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I just returned from a trip to Vegas and had the best brisket sandwich at Gilles restaurant. It came with a jicama slaw. Been trying to find a recipe with no luck. Possibly a citrus and oil.Anyone tried this.

I am looking at the Rec Tec Bullseye. Would like any feedback from owners.

I have been craving some fresh Kielbasa. Went to Store here in northern Wisconsin and bone in pork butts were $3.49 lb. Craving will have to wait!

started out to make salmon candy. Dry brine 4:1 dark brown sugar to kosher salt. 9 hours in refrigerator then rinse and dry for 2 hrs. Smoked at 140 and raise temperatures to 170 10 degrees every 45 minutes. When finished I was going to coat with maple syrup but I used Todd’s maple pellets in...

I want help with a recipe for pastrami sausage. I have 3lbs. Of corned beef round and Nueskes pepper bacon ends. I was thinking about 1 pound of bacon to 3 lbs corned beef. Grind and stuff in 32mm casings and smoke to 155. Any ideas?

Hello  my name is John. live in northern wi.  currently have a Bradley smoker but used to have home made that burned mostly maple & oak.  local wood..I have smoked mostly salmon but just did first shoulder bacon