tony b

Who leaves a full beer behind?? Chug it, dammit!!!

Unfortunately, both of those locales are about an hour away from me. Would have to REALLY want this charcoal to drive that far. But thanks for looking it up, cschaaf!

It's not about the snowblower, mines a nice Sears one, it's about the cold and blowing snow. You always get a facefull of blowing snow when the winds shift!!

Oh, Hey-yall Yeah! Love me some carnitas. Definitely trying this one, along with his Pibil version in the banana leaves. http://www.seriouseats.com/recipes/2016/05/cochinita-pibil-yucatan-barbecue-mexican-smoked-pork-recipe.html

Awaiting the results - with PICTURES!!

Aw, Poochie, you disappoint me. Thought you were more adventurous than that!

Do the math - that weekender package is only 5.25 lbs of meat for $310 - that's $59/lb. Even the smaller one is no bargain either - 2 5/8 lbs for $150 or $57/lb. At those prices, that box of meat better be delivered by a chef who cooks it for you!

I'm crying looking at those pictures. Can't wait to see the full restore!!

Found this article about Paul Newman in Food & Wine and it mentions the burger. http://www.foodandwine.com/articles/paul-newmans-next-act Found another article that says the restaurant closed in 2014. http://www.ctbites.com/home/2014/1/31/dressing-room-in-westport-closes-its-doors-after-8-years.html Can't seem to find an actual recipe anywhere?

I'll check our Lowes here, but I don't recall seeing it there before, but I don't generally shop there for charcoal. I go to a different big box hardware store (Menards) to get my Royal Oak. Cheapest spot in town and they carry it year round.

Nicely done on both cooks, Paul! btw - your elevating the roast in the dish on the onions reminded me of something I just read in Meatheat's new book - he hates V racks and roasting pans, as the high walls keep the meat from cooking evenly, especially if you load up the pan with veggies. He recommends elevating the roast on top of the pan with a flat wire rack as a minimum, and a bit higher (about 1 inch above the pan) allows for even better airflow around the meat. And, you still get the drippings onto the veggies for making gravy.

F-that!! I hate snowblowing. Good news so far here is that we haven't had but a couple of snows large enough to need it. It actually rained this morning (38F), but it's super windy right now and taking the windchills down into the single digits!! I'm not grilling tonight!!

Been happy with these starters. I even snuffed one out from Sunday's cook and re-used it last night. It was a tad difficult to re-light, but once it was lit, it blazed up like new! Only time that I plan to use them, so far anyway, is to light a 1/2 chimney to dump onto the charcoal basket to get up to grilling temps really fast. When it's 20F outside, you don't want to dawdle around. Would be overkill to use them to start a low and slow cook. I'll stick to the MAPP torch & FiAir blower for those.

Stop it, Poochie! It windy as all get out today - bringing the wind chill down to 8F. ps: glad to see you posting again!

Don't sweat the 25F difference, it's practically meaningless in almost all cooks. Sounds like you're getting a good handle on it. Now, time for some pictures of your cooks!!

Hurray, the Naked Whiz site is back up and running!! Interesting rating - when it comes to actual burning, this charcoal rates as one of the best ever tested. Now, for the bad news, in the 8 boxes that they sampled, the size and weight distribution was quite broad. Most interesting is that the charcoal is measured by volume on the box, not by weight. Whiz found that it was theoretically impossible for that size box to contain the stated volume (cubic feet) of charcoal. Here's the link to the full review. http://www.nakedwhiz.com/lumpdatabase/lumpbag113.htm Would love to hear from those of you who bought lots of boxes to provide feedback on it - both on how well it burns and on what you actually get in the box for size of pieces and wastage (dust and very small bits).

I agree with Bosco. I tend to up the dosage from what i use in the brew room to clean fermentation vessels - 5 TB in 4 gallons of hot water. And it needs to soak for at least a couple of hours.

And, Jon, think of the satisfaction you'll get symbolically burning Putin everytime you use it!

It already has, it already has!

Was gonna check out what Naked Whiz said about this charcoal, but his website is down.

Welcome Garvinque. Nice color choice. My best advice - load up that pallet with as many boxes of the cocochar, coffee wood charcoal & smoking wood it will hold. You will never get it shipped for cheaper, even if you buy it later by the 1/2 pallet.

When our Fresh Market closed here last year, I lost my only local source for Dukes. Luckily an old high school buddy, who now lives in Atlanta, was passing through this summer and brought me 10 quart jars!! I'm set for a few months now.

Damn, making me hungry for an afternoon snack myself, but it won't be this ambitious!!