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Comment by Richard Conley on December 3, 2010 at 11:09am

Just joined. Currently finishing (2 at a time) a 20 shoulders run for a Church feed at upcoming Victorian Walk in Geneseo - near Quad Cities. Do some minor league catering and bar cooking. Have a 10 year old Kamado K7 (all good for you Richard Johnson haters) and a newer Traeger Pro. Stayed tuned to this site for information on a Paul Kirk Pitmasters School my partner and I have arranged for May 2011. I am also working on a piece on the myth of food grade pellets :)

Comment by Jim 'Rhino' Reincke on February 6, 2010 at 8:55pm

Day one (of two) of smoking complete. Pretty light day today...Smoked a few pounds of cheese; including Mozzarella, Colby-Jack, and Pepper-Jack. Good stuff! tomorrow brings stuffed sausage bites (jalapenos, garlic stuffed olives, cheese are just some of the items on the agenda), meaty spare ribs, and pastrami...might do up some chicken too, but not sure yet. What ch'all doing?

Comment by Doug Reidy on February 6, 2010 at 8:35pm

ill let you know, thanks for the tip!!

Comment by Jim 'Rhino' Reincke on February 6, 2010 at 7:48pm

Hey Doug, I would think that oysters, on the half shell, with a dollup of butter and drop of hot sauce, would be excellent on the grill. Quick, simple, delicious. Let us know what you end up doing.

Comment by Doug Reidy on February 6, 2010 at 7:41pm

I am trying some oysters on the grill for Super Bowl, any suggestions?

Comment by Jim 'Rhino' Reincke on January 22, 2010 at 8:54am

Hey there Illinois Cooks! What kind of things are you cooking up this winter?

Carpe 'Que,
Jim Rhino

Comment by Michael Tibbs on May 24, 2009 at 9:31am

For anyone in the Chicagoland area Westmont is having their annual BBQ and chili contest today. http://www.westmontbbq.com/ looks fairly interesting.