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About 15 years ago I took an day competition class hosted by two of the top 10 cooking teams that year. They taught us a lot about moistness and building flavor, and one example were some ribs seasoned only with garlic salt and lightly basted with lard. This was way before injecting ribs was...

KCBS is aware of the ongoing Cyclospora outbreak being investigated by public health officials. At this time, no changes have been made to KCBS garnish rules, as no produce item permitted under KCBS garnish rules has been specifically identified as the source of the outbreak, and no recalls have...

Next time I make skinless butterflied drumsticks, I plan on using the pre-sear on one side of them.

Way to go ✔️✔️✔️. We'll have to share lard stories.

Sounds like a fun day, turning in full racks seems like a good idea. Good luck. Earlier last week I realized our County Fair has several "broad" categories for BBQ/smoked meats and cheese. You sign up just like you were entering a jar of pickles or jam. And like your contest, we cook at home...

Boy, you called that one. Thanks for the ride....

Changing the ratio of butter and broth could be the first step.

When Morton designed their line of curing agents, they targeted hunters and home cooks and even had a booklet of teaser recipes like Summer sausage, or a short cure on pork chops.

Here is another round of skinless thighs where I fool the the eyes, but deliver a home run with flavor without dealing with rubber skin. Here is the drill... I start with skinless thighs, trim the heavy fat pockets, and brine them for 6 hours or so. Then season moderately, and rest for a...

On occasion I use a mustard slather, and will thin out my mustard with pickle juice.

Thanks for the ride on the carousal!!!!

For starters, the spray is 50:50 juice and water, and the taste is not as sharp as say... apple cider vinegar. So, the purpose is mostly for the salt and acidity. So, no there is no more of a pickle taste than there would be an apple taste from spraying with apple juice. That said... there are...

Mrs ~t~ has a good eye when picking out beef ribs. Yes they did. There were enough for a second meal, reheated in the sous vide.

Love it. I make the similar version with pulled beef or pulled pork, but this is a fantastic method in a fraction of the time ✔️✔️✔️. We're having a neighborhood block party next month and I may make a pan or two of these.

My beef rib seasonings usually lean toward salt, pepper & garlic. But I'm an old baster, and I work hard to build more flavor that way. Taking a page from my dog-eared barbecue playbook, I marinated a rack of back ribs in Head Country Original and Minor's AuJus Prep for 12 or 14 hours...

I don't mix strong (salty) brines and for immersion only, I could easily go 24 to 40 hours. However, I always inject some of the brine, so as a minimum I need 8 hours of time before the fire.

I've had Eggs well over 20 years and I started by layering wood chips into the lump because pellets were harder to come by. Both work, but I like pellets better.

You are off to a good start. One thing I do with my Eggs is to layer some pellets within the lump. Then as my small fire grows it finds a few pellets.

Ah, I just noticed that. Thanks SMF. We've been doing the same cook for so long, it's almost automatic. Here is a photo from 10 or 12 years ago. For domestic lamb our choices are the racks (which have gotten very expensive the last few years) Next is lamb breast which comes in two pieces...

This year, the legs of lamb were the star of the show, but low-and-slo pork butts always get a thumbs up. It's funny, because I live in sheep country and many people eat lamb once a year at this party. For some background... Every year a friend of mine hosts a BBQ lunch on Parade Day, which...