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The wife recently brought home some Chicken & Maple Sausage that was made by Applegate Naturals. The stuff was great but I am not going to keep paying for that. Anyone happen to have a recipe for Chicken and Maple Breakfast Sausage? Or chicken breakfast sausage of some other variety, maybe I can...

I am considering brining a turkey 3 days early and then letting it sit for 2 days in the fridge so the skin dries out so that I get crispy skin. Any issues with this? If you are familiar with Alton Browns brine, it would be that one, and then I would be putting herb butter under the skin and...

I am hoping someone here knows where to get a vertical extension for the body of a weber kettle so I can turn mine into a WSM style. I need more room for cold smoking and would love to get the snake further away from my brisket when hot smoking

I have seen several pictures of Chicken Bacon Ranch Sausage out there. I was curious if anyone had a great recipe to share.

So I am in the middle of a brisket smoke right now and have some concerns. I started a thread a few weeks ago (linked below) and was advised to use my temp probes in the flat instead of the point of the brisket. I was told that the point will always cook faster than the flat because of the fat...

So I have been trying my hand at the Americas test kitchen brisket recipe for a while. I will link below. I think it turns out really well but my only complaint is that my flat can occasionally turn out dry and there is slightly less bark than I would like. I am wondering if this is just because...