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I did these with chicken thighs, but will use wings for Saturday tail gate party. I smoke the wings on smoke for an hour, then up to 225 until almost done. Then I move them to the grill and finish until done. I liberally glaze them with the sauce recipe: Sauce Recipe: 1 16 oz of storebrand...

I got to meet Candy Sue at the Jack.... She is a delight... Shutterfly | View share

I am seeking a way to get another temp probe involved in my cooks. Can I substitue a meat probe for the smoker temp probe on a Maverick?

Cole Slaw Recipes... I need to try new Slaw Recipe for Pulled Pork I am not happy with my cole slaw recipes. I know there are a lot of great cooks in this forum. I have tweaked my pulled pork until I think it is consistently competition quality. (hope that's not too immodest); Now I need to...

I have wanted to try this and it turned out great. I bought a pound of 20-25 count shrimp and brushed them with Annies garlic infused EVOO, I dusted with Old Bay Seasoning and cooked at 300 for 10 minutes per side.... Served it over some Asian seasoned rice... This is a fast and easy cook with...

This is the first time I have ever used the "Texas Crutch". Trust me, I will never cook brisket without it from now on. I have always had great flavor, nice smoke ring; but I've never had it this juicy and tender. I smoked it until IT hit the stall point, 165 degrees. It held at that IT for...

I have arrived !!! I just noticed after I posted my 30th comment in this forum, that I AM NOW A MEMBER !!!!! No more of this stinking Jr Member stuff LOL This calls for a 6 pack of FT..... I will be toasting all members tonight. And just so everyone knows, I will be toasting ALL members, of...

I thought I owned every bbq book out there, I don't know how I missed out on this one. One of my guests at last weeks birthday party presented me with a copy of "The Kansas City Bareque Society Cookbook". I am pretty cautious when I recommend something; but I think this book is is a MUST OWN...

Today is my 67th birthday... I am celebrating by cooking some very special burgers for my guests. I have a local butcher that has ground some "prime" angus beef combined with just a hink of ground bacon to make burgers that are to die for. I sprinkle them with a very light dusting of sweet...