Recent content by hungryjohn

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  1. hungryjohn

    How much smoke is to much smoke?

    I can only remember once having 'cue that was too smokey. On the other hand, I've had a lot that had no smoke flavor at all. If you're doing it that way, why bother spending most of the day tending a smoker; just stick it in the oven.
  2. hungryjohn

    It's better now, isn't it?

    Haven't been around for a while, but had to jump on to post this for anyone who has forgotten how we used to do things, or is too young to recall what it was like before the Internet: I was looking through one of my old barbecue books, published in 1982, and found in the back a list of sources...
  3. hungryjohn

    Dry Rub for Baby/St. Louis Ribs

    Like ShooterRick, I us Turbinado instead of brown sugar. If you haven't tried it, do.
  4. hungryjohn

    What are Some of Your Favorite Things to Eat?

    The things I order at restaurants whenever I see them on the menu are: lamb duck osso bucco
  5. hungryjohn

    What Foods are on Your Won't Eat List?

    beets. don't even put 'em on the table; just the smell makes me ill.
  6. hungryjohn

    BBQ Pitmasters Show

    Myron's original place was in Vienna, GA (opened by his daddy, I think), always did pretty good, but then he opened a place down the road in Cordele, just off I-75, and filled it with his trophies. The barbecue there was quite ordinary, nothing that anyone would think about entering in any...
  7. hungryjohn

    BBQ Pitmaster show on TLC tonight

    I've met Myron and he was not at all like he came across on the show. He is self-assured (with reason, I guess, since his restaurant in Cordele, Ga., now closed, had so many trophies there was barely room for the customers), but friendly and far from arrogant. I have to suspect that the TV...
  8. hungryjohn

    Fine brine

    Had Thanksgiving dinner with one of my cousins and her family yesterday and had the best turkey I've ever tasted. It was cooked by her son-in-law, a graduate of the Cordon Bleu culinary arts school in Atlanta who now teaches there after some time as a chef at various area restaurants. The...
  9. hungryjohn

    Flexable Skewers? They're on sale today at woot.com

    Saw these at The Container Store yesterday. First thought was, "Why." But after thinking about it I can see why they might be good in certain situations.
  10. hungryjohn

    Apple Wood in Georiga - Trying to find some

    Ellijay is about 60 miles north of Atlanta. It's in Gilmer County, which calls itself The Apple Capital of Georgia. One of the biggest orchards is R&A: www.randaorchards.com 5505 Highway 52 E Ellijay, GA 30536-6935 706) 273-3821 Even larger, I think, is Mercier's in Blue Ridge...
  11. hungryjohn

    GOSM - Different Sizes?

    Right, Rich. It's the one I have, and a great buy at $100. I know many favor the big block, for obvious reasons, but unless you're cooking for a whole lot of people this one will do fine.
  12. hungryjohn

    L.S.U. vs Florida

    Hope you enjoy the tailgating because I fear you are not going to enjoy the game. I'd be happy if I'm wrong because I'm no fan of the Gators, but I think the Florida team is better than the one that won the national championship last year.
  13. hungryjohn

    Chili Cookoff

    The thing is, there's so much truth to it. "Mild" in New Mexico is like "extra hot" anywhere else.
  14. hungryjohn

    Member's Journals

    I think this is a great idea. The only question is whether people would take the time to update regularly. I keep a log of all my smokes --temp, time, etc. -- and it would be interesting to be see what others do (and helpful if you were cooking something for the first time, no doubt).
  15. hungryjohn

    It's time for chili!

    This isn't the best chili in the world, but it is mighty good -- the best that is anywhere near so quick and easy: 3 pounds ground beef 1 medium onion, chopped 3 packages of chili seasoning (choose mild, medium or hot to suit your taste) 3 cups water 4 cans Ranch Style Texas Beans, with liquid...
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