tony b

Son, I'm from SC. I have Duke's in my veins!!! I was a convert to slathering mayo on the outside of my grilled cheese sandwiches instead of butter ages ago. So, this only makes sense. We slather CYM on our butts and briskets - same as in my book!

Poochie, give Syz's cast iron dutch oven smoking pot a try. It's the way to go, my friend!

I was just getting ready to compliment you on some amazing knife skills and you spoiled it by owning up to using a slicer to cut the spud. Big fan of Hasselbacks. I use 2 wooden spoons to straddle the potato while I slice it. Thin slivers of garlic between every other slice is amazing!

Amazon says that the 609 is the newer model to replace the 610 - same price. Put it on my Wish List.

Same here, Best Wishes, Susan! Find a good Ortho, to make sure there's no permanent nerve damage. First hand experience - my left thumb was cut on a broken glass and nicked the nerve. I had a great Ortho, who reworked the stitches from the ER staff to make sure I healed as best as possible (minimize the scar tissue). But, I still have some minor numbness, which will be permanent.

I'll chime in as a BIG Oakridge rub fan!!! Just used their Carne Crosta and Santa Maria rubs (I blended 2 parts Santa Maria to 1 part Carne Crosta) for a tri-tip that I grilled last night. Like the Black Ops, as well as the Competition Beef & Pork and Secret Weapon, too. The Habanero Death Dust was OK on wings.

I don't recall where I bought it online, Poochie, as it's been a while back and I've slept since then. Here's some similar ones - http://www.cafepress.com/+science-it-works-bitches+t-shirts A bit closer - http://www.zazzle.com/science_it_works_bitches_v_2_t_shirt-235190570950280060

A classic Poochie joke for sure!

To add on to what folks have already suggested, just to be clear, it's a direct cook - no deflector between the fire and the pizza stone.

While ammonia is OK to clean stainless steel, Syz's suggestion is a standard one for cleaning oven racks, a word of caution if you're planning on trying the PBW (or Oxyclean) - " Because ammonia reacts with bleach, it should never be used on any surface that might also be cleaned with bleach at some point in the near future. Even when they are not mixed directly, the chemical traces left by one could interact with the other, leading to very serious results. " While this refers more to chlorine based bleaches (Clorox), I don't know how safe it would be to mix ammonia with an oxygen based bleach like Oxyclean or PBW?? Just be careful.

@Bruce Pearson - I've not done it either and just buy it like MacKenzie. But, from what I've read, you just spread the salt out on a sheet tray and put it in the cold smoker until you get the desired level of smoke. I have one that's so smokey it reminds you of a campfire when you open the top of the container! A tad overdone for me, but it was part of a sampler pack and I like the other ones in it. https://www.seasalt.com/bonfire-smoked-sea-salt.html

Excellent point, MacKenzie. Always play it safe. I bet that bourbon barrel wood made some very nice smoke!

What do you think makes them so tasty??

Thanks to Charles for doing this experiment. We all learned something from it, I'm sure. I know that I did. Helps reinforce my natural lazy streak - LOL!

MacKenzie, did you leave the KK cold smoker running while you did the cooking part?

It was the tots that made the plate - LOL!

The addition of the cinnamon sugar coated banana threw me over the fence!

I doubt the fragrance would hurt you. Just make sure that you rinse everything very well (that goes for the PBW also!) I'll let Bosco chime in here, but from his pictures, I'd say that the Oxyclean did a slightly better job than the Dawn. But, it was a sequential process, not side-by-side.

Not surprised that the PBW won over Dawn, but a tad surprised by the Oxyclean not doing a better job. How long did you soak them in the Oxyclean, Bosco? A good description of PBW - " PBW (Powdered Brewery Wash) is a patented alkali cleaner originally developed for Coors, now widely used in commercial breweries across North America. Use 1 to 2 ounces per gallon for cleaning kettles, 3/4 ounce per gallon for fermenters, kegs, tanks, and other equipment. Soak equipment overnight in PBW solution; rinse the following morning - no scrubbing required! Will not damage rubber gaskets, soft metals, or your skin. PBW can effectively clean items that can't be reached with a brush or sponge, and is strong enough to remove thick, difficult, caked-on organic soils." [emphasis added by me] Here's a couple of homebrewing supply places that I regularly order from and their PBW prices are competitive. http://www.northernbrewer.com/powdered-brewery-wash http://www.austinhomebrew.com/Five-Star-PBW--4-lb_p_502.html Amazon is a tad cheaper, but if you have Prime, you get free shipping, which is a big bonus.

I typically go by sight and feel. I generally start with about 1/2 cup AP flour in the bag and just drizzle water in until I get it where I think it's right. My big lesson was to thoroughly mix it, even past the point where you think it's ready. Since you're not making bread, you don't worry about overworking the dough. I've had several mishaps where a splut (a highly technical term - LOL) of dry flour that was hiding in the middle will squirt out of the bag . Not good.

Yep, it needs the full 24 hours to set up. This is why we all went with blue over red (no election day jokes intended!) loctite, because it's not permanent.

Yes, they do impart some mild flavor, at least my pork roast did. It's one of the reasons it's used in this technique.

Sorta like chimichurri on ribs!

Hey Syz - loving the pic of the Ken Kesey & the Merry Pranksters on the Magic Bus. (btw - I went to Berkeley for grad school!)