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Ha! We like it, at least when made that way. It’s kind of like a cole slaw, with a vinegar-based dressing. And we try to eat healthy.

We had a gorgeous day today - mid-60s and blue skies forever! Decided to cook up some steaks - 8 oz prime filets. Dry brined for about 5 hours. (I usually dry brine overnight, but didn’t decide on steaks until late morning.) Seasoned with Big Bad Beef Rub, which is a homemade concoction using a...

It’s not cold here - temp in the mid-60s - but chili is a tradition around our house this time of year. It used to be because it was a relatively easy cook that could simmer all day and fill the house with a wonderful aroma. Kids are grown but my wife and I still enjoy it, so we made up a batch...

Party was a success and the food spread was a hit! My wife did most of the cooking, but I did the steaks (reverse sear) and the smoked salmon. I added orange zest to the brown sugar, salt and pepper brine and made a honey/maple syrup glaze. Turned out great!

Thanks for the tips! And the rub recommendation. FYI, I found a recipe for a potlatch seasoning, which I had never heard of before your suggestion. The recipe ingredients match the ingredients of the Williams and Sonoma stuff, but will probably cost about $0.50 to make compared to $15 for the...

No way baby! Party is this weekend, so Chik-fl-a it is! McNuggs would never be served to our guests, but CFA - proudly featured! :)

I’m going with sockeye, but I really don’t know enough about salmon to know the differences. So you just put the rub on and smoke it? No brine? Or is your method for grilling? Would love to learn from a salmon expert!

My first attempt was pretty basic - overnight dry brine with brown sugar, salt and pepper. Smoked and glazed with a very light coating of maple syrup. It was ok, but needed more flavor. I added a dusting of Cherry Habanero rub on a few bites that helped. Second attempt was more of a paste...

Duck skin is thicker than chicken skin. You probably need to score it to help it render. You can put the duck in the freezer for several minutes to let it firm up and then score it pretty heavily with cross hatch marks spaced at something like 1/2”. Even at 300°, I don’t think it will be crispy...

We went to my sister’s house for Thanksgiving, so I didn’t smoke a turkey (or anything else). Got my fix this morning, smoking a small breast for me and my wife. Dry brined it for 2 days and coated it with compound butter before the cook, both under the skin and on top. Seasoned it up and cooked...

No, that’s a good thing, Dude! Who wants to eat that Crud served at the arches?

That looks delicious! For the first time in many years, I’m not smoking a turkey because we’re heading to my sister’s house for Thanksgiving. I got a smallish breast just for me and my wife. I’ll probably dry brine and inject with a butter concoction, but have time to think about it.

Forgot to take a picture of the flank steak itself, but it made a nice protein topper for the salad!

Enjoy the brisket cook! It’s still one of my favorite meats to smoke.

Have I mentioned that it’s Hatch chile season? Got some beautiful fresh reds from the Fresh Chile Company and made a smooth enchilada sauce. Used that as the foundation for some traditional New Mexican stacked enchiladas, with Muenster cheese and topped off with an over easy egg. Muy Bueno!

I’ll take 84°, but prefer it a couple of degrees cooler. It’s weird how I can feel the difference between 83° and 85°. I love that “shock” when diving into water in the low 80s. With more days with temps over 105° since the summer of ‘80, it’s been tough to keep the water below 85°. The chiller...

I’d wrap beef ribs if holding in a warming drawer. They can dry out. Wrapping in butcher paper will help protect the bark, but if you use tallow or any other moisture inducement, you’ll probably soften the bark anyway, so it may not matter. I’ve only cooked dino ribs once and was really...

I like his YouTube channel and he’s done a good job marketing his stuff. He’s not far from us, just south of DFW. As far as rubs go, I really like making my own. My wife does a lot of cooking, so we have just about every spice there is. When I find a commercial rub I like, I’ll look at the...

I can only report anecdotal info. We have a neighbor a few houses down whose pool used to flood often. All of the trees on drainage side died, some of which were very mature. I used to use those PVC sprayer things to try to cool my pool and the wind would blow the spray onto a tree and...

Sometimes, you gotta go with simple. Slow cooked some chicken thighs while jumping in and out of the pool to stay cool in our 110° heat. A couple of Revolver Blood and Honey’s certainly helped in that cause! After the seasoning tacked up, I put the thighs in a pan with butter. Once they were...

Our storage components are stainless steel from BBQ Guys. Quality is good and pricing was very competitive. We figured out where we could place storage based on an L-shaped design. The construction is cinder block, but the cabinets are fully enclosed SS and waterproof (no leaking). The storage...

Hatch chili season is officially upon us! Local market had their first batch, so we picked up a box. Spent the afternoon roasting them and my wife peeled and seeded them. We’ll freeze a bunch and hopefully they’ll last until next season. They’re only available through around late September. We...

I thought I smelled some good bbq blowing down I-35. Looks great and I’m sure it tastes even better! Nice job!

I’ve used a couple of different mop sauces, both of which are very easy to make. I like them both. I prefer to make them a day in advance so that the flavors can come together. I mop every hour after the 1st hour of cooking. I also reserve some to pour over the meat once it’s been pulled. - 2...

Pork butt has become one of my favorite cooks. It wasn’t until I found an Eastern Carolina method that uses an apple cider vinegar and brown sugar mop that also has red pepper flakes in it that I finally started to like it. I don’t wet brine, but I do dry brine. Poultry is the only thing I wet...

Those look delicious!

Aw man, I’m happy with my Leslie’s. They’re close and convenient. I’m in and out in just a few minutes, they carry heavy stuff, like salt, to my car for me and they almost always have what I need. I’m happy to pay the small premium for that convenience. I buy MA, salt, DE and liquid CYA there...

Well, I didn’t get the picture until after the enchiladas had been attacked. Of all the times I’ve cooked pulled pork, this was the 1st time I made enchiladas out of it. They turned out great!

Pork butt off the smoker and ready for pulling! Carnitas tonight and enchiladas soon afterwards. Need to find a good enchilada sauce recipe. Anyone have one?

Guests from a party? No, other than drink cups/cans/bottles left on tables - stuff like that. Kids/grandkids over? Yep. Like you said, every pool toy we have ends up in the pool or around it. I don’t mind at all and love that they enjoy the pool! No trashy stuff like beer cans, though.