tony b

Comic Genius. Could ad-lib with the best of them. Pity the poor schmuck that heckled him during a show!!!

Can't say how authentic it is, but it surely looks damned tasty! I've had lots of steam bao in my time and this looks similar to what I've eaten.

Here's hoping you get some call-up's @ MIM.

Wish we had that kind of variety here.

I've run out of superlatives to describe your cooking, MacKenzie.

Perfect!

It's probably one of the hardest things for new folks to adapt to - not fretting exact temperatures! Cardinal Rule #1 - Don't chase the temperatures! Like others have said +/- 50F dome temperature is nothing to sweat about on just about all cooks. Constant fiddling with the vents to hit an exact temperature is just wasted effort and overly frustrating.

Ditto. Just a waste of rub.

Welcome to the Obsession. Remember to post those all important arrival pictures! What MacKenzie said - looks like you've got the baking thing down already.

If you think the flat was a tad too dry, there's always burnt ends (aka Meat Candy)! It wouldn't be an Aussie dinner without Dee's salad!

Whatever color you choose, it will be the best grill/smoker you've ever owned - that is, until you buy your 2nd one!

Excellent!

You got it!

It didn't come across as well in this video as it did when Andrew Zimmern visited there on his show, but they actually have 4 different temperature/humidity controlled rooms to simulate the environment in Tuscany for each of the 4 seasons! The racks of hams get moved from room to room over the course of the year. That's dedication to a craft, even if you're using high tech methods to do it. Best quote from the Zimmern show - he asked them why Iowa to start this business, when neither of them are from here? Their answer - this is where the tastiest pigs are! You got that right! Here's a picture of Carl from Rustic Rooster Farms, that raise only heritage breeds, showing off a mulefoot whole hog roast (they did 4 different breeds of pigs that day - hog heaven, indeed!)

Been listening to George Carlin lately, have we?

Did you coat the soaked brisket in coarse black pepper & crushed coriander seeds before smoking? That's pastrami!

Just happen to get an email from the Thermapen folks about grilling frozen steaks. A good summary. http://blog2.thermoworks.com/2016/08/perfectly-grilled-steaks-freezer/?utm_source=Nl-2017Apr04&utm_medium=email&utm_term=ThermapenMk4&utm_content=inbox&utm_campaign=Apr2017-Frozen-Steaks-cs

We're lucky here in Iowa, as we have one of the top Salumeria in the country - La Quercia. Made me hungry for a snack. Fortunately, I have some La Quercia Borsellino in the fridge!

Awesome! When you're all done, post a set of "before" and "after" pictures. It will be dramatic! Looking forward to that first cook and seeing this Phoenix in action.

that was funny!

Then I got the Raging River covered, Charles. Will keep the heat level down on the house lamb blend for Dee. Can't wait - like Christmas!

Great minds, eh? I did a couple of lamb chops for dinner last night so i could try out the Bush Lamb seasoning from Aussie. I liked the seasoning a lot. Was too hungry to take pictures!