tony b

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!!

Excellent looking steaks!

It IS impressive! Not in that league at all, but i do have a dedicated brewing room in my basement. One of my "retirement presents" to myself. Tired of lugging everything up and down the stairs to/from the basement. the best thing is the nice deep sink to clean equipment in! Excuse the mess, but it's a brew room after all.