime I light up the...