tony b

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!

Don't know what you're missing MacKenzie - Heaven on a plate!

Yummy!

Awesome! I would have never thought to put those sauces on beef ribs - one up on me, Aussie! And yeah, the Dougie's has a bite to it, which was why my suggestion to mix with the Gibson's white sauce, to tame it down some. But I can see adding the sugar to it to bring it down a bit further. Can't wait to hear your reaction when you use the Dougie's straight up on some grilled wings! Have a cold beer ready!

Having had polenta for dinner last night, I can honestly say the difference is mainly in the texture. Polenta is a bit creamier than classic Southern grits, but part of that is the difference in cooking techniques. Sort of like here - my "go to" for grits and rice - Anson Mills. http://ansonmills.com/products

Almost as good as Iowa pork!

Nice MacKenzie, but where's the fried chicken?

Hey David! Nice to see you posting again. What's been up??

Way Kewl!

It would have looked worse if I'd had a beaker of yeast starter going on my stir plate - THEN it would have looked like a lab!

Nice set up for sure. Still working on mine. Got most of the parts, but still need to get my CO2 tank recertified and filled. Then, I need to start drilling holes in the fridge. Nice Randal setup, too.

Winner, winner, Chicken & Waffle Dinner!! I'm from the South and there's just about nothing better than good fried chicken and waffles!!