it'sa good day...

brisket on @ 12:05 pm...

1 brisket
injection 1 cup of ea.
apple juice
white grape juice
sugar
coke...

my brisket rub exact per recipe.
havin fun. wood is hickory/pecan & GA. peach.
on at 12:05 pm.
want off at 190 exact if possible.
hope is havin fun.
it is 103 degrees.

corinne trang, fb friend...

Corinne Trang Grilling shrimp tonight to dip in an almond sauce sweeten with Hoisin, spiced with sriracha, and seasoned with fish sauce, a little lime juice and some cilantro to round out the flavors too. I have Swiss chard and eggplant, both going on the grill as well...it's a "whatever is in the fridge" kind of dinner tonight...an...d a cold beer to celebrate another beautiful day here at Compo Beach. I'm feeling lucky ;-)

Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese .

Boston Market makes home made tasting food that you can take home. Now you don’t have to go out to have restaurant tasting food. Our recipe tastes like their recipe. Best of all you can make up enough for everyone to have their fill. Our recipe is sure to leave your guests happy.

6 oz. dry macaroni
1/2 stick butter
1/4 C. flour
1/4 tsp. dry mustard
1 tsp. salt
dash of pepper
2 C. Milk
1 Tbsp. minced onion
1 C. or 1/4 lb. American Processed cheese/ {velveeta}...

Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly add the milk. When all milk is added, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.

700...

Pasta with Slow Roasted Duck...

Posted by Hank Shaw of Hunter Angler Gardener Cook on Feb 9, 2010

Guest contributor Hank Shaw of Hunter, Angler, Gardener, Cook shares one of his favorite pasta dishes. Sensuous and savory, this simple pasta and duck recipe is perfect for a romantic dinner.

This is one of my favorite things to do with duck confit or the easier, slow-roasted duck version of it. This is a sumptuous pasta dish that has its origins in old Venice, where it was done with the Italian version of preserved duck. Despite this, it is an easy dish to make – the only tricky part is getting the garlic browned but not burned.

Traditionally this is served with tagliatelle, a long, flat pasta both wider and thinner than the more familiar linguine. Could you use another shape? You bet. Don’t go too thin or too thick – angel hair or ziti aren’t right for this dish.

Make sure you’ve got everything ready before you start, as this dish comes together fast. Have the water boiling, and give it plenty of salt; you want it to taste of the sea. If you do this right, both the sauce and the pasta will be done at the same time.
Ingredients

* 1 pound tagliatelle
* 1 or 2 slow-roasted duck legs*
* 4 finely chopped garlic cloves
* 1 tablespoon butter
* 1-2 tablespoons duck fat
* Salt
* Freshly ground black pepper
* Lemon zest
* 1-2 tablespoons lemon juice

*To slow roast raw duck legs, first pat them dry. Prick skin all over with needle to help render out fat. Salt all over generously. Place skin side up in a 300°F oven in a casserole dish just small enough to fit them without overlapping. Cook for about 90 minutes or until the skin starts pulling away from the bones and getting crispy. Turn up the heat to 375°F for 15 minutes until duck starts to get light golden brown. Remove from oven and let cool for 15 minutes.
Method

1 Pick all the meat off the duck legs and reserve the skin. Tear the meat and skin into smallish pieces.

2 Heat a large sauté pan over medium-high heat for 2 minutes. Add the butter and duck fat and the duck meat and skin. Turn the heat down to medium.

3 Put the pasta in the boiling water. Stir it from time to time.

4 Add the garlic to the sauté pan and mix well. Watch the garlic: The moment it begins to brown turn off the heat.

5 Drain the pasta when it is al dente, or use tongs to take it from the boiling water right into the sauté pan. Turn the heat back on to medium. Toss the pasta in the sauté pan, making sure it is all coated well. Add more duck fat if needed. Add some black pepper and 1 tablespoon of the lemon juice and toss again. Taste and add the second tablespoon of lemon juice if you want.

Serve immediately with the lemon zest sprinkled on top.

Serves 4.

Pasta Primavera...

Recipe From Third Coast Rotisserie And Grill, Houston.

You’ll find more recipes online at texasmonthly.com. You can also share recipes and food questions with other TEXAS MONTHLY readers at the Recipe Swap.

