tony b

I'll have to remember that in case my house is broken into! Here's the link in Amazon to my knife - better pictures. https://smile.amazon.com/gp/product/B00I06P3Z8 Found this one that's available, same size as mine, but slightly higher price ($83). Don't know the quality of the steel on this one? https://smile.amazon.com/Tojiro-Shiro-ko-Kasumi-Yanagi-11-7/dp/B003VMBXV4 Same company, but a higher grade of steel (MV) and the price goes up, as expected ($91). Still a pretty good price for an entry level Japanese knife. https://smile.amazon.com/Tojiro-Fujitora-MV-Yanagi-Sashimi-11-8/dp/B071HKLRQ1

Heard this tonight on Sirius XM. And, what a cool name for a band!

Thanks all! Unfortunately that knife isn't available anymore on Amazon. It was a great deal ($75).

Might have to give this a go in the morning. Got eggs at the market today.

As a compromise to brisket, do a bottom round or chuck roast. Cook it just like a brisket, (Franklin method).

Glad you like the "open" rub - LOL! It was one of their experimental ones that I subscribed to via Kickstarter last year. I didn't care for it and since you liked the Pineapple Head, figured you'd give it a better home than I would. I never cooked with it, only opened it and sampled it. Number 6 on the other hand, you and ckreef got re-orders of that one, as I liked it much better than most of the others in their Pitmaster Select series. It and #1 were my favorites. We'll see which ones in the series of 6 rubs actually goes into production now. I've been a big fan of Uncle Dougie's wing sauce for over 25 years. One of the best that I've ever run across. I always have it around the house. It's good on other stuff, too. I like it on pulled pork - a change of pace to regular vinegar sauce. Glad to see that you and Dee like it, too! For folks stateside, it's available via Amazon. I buy it by the case - a LOT cheaper. It keeps very well.

Just don't turn into the Terminator!

Another reminder - Do NOT eat the baby Jesus; it's really bad karma!

That's my normal method, but am curious to try the saran wrap technique.

We have faith!

I have a tub of foie gras fat in the freezer, but didn't think about pop corn?

Definitely on my radar screen to try this!

Been there, done that! You quickly become adept at dropping chunks in the front and using tongs/grill floss to flick them into the coals!

Funny, I just read on the net this morning about this technique for poaching eggs! How did you like it compared to SV, MacKenzie?

Can't wait to see these pics! We don't see many whole (or half) piggies on the grill. I'm sure that Dennis will want copies for the Instagram account.

Seriously tasty looking ribs!

I'm sure both the wings and salad packed a punch!

Per Dennis, leaving the lid open for extended periods of high heat grilling is bad for the acrylic Adhesive/Grout/Insulation that holds the tiles on, plus you can forget that the handle will get real hot and can burn yourself badly. Short stints like a 2 min reverse sear isn't too bad for it, but I still slightly close the lid down to keep the handle from getting hot.

Sadly, Jim is no longer with us.

Given the variability in the fuel supply, I suspect that you'll need to run a lot of trials to get reliable data. I seem to recall us asking Dennis when he came out with the dual dial door whether the holes in the right side corresponded to any specific temperatures and he said No. They just picked a nice variety of sizes that they thought would work well for most low & slow cooks.

Any thoughts to doing a confit of the legs in that yummy fat, ala duck?

There's no "may" to it, Bruce - you're already there, dude!

Indeed! 20th Major win, impressive!!