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So I smoked some Tillamook cheese in 2015, and it went into my basement beer fridge. In 2024, while getting the house ready to sell, I found two chunks still in there. I wasn't too sure about 9-year old cheese, but I sliced one, and it was pretty darned good. In fact after I had a slice or two...

Red Lobster Sausage Balls Has anyone made these before? I'm thinking of trying it out before the game tomorrow. Might throw it on the ReqTec instead of the oven, though.

YouTube BBQ Fails See if you can spot what they're doing wrong at the 28:06 minute mark?

This guy came up on my video feed, and I love hash browns. So I gave it a whirl this morning. Glad I did. They have a great crunch to them. Zach Neman Hash Browns I was going to dollop some sour cream & chives on the slices, but it was a month past the date. Oops. Guess I'm heading to the...

Has anyone ever come across one of these before? Trader Vic's Chinese Oven It looks like it runs on either wood or charcoal. At first I thought it was sitting on a cart, but it appears to be all one unit. I don't plan on buying it, but it is an interesting curiosity.

This was something that was common in this area when I was a kid. It was one of my favorites. Caraway seeds in a soft white cheese, either Havarti or something like Monterey Jack. Haven't seen it in many years, and a Google search shows it's still being made by a couple producers, but not...

Swayed by yet another enabler :emoji_wink:, I had to try Okiejoebronco25's Cuban sandwich. I love these things, but have never gotten around to trying them myself; they are hard to come by in my area. So off to Winco to get some pork loin and used his marinade recipe, even down to the chopped...

I saw a quick video (Tik Tok?) of someone doing this the other day and thought I'd give it a try. For the 1st time, I did it as shown in order to form a baseline, and it was fine, but now I know how I'd change it. I pressed a sheet of room temp puff pastry into a 6-cup muffin pan by pressing...

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Cherry Coke ribs for me. Plus I found a 4-rib piece, saved from a beef rib roast in the freezer, all by its lonesome. So I invited it to the party. Pulled from the cherry coke brine after 36 hours. 2 hours in.

So I've been pretty happy with my Backyard Beast so far, but I still missed my Weber kettle grill for high heat searing. As you may know by now, my condo board doesn't allow gas or charcoal grills. Enter the Recteq Bullseye! No wifi or ash dump, but upgrading to those features added an extra...

Thanks to all the enablers here for the impetus to get some more ground beef jerky made. I've done dehydrater and smoker versions, and I have to say I think the smoked ones are by far my favorite. No recipe, I just started with a basic gameplan; 3 lbs of 93/7 ground beef, 2 oz each of soy sauce...

I've made chili dozens of times over the years; usually thrown into a crockpot in the morning before I head to work. And I've also made a few from smoking projects that didn't turn out so well. But it occurred to me last night, that I've never made one fully on a smoker. Well, I remedied that...

These were a decent price at Winco, $12-something for this rack of shiners. Coated in Kinder Prime Rib rub, and Jim Quessenberry's Spice Beautiful Original Seasoning. On the Reqtec at 240° for 2.5 hours, wrapped and bumped to 275° for 30 minutes, then unwrapped, sauced, and let it go another 30...

I've been battling a nasty head cold, and took off the past couple days from work. Feeling a little better today, thanks to my green tea with lemon & honey. But I can see my RecTeq from where my laptop is, and it's been calling me. So I thawed out some beef ribs. Package says spares, but they...

Seahawks are going to send the 49'ers packing a little later tonight, so I will be taking some shotgun shells and Dutch's Wicked Beans to my favorite watering hole to share. I think I may have solved the problem of the crunchy shells, at least I hope so. I added about 1/3-1/2 cup of bbq sauce...

https://mynorthwest.com/crime-blotter/puyallup-bbq-trailer-stolen/4184367 I feel for the guy.

I'm no stranger to making bacon, I use Bearcarver's warm smoking method. But I've come to a bridge I haven't had to cross before. When I owned a home, the night before I was to smoke, I'd take the cured meat to the cold garage and run a fan over it to form the pellicule. Now that I no longer...