tony b

That's the bottom line - do folks like to eat it? Most of us have our own style/technique for doing various cooks - again, see the bottom line above!

First off, you all know that the meat pretty much stops absorbing smoke when the surface dries out, right? So, you don't need smoke for the entire cook; only for the first few hours until the bark sets. IF you want lots of smoke flavor, then you need to mist the surface of the meat periodically to keep it moist. But, be careful not to over spray it and wash off that lovely bark you've just spent hours trying to build up. @Eddie mac - 'splain that one to me, boss? What about the KK don't you like when doing briskets? What do you normally cook them on?

Funny! Glad you like the sauce. I still haven't tried my bottle yet. I'm more of a dry vs wet guy!

That's a recent change in NHL and other hockey leagues. I was surprised by it at the beginning of the season with our local team. My first reaction was to look up at the scoreboard to see if there were penalties? Nope, just how they do it now, as they were trying to reduce the number of games going to a shoot out.

WOW!!

So they did follow "classical" hockey OT protocols. I gathered from the online comments that they had done something unique, as I was seeing complaints about the format. And, yes, to get to a sudden death shoot out is seriously rare in hockey - at any level. Tells you how evenly matched the teams were!

Awesome. Wish that I could have stayed awake for all of it, but I faded half-way into the 2nd period. Canucks were up 2 to 1 at that point. I was shocked to read this morning that we'd won in a shoot out!! But, more surprising was that there was no overtime period, they went straight to the shoot out instead of overtime??? Women's finals of figure skating tonight!

I've tried Baharat, as I like Moroccan spice blends like that - Berbere, Ras El Hanout, etc. It's good. I tend to gravitate towards Berbere more, as it has more kick. One off the wall use is on fish/seafood.

There's no going back now!

Nice job!

Naw, they were sitting on the ice - built in cooler! LOL

Thanks for the compliments. That was a lot of ribs. Been using up leftovers for the last 2 days and still have some left! Yesterday shaved off the meat into a mushroom and cheese omelet and today was a shaved beef and cheddar sandwich. Gotta come up with another idea to use up that last piece??

Way to hang in there, Aussie! I'll turn you into a "Chilehead" yet!

Gorgeous Thai Beef Salad, Shuley!

I've tried Humphrey's and liked it, but it's costly to have shipped here and no one locally carries it. Some good news, I recently scored a couple of bags of Wicked Good Charcoal's Weekend Warrior at Hawgeyes BBQ in Ankeny. I thought they were out of business after a major fire destroyed/heavily damage their facility. So look for them at your local ACE Hardware, it really is "wicked good." From their webpage " You can order the same great "Weekend Warrior Blend" bags through your local Ace Hardware Store. If you don't see WGC on their shelves (or website) speak with the Owner or Store Manager and request that he/she order bag(s) of Wicked Good Charcoal through their Ace warehouse ... Ace Item No. 8322786.

Yes there is and it's called Dark Autumn Nebula!

Great sammie, MacKenzie. Getting caught up from the chaos of having my PC go wonky last week. Did manage to get in a nice cook on Sunday to take advantage of the almost warm weather. Thawed out some veal short ribs that I'd scored during a sale on D'Artagnan a while back that were taking up space in the freezer. Rubbed with yellow mustard and each rack got a different dry rub. Just for grins. Onto the KK at 250F, indirect, with smoker pot of post oak, pecan and apple chunks. Pulled at IT of 190F. Plated with black garlic mashed potatoes (sous vide) and some coconut curry green beans. Favorite was the Plow Boys Bovine Bold. (sorry for the misoriented pics - I'm blaming this silly PC! And the uploads are taking for-ev-er!)

OK, while I still have to pull for the USA, I am seriously impressed with the Canuck ladies drinking beers after the game on the ice!

Just passing along what Dennis has told us before - just sayin'!

Can't wait to watch that match! First one was outstanding.

I only make half batches with mine and they go fairly quickly (less that 2 weeks). There's emulsifiers in the Good Seasonings mix, so it stays blended.

As noted, the pebbled ones have more grout, so during the one time venting process, they will vent more and are more likely to have tiles bulge up a bit. Other than that, it's down to aesthetics, just like color.