tony b

Nice, but you didn't spiral cut them?? Can't wait to see the "real first cook"! ckreef, nothing wrong with a good brat! I live in IA; we make some pretty damned good brats here that will rival what the folks in WI can do!

Please post results of your trials. We'd all like to hear some feedback on how well they worked.

Welcome to the Obsession, Mike! Great testimonial! All of us here can just second what you said so well.

Paybacks, Robert. You've gotten me to buy a few things on Amazon, so turn about, fair play!

I pulled the trigger on the single Meater probe/charger. What sold me was the ability to use it with the rotisserie. That's why I only bought one. Fingers crossed that they reach their target funding. Only 28 days left to raised the last 25% of their goal.

For me, it's Nathan's or Hebrew National for commercial dogs. My buddy that runs a sausage shop makes a nice dog, patterned after Nathan's, so that's what I've been buying lately.

Tried to preserve my drip pan by wrapping in AL foil. Gave up that ghost about 3 cooks in. Never looked back. It, like the grates, develop a "patina" over time. Just roll with it.

Yes, I've done corn in the husks in the microwave before. It's very good and super easy. But I only do it in bad weather when you don't want to fire up the grill, or if you're not doing the protein on the grill and don't want to fire it up just for corn.

I'm probably the poster child for laziness here. I haven't used the ceramic heat deflector in ages. I just put the drip pan on the lower grate for indirect cooking. I only give it a cursory cleaning between cooks (often this is just leaving it out in the rain, then scraping the gunk out with a rubber spatula) and periodically soak it in PBW (Powdered Brewers Wash), which is great for breaking down proteins. Can never get it back to "pristine" condition, but that's never been my goal.

I'll bet! Wagyu is just too damned expensive in this country, even the domestic stuff from Idaho. But, the local grass-fed prime is pretty damned good too!!!

Cluck, it's what's for dinner! Got a leg quarter rubbed down with baking powder, salt, and Yardbird rub in the fridge for supper tonight. Fingers crossed the local corn folks still have some left.

Haven't tried this yet, because it just popped into my brain as I was reading the posts - what about coconut oil in the biscuits? It's solid at room temperature, like Crisco or lard, but is much healthier. It will impart some coconut flavor to the biscuit, but who's to say that's a bad thing? I make all my rice pilaf with it now.

Talk about MONEY! Nothing better than crispy duck skin!!

I'm so glad that we don't have to deal with any of that drama over here. The only drama here is the waiting game that newbies have to go through until their grills arrive - LOL!

It's one of the 7 signs of the Apocalypse - 2 jokes from Poochie that are actually funny.

OMG, a Poochie joke that was actually funny!

Seriously cool.

I seriously doubt that!

Winner

Second everyone else on the juices in the SV bag. MONEY! Only time I've ever seen Jane's was on my BIL's bar for making his bloody marys!!

Nothing's more fun that watch people walk past the window of a good Chinese deli/market and gawk at the ducks hanging on the hooks by their heads in the window!

Double up on Poochie's tip! Learned that one a long time ago. I was in a friendly brisket competition this weekend and one of the entries sliced their's with the grain, while it was tasty, it was like chewing jerky! His slices were also too thick, which didn't help either. Surprisingly, he didn't come in last.

I own more cookbooks that most public libraries! Never counted them, but easily over 200. I have gotten several from Cooks Illustrated and subscribe to the mag, too. Love them.

MacKenzie, darlin', you are killing me with all these crazy good cooks lately!!