by Randal Byrd | May 25, 2009 | grill, Meat, pork, posts, smoker, SouthernJust started a fire — 6:13 am. For a 4 pound shoulder, bone-in butt roast. I banked the fire on the opposite side away from the top vent. For more on slow-smoking on a Weber Kettle, go here.[To see how this turned out, go here.]
by Randal Byrd | May 22, 2009 | grill, posts, Poultry, smoker, SouthernI did a beer-can chicken yesterday. Didn’t have a beer can, so I used an empty mushroom can. I added water, and half of a lime. It turned out fantastic!Back to Top
by Randal Byrd | Sep 13, 2007 | cajun, creole, posts, Seafood, SouthernI watched Paula Deen do this crawfish pie.