Mark's fabulous homegrown West Virginia Kosher Garlic Dills 

a real treat to eat

1/3 to 1/2 cup of kosher salt or sea salt
1 cup of garlic cloves or less
1cup of white vinegar
1 table spoon of mustard seed
1 tablespoon pepper corns
10 grape leaves
10 sprigs of Dill
Water
Fill the bottom of  jar with 1/2  the mix of all
Fill 1/2 jjar with cucks
Repeat . Pour in vinegar and fill to top with water
You can put in Basil and or a bit of hot pepper mmmmm
Put cover on it . Let sit for 4 to 5 days rolling daily
To mix
Then refrig it
U will miss them when their gone!

Chicken, pimentos on the grill

Smokin' the Habs

I have found a pretty neat way of cold smoking meats and peppers on a
gas Grill . I only use the gas to heat and ignite the Wood, or coals which are in a cast iron pan. the lid is used to control the temperature.
It is quite easy to keep the temperature below 200º, which by any other method is nearly impossible.
these Home grown peppers, will be dehydrated at 140º for several days, and come out with a lite hardwood smoky flavor.

Sure fire Beef Brisket

This is  a photo journal of a step by step process to create a mouth watering lip smackin' brisket.
Most important DO NOT ALLOW THE TEMPERATURE ON THE GRILL TO EXCEED ABOUT 190º smoke with mesquite for beef, but other woods may be ok.. 'cept hickory . Save that for da' pork.