tony b

Funky. How'd it turn out? Never used it as a thickening agent, just as dry breading.

Besides the obvious uses for shrimp/crab, it's a staple in my cocktail sauce. Get the genuine article, as it's the best.

I have a large rubber tub next to the grill for charcoal. I just empty the bags/boxes/etc. in there and have a big aluminum scoop to shovel it into the basket. Other benefit is that the fines make their way to the bottom of the tub and when I get enough accumulated, I just dump it out in the woods out back.

You Aussies and your Vegemite. I'll stick to Nutella, Thank You!

Well, OK then. Sounds like you were raised right!

Excellent brisket and burnt ends! @Bruce Pearson - yes, if you're willing to pay their prices. I wait for sales or an ultra special occasion to buy from them.

WOW! You'd better do something special for the Mrs. on Valentines Day for that score!!!

Way to go, Charles. LIke others, I started making/using ghee to do Indian food and just branched out from there. If I'm feeling lazy, I buy it at the local Indian market, but like you discovered, it's really simple to make, too.

I made my own for roasting chiles. Haven't used it for anything else yet. Just a piece of wire mesh fabric inside the rotisserie basket. It's a 3/8" mesh, so nothing of size is going to fall through.

Nice loaves!

Wuhhut? A Yankee making grits for breakfast - Oh My!

Dizzy Pig is great stuff. Big fan here.

Congrats!! Looks awesome.

Interesting for sure.

Proof of the pudding, as they say - how did it cook?

Nice pie - love artichokes on pizza.

Yes, congrats on the fine new grill (excellent choice of color, btw!) PICTURES, please. Sounds like you hit the jackpot on the charcoal/smoking wood add-on. Great list of accessories, too.

Pink butcher paper only on briskets, never ribs or butts.

Made this today. Sub'ed out Tasso for the ham hock. No okra (lazy, didn't want to go to the store just for that - like the crouton idea, though!) Since my duck leg was already confit, added more duck fat to the roux and also to saute the veggies. Used my own house cajun spice blend, with some extra thyme and the bay leaf. Hatch chiles in the trinity. Local tasso and andouille. Gulf jumbo shrimp and crawfish tails from the seafood truck from Galveston that visits most months. DAMN - this one's a keeper!!!

Last time i bought bread yeast (as opposed to brewer's yeast which I buy routinely as I need it - different strains for different beers), I got a brick from King Arthur. Broke it down into 2 oz bags and vacuum sealed them with the Food Saver. Toss them into the freezer and open one as I need.

AWESOME! Maybe she can "mule" other stuff back and forth for us - LOL!! btw - had a nice chat with your son's GF at Lion Bridge last weekend.

Excellent idea on the duck fat. I generally do the baking powder/salt rub in the fridge overnight to tighten up the skin. Got duck fat in the freezer - so next time for sure. Just hit me - why didn't I use the duck fat on those smashed red potatoes the other night? DUH!

When I was buying it, it was a toss up as to whether to buy the jam or the sauce. Went jam, as I thought that it would be more versatile. Next time, I'll make the gastrique and add some Native Pepper Seasoning or Bush Tomato to it.

What leftovers?

Yes, it is. Good eye!