dub

Shucks,if I'd-a known it was a party I'd-a put my pants on. dub(looking for my *formal* lampshade)

I've survived everything I've ever eaten-and that's some pret-ty a-ma-zing stuff. Fried chicken practically would have to have green hair on it before I wouldn't eat it! to each they own. dub(Mexican Border Cart Vendor Mystery Meat Burritoes, anyone?)

Another option is the old garlic butter maitre d'hotel style: Take minced garlic and softened butter and herbs of your choice smooshysmooshysmooshy them together, wrap in wax paper and refrigerate or freeze. After all, butter is just oil with a higher melting point... dub(good for wht "AILS" ya )

Re: Slow smoked turkey

Just about all of my Local Asian Markets (in spite of their regional specialties) carry the Maesri brand pastes. In red,green,yellow,panang,musamun and many other flavors. And there's a recipe on every can. Maesri is like the Asian Betty Crocker! dub(and their sweet chilli garlic sauce is the bomb-diggety)

Geez-I've always been perfectly happy with the Maesri canned curries. Beats pounding garlic&galangal&chilis&fishgoop with a mortar&pestle. My def of 'resonable effort' is 'crank the opener'! There are sooo many fermented fishgoop variants and some of them are close to nuclear toxicity odor-wise. Getcher self a jar of Cambodian Prahok and see what I mean Your neighbors may call the HazMat team in tho, be warned! Plus,a jar lasts for centuries since you use a tsp in something you may make twice a year. dub(guess I'm cheat - "tin" )

The standard 'smort arse' answer is "until they's did"! Predicting finish times on butts is futile-I've had identical weight pieces finish many hours apart. I usually go for 6-8 hours at 225-300F (wherever my K wants to run that particular day) before I bother sticking the thermometer in. Watch for the 160-170F internal plateau, it'll hover there for a loooong time-stop the cook when the internal hits anywhere from 185-200F. The bone should be really loose and wiggly and the butt should look 'slumped'. Let it rest at least an hour and then pull it to pieces. dub(HTH)

is that nouc cham or nam prik- I fergit... Whichever it is it is good stuff!

??? Most of the Gel starters I see are just starched-up ethanol with the requisite Bitrex added. Tell more about this suspectitude please. dub(missing the Greenheat brand WallyWorld useta sell)

I just use the big ol 2.5 gallon Ziplocs. Put the meat and rub in, inflate the bag like a baloon and SHAKE AND BAKE, BABY! Then deflate for marination. dub(and cleanup is a breeze)

derusting CI stuff is simple: http://www.stovebolt.com/techtips/rust/ ... usting.htm For 'sanding' my skillets, I just use kosher salt. Say DJ - nice hotsauce collection. See a couple of my faves there, I do! dub(tried the Sweet Tabasco yet?)

I toplight for lo-n-slos. The fire will tend to burn towards the bottom center where the air comes from. (That's where the smoking wood need to go as well.) Big lump on bottom and finer on top helps immensely with keeping the fire going. Nothin at all wrong with sliced pork butt. Do it on purpose sometimes... dub(a good fire begins with blackened hands)

onliest thang missin' there be da Hooter girlz!

And back scratcher,snake killer,Zen garden rake,croquet mallet,pool cue bridge,gutter rake,garden hoe,bulb planter,meat tenderizer,shoe scraper,floor adhesive spreader,paint stirrer,dog beater,nail puller... there are 1001 uses for it!

Dang! I hate hearin' sad tales involving ribs. I've had tough times with 'em too, though. Practice makes betterer, so get back on that horse and do it again do it again dub(now go Q one for the Gipper)

Lid? Shut. 600-650F for 3 min. a side (flipp-ed once-d)works for me, but I usually have 1.5" and under thick steaks and I like 'em bellerin' rare. When I really want 'em scorched,am short on coal,or in a hurry I'll build a smaller fire in the LumpSaver and use it to hold the small upper grill, and I'll cook 'em on that. The meat sits about 3-4" up from the coals. dub(guess I'll hafta dwell cook someday if someone wants one a little bit more done)

Cheeze and crackers I'm #215= AND YOU DAMN KIDS NEED TO GET OFFA MY LAWN!!!!

Fat to the fire. On a KK or any other vertical that would be downward. Fat doesn't baste-it just ruins good bark. Another reason to put the fat down is that the bottom tends to stick to the grill and I'd rather lose fat than meat to the stickage.

ADD IT TO MAC&CHEEEEEESE!!

I like Bourdain's writing style. I like the shows I've seen on Food TV. I like steak frites. It's interesting to see how his take on his Food TV stature proved so prescient.

Pork Butt: 98 cents per pound. Freezer Space: Priceless!

Re: Trial spearation, brisket style

Ing 1: Orange Juice (freshly squozed, of course) Ing 2: Fish Sauce (a.k.a. nouc mam) Ing 3: "Smooshed" Garlic (or powdered, if you must) 1:1 mix of OJ and FS with as much SG as ya like(I like a lot so--at least 3 cloves) (see? Easy!) Put in a Ziploc with your Pork Parts To Be Grilled or Smoked. Chops and loins are super soaked in this-"Country Style Ribs"are,too. No, really they are! The whole is definitely greater than the sum of the parts. dub(props to Jack Schidt for this one-he is indeed a brave man)

Looks the good! I like the flankens much better than them lo-meat rib-eye bones. My pupdog would agree as well! $3.99/lb is, sadly, the usual price. dub(else they'd be more than an occaisional treat)