tony b

And, put your grinder in the fridge to chill it beforehand as well.

I want the little Briner for doing pork belly/bacon, corned beef/pastrami, and maybe whole chickens. The large one would be a storage issue, given that I'd probably only use it once a year for Thanksgiving turkey. Hear yah, MacKenzie. I can do the same here in my garage in the wintertime. Only worry is keeping critters (raccoon and possums) out of it! Hence the reason it goes in my garage and not outside on the deck. The thing I like about the Briner is the insert that holds the food completely submerged. Yeah, you can use things like an old plate and brick, but the Briner just looks so much easier.

Hence the reason that it's a major PITA to run a real, full-on BBQ pit restaurant - seriously long hours (early morning ones, too!) and backbreaking labor. I'd never do it!

Killer, Bosco. One of the reasons that I don't jump in over at the KG challenges; you guys over there are insanely good! Those roses scream for ice cream - French vanilla with a caramel drizzle!

Nice one, Poochie! Would have loved to have seen how those wings came out, as I've never seen anyone skewer them like that before. I bet it helps crisp them up that way?

Still desperately trying to hold out on finally buying the roti basket, but not sure how much longer I can take pics of these great roti chickens!!!

No, Doc, never bought from World Spices (yet!) I'm a big Penzey's guy (that's where the Berbere came from) and my Ras El Hanout is from Zamouri. Some of the Zamouri stuff can be purchased through Amazon, too.

That mixer does look like Dennis designed it, MacKenzie! Price point is about the same, too!

Briner is a couple of bucks cheaper, but charges shipping ($13), whereas Fruita doesn't - but you have to buy wood, too. Not a big deal for me, as that's where I get almost all of my smoking woods.

Be careful what you wish for ckreef! Now that the Mrs knows how to use the KK, she might not need you around anymore!

Amen to that, Poochie!!

Waiting for my next smoking wood order from Fruita to get their brining bucket. http://www.fruitawoodchunks.com/briner.html

Quick, Bosco, before she changes her mind!

I'm down with Churches' chicken, big time. Bojangles is OK, too. But ain't none around these here parts!

Great tip, Doc! Glad to see you posting again! Will have to check out Baharat. I'm a big fan of Berbere and Ras El Hanout spice blends. In fact, hosted a dinner party Saturday night and the theme was Ethiopian, so I made Doro Wat, a chicken stew with lots of Berbere in it. Crazy spicy and I'm a chilehead!

Another killah, MacKenzie! The melted cheese shot is pure food porn!! Guinness Blonde is decent. Not a big favorite, but I'll drink it in a pinch!

Excellent! Making me hungrier - time for late breakfast/early lunch!

Cool, Poochie! I like just about all of them, but they have to have some kick to them!

No one who knows you would ever accuse you of that, MacKenzie! You got it goin' on, gurl!

{Thanks to the admin for moving this thread.} BTW - don't feel too bad, Gnomatic, the latch problem is a very common one for newbies!

Not much of a joke teller, Poochie, sorry! And, the only time I ever go to a Mickie-D's is when I'm on a road trip and it's the only option, typically breakfast. In fact, Popeye's and Arby's are about the only fast food that I ever do. I was estatic when Cedar Rapids got it's first Popeye's last year. On opening day, the line of cars was almost a 1/2 mile long - and I was one of them!!

Knew I'd get yah, MacKenzie! Come over to the dark side, leave the ketchup behind!

NIce cook, Poochie! What style of boudin do you like - pork, chicken, crawfish??

Guinness works really well in stews and braised beef ribs. I like to use IPAs in my chili; I steep my dried spices and peppers in it to hydrate them before they go into the chili.

If I had my way, I'd still be using WORD 2.0b. It was the BEST word-processing software ever and then they went a goobered it up by putting all that web page development stuff in it and ruined it. It went from like 5 MB to 120 MB - ridiculous!