Recent content by hallsofmontezuma

For 95% of these sites, they're using affiliate links, and most won't consider products that don't have an affiliate link to Amazon, etc.

Has anyone been before? Apparently this year they've got the Carlie Daniels Band headlining, and some other local acts along with "food and BBQ". Seems odd to have a major BBQ/country music event in the south during football season. UGA plays that day less than 2 hours away. Worth going?

Here is my tried and true method for smoky, juicy dark meat and delicious skin that isn't rubbery. 1. Brine 24hr in a solution of 1tbps coarse kosher salt per 2 cups of water. 2. A few hours before cooking, remove from brine, pat dry, and place on a wire rack in the fridge so the skin...

I'll just share my thoughts from the perspective of someone who's owned and sold multiple businesses, dealt with hired CEOs, etc. Bringing an external CEO onboard and/or selling a business/taking in investors is often part of the natural course of running a business, specifically staying in...

There are some easy tricks to make perfect chicken breast that will have them begging for more. Seriously, my wife and son hated chicken breast until I started doing this. Most every guest I've ever cooked it for says it's the best they've ever had. 1. Brine. 1 tbsp kosher salt per 2 cups of...

The recipe seems legit. Personally I don’t usually brine wings (though I always do for thighs, legs, and especially breast). I smoke them on low (180) for about an hour, then crank it up to 425-450 (either on the grill or oven since the grill takes a while to heat up) and cook them until 190 or...

If you're on the fence about two sizes, get the bigger one. You won't be able to spend the $300 later to upgrade.

Yep. Truffle butter isn't for everyone. :) Also, I think I used more cheeses than those listed, but unfortunately I may not have written them down. This is meant to be more of a guide. I think in total there were about 8 or 9 cheeses.

My approach was just to do it simple. Salt/pepper rub, then smoke at 225 until 115ish, then a quick sear on my cast iron pan inside. I didn't get a great sear, but nobody really noticed. The SRF brisket is amazing. I cooked it for some people who are used to having good brisket, and they were...

Ingredients: 1/2 pound elbow macaroni 5 slices bacon 2 tbsp butter w/ white truffles 2 tbsp butter w/ black truffles 2 tbsp all-purpose flour 2 cups heavy whipping cream 1 1/2 teaspoons cornstarch (only if needed) 1/2 tsp dijon mustard OR 1/2 tbsp mustard powder 1/4 teaspoon onion powder 1/4...

I'm not sure. It was pre-cooked so I was just heating it up.

I've got to ask, how were the biscuits?

Most people estimate anywhere from 1-1.5 hours per pound, but I'm curious if the bone will have an affect. How much time would you budget for the cook?

Maybe we need to have a RecTeq Forum meetup!