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Today, I'm documenting my latest experiment. The recipe itself is experimental, as is my write-up; I'm using this thread as an excuse to practice the style of recipe documentation I'm developing, it's a practice run to see if I can produce a step-by-step dialogue on how it all comes together...

I've been playing with my 22.5 inch WSM for a year now, and as much as I love it, I've also noticed some areas for improvement. I still feel that it's just about the best off-the-shelf charcoal smoker money can buy, but there are some places where "tweaking" is in order. Additionally, I've taken...

I like the flavors and seasoning that a brine can lend to meats;  it's downright hard to replicate with traditional surface-seasoning, therefore brining is my preferred means of meat pre-treatment (excluding beef, there's really no need to brine beef, it's better off being dry-aged). Anyway...

A recent addiction of mine is good barbacoa, which is a Latin-American braised meat method. There's this little taco truck in Woodland, CA that sells cachete barbacoa tacos that are out of this world. Well, I can't find beef cheeks easy, so I've settled for rump roast. Totally opposite end of...

Disclaimer: I am not Cowboy Mike, just another nerd. It's hard to walk down the aisle of any grocery these days and not encounter entire rows dedicated to bottles of often uninspired slop and chemical soup proclaiming to be the cure-all of barbecued meat's ills (as if there were any). The...

My typos and I have returned. I'd encountered some automotive issues that bogged me down, and kept me from my hobbies for a while, but I'm back. Long story short, this coming summer, my beloved First-Gen Toyota 4X4 pickup will have to go under the knife for a new motor, but considering...

One of my favorite meals growing up was meatloaf. I can't place it, just elegance in homecooked simplicity, and a fun meal that won't break the bank. Whatever it was, my dad, being the primary cook in our houehold during my childhood, took pride in his meatloaf. The problem was, he never once...

Got a camping trip this coming weekend, and I've chosen to fire up a brisket for my day. But, I've decided that I may as well get my money's worth from it, and do two - one for dinner, one for freezing and saving for later. I took some thorough pics of the process, but I forgot to bring my...

I will post pictures later, when I have the memory chip from my camera on-hand, but I thought I'd share a sad story for me. In early March, I was cruising northbound on Highway 29 toward Oakville when the differential-end u-joint on the front driveshaft of my pickup bound up, and tore the nose...

Getting some family and friends up to the property for this coming Friday (Good Friday dinner), and I originally wanted to do a turkey, but the more I linger on it, the more I'm sold by the notion of doing beef, but here's the catch: I really wanna do a brisket. I really wanna do a chuck. I...

This is turning out to be one of my favorite rubs I've made, and I've now mentioned it in two threads, so I figured I'd make a reference thread for it. This is an idea I'd concocted on the fly while trying to develop my own Cajun rub, which is sadly still in development. The main idea was "just...

For me at least. And to celebrate the end of the work week, and the triumphant return of my beloved Hilux pickup after the great transfer case explosion I'm throwing this guy: on here: Here are my specs: 1 Rocky hen, roughly 4,5 LBS Kosher Salt and Black Pepper My Southwestern-style...

I thought I'd float this one across the folks here, and see what could come of it. My proposal is to make 27 May "International Beer Can Chicken Day*". Maybe I'm just obsessed for the time-being, but I think it would be great if we all took the evening to burn up some birds, and have a meal...

I decided to post this up here in sides and not derail Johnnie's thread on buttermilk brined pork chops. The mention of experimenting with buttermilk reminded me of something I tried out a couple times, and I thought I'd share it. I was out of regular milk for mashers one evening, but had a...

Deleted. moved to existing thread. Thanks for the heads up, Bear!

*****************************************************************DISCLAIMER:*********************************************************************** Please understand that this is just armchair speculation put into action. At present, I do not advocate brining beef, nor am I seeking to turn the...

Talked to my buddies at the local butcher's shop today, and had some shorties cut for me, about 6" long. I used to work for them, and knew they have great taste, so I requested whichever ribs they would buy. Brought 'em home, and began phase one. I first mixed up a simple rub of Chile powder...

Starting coals in the rain is pretty hard, and can take alot of effort in the predawn hours to get it all to work right. Enough to lead many astray, following lies such as barbecue being seasonal.  Anyway, this morning, I keep losing the flames in my chimney, and I don't have any kind of burner...

Just checking in here, been browsing a while, following the threads that I can glean technical info from for my own little projects, but as I'd also like to offer what I can to the community, and be less of a parasite. I am located in the north end of The Golden State, formally educated as a...