No Tools? No Experience? No Problem. How I Hacked an Ace Barbecue Smoker

Wow, an article on how to build a mini-WSM to give to Dad. What a nice thing to do. Better instructions are at build a mini. It is amazing how good a smoker you can build, but then again, how complicated is an actual WSM. If you want to build a little smoker, kind of small for a brisket but great for ribs, read the instructions at TVWBB and enjoy 8)

The Best Barbecue Beans, Whether You Have 1 Hour or 16

For the BEST beans, start with Camellia brand dried beans from N'Orleans

Inside New York's Cult of the Bialy

Bialys - Gee that takes me back - As a kid growing up in that section of Flatbush that is now known as Midwood (I walked to Midwood HS when I went there) my Dad used to buy bialies from the Bialy Shop on Coney Island Ave and Ave U. Its been many years. There is no mention of that shop. I wonder what happened to that shop.

The Ramen Rater Tests the Rapid Ramen Cooker

Some ramen is sold in a plastic bowl which is microwaveable and reusable. Much cheaper than the rapid ramen cooker, but just as fast :-)

What the Frappe? THIS is a Real Milkshake

I used to go to Friendly's and order an Awful-Awful - now its a Fribble

The Best Barbecue Beans

For the absolutely best BBQ beans you have to start with Camillia brand beans and they do NOT go into the oven, they should be put in the BBQ pit under a butt or a brisket. Also I do not use bacon, I use my pulled pork to get the wonderful smokey porky taste.

Rotisserie Chicken

Gotta try this on my Performer using the Weber Charbaskets full of Lump 8)

Need input on buying a smoker

Got the wrong link in my post - to build a mini, go here

Need input on buying a smoker

You could build a mini-wsm Works great if you are just cooking for 2 and if you can find a used Smokey Joe on Craigslist, its inexpensive too. ;-)

This week on Shawn Eats I try Hormel's Chili "Cook-Off" Series

If you want canned chili, go with Wolf Brand

Looking for a glass lid for my Lodge Dutch Oven

Following the good advice here I emailed Lodge and they responded that at present they do not make any glass lids that fit their enameled cast iron pots. I think I will take my Lodge Dutch Oven to some nearby restaurant supply places and see if they can help.

Thanks to all

Gift Guide: For the Backyard Cook

The Craycorts are great but don't forget the GrillGrates

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

Gonna spatchcock a turkey and put it on my Akorn. Old buddy of mine recommended using TIN SNIPS to cut poultry - I think that's a GOOD idea for spatchcocking ;-)

Sandy Dee Hall's Favorite Restaurants in Crown Heights

Born and raised on Crown St between Rogers & Nostrand. Guess that part of Crown Hts hasn't been gentrified (bleached) yet. 8)

This Week at Serious Eats World Headquarters

I don't really appreciate "This week at Serious Eats" because in addition to Wifey-Poo I share my house with 5 cats and one dog. Granted the dog is a 55 pound Black Standard Poodle with bright pink toenails who thinks she is a lap dog, but my cat is a 17 pound Coon Cat who keeps all the rest of the animals (and visitors) in line.

More cats, less dogs and some homemade Indian Pudding please

This Week at Serious Eats World Headquarters

I heard that Kenji went to the 'tute. Did he miss the course in Boston Eats, featuring Durgin Park? Thats where I learned about Indian Pudding with two kidney shaped scoops of vanilla ice cream on top.

Have to look for the recipe.

Staff Picks: What's the Scariest Food You've Ever Eaten?

Has no one here had Chitterlings? One sniff is all it takes.

Easy Oven-Baked Pulled Pork Sandwiches With Pickled Peppers

This is a fine recipe for an apartment dweller who cannot actually smoke his pork - but for very little money one can build a mini WSM and do it right

What Are Burnt Ends? And Why Are They So Delicious?

Who says St Louis BBQ is "Snoots & Ribs"? St Louis 'Q is PORK STEAKS!!!! On Holidays during 'Q season stores usually have Pork Butts on sale - Butts Sliced into Steaks - In the Lou, BBQ is pork Steaks in Maul's Sauce served in the back yard. In addition, ribs are popular but Snoots are kind of a rarity.