1/4 cup julienne red bell pepper
1/2 cup quartered roma tomatoes
1/3 cup each broccoli florets, 2-inch asparagus and green bean pieces, and julienne zucchini
1/3 cup fresh-cut corn
1/3 cup julienne carrots
1/3 cup quartered marinated artichoke hearts
1/3 cup quartered mushrooms
3 tablespoons fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/2 cup chicken stock
2 1/2 cups precooked angel-hair pasta
1/2 teaspoon red pepper flakes
1 tablespoon grated Parmesan cheese
Salt and pepper to taste

Roast peppers and tomatoes in 350-degree oven for 15 minutes. Set aside. Blanch broccoli, asparagus, green beans, and zucchini 1 minute.

Place corn and carrots in bowl with blanched vegetables, artichoke hearts, mushrooms, and basil; toss with olive oil.

In heavy skillet sauté garlic and vegetable mixture. Add chicken stock and bring to a boil. Add pasta, peppers, tomatoes, and pepper flakes. Cook 3 to 5 minutes. Remove from heat and toss with Parmesan, salt, and pepper. Serves 4.

leslie adams & zeus...

colins creek bbq rib rub...

my Ohio ForRent.com Co-Workers...

super SMILES!!!

BBQ Photo Challenge for National Barbecue News...

have a fantastic bbq photo? submit it to, Barbecue Photo Challenge P.O. Box 981 Douglas, GA 31534 or Email your photo submission to editor@barbecuenews.com

each month's winner will receive a bbq starter kit, which includes a one year subscription to the national bbq news, a 19.6 oz. bottle of The Old Smokehouse Brand BBQ Juice, 5.7 oz. bottle of The Old Smokehouse Brand BBQ Rub, your choice of two HOW-TO-BBQ DVDs, and a pro spot check temp clip. Value is $50.00.

our design group...

such a good lookin group of smiles.

pirahna 3D... aug 20... yes...

BBQ Rum Sauce...

By Derrick Riches, About.com Guide

This sauce is based on a basic tomato style barbecue sauce and then gets a kick from a little rum. You won't taste the rum (much) but it works excellently to combine the other flavors and enhance what you put it on. This BBQ sauce is great on BBQ Ribs.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Makes about 3 cups
Ingredients:

* 2 8-ounce cans tomato sauce
* 1 8-ounce can green chilies (medium heat)
* 1/2 onion, chopped
* 1/2 cup brown sugar
* 1/4 cup dark rum
* 2 tablespoons vinegar
* 2 cloves garlic, minced
* 1 tablespoon molasses
* 1 tablespoon Worcestershire sauce
* 1 tablespoon olive oil
* 1 tablespoon paprika

Preparation:
Pour olive oil in a medium saucepan over a medium heat. Add onion and garlic. Saute until opaque. Add other ingredients except the rum. Mix well. Bring to a light boil then remove from heat. Pour in rum and stir until incorporated. When the sauce has cooled down puree in a blender or with a hand blender until smooth.

Corn and Fritos Salad...

4 cans of sweet whole kernel corn (I used Del Monte)
15oz. jar of Helmann's mayo
1 bunch of green onions (chives) chopped
1 green bell pepper diced
1 red or orange bell pepper diced
2 cups of shredded cheddar cheese
1 bag of Chili Cheese Fritos (add right before serving)

Just mix everything together EXCEPT the Fritos. Add those when you're ready to serve.

recipe from good friend Ryan Jernigan, ty sir. sr

chris jones and family at the dodge city day's bbq state championship in kansas city...

mr chris placed 22nd in chicken, 14th in ribs, 24th in pork shoulder, and 17th in brisket. very good indeed. he is a good friend and we are super proud of his hard work. his website is www.colinscreekbarbecue.com

mike davis of lotta bull bbq, new yoder pit...

my winnie & petey...

Barbecue Deviled Eggs...

This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue). When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.


Prep: 30 min., Cook: 6 min., Stand: 15 min. If you want to omit the chopped pork, Madelaine suggests adding a drop of liquid smoke to provide a barbecue-like flavor.

Yield: Makes 12 servings
Ingredients

* 12 large eggs
* 1/4 cup mayonnaise
* 1/3 cup finely chopped smoked pork
* 1 tablespoon Dijon mustard
* 1/4 teaspoon salt
* 1/2 teaspoon pepper
* 1/8 teaspoon hot sauce
* Garnish: paprika

Preparation

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish, if desired.

