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I've been asked for info on how I roll my fattys. Well here goes. 1. You get yourself a one gallon zip-lock baggy and a 1-lb sausage chub. Put the chub in the baggy. 2. Either use you hand or use a rolling pin and spread the chub around in the baggy. 3. This is what it should look like...

I haven't contributed much in a long time, so here's a recent post I wrote for my web site: Brisket is one of those cuts of meat that tends to scare smokers away from trying it. For one thing, it's expensive. For another, we've all had someone else's bad brisket. It's like eating shoe...

I was thinking today about a change of pace with my sauces and came up with something a bit different inspired by the wonderful contrast in food flavors I have found here in the deep south. The play of sweet and savory down here is amazing. I hope this recipe does it justice. Ricks Copper Head...

While I make 3 types of sauces this is the favorite of many. If you try it you will find that the sweet ingrediants are subtle and the tangy vinagar and spices have the lead roll. It has a substantial kick when dipping but tames down a bit if used to baste. I also make a sweet and sassy and a...

Okay, folks-Uncle Dutch has been busy in his research kitchen again working on another bean recipe. Kind of knew what I was shooting for so this recipe didn't take as long to develope as my Wicked Baked Beans did. So give it a try and let me know what y'all think! Just so ya know, this is not a...

WICKED BAKED BEANS (Beans that will even make Chili Heads happy) 6-8 strips of bacon cut into 1/2 inch squares 1/2 Medium onion, diced 1/2 Bell pepper, diced 1 - 2 Jalapeno Peppers, diced (seeding is optional) 1 - 55 ounce can Bush's Baked Beans 1-8 ounce can of pineapple chunks, drained 1 Cup...

DUTCH'S GOURMET COWBOY GRAVY Ingredients: 3 tbls melted butter or margarine 1/2 Medium Onion, chopped 2 tbls flour 1 12 ounce can Evaporated Milk, divided 1 4 ounce can mushrooms, drained and coarsely chopped 1/2 of Fattie, crumbled (use more or less to your liking) Directions: In a cast iron...

A couple of weeks ago I tried my hand at smoking a 9 pound pork loin. Here is what I did. Cut loin in half so that you have 2 roasts approximately 4 - 4 1/2 pound each. Coat each roast with prepared yellow mustard and apply your favorite Pork Rub. Allow roast to sit for 20-30 minutes to allow...

This sauce is fantastic on Brisket! But I warn you Ladies and Gentlemen; The Cholesterol Cops will be blowing their whistles on this one! Here goes: Lone Steer Brisket Sauce 3/4 pound Beef Fat cut from Steaks,roasts or Brisket :shock: 2 Cups Ketchup 1/2 cup freshly Squeezed Lemon Juice 1/2...

DUTCH'S SMOKED SHREDDED BEEF ENCHILADAS 1 chuck or arm roast (4-6 lb.) 2 envelopes enchilada sauce mix (or two cans of enchilada sauce) 1 lg. onion, diced 2 small cans of diced green chilies 1 tbsp. oil 2 doz. flour tortillas (8" size) 1 lb. shredded Colby cheese or Colby/Jack cheese 1/4 cup...

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I have used this thermo for some time now and feel comfortable in saying I would buy one again.  

Here is the latest list updated 1-10-2010 Acme Custom BBQ grills and pits Friendswood, TX http://www.acmewelding.com/BBQ.html BQ Grills http://www.bqgrills.com/Company%20Page%201.htm BBQ Pits by Klose Houston, Texas http://www.bbqpits.com BBQ Pits and Smokers Cedar Park, Texas...

This is the rub i have decided to make as my go to for any pork. first instead of plain yellow mustard . i mix 1 cup yellow mustard 1/2 cup molasses 1 tsp liquid crab boil Brush this liberally on your pork. The rub: 1/4 cup hungarian or spanish paprika 1/4 cup onion powder 1/4 cup garlic...

The Finishing Sauce I use is as follows: 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon Red Pepper Flakes Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients. I...

Lots of questions on fabrication St. Louis Style ribs. Thought I would put a pictorial together on the fabrication of a St. Louis rack out of spares. One of the first things I want to go over is the selection of the ribs themselves. St. Louis can not have bone creep (pull back) in the...