Curly

That all sounds really good Mine all get foodsavered as plain ole pulled pork and eaten as that as I get the hankering. I do buy the butts and cut them up and smoke them like country ribs. What I don't eat of those gets used in beans (usually white northern).

Well...I meant by lockin the thread or somethin mean like that If this saves, I reckon they ain't onto us yet

Dude, you a mind reader BAM away.

I work on the industrial side of the food world; supplying ingredients (mostly fruit-related) to manufacturers. I work with my brother and a bunch of our friends, so it's a nice gig. As for Bourdain, I became an instant fan when I read his essay in the New Yorker back around 2000. That essay, as you may know, became the basis of the book Kitchen Confidential. A couple years later, in 2002, another Bourdain project came to the small screen. It was known at A Cook's Tour and was shown on Food Network (of all places). At the time, Food Network had message forums and a bunch of us fans began posting there and became friendly. Unfortunately, the message forums at FN were run by the station's owner, Scripps Howard, and they were moderated rather aggressively. After a frustrating period in which many of us saw our posts deleted or edited, we decided to start our own Yahoo group -- basically an on-line Bourdain fan club (FWIW, the message forums at FN were eventually shuttered). After not too long, Tony got wind of the Yahoo group and became a frequent visitor/contributor. During that time, many of us became friendly with him and when he did his first book tour back 2003, I attended a signing he did in the Chicago area. I'll never forget when I finally introduced myself to him. He immediately acknowledged me, and announced it to the whole room, going on about what a "class act" I was. I was stunned that he was so thrilled to meet me. Via continued occasional correspondence and various subsequent book tours, we've stayed in touch. For a long time, I was a forum host/manager at eGullet.org, where Tony was also a contributor. I also happen to be friendly with a couple other food writers and chefs who are also tight with Tony, which solidified our connection a bit. Now, nearly each time he comes to Chicago, we (and a few other long-time fans) get together for drinks, etc. after his official appearances are over. The first time we went out, he was still relatively unknown and more people recognized me than him (LOL!). The last time we went out, the moment we stepped into the bar, at least 15 people pointed at Tony and declared "I've got his next round." He's huge now and just about everyone -- even those not in the culinary world -- know who he is. But Tony is a class act; a stand-up guy who has done a lot of really nice, good things in ways that the public would never know. He's also a guy with whom what you see is exactly what you get. He shoots straight and has a heart of gold. I'm proud and lucky to call him a friend. =R= Wow, that's what PorkChop is to me...although I've never met him or anything. I feel like he would acknowledge me if we ever met at one a his signings or somewhere else. I'm not sure if he would be 'thrilled', but you know...maybe he wouldn't beat me up or nothing bad like that. Welcome to the site...hope to see many more of your pics and maybe cook me one a them pastramis during the group cook.

What did he do wrong to make IHOP fire him, I thought that was virtually impossible Was he hopping around on one leg yelling, 'Look at me...I hop...ha ha ha ha ha" I can see him at the brewery now, hopping around on one leg yelling in that imigrant accent, 'Look at me...I make hop...ha ha ha ha ha" (I know, it's weak, but it's all I got)

Just when I didn't think it could get any better

Wow, I thought the first guy was weird for keeping it...he ain't nothing compared to the second guy

I saw a sign up at Ingles on the way to work...pork butt for 98 cents a lb with your Ingles card. I will be stopping on the way home and get 2 (maybe 4) of those

Low-n-slow....bone in

OK, who sold their cooker at the auction? http://www.wsbtv.com/news/14209414/detail.html

It's amazing how you make them ahead of time like that. You prolly have a bank account and everything

Gerard...DJ...same difference. Aren't they conjoined twins

I have a delta unisaw similar to yours and I have the TS Incra system too. I also use the forrestor woodworker II blade, and a delta bandsaw that looks the same size. I don't use any lathes though...I hear they are addicting. But I do use a tormak and have many of the attachments for sharpening different tools. Great pics. My shop is still such a mess that I'm ashamed to take any pics I just built a 22ft workbench with a 2 1/4 inch top (all mdf) that goes down the back wall. With 12 drawers. Hopefully this will help me get some of the mess straightened up

Yeah, I've heard of that, but I'm curious to see what someone with Cozy's years of experience is using. He may use scary sharp.

Hey Cozy, I'd be interested in seeing some pics from the shop of a real woodworker. How do you keep your tools sharp?

Re: Here's what I do between KK Kooks

I'm missing 3 cats and a dog. Well, it's really hard to get the cats involved when Chubby is here She's happy with the Kioti...it's gonna get a lotta that heavy work done that she was scheduled to do

The green I was supposed to get fell through so I ended up with a Kioti (coyote). We all rode it over to the sister-in-laws house so's she could get a family picture of us.

Never open anything at work that says 'Big Pumpkin'. I made that mistake

Or just use mustard. It will be neutral in flavor and hold the rub. -=Jasen=- I agree, I'm really not sure about pellicles

Ohhhhh, I thought it was another DIbyDJ information. My bad

Come on dawg...we like famly. Dang man, why'd ya show us less you was gonna give us a $5 one? Needs to be affordable to the masses Make a gig dude, and run em through, takes a few minutes then