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This is a re-post from years ago....apparently lost in the shuffle/crash. Originally posted by "Dutch" Here it is... word for word. ------------------------------------ Homemade Salt Free Montreal Seasoning This is more of a seasoning than a rub, but I like to use it when doing briskets and...

Works for me.  Thanks.

Neither Rain, Nor Sleet, Nor Winter, Nor Dark Of Night shall keep me from cookin' with my Dutch Oven. Parchment paper and onion slices in 10" Dutch Oven. Marinade and 20 garlic cloves. 2 Lb Round Roast has been marinaded for 2 hours. Wine and beef broth. Pre-warm Dutch Oven lid...

That's usin' ur head. I like it. 

A few concrete blocks laid up dry.  No mortor.   Oak and Hickory fire in the back yard.    Chicken Legs in a Rotisserie Basket in Fire Pit. Cooking over wood embers, not directly on wood flames.     Basted with 4 TBSP each of butter and lemon juice with 1 tsp of Penzey's Bavarian...

Chicken breasts on a Wood Fire (Oak & Hickory) in the back yard. No charcoal. Pepper and McCormick GrillMates Chicken seasoning. Basted with Kraft Light Balsamic Vinegrette dressing. Chicken is almost done. Picture is fuzzy because of the wood smoke. Grilled Fingerling Potatoes on the Wood...

Easy way....Flexible Magnets.  http://www.magnet4less.com/index.php?cPath=4_17 Other way....Hardware store.  2 large washers, nut & bolt.

Sorry to hear.  He will be missed.

2 1/4 Lb Boneless Pork Shoulder Picnic Roast. Apply mustard and GrillMates Pork Rub. Refrigerate overnite. Smoke with hickory in MES (225F) till probe reads 165F. About 8 hours. Spray every hour with 3 to 1 mix of apple juice and Captain Morgan’s Original spiced rum. Save drippings in a...

2/3 cup flour 1 tsp. rubbed sage [ Penzey's ] 1 tsp. basil 1 tsp. season salt [ Penzey's Seasoned Sea Salt ] 6 boneless skinless chicken breasts 1/4 cup butter 2 cups chicken broth Attachment 24150 In a bowl, combine flour, sage, basil and seasoned salt; coat chicken. Reserve...

I'm using Firefox 3.5.7 and have no problem with attachments to a post. See the attached picture here.

While it was snowing yesterday afternoon we were cooking.... Pork Chops n' Potatoe Sauce (right) and Cherry Cobbler (left) in cast iron skillets in the fireplace. Attachment 23904 Those are cast iron skillets that belonged to my grandparents. They did a lot of camping and probably used them...

We have always used 5 teaspoons of TQ for 5 lbs of ground beef. That's the way the original recipe was given to us. Thank you for asking.

It's already been mentioned, but, let me repeat..... Macho guy that you probably are, read the instructions, especially the part about seasoning the smoker before you try it on that maiden smoke. It burns off the oils and manufacturing crud that could spoil a good dinner and deflate your ego...

Me, too! Thanks Jeff and cowgirl and everyone. If it were not for you all I'd still be usin' TWS. Thick White Smoke.

If you run it at 115 volts (half), the current also drops to half. Since power (watts) equals volts times current, the power consumed will drop to 1/4. 1/2 times 1/2 equals 1/4.

Every Christmas the wife makes Smoked Salami for snacks. Salami is the larger rolls. Attachment 23494 Also smoked some sausage for breakfast. Attachment 23495 Removed from MES smoker at 160F. Slice the Salami and serve with smoked cheese & crackers, etc. Attachment 23496 Paula's Salami...

Cut Tri-Tip into 2 pieces for more smoke area. Jack Stack Steak Rub, salt and pepper. ~2 hours on MES smoker at 200F to get smoke flavor. Apple wood. Attachment 23480 Into Dutch Oven with potatos, carrots, onions, garlic, wine, etc. 12 briquettes bottom heat. Put on DO lid. Windy and cool...

10-4. I just can't get warm. Spring is 91 days away.

Nice that you care enuff to ask. I wouldn't buy you a new dress, even if you told me the dress size and color. Too much chance to go wrong. Smokers are a quite personal thing. You might get a charcoal when he really wanted gas. Or, vice-versa. See if you can find out first.