tony b

Folks crawlin' out of the woodwork on this one, both Poochie (HEY! ) and Tucker. Where ya'll been??

It would probably work for him, since he could crank it up to 180F and get his "no pink in sight" doneness, but at least it wouldn't be totally dried out like on the grill!

Nice looking ribs, MacKenzie. Sorry, but no help here on how to post vids??

Looks like 2 whole turkeys in there and it appears like there could have been room for a third!!

I'm shocked that they can find all these tiny knives and stuff to do this with.

Yes you do, Jon! You can use it when you come out for your next visit. There's one down in Coralville. BTW - construction has started on the Trader Joe's down there. Projections are to be open by Fall - HURRAY!

Reminds me of a story. I had a roommate in CA (4 of us rented a house together to save on rent). One fellow was from Singapore and loved hot sauce (sambal, sriracha, tabasco, etc.) He also wouldn't eat a steak that wasn't very well done - I'm talking about burnt up. Then he'd smother it in hot sauce at the table. So, obviously we razzed him a lot about wasting the steak and he should just pour the hot sauce on an old leather shoe. One weekend when we were grilling steaks, we swapped his for an old shoe on the grill when he wasn't looking. Wish that we'd taken a picture! On the upside, he got the joke and was OK with it, but it didn't change his steak habits at all.

It's a tolerance thing, gotta start easy and build up to it.

I think that they have the best turtle soup, too!

Go for it - add some chopped pistachios, too! Have you ever done a nice oil-cured olive bread? Amazing!

I'm grillin' in the rain, grillin' in the rain. What a glorious feelin', I'm happy again. Just grillin', grillin' in the rain!!

Everytime that I see pineapple on the grill, I immediately think of Dizzy Pig Pineapple Head rub. It's just stoopid good on grilled fruit (peaches are my fav!)

NO! You might still buy product from his store, but DON'T put up with that sh!tty customer service. For the price point of SRF Wagyu, he should be kissing your as$, not vice versa!

Can't wait. Still have a few episodes of Season 2 left to watch. Need to get busy.

Never had the corn tortilla version of Pringles. Do they hold up structurally, as regular Pringles are rather brittle and break easily? Side story - one summer, I had a construction job working on a job next door to a Pringles factory in NC. There were always free cans on the tables in the breakroom. We were often "guinea pigs" for trial flavors. We could snack all we wanted, but weren't allowed to take them home. As an engineer, I really wanted to see the process equipment for making them, but it's highly proprietary and I wasn't allowed in that part of the building.

Well done, sir! I'm a huge fan of Cornell chicken. I follow Steven Raichlen's recipe, which is similar to Meathead's. Cornell Chicken Ingredients 1 Large Egg 1 Cup Vegetable Oil 2 Cups Cider Vinegar 3 TBL Kosher Salt (Yeah, it’s a lot of salt, but don’t freak on it!) 1 TBL Poultry Seasoning (I prefer Penzey’s, but whatever use a good one - It’s critical!) ½ Tsp Black Pepper Instructions Need a blender or food processor (fp) to mix this up, as it is a cross between a very thin mayonnaise and a brine. First, place the egg in the blender/fp and pulse 2 or 3 times quickly to break up the egg. With the blender/fp running at medium speed, add the oil in a slow trickle to make an emulsion. Next, with the blender/fp still running at medium, add the vinegar, slowly to not break the emulsion. Finally, dump in the salt, poultry seasoning, and black pepper. Run blender/fp until incorporated. Pour marinade over chicken in a non-reactive pan or in a Ziploc bag and marinate at least 4 hours, preferably overnight. The longer the better – I’ve done it up to 2 days. Cook chicken over indirect heat, with grill at 350-375F. If you want to use a smoking wood, I’d suggest a mild fruit like peach or apple. Cooking Time will vary with cuts – whole versus quarters, versus individual pieces. You can do direct heat if you use the top grate, as this marinade with cause flare-ups, especially in the next step. Baste the chicken with the marinade every 15 -20 minutes. Since it was in contact with raw chicken, stop basting at least 15 minutes before you take the chicken off the grill. (Or, mix up a second clean batch of marinade to baste with if you’re paranoid about such things or if you want to dunk the finished chicken in the marinade one final time as you take it off the grill, similar to Big Bob Gibson’s famous white sauce).

I tend to agree Steve, I don't think the Slap Yo Daddy - Hot is as spicy as others in my rack and I'm not talking stuff with ghost peppers either. I'd put this one on the low end of the "Hot" scale. @Aussie Ora - easy Grasshopper, it takes time to build up your tolerance to spicy foods. Go slow, my friend, and you will be rewarded with the infamous endorphin rush!

Aussie has me thinking outside the box on the Dougie's - maybe on ribs next time?? @tinyfish - see you can get it on Amazon in Canada? If not, hollah at me and I'll ship you some.

Nice Mac & Cheese, MacKenzie - or is it MacKenzie & Cheese?? Have to ask, strange combo of molasses and Mac & Cheese - do they play well together in the sandbox?

I use colored toothpicks when I do this, and I do it fairly often! I thinks it's great fun to do side-by-side comparisons like this. I have some of these silicone bands, so I'll remember this tip next time, as sometimes the toothpicks burn up. That's probably the ONLY Dizzy Pig rub that I DON'T have in my spice rack! Go figure?

Me, too!!! Had me going there for a minute, MacKenzie! Fake news, indeed!!!

Very cute critter.

Excellent job on the Tri-tip! Not had any experience with Wagyu briskets, only steaks. Given that comparison (Wagyu vs Prime ribeyes), I'd have to venture that Wagyu brisket is a noticeable improvement over Prime. Like Aaron Franklin says - "Always get the highest quality meat you can afford." Glad to see that you held your ground with that butcher. What a D-bag!