tony b

Based on that article, I won't be trying to find a bone-in brisket anytime soon. I'll stick to the Prime grade packers @ CostCo - still $2.79/lb.

I had some pork belly steamed buns off of a food truck here on Saturday - seriously tasty!

In this country, there is a butcher's standard for various cuts and each has a name and number. So, if your butcher is halfway decent, you can ask for specific cuts by their number and they should know exactly what you want. http://www.beefboard.org/library/files/BeefCutsGuide.pdf

I've never smoked hab's before. Interesting idea. I've made chipotles and roasted hatch peppers. But, I'm not growing any hab's this year, just ghost peppers. If we don't get an early frost, I should get enough for making a batch of hot sauce.

You nailed it, Charles. I'm still struggling with this cut, as the actual brisket is not near any major bones - it's from the chest between the front legs.

I bet you had just kissed Susan and he was just wanting some of that shuggah!

Dennis posted that he lights a small chunk of charcoal and drops that on top of the bottom section of chips (like you, up to the holes on the sides) and then tops that with more chips in the column. Will definitely try that the next time, as I had the same issue as you with having to periodically re-light the chips on a longer smoke.

Echo the others - pizza stone on upper grate, direct heat, heat soak @ 500 - 550F for at least an hour.

Serious looking cluck (aka chook) you got there, Aussie!

Well done, Susan!

They are both "defective" now, as both have been opened and partially consumed.

For "not doing a great job," that looks pretty damned good from here, MacKenzie!

Our local distillery hand numbers all the single malt bottles. But most of these are single barrel releases, so there's only about 250 bottles in a batch. A far cry from 5000 bottles!

Hear your pain, my man! Had my wallet boosted on vacation in the Bahamas many years ago. Major PITA, but at least the Am Ex office there hooked me up with a new card, contacted all my other credit card folks and replaced my Traveler's Checks (shows you how long ago that was when folks still used those - pre-ATM!), so I wasn't totally screwed for the rest of the trip. Fortunately, my Passport was back in the hotel, so I could get on the plane home. Hardest thing was to replace the Drivers License - a whole day off work to hang at the DMV.

Oh, Hell-yall yeah! Homemade chicken stock in risotto is da bomb!

Nice twist on pasta carbonara, MacKenzie. I don't make stock as much as I should. Too easy to grab the jar of "Better than Bouillon."

What MacKenzie said. Looks like a winter squash to me. If you don't want to go the sweet route (maple syrup/brown sugar), you can go savory with EVOO, garlic, Italian seasonings, and grated parmesan. Would go nice on top of some pasta (spaghetti or spaghettini).

You're too much, MacKenzie!

Saw that. Think I'll stick to my 5s for some time to come!

My thoughts exactly, Jon. 'Fess up, MacKenzie!

Understood the basket; but it was the combo of the corn and tofu inside puff pastry that had me gritting my teeth, texture more than flavor.

I'd definitely try that one with real chicken sometime. Just saw Andrew Zimmern last night in Nashville talking about the hot chicken. Got me wanting some real bad! And, I'm always down for chicken and waffles of just about any incarnation!

That's what I call it, too! But, it doesn't stop me from drinking it.

Glad mine's Galaxy 5s. Sometimes it pays not to be on the cutting edge of technology.