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Just when you thought all was right with the world you realized you forgot something, a marine navigation chart and a tide table in the last 20 years I have seen many people run aground here but this guy was the smartest. He waited until the boat was in knee deep water and then walked ashore to the nearest pub for a case of beer and carried it back to wait for the next high tide! It was the first thing he did right all day Normally it looks like this and it was the view when he sailed into it.

It's like pushing all the buttons in an elevator, only this elevator is like that scene in Being John Malkovich, all the buttons say "at". @mguerra One needs to type "at" then start typing a user, and wait for the pull-down menu to select said user. Otherwise one gets text, no highlighting, no notification. In my experience (Chrome on Mac) very buggy, editing can hang, harder to enter return for a new line, necessary to save and edit some more. There is probably (what I observe, not what I've read) a limit of one user per post that one can tag in this way. @tony b I can get around this by editing again. Perhaps it's one tag per edit? @Stile88 not for everyone. For you? @ckreef my second tag in same editing session. Sometimes one can? Buggy. @Syzygies and of course one can tag oneself. When I first learned the programming language APL, there was an operator that deleted other functions. Of course it wouldn't work on itself.

I ordered 2. As God as my witness, i will never boil shrimp again!

Ok. Doc, between you and Syzygies, I'll give this a shot this Summer. I'll have a group over who have previously had my brisket cooks and try a wrapped brisket on them. We'll see what turns out.

We're discussing low consequence science, and I have no doubt that you cook spectacularly well (and I would love to test this assumption if I ever get the chance!). However, anyone can cook better; that's what keeps us excited by the process. You would question the scientific approach in your statement if you substituted "surgery", "late 18th century", and "sterilization", and if you were the patient. For me, it is high consequence when I find myself thinking similar thoughts, because I fear aging. While I have a family history of brain hardware failure, I fear the software failure that can come first. Have I lost interest in revisiting questions I thought I had settled? As a mathematician, that would be career-ending. I came into BBQ in a period when "3:2:1" ribs were all the rage, the conventional norm and the unquestioned advice given to all newcomers. I basically did nothing but experiment in my first several years with a ceramic cooker, and I thought that foiled barbecue was absolutely wretched. One might as well use a crock pot. Much later, when Aaron Franklin's book came out, I was struck by his careful use of pink butcher paper. I made new experiments, and came to appreciate it. There's a parallel here with sous vide. Many people just don't see the need for it. The best cooks I know can outdo sous vide for traditional applications like steak, if they bring their A game with absolutely undivided attention, and nothing goes wrong. Any idiot can achieve better results than before with sous vide. So why would anybody want to be "any idiot" when we all aspire to be masters of technique? Life happens. I also need to fit in two errands, one of which becomes an unexpectedly long distraction. My guests are two hours late. That sort of thing. It is good to know robust techniques, over techniques that are superior in ideal circumstances. An MLB baseball season is 162 games; everything that can go wrong, will, and robust techniques win pennants. Aaron Franklin needs to hold finished barbecue for varying time intervals. We can't always count on guests that are ready to eat, to the minute, when I say the barbecue is done. I love how pink butcher paper holds barbecue. I recently included one rack of ribs as a teaser appetizer for a gumbo party, where I was already using my KK for other ingredients. The gumbo required all of my attention, and the meal timing was uncertain. While I prefer fairly plain ribs (no sauce with jars from the pantry to mask inferior pork) cooked never wrapped, here I wrapped in pink butcher paper for the last hour or two. These were the best ribs I've ever cooked.

@ least it's there for people who think it's really where it's @

I just did a 2 bone one a week ago. First time in the rotisserie. I used the basket splitter, with the coals in the back. Went for 325F dome. I got distracted and let the IT get to 150F before I tested it with the Thermopen. It was still tasty, but a tad overdone for my taste. Nothing that some horseradish au jus couldn't fix! I am eagerly awaiting delivery of my Meater probe, which will solve the "how to monitor temperature on the rotisserie" problem. I was in on the original Kickstarter campaign. After 2 long years, they are finally in serious production. Fingers crossed that mine will arrive shortly. https://meater.com/