Madelaine Miller, Columbia, South Carolina, Southern Living, JULY 2005

Fipps Family Potato Salad...

The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville, SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.


Yield: Makes 8 to 10 servings
Ingredients

* 4 pounds baking potatoes (8 large)
* 3 hard-cooked eggs, grated
* 1 cup mayonnaise
* 1 tablespoon spicy brown mustard
* 1 1/2 teaspoons salt
* 3/4 teaspoon pepper

Preparation

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potato and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

Light Potato Salad: Substitute 1 cup low-fat mayonnaise.
Michele Fipps, Johns Island, South Carolina, Southern Living, JUNE 2002

Root Beer Baked Beans...

Root Beer Baked Beans

This tasty twist on baked beans stirs together in minutes, then bakes just until bubbly and thick. We love the convenience of canned pork and beans, which are kicked up to the next level with a touch of barbecue sauce, dry mustard, and hot sauce, before getting a sweet kiss of flavor from good ol’ root beer.

Prep: 5 min., Cook: 12 min., Bake: 55 min.

Yield: Makes 4 servings
Ingredients

* 3 bacon slices
* 1 small onion, diced
* 2 (16-ounce) cans pork and beans
* 1/2 cup root beer (not diet)
* 1/4 cup hickory-smoked barbecue sauce
* 1/2 teaspoon dry mustard
* 1/8 teaspoon hot sauce

Preparation

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
Southern Living, OCTOBER 2004

Tangy Cole Slaw Dressing Recipe...

By Diana Rattray, About.com Guide

An easy cole slaw dressing, this is enough to dress about 1 medium head of shredded or chopped cabbage.
Ingredients:

* 1 1/4 cup mayonnaise
* 1/3 cup sugar
* 1/4 cup apple cider vinegar
* 1 tbs olive oil
* 1/2 teaspoon Creole seasoning or seasoned salt
* 1/4 teaspoon black pepper
* 1/2 tbs salt, to taste

Preparation:
Combine all ingredients in a jar; shake well. Refrigerate for about an hour; dress shredded cabbage. This makes enough for about 1 medium head of cabbage. I add a little grated carrot and onion to the mixture, or you could use green cabbage with a little red cabbage.

flg wanted dead or alive...

Neil Young sings "Double Rainbow"... late night with Jimmy Fallon...

Lang 60 Pit videos 1 & 2... www.pigroast.com

The Lang 60 may very well be one of the best selling barbecue pits of all time. As they say... "It's often imitated but never duplicated". Lang is the originator of the reverse flow design for offset barbecue smokers. The reverse flow with the baffle plate is absolutely necessary in my opinion to prevent extreme temperature differences inside your smoker's cooking chamber. They have many models to choose from including a smaller patio model for back yarders, but the Lang 60 has got to be the most popular. Just watch this two part video and see for yourself...

Smoked Ribs With Dry Rub...

Courtesy of Tyler Florence for Food Network Magazine

Ingredients
For the Rub:

* Kosher salt and freshly ground pepper
* 3/4 cup garlic powder
* 1/2 cup dried oregano
* 1/2 cup celery seeds, toasted
* 1 cup smoked paprika
* 1/2 cup chili powder
* 3/4 cup ancho chile powder

For the Ribs:

* 3/4 cup distilled white vinegar
* Juice of 2 lemons
* 4 slabs baby back pork ribs (about 2 pounds each)

Directions

Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.

Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.

Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.

Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.

Photograph by James Baigrie

Freeway Dog Becomes Strip Club Dog...

The Lodge owner adopts news-making pooch



A dog that attracted a fair amount of media attention earlier this month garnered a few more minutes of fame because of her new home.

Backtracking a bit, the dog, now named Alley, snarled traffic more than once along Interstate 635, LBJ Freeway, near Marsh Lane. That was about the same time The Lodge conducted its annual bikini car wash to benefit area pet rescue and adoption groups.

Hang with it, it all comes together.

One of the guys who tried to rescue freeway dog was Richard Hunter, whose wife, Sunny, works as the manager of VIP services at The Lodge. They, too, recently adopted a dog, this one a former bait dog working for Michael Vick, but that’s another story.

Anyway, comedian Hal Sparks made an appearance at The Lodge that coincided with the car wash. He and Hunter, the male, took another go at rescuing freeway dog and, with the help of volunteers from Operation Kindness, succeeded.

Club owner Dawn Rizos — who already was taking her Chihuahua, Pedro, to The Lodge — adopted freeway dog, Alley.

