I'm late in posting these pictures of the of the Drunk and Dirty Rib Eye (see original post below). These 1 lb. rib eye filets sprinkled with black pepper, white pepper, and marinaded for three hours. I cooked them at 225 degrees for an hour and a half and were removed from the WSM at 150 degrees internal. They were medium...

My buddy Chris over at Inane Thoughts and Insane Ramblings (thanks for the photo!) is looking for a potato salad recipe for a surprise bbq party he's cooking and I thought I'd help him out. I hope he sees this in time.This comes to us from one of my favorite books on barbecue, Legends of Texas Barbecue by Robb Walsh. Jalapeñ...

Not much happening here today, so here's a little recipe that appeared in my inbox today. The Tabasco company sends me recipes all the time, and this one looks pretty interesting. Cola and barbecue sauce is a classic pairing. I may try it.Grilled Chipotle and Cola BBQ Chicken 1 1/2 pounds very thin cut boneless chicken...

Well, Rachael Ray's Surf and Turf Tacos called for the steak and fish to be sauted in a pan. Well, I couldn't allow that. So with my brother and daughter's help, we dragged out a grill to properly cook this meat - over a charcoal fire!But, before we began to cook, my brother informed me that the 1 1/2 lbs of red snapper...

Here's a picture of my neighbor's Caldera Tall Boy.It's a nice, well thought-out design with a real "finished" look. The powder coat is real slick and the metal was cut with precision tools made to exacting standards similar to what you'd expect to see in the automotive or aircraft industry.I know I'm going out on a limb...

Yes, boys and girls there was smoke rising over Brooklyn this weekend. With the help of my daughter and brother, we pulled out a grill and built a lovely charcoal fire and cooked.I guess I must be feeling my Latin roots as this weekend's menu was definitely in keeping with my culinary heritage. First up was Chicken with...