tony b

Aussie, I have a S&P set from Peugeot. They look nice, but I don't think that they work as well as some others that I have that cost much less. Charles, those handmade ones on ETSY look beautiful. I'd be seriously tempted, but have like 5 or 6 grinders already. I like the ones made by William Bounds. I own 2 - a wooden one and a metal one and they both work great.

One of Dennis' prototypes - those are for gas burners. Not the same as the gas burner insert down below. This is a dual fuel model.

What Aussie said!

Nice pie, for sure! Good crust. What did you cook it on - looks like cast iron?

Are they all still in the box, Bruce? (sorry, couldn't help myself! )

Love Szechuan peppercorns, so that one would be my choice here. My "standard" fried chicken recipe is something similar to the first one, but with Frank's hot sauce in the buttermilk marinade instead of the cayenne. I'll pass on those dipping sauces. The last one, all I can say is "Meh!" Nothing going on there for me.

That's the best part!

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!)