tony b

Oh no, he's succumbed to the addiction! Intervention time!!!

Around here, it's actually harder to find a leg of lamb with the bone still in it.

TY, CC!!

Most excellent food porn! I'm all excited just looking at it!!

I've made the version called the Bacon Explosion, aka, the Baconator! It's become a staple at my homebrew club's annual Big Brew Day get together. They'd kick me out of the club if I showed up without one (or two!) http://blog.bbqaddicts.com/recipes/bacon-explosion/ While this little tool/gadget is clever; I'm not sold on needing it. I've done this dozens of times and all it takes is some patience in weaving the bacon blanket. The rest of the process is not that hard. One modification over the BBQ Addicts directions makes it easier for me - slather the BBQ sauce on BEFORE you sprinkle the cooked bacon on. I've used my Frogmat - http://frogmats.com/to help with the roll-up. I mostly make the classic version, but have done several variations - mexi version with chorizo & jalapeno, pulled pork version, and a cheesehead (tip - use long rectangles, not grated or cubed).

Just so happens that this recipe was in this month's Chile Pepper magazine. Sounds worth a try.

I'd be more worried about crushing the thermocouple wires.

I now double skewer asparagus so that doesn't happen any more. Plus, it makes them seriously easy to flip over. Just run the skewers perpendicular through the stalks. You can usually get 6 - 8 stalks on a skewer. I leave about a 1/4" gap between the stalks, so as to allow airflow between them. I usually put the first skewer in about half way down the stalk, and the second one about an inch or so closer to the bottom (thicker) end. If you get too close to the head, the skewer will split the stalk. Or, like they say, one picture is worth a thousand words.

Several good recipes in the Beef forum (Clay's Pulled Beef and Baltimore Pit Beef).

Gurl, you make the most outrageous food porn on this site! You have mad camera skills. Plus, it looks seriously tasty, too!

Roger that one! Lost many a stick of asparagus between the grates in my day!

I've been experimenting with pot roast on the grill for a while now - both top round and chuck roasts. (Bottom round is just a bit too tough to cook dry, even lo & slo!) I cook them like a brisket - to an IT of 210F. Usually injected with Butchers Brisket injection. Outside rub has varied; I've done Sucklebusters Hoochy Mama, Oak Ridge Black Ops, and Dizzy Pig Raising the Steaks/Red Eye Express. All have been very good. Serious beefy flavor. Has become a house fav. Only reason for me to do a brisket anymore is for Burnt Ends. My philosophy is - If the meat comes out a bit on the dry side, that's why we invented gravy!! My go-to is to saute onions and mushrooms until just brown, add a little AP flour, cook slightly, add beef stock with some Herbs de Provence, reduce until just about thickened, then finish with a nice dollop of veal demi-glace, S&P to taste. Doesn't get much better than that!

Never seen that done before. Only a crazy Okie would come up with something like that!

Serious, dude! Great minds - I did some pineapple on the grill yesterday, too! Question - noticed your thermocouple wire on top of the lip. Does this size KK come with the wire port in the side, like its bigger brothers/sisters do?

Didn't show how big a drill motor he was using to power that thing, though. The audio made it sound like it had some decent hp to it! Here's his website - http://www.porkpuller.com/ I'd be down with it, except for the cost ($69, including shipping). I don't do that many full pork butts, maybe 2 or 3 a year? I've got a set of Bear Claws - works just fine for me!

- Take mushroom slice and cut to look like narwhal tail. If you don't know what a narwhal tail looks like, don't worry. Just cut motherfucker, cut! Hilarious, just f-ing hilarious!

You're just crazy, gurl! Killer photo!

Leaves more time for drinking!

I'll give it a shot after I blow through the rest of this bag from CostCo. After yesterday's Mongolian Hot Pot that called for like 30 cloves of garlic, I'm down to my last couple of heads.

Hear ya, guys! It wasn't the price - hell, my bar tab is usually higher than that! Like I said, I've got so many cookbooks, I've run out of places to stash them; so I didn't need another one that I wasn't actually planning to cook out of. Yep, the photos were very nice and loved his narrative. Maybe down the road, as I did put it in my Wish List on Amazon just so I wouldn't forget about it.

CC, did you actually check out Brock's book first? Hardly good old-fashion down home cooking; serious cuisine that just sounds rustic! While he tells a good story about the recipes, I decided to pass on it. The Lees' book on the other hand, is all about simple old fashioned Southern. Makes me homesick when I read it.

How well do the whole peeled cloves keep? Back in the day, before I knew any better, I bought the jars of minced. Horrors - I confess my sin!

Toss my suggestion onto this pile. I've done this myself and it really does work. Just did 2 whole heads - slick! http://allrecipes.com/video