tony b

I'd rather have my marshmallows this way! http://www.omnipollo.com/beer/hypnopompa

Hey, just glad to have you back and posting again, Firemonkey! The frogmat works great, very sturdy. Wouldn't hesitate to pick up a meatloaf with one.

Worth a shot, Firemonkey. I recall, but can't find, a discussion of a box/tray for smoking wood chips that had a labyrinth design to prolong the smoke generation.

Beautiful color on that chicken! Ribs are looking super, too!!

Charles, we need to trade Shrimp & Grits recipes!! Here's mine. Shrimp (for 6-8 servings) 2lbs medium (25 count) shrimp (peeled/de-veined) 1 Tb butter 1 cup minced bell pepper (a mix of red, green, yellow, orange) 1 tsp Sriracha Hot Chili Sauce Saute peppers in butter until soft, add the shrimp and chili sauce and cook until the shrimp are just pink. (Note: since I've gotten my ANOVA, I butter poach the shrimp sous vide w/o the peppers. Comes out perfect! I add the pepper mix to the gravy.) Place shrimp on top of cheese grits and smother in the red-eye gravy. Garnish with chopped chives and/or parsley. Red-eye Gravy w/mushrooms 1 Tbl butter 8 oz country style (salt cured) ham (I've also used Andouille sausage.) ½ cup Shitake mushrooms ¼ cup minced onion ½ cup Madeira ½ cup strong brewed coffee (french/italian roast or espresso) 1 Tbl cornstarch 6 oz V-8 juice (spicy) (Note: I've also used Bloody Mary mix, which works well, too! Just be cautious of the extra salt.) 1 Tbl minced thyme Melt butter in large pan over high heat, saute ham until beginning to brown. Add the mushrooms and onion, continue to brown. Pour in the Madeira, followed by the coffee. Simmer until the liquid is reduced by ½ (about 15 minutes). Dissolve the cornstarch in the V-8 juice and whisk into the gravy. Return to boil and allow to thicken. Add thyme to finish the gravy. Cheese Grits 1 stick butter 2 cups water 2 cups half & half 1 cup grits (it is essential that these are stone-ground white grits – my choice is Carolina Plantation Stone Ground Grits - http://www.carolinaplantationrice.com) 1 cup sharp cheddar cheese (Vermont white cheddar is also good) salt (be generous in salting the water for the grits, similar to pasta). Melt butter in large pot. Add the half & half, water and salt. Bring to a boil. Slowly add the grits. Reduce heat to low and simmer until done (texture should be similar to polenta). Add the cheese and stir until melted.

Looks great, Charles! One question, how gunked up was your grate after that one??

This guy looks like a better option to me and a lot cheaper, too! http://www.smokedaddyinc.com/smokincense/

Not so much the price (it's already insanely overpriced), but just getting access to a bottle. You have to be on somebody's "A list" over here just to be able to buy a bottle. They never actually hit the shelves in liquor stores.

Not exactly an indigenous critter in Iowa. But, I bet it "tastes just like chicken!"

I was bummed at my last Trader Joe's visit, as I was looking for their Porchetta, but didn't find any. Bought one last year around this time and it was insanely good! My only attempt to make one from scratch didn't come out as well as I wanted - the skin wasn't crispy at all. But, you gave me a couple of tips that may help - didn't cross hatch the skin like yours (great idea) and didn't jack the temp up that high either (another great idea).

How do you score Pappy half way around the world, Cookie??

Thanks, PRippley!

Still on the market, PRippley!

Ken, also look for the Korean BBQ ribs and the Carne Asada; both are very good, too!

Happy Birthday, Syz!

Trust me, a very small dent, but not for trying!

Great! Love roasted chicken. If I could only eat one thing for the rest of my life, it would be chicken! So many interesting ways to cook it; never get bored!

If you have Amazon Prime, the shipping never enters into the price point decision. I've also bought Hasty Bake, but they were out of stock; hence, the Fogo.

PM me for the address, Charles! Front door is usually open! Can always use another drinking buddy!

I bet you can! You are constantly amazing me with all the crazy skills that you have MacKenzie!

Crazy idea, but I like it!!

Thanks, All! Closest Trader Joe's to me is 150 miles (West Des Moines), but I almost always hit the one up when visiting family in Bloomington, MN and this past visit to see a buddy in Downers Grove, IL. The TJ is only like a mile from his house. 2 more cases of $3 Chuck and more meat!! Freezer is overflowing right now!

Way Kewl!

Well, guess what? Went to my local BBQ store today to buy some Weekend Warrior. Not only are they out, but won't be getting any more for who knows how long. So, off to Amazon to buy a couple of bags of FOGO. I've tried it before, based upon Ken's glowing recommendations.

Thanks for the interlude, Wilbur. We kinda hijacked this thread talking about whiskey. I've had a wee dram of Midleton at a whiskey tasting (I got to bring the wooden box home as a "trophy.") It was very good. Probably a better buy than the occasional splurge for a bottle of Dom. Just picked up my reserved bottle of Cedar Ridge Single Malt, finished in a Sauterne barrel. Will sample it tomorrow with my best friend who introduced me to single malt Scotch many years ago. It's their Batch #28. I collect them and have all 28 releases. So what's tossing some coin at a bottle of Midleton at this stage, right?? I've run out of room on my brewing table. That's just the first 25!