tony b

Software will clear up more than you think. You have to be really out of focus for it to not do a reasonable job. I'm a terrible photographer - camera or phone, and Photoshop on my PC and the Photo Editor Pro on my phone are my best tools.

Glad you are going to tackle the shrimp & grits recipe. While those are better than the "instant" grits, which are horrid, these will do in a pinch, but they won't absorb as much half-n-half as regular grits (Quaker labels theirs "Old Fashioned" grits), because it's ground up finer to cook faster. Stir these constantly or they will lump up like wallpaper paste! Piece of trivia - the home of Quaker Oats is right here in Cedar Rapids. All of your QO oatmeal in the US comes from here, as does your Captain Crunch! You don't want to smell Crunchberries being made!! Can't wait to hear how they turn out!

Any port in the storm, as they say! Good luck on the big cook and Congrats on the upcoming wedding, too!

OK, Bruce, now go out there and use it!!!

Nice score, Tekobo! That should hold you for many cooks with the smoker.

Happy that it finally made it this time!! No leakers either! Just so you know, Aussie, they have an even BIGGER size of the Gunpowder at the BBQ shop!!! And, yes, Charles, get some and try it on a steak - very good!! Can't wait for you to try the Cornell Chicken recipe. I like it better than the Alabama White Sauce.

What variety of basil did you plant? There is a "global" variety.

Nicely done 1st cook!

I'd have to work really hard NOT to!

Yes, I really love to grill out. But, I'll be on hiatus for about a week, as I'm off to RI for Homebrew Con (National Homebrewers Conference).

What I could find on the web about regular black pepper says they'll last 3 - 4 years whole and kept in dark, dry places and in air tight containers. Some sites said that if you freeze them, their flavor intensifies. How all this translates to Purple Crack - I don't have a clue!! I vacuum sealed my last batch in small quantities and just kept them in my pantry. They've seemed to held up well over 2 years. I'll likely do the same with this new batch.

Knew I was leaving something out - the cover; if it's going to be exposed in the new home. (Thanks for the reminder - Pequod!)

Nicely done, MacKenzie! Both the cabinet and the burger (sans beets, thank you!) Rainy here off/on all weekend, but I did manage to get in a few nice cooks. Sirloin with 2x Baked spud and corn on Saturday. Yesterday, it was beef ribs, melting potatoes and corn. I rubbed one of the boneless ribs with Suya and the other got coffee/ancho rub. Both were great.

Load up your shipping crate with as much Coco and Coffee lump as it will hold. The cheapest shipping you'll ever get on it. I own a 23", so I'm not familiar with what's "standard" on a 32BB? If it doesn't come with the charcoal basket splitter - it's a MUST HAVE. Second MacKenzie on the rotisserie (rod & basket) and the pizza stone - both are MUST HAVES in my book. If you think you'd like to do a lot of cold smoking, the new smoker attachment is a NICE-TO-HAVE. Oh, and go out and buy a new bigger belt, you're gonna need it pretty soon!

Glad to hear that the Marabu is back in stock - good stuff. But, I have to say that I'm falling in love with their Brazilian Eucalyptus.

I use the fan's damper on windy days to make sure that my temps don't run away from me when the fan's not running. Depending on how windy it is, I close it down 1/2 to 1/4.

Waiting with bated breath to see the new grill and patio enhancement!!

Nicely done - sober or not - LOL!!

If it's a full packer cut, with both the point and the flat, then each part is sliced differently, as their grains aren't aligned. After the brisket has rested for at least 30 minutes (hold in a cooler), then separate the point and flat to slice. Cut off a corner and look at the direction of the fibers in the cut piece. If they look more like circles than lines, you're on the right track. If not, turn the meat 90 degrees and slice in the other direction and check again.

Would like to see pics and hear about how it worked out for you when it's done?

I see in Pequod's picture that he's using CocoChar, which is a very long lasting charcoal with a high heat content - doesn't take much to maintain temperature once the KK is heat soaked. If you're using a good quality lump (i.e., NOT Cowboy), then the same advice holds, fill'er up! You'll use a bit more charcoal than the Coco, but maybe 1/3 basket over this cook? Use the largest pieces on the bottom and medium/smalls on the top of the pile to promote airflow. Light a small (tennis ball sized) spot in the middle, top vent just barely off the seat, bottom vent a 1/4 on the half moon side initially until heat soaked, then you can close it and switch to the right side dial with a medium sized hole.

A total chemistry set in there!

Didn't see any here at the market yesterday.