Grilling: Barbecue Beans

When I make beans I usually put them uncover under the meat fat drippings + smoke = FLAVOR ;-)

Is the Jucy Lucy at The Anthem in Chicago the Real Deal?

No Breading Required for New Malaysia's Fried Chicken

IMHO working out a recipe for this chicken would be a wonderful project for the Food Lab.

Los Angeles: Barone's Makes a Strong Case for the Pepperoni

@Glutenboy - Little Caesar's is the only pizza I have thrown away rather than eating.

My Love Affair with Barbecue: A Chronology

Looking forward to barbecue week including (as Click & Clack would say) the third half. ;-)

Should I buy lodge cast iron pizza pan?

This guy is less than $20 delivered. Cheaper if there is an Academy in your town ;-)

Looking for a glass lid for my Lodge Dutch Oven

We have a 6-quart Lodge Enameled Cast Iron Dutch Oven that we love and use FREQUENTLY but the lid is Enameled Cast Iron and is VERY hard to see thru. We am looking for a transparent lid so we can see if dinner is simmering gently without removing the lid.

Any suggestions?

Types of BRIQUETS for charcoal smoking/grilling

Everyone knows that lump is superior to brix :-) so we don't have to go there but what about All Natural brix or Coconut shell brix?

I've been using Rancher/TJ all natural brix for the longer life, less ash and better fragrance. I'm looking for coconut shell charcoal but haven't been able to find it at a reasonable price in St Louis

Memorial Day BBQ Brisket - in 3 - 4 hours

Most brisket recipes take many Many MANY hours, mine doesn't.

The day before I trimmed most of the excess fat from the 8 pound flat and rubbed it whth Tones Canadian Steak Rub from Sam's club. Back into the fridge.

I wokeb up on Memorial day at 10 AM, folks were coming at 2PM - no problemo

In the morning I pulled the meat from the fridge, assembled my WSM on my red 18.5" kettle base with a foil wrapped terra cotta flower pot base in the water pan instead of water. I dumped about half a bag of Rancher hardwood charcoal into the charcoal bowl. I had about 12 brix going in the weber chimney, they went onto the brix in the bowl with 2 chunks of oak.

I assembled WSM with the flat on the upper food grate, fat down so it would drip into the pot of beans on the lower grate. I guesstimate the lower vents (one touch) were about 2/3 open. If I had been using my WSM base I would have 1 vent closed and 2 open.

After about 90 minutes the meat was at 160*F and the cooker at 300*F (measured with a Maverick ET-73) so the meat was put in a shallow pan, about half a bottle of BBQ sauce added and the pan covered tightly with foil. Back in the smoker.

When the meat temp hit 205*F the meat was stuck with a probe (toothpick) - still not ready. At about 1 PM the probe felt like it was gong into butter so the pan with meat was taken out of the pan and the meat was put on the grill for about 10 minutes to tighten up the bark. The au jus was poured off and put in the fridge to defat - after 10 minutes the flat was flipped and cooked for another 10 minutes. Then it went into a pan covered with foil wrapped in a towel and put into an empty cooler to rest for at least 30 minutes.

From Behind the Bar: So You Want to Open a Bar

Your life sucks. Sure, you make good money, but you're never home, you hate your boss, whatever industry you're in is either uninspiring or downright evil, and you want to take your ill-gotten gains and leverage them in to something that gives you the lifestyle you've always wanted. Do you open a Subway franchise? No way. Where's the fun in that? You want to do something fun. You want to open a bar. More

Sunday Supper: Cassoulet

In its simplest form, cassoulet is a casserole of beans and pork (usually sausage) cooked slowly with aromatics. In its highest form it can contain wine, bacon and confit of pork, duck and even goose. To me, the fact that an excellent cassoulet can be made out of minimal ingredients is what makes this noble dish a necessary part of any cook's repertoire. More