tony b

Someone will have a Happy New Year, indeed.

Got me beat, but not by much, MacKenzie. Low tomorrow night here will be minus 15F and Sunday's high temp will only be minus 6F. Too damned cold for man or beast! My butt is hunkering down for the weekend.

Hats off, Susan, for gutting it out!

@Aussie Ora - making me hungry!

That's why I get most of my stuff either from my local butcher/food coop or CostCo (which sells the Swifts Premium "minimally processed" line - i.e., not injected/brined.)

Definitely Asian flavors, mildly sweet. Sometimes I add some gochujang to it for an extra kick of heat. Regular Chinese chile paste with garlic would work, too, if that's more available near you.

Very nice, MacKenzie. Looks moist and delish!

Love my Thermopens - have 2 - one in the kitchen, the other's in the brewroom.

Heard this one for the first time on the satellite radio today. Loved it!

Nicely done, Jon. Happy Birthday to Sue, too! Next time you do the flanken style beef ribs, give this a try. https://smile.amazon.com/gp/product/B003U945I6

You're going to see a noticeable difference between foil and pink butcher paper. In foil, the meat steams and you lose that nice bark; with the pink butcher paper, the meat can still breath, so you don't lose the bark and it soaks up a lot of fat, too.

Hanger steak From Wikipedia, the free encyclopedia Hanger steak Beef Cuts Type Plate cut of beef A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the lower belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale.[1] Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, and is best marinated and cooked quickly over high heat (grilled or broiled) and served rare or medium rare to avoid toughness. Occasionally seen on menus as a "bistro steak", hanger steak is also very traditional in Mexican cuisine, particularly in the north where it is known as arrachera, and is generally marinated, grilled and served with a squeeze of lime juice, guacamole, salsa, and tortillas to roll tacos. In South Texas this cut of beef is known as fajitas arracheras. It is sometimes incorrectly referred to as flap steak or flap meat, which is a distinctly different cut. The hanger steak has historically been more popular in Europe. In Britain it is referred to as "skirt", which is not to be confused with the American skirt steak. In French it is known as the onglet, in Italian the lombatello, in Flanders the kroaie and in Spanish the solomillo de pulmón.

Good luck getting rid of that POSK. But, happy for your new arrival!

We have a famous saying in the homebrewing world - "Relax, Have a Homebrew!" - meaning, it's not rocket science, so don't over stress on the minor details. Same applies to most BBQ cooks.

What did you wrap it in - foil or pink butcher paper? Wrapping it will significantly shorten the cooking time, using either material. It's referred to as the "Texas crutch."

Welcome to the Obsession! Can't wait to see some of your cooks on it. Beautiful setting for your grill, too!

Love the expression on that bartender kid's face!!

Bacon looks excellent! I know that cheese will be tasty later!

Very nice. This is the kind of business that we all like to support because "they get it!"

Hi, again, Wilbur. Nice to see you cooking and posting. We missed you!

Beautiful bird, great color.

Hi, Wilbur. Glad to have you back!

It's still pretty loose, not as liquid as a classic North Carolina vinegar/pepper sauce, but not nearly as thick as a ketchup/molasses based one.

Oops! It's so rare that anyone other than a KK owner posts here that I've just come to assume they are KK owners.