tony b

I feel the same way about the local sweet corn (it's finally here!!! ) and I picked my first tomatoes off my plants this morning. BLTs for lunch from the Big Boy and I just finished the last of that one on toast with Duke's mayo, Chinese Black Vinegar, and Purple Crack - HEAVEN!

Assuming that you're talking about a full packer cut of brisket, you probably still have room for a couple of racks of ribs if you put them on vertically. If you don't have a rib rack, run down to Bed, Bath & Beyond, as they usually carry Steven Raichlen's gear and you probably can pick one up for cheap this late in the season. If not, you can still run some wooden skewers through both racks, leaving a couple of inches in between and set them up vertically next to the brisket. I'd put them in about 2 inches from the top and bottom of the racks (thinking vertically) about 1/3 of the way in from each end of the racks.

Excellent! That tri-tip looks perfectly cooked. And, everything is better with blue cheese on it!!!

Great looking pies! @MacKenzie - so its ketchup on steroids! Was hoping for something more exotic, like sriracha!

Can't wait to see the pictures.

OK, MacKenzie, you know me - what's "enhanced ketchup?" Because Inquiring Minds Like Ours Would Like To Know!

Yes, thats the restaurant; but I like the original one up in Metarie better than the one in the Hilton in the Quarter.

Got my final shipment from the Kickstarter - a bottle of Sriracha & garlic butter blend, another of Blend X (jalapeno mixed in with the Classic Sriracha). Tonight I did a NY strip with both of them inserted in the steak - FREAKING amazing! Can't wait for their commercial website to open, so I can order more bottles.

Funny, but my original thought was that Mike was your brother. Some similarities there, too!

I've been a bit leery of saving oyster shells and reusing them. I guess if I soaked them in PBW or something similar, they would be safe to use again? @5698k - I've ordered oysters and shells before (shucked oysters and the shells on the side), but the shipping costs were pretty high, as I recall. This just seemed a nice, clean solution to me. But, at the rate that they are going, it's not likely that it will get fully funded. Pity, as it's a great idea for us "land locked" seafood lovers.

Ran across this Kickstarter. Living in the middle of the country, I can rarely get oysters in the shell for grilling ala Drago's. I can get good oysters and have done the "muffin tin" method, which works OK. So, when I saw this idea, I jumped on it. It has a long way to go to get fully funded, but you gotta start somewhere! https://www.kickstarter.com/projects/1943390458/bienville-oyster-co-the-ceramic-oyster-shell-for-g?ref=category

Need to see if I can get split bones from my butcher. Love marrow on toast - excellent, Aussie!

Gorgeous oven. We have a place not far from here that imported a wood fired pizza oven from Italy. Best pizzas in the whole area.

How bad are the popup ads?

Love Kalbi, but have never done it sous vide. Might have to give it a try next time!

Nice looking piece of fish, MacKenzie!

He said, "Bevis and Butthead, huugh, huugh, huugh!"

You can always use a Frog Mat if you can't find the stainless steel mats. They are good for up to 400 F. I've owned one for many years and it does come in handy, especially for doing Baconators (aka Fatties). http://frogmats.com/

Serious burgers, dude!

Living in the land of piggies, I can get Berkshire pork from the butcher at the local Farmers Market pretty much anytime I want it. He likes to specialize in heritage animals. The Red Waddle bacon is just amazing!

@DennisLinkletter - dying to see pictures of that cook!!

Nailed that one! Amazing looking crackle!

Yes, we have Kurobuta pigs here in the States. You can order it from Snake River Farms. http://www.snakeriverfarms.com/kurobuta-pork.html