tony b

Good to know! Yeah, if I give this a go, I will likely only marinate it for 2 - 4 hours.

Welcome to the new world - where people discard true science for "alternative facts" that support a preconceived conclusion.

I bet the ghee was even better than the shortening.

Poor puppy! Let's hope the allergy shots start kicking in soon!

Garvin, that seems like a lot of acid in a marinade (vinegar, hot sauce and cola), especially overnight. I know that skirt is a tough cut, but did the texture get mushy before cooking? Just asking.

We've all travelled down the path you're on now. Some have had to travel further for their appointed destiny with their KK than you; so take heart. It's a right of passage around here.

Wanna see pictures when it's finished!

Saw a candle in there - someone's Birthday?? Crazy nice looking meal, MacKenzie!

Another beauty, Charles. What's up - you hit the lottery or something? These things are not cheap!

Go big or go home, as they say!

They've been sending emails out to their regular subscribers as things have progressed. It's a major expansion for them.

My downfall every time I've tried to do a sourdough starter. After a few weeks, I forget to feed it and end up loosing it. I quit trying.

One of the 2 or 3 Dizzy Pigs not currently in my pantry! You had me a duck fat chips! I'm old school - cast iron skillet with about an inch of duck fat for my frites.

A specialty pan for everything, it seems like! Nice meatball dinner, Aussie.

Pretty extravagant meal you got there Garvin! Needs a nice bottle of Italian Red to go with!

I'm liking the sangria part the best! The chicken pockets sounds like a job for - dah tah dah - Transglutaminase Man! http://www.modernistpantry.com/transglutaminase.html Otherwise known as "Meat Glue."

THAT, is seriously kewl! How much meat can that thing hold at one time?

I had a similar one on my bulletin board at work - back in the day. It's truer than you think!

I'm still waiting to be sold on this idea. Maybe some of the later accessories will make sense, but just these "forks," not seeing it.

GO FOR IT!! Despite a lot of hype about how hard they are do to well, it's really not that hard if you follow Franklin's best advice - get the best quality cut of meat you can afford. I generally only do Prime grade anymore. So much better than Choice or even Angus. Haven't shelled out the coin for a Wagyu yet. I also follow his method of wrapping in pink butcher paper after the stall (around 170F) for the rest of the cook. Target IT is 203F. Wrap brisket (still in butcher paper) in AL foil and a beach towel, then into the cooler for at least an hour. You will be amazed!

Looks like a crazy good "Goomba Gut Bomb" from here!

I use them sometimes in the chimney to get a blazing fire going for grilling. I like these: https://smile.amazon.com/Walden-Sure-Fire-Starters-Light/dp/B01C3KO7X0 Because, they are "Made with pride in the USA by adults with disabilities. We thank you!"