So, hurray, a stray dog, a strip club, a happy ending, and not that kind.

Rosemary-Mustard Pork With Peaches...

Recipe courtesy of Food Network Magazine

Ingredients

* 2 1-pound pork tenderloins, trimmed
* Kosher salt and freshly ground pepper
* Vegetable oil, for the grill
* 3 firm-ripe peaches, halved, pitted and cut into wedges
* 1/2 cup dry white wine
* 1/3 cup packed light brown sugar
* 1 lemon
* 2 teaspoons whole-grain mustard
* 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs

Directions

Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes.

Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon.

Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board.

Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches.

Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g

Grilled Sweet Potatoes with Lime and Cilantro

Recipe courtesy Bobby Flay for Food Network Magazine

Ingredients

* 3 sweet potatoes, unpeeled
* Kosher salt
* 2 teaspoons finely grated lime zest
* Pinch of cayenne pepper
* 1/4 cup canola oil
* Freshly ground pepper
* 1/4 cup finely chopped fresh cilantro

Directions

Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.

Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.

Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Rib-Eye Steaks...

Rib-Eye Steaks can be boneless or with a bone in. The Bone-in rib
steak is called the Entrecote and the boneless cut is called the
Rib-Eye Steak. Both of these steaks come from the rib section of
the cow. The most common rib-eye steaks seem to be the boneless
rib-eye.

The Boneless Rib-Eye Steak comes from the rib-eye muscle that
runs from the rib, top loin and top sirloin, just inside the
ribs. Therefore, the Rib-Eye Steak is one of the most tender,
flavorful and desirable steaks we have all come to love. The
Rib-Eye Steak is the boneless cut of beef from the rib section,
between the short loin and the chuck. You have a couple of
choices on getting your Rib-Eyes. You can buy either a full (10
to 12 pound) or half (6 pound) rib eye roast and cut your own
Rib-Eyes from there. You can then choose the thickness of your
steaks and can package them in one or two steaks per the package
as you wish. You will also save a bunch of money doing this. I
see specials all of the time for full rib eye roast for like $4
to $5 a pound and they usually will cut and wrap your whole rib
eye roast to your own specifications. You should get somewhere
between 10 and 12 steaks from the full rib-eye roast and like 5
to 6 steaks from a half rib-eye roast. These steaks will weigh in
the neighborhood of 1 pound to 1 1/8 pound each.

The best Rib-eye for grilling to rare or medium-rare is a USDA
Prime or Choice grade, cut to between 1 ½ inches and 2 inches
thick. Don't cut them any thinner than 1 ½ inches as they will
lose their shape when cooked to medium. When I talk Prime and
Choice grades here I am talking about a USDA graded piece of
meat. Prime is the highest grade of the eight grades and Choice
being the second highest grade. Prime meat will contain a
fantastic marbling to it and will have a better taste since the
marbling is evenly distributed in the meat itself. Choice grade
is not bad stuff either. Just a step below the Prime grade. The
next and most common grade carried by most meat shops and
supermarkets is the Select grade. Again, not bad but when you
want the very best go for the Prime graded meat. It cooks a
little quicker and it will have a fantastic taste and will stay
more moist during cooking.

Beef is graded during the aging process by USDA inspectors. The
piece of meat they usually grade a cow by is the rib-eye roast.
Then the animal is given this grading. I mentioned above there
are 8 grades of beef. We see only 3 as consumers. The lowest
grade is Select, then Choice, and then Prime. This grading has to
do with the marbling of the meat and how well the marble is
distributed over the cut of meat. You should see this marked on
the package or in advertising of the meat being sold. If you
don't see it you should ask the butcher what grade the meat is.
Another way for you to identify the 3 grades is markings on the
bag. You will see it spelled out in the USDA labeling and can
also be identified by the color of the label stamped on the meat.
Black stamping is Select grade meat, Blue stamping is Choice
grade, and Red is for Prime meat. This can help you identify what
grade of meat you are getting.

In my opinion, rib-eyes are the best steak to grill. But do not
overcook these beauties, I like to cook mine to rare or medium
rare only. Hey and it can be smoked as a whole rib-roast and then
cut to the desired thickness you want to serve.

Let me say one thing here, you will see many restaurants in the
US advertising prime rib. It is a label to associate the meat as
a prime rib instead of a rib-eye. It is more than likely not
graded Prime but is just been labeled this over time and we have
all come to call the rib-eye roast a prime rib.

OK now the bone-in rib steak known as entrecote. Don't confuse
this with the boneless rib-eye steak. The bone in rib steak is
cut from the rib roast. The rib steak has more fat than does the
rib-eye and it does have a bone. It is cut a bone-in steak cut
from the rib roast.

NOW - Get the grill hot. These steaks can be cooked perfectly
using a charcoal grill or a gas grill. Remember, grilling is
cooking meat fast directly over a hot fire. Smoking, is the
method of cooking meat over indirect heat at low temperatures.
Steaks are made for the grill not for the smoker.

chris lilly/ big bob gibson bbq book "crisp spicy southern mustard coleslaw...

8 cups shredded green cabbage
1 3/4 cups shredded white onion
1 cup shredded green bell pepper
1/3 cup shredded carrot
1/4 cup shredded celery
2/3 cup sugar

dressing
6 tbs apple cider vinegar
6 tbs yellow prepared mustard
1/4 cup ketchup
1/4 cup sour cream
2 tbs mayo
1/2 tbs kosher salt
1/4 tsp cayenne pepper
1/8 tsp g black pepper
2 tbs extra virgin olive oil


im a big follower of big bob gibson and chris lilly, in case you haven't noticed by now. big bob felt keeping it simple was the way to go. his menu, potato salad, slaw, baked beans, and chips. kiss theory. keep it simple stupid. brad orison of the shed bbq in mississippi is also a big believer in this. since i have been introduced to this theory by brad, my life and cooking has been superb. ty guys. sr

a review from garyglen.net on baxters wood...

this is the wood i'm using for the first time today on 2 pork shoulders.
mr. baxter also sent me some of there rub along with my wood order.
can't wait to try it.
many thanks mr head wood chuck, mike baxter. sr
***************************************************************************************

It's not often that I review smoking wood. Well actually, I've never reviewed smoking wood. It just seems that when smoking wood is needed, I just head on over to my local home improvement center and grab a few bags. I have to admit though, I am at the mercy of whomever orders the stuff. Sure, they have the traditional hickory, oftentimes mesquite and on a lucky day I may find a bag of maple. That's about it. Mind you, this is during traditional months of the grilling season, primarily the summer.

So as I pondered this wood review, what should one look for when grading a smoking wood? For starters, variety is important. Why should our creativity on the open flame be throttled because of the lack of inventory? I also want to buy my smoking wood any time I want, not when the store's calendar says it's grilling season. My calendar says it's grilling season every month.

Of course, quality should come into play. When I buy smoking chips, I'm not looking to buy sawdust. Likewise, chunks doesn't mean chips. I also believe quality means a nice chunk of wood. As a carpenter, I choose my lumber wisely, as an outdoor cook, I want the same option.

From the Peach state, hails a man who promises to satisfy the picky requirements of picky smokers. Baxter's Original Smoker Wood out of Fitzgerald, Ga does indeed have a wide selection of wood, yet can he satisfy the rest of the criteria that I would be looking for in order to be crowned the perfect smoking wood?

Initial Impressions

First, I loved the packaging for the 2 pound bag of chips. A burlap bag with a draw string. I think it makes for a nice, yet simple presentation. The quality of the wood was also excellent. The peach chips I looked at were clean, fresh and consistent in cut. They almost looked as if they were hand picked. I compared Baxter's smoking wood to those "other guys" and it was a difference of night and day.

The chunks were of equal quality. They were unbelievable in their size consistency and were a size that would not only work well in a smoker, but also on a grill.

The Final Verdict

I have to admit that besides the fun I had at the grill playing with my new wood chips, Baxter's Original may very well produce the perfect smoking wood. For something we all seem to just take for granted, I learned that there is more to a smoking wood other than a bag from the local home improvement center.

Broaden your outdoor cooking experience by giving some of Baxter's unique woods a try. You'll fall in love with the various flavors these woods will impart on your food. In addition to the peach, Baxter's also offers apple, almond, apricot, cherry, hickory, maple, peach, pecan, plum and walnut. All his woods are available in chips and chunks, in small quantities or bulk.

To learn more about Baxter's Original products, check out their website...Here

Happy Grilling!

sox & sasha...

sox and sasha are brother & sister to bell and zeus.
leo and maggie are mom & dad.
now living in houston tx. sr