tony b

It was crazy windy. Just like here today (I'm back home). Actually spent 2 great days visiting 4 breweries and a taproom. Had a number of very good beers. Jailbreak Brewery had a couple of very tasty beers - a saison finished in a red wine barrel on cask, and a Berliner Weiss with pineapple and coconut.

Actually, yes. There were 3 versions of Guinness. But, this is an experimental brewery, too, so there was a lot of special beers. Last Thursday was international stout day, so there was some special ones on tap. My favorite was the black currant one.

Yummy!

Spent the weekend in Baltimore. Think I've OD'ed on Old Bay. Had to visit the new Guinness brewery here.

WOW! That's a lot of meat.

Yes, MacKenzie, you need to pack up the house, ODK, everything onto a big truck and move somewhere warm!

Didn't say exactly WHEN that trip might be - LOL!

Well damn - now what am I gonna send you now that you have a local hookup for Dizzy Pig?

Thanks Jon. I have a 2nd blade. Both have the same issues with the meat sticking on thin slices, even when the meat is cold.

On my places to visit on my next trip to Napa.

Love his beer names and label art! They look collectable!

Hoping MacKenzie chimes in Jon, as I think she likes the one she has. I'm not terribly fond of mine. While it's very easy to disassemble and clean, it doesn't do a great job at thin slicing. I bought it to slice my homemade bacon and pastrami, but the meat wants to stick to the blade and the slices want to go on a spin instead of falling off into the tray. It's a Chef's Choice Model 609. Picked it up on sale - you get what you pay for!

Not making this sh!t up, people. I've used it. How do you think they make chicken nuggets people? From the Moderist Pantry: What is Transglutaminase or Meat Glue? Transglutaminase (TG), aka Meat Glue, is a natural enzyme that has the ability to glue protein-containing foods together. When raw meats are bound with TG, they typically have the strength and appearance of whole uncut muscles. Primary uses of transglutaminase include: Making uniform portions that cook evenly, look good, and reduce waste. Binding meat mixtures like sausages without casings. Making meat combinations like bacon and scallops. Producing special effects like meat noodles, meat and vegetable pastas, etc. https://youtu.be/suPyqOZc7M4

Reminds me - I probably need to buy a new batch of transglutaminase (meat glue), as mine in the freezer is probably too old. Comes in handy for cooks like this - no toothpicks needed.

Speaking of - how big a dent have you made in that haul of Tabasco sauces you bought, Bruce??

Nice lot of hot sauce bottles you have there, Tekobo! Envious! That nice yellow Jamaican/Belize reminds me of a sauce that I buy from Barbados - Lottie's. It's awesome on fried chicken, as a dipping sauce! Don't sweat the mold, it's just part of the process, just scrape it off when you notice it, no worries about being Johnny on the spot with it. I picked up a cheap bottle of Moscato today in preps for doing my batches. I still have a few peppers on the plants that I'm waiting on to ripen first. I did move the plants indoors a few days ago, as our nighttime temps have occasionally dipped below freezing. Hopefully I get them going in another couple of days.

I hear yah! I bought a LOT of rubs last year and now I'm looking at my pantry and going - when am I going to use all this stuff up before it goes stale???

OUCH!

I get mostly duck products from D'Artagnan. Just got some ground duck w/duck bacon for making sliders, along with a couple of duck sausages. Everything is very tasty. I usually wait for a good sale, as the stuff is on the pricey side and shipping can rack up, since it's usually shipped overnight. Trader Joe's chicken shawarma is my new favorite and the Santa Maria tri-tip is another favorite, as well as the rosemary & garlic racks of lamb and cabernet pot roast.

I could type for hours listing all my spice/rub/sauce sources! Short list: Penzeys, Dizzy Pig, World Spice Merchants, Sucklebusters, MoHotta MoBetta, Lanes BBQ, Plowboys BBQ, Oak Ridge BBQ, and Butchers Blend. If I'm not buying from my local butcher, it's Costco for Prime Beef. I like Trader Joe's for their pre-marinated meats. Online, it's either SNF or D'Artagnan.

Looks very juicy and I KNOW it's tasty! What did you rub it with?

Ditto MacKenzie's advice. No deflector needed and at least an hour to heat soak the stone once you get to temperature.

I had to bend the handles back on mine to get Dennis' pizza stone to fit. Used a rubber mallet. One of them actually broke off - no harm, no foul in my book. Made things even easier and I don't use the handles to pick it up anyway when it's on the grill, as it's hard to get a heavy glove through the handle.

HURRAY! But -- I'm totally shocked that your first cook wasn't Suya Pepper skewers!?!

Reiterating what others have said and add a thought or 2: 1) The fan has an adjustable damper, I usually run my fan for lo & slo at 50% open. That way when the fan isn't running, you don't suck in too much air. Keep the top vent almost closed, the fan will force the air out. If you see smoke, you're fine. 2) Push on the 4 corners of your lower vent plate with the door as snug as you can get it. If it moves at all, you need to tighten up the door a tad. Do NOT bend the rods on the door, but stick a long screwdriver into the tubes from the inside and bend the tube AWAY from the corner that's loose. Reinsert the door and check it again. You might have to do a couple of tweaks to get it solid. As others have said, check the rear door as well. Highly recommend sealing it up if you never use it. 3) Per MacKenzie, remove the bung to insert the probes and find the slit in the bung for the wires. I've had to straighten my angled probes to fit - easy, peasy, just bend slowly/gently. 4) Haven't used the heavy diffuser in years. Takes too long to heat up. Use either the drip pan or aluminum foil on the lower grate. 5) Never had this issue, so no advice on that one. Good luck and post pics of these cooks you're doing!