Search results for query: *

Anybody ever had their smoker full of meat and heat while driving down the highway? I know about all the tips on pre-coooking and keeping warm in an insulated box and such, but I was sorta considering throwing my BWS Party in the truck (load it while cool rather than try to load/move a hot...

Here's my take on some chicken thighs. It's fairly elaborate, but it's paid off for me (2nd place call a couple weeks ago and a few other trophies are in the garage). First step is to get a bunch of thighs (at least 10). Remove the skin from all the thighs and sort them according to size...

I've not done anything like this in quite a while, so I thought...what the heck? Italian sausage Saute'd garlic, onions & peppers (should have added mushrooms) Provolone cheese (should have added more cheese) Wrap in bacon I rolled the suasage out on one of those flexible cutting boards...

OK...here goes. Is it possible for a back rib to have too much loin meat? For real...this is a real question. I just smoked a nice rack of back ribs. I am quite proud of how they turned out. My only issue was I thought they might have had too much meat on them. Honest. These things...

I've been lurking and posting for a little bit and like what I saw. I'm an East Tennessee BBQ'er that's been messing with this smoking stuff for a few years. I'm no BBQ snob or pit-master, but I must admit I know my way around a smoker. I've attended the Memphis in May World Championship for...