tony b

I just lurk over on the Guru site for the Challenge entries by our folks here. I recently bought Meathead's book and it gives you a code for temporary access to the Amazing Ribs forum. Been thinking about checking it out, but as others have said, it's hard enough keeping up with what I already have. I missed a day here and came back to like 20 new posts to sort through today!

Sounds like you're on the right track with the suggestions from the others. I upgraded to the dual door, but haven't seen a huge benefit - YMMV.

Can't wait to get going on this stuff. Down the road, I really want to try the Mountain Pepper. It sounds interesting.

Go with a pork butt - almost impossible to screw one of those up.

Thinking I'll test out the experimental rub on a brisket this weekend. I took that big container of House Divided and broke it down into 3 lots, put 2 up in FoodSaver bags to store. Tasted it out of the jar - very nice blend of herbs with their Sweet Heat rub. Very garlicky too. Can't wait to toss some on chicken.

Despite expectations, beef tongue is actually quite tender when cooked correctly.

Well, Santa took some extra time Down Under to enjoy the nice summer weather, but on his way back to the North Pole, he dropped off this nice package on my doorstep today. Can't wait to try them all. BTW - the Native Pepper seasoning package was a nice "gift" in the box. Top notch folks. Hey, Charles and Aussie, any good jump start ideas on where to start?

Well, got my first shipment from the Lane's BBQ kickstarter campaign today. The 1st rub in the Pitmaster series is for Beef. As they describe it, their regular brisket rub on steroids! Looking forward to trying both of them real soon! So, we're off to the races!!!

Spoken like a true Aeronautical Engineer - always worried about reducing the weight.

It's called Photoshop. Take the 2 pics and splice them together to get the side by side. Find a good reference point to make the sizes match.

Nice memories, indeed!

Bastard! The cover on my KK is still one big sheet of ice. But, we might actually hit 50F by the end of this week. You KNOW I'm firing up the KK then!

Down south, we call that "pot liquor." My Dad would dunk his cornbread in it and that's all he'd have for dinner sometimes, with a glass of buttermilk.

Hi and Welcome to the Obsession. Can't wait to see the pics of the arrival and all important virgin cook!

It's the best for the price point - IMHO. There are some others out there that are a bit cheaper. I just ordered this one for my nephew's birthday. Got good reviews on Amazon. Fingers crossed. https://smile.amazon.com/gp/product/B01M6AZ8CL Had I been on top of my game, I'd have remembered and gotten him the Anova when it was on sale for $99 over the holidays - DUH!

It works on all poultry - chicken, turkey, duck, etc. One of the secrets to crispy skin.

Luke, don't give into the dark side. While this is funny, I hate to see it continue to perpetuate the beer can chicken myth.

Great job. When you put it into the vacuum bag, I held my breath thinking you were going to sous vide it, but no ... Aussie, you gotta get on that train. Sous vide is great.

Well said.

HOLY COW! That thing is a monster. First cook has to be equally massive - a baby pig would be fitting.

It was 25F here today, cry me a river, mate. Nice lamb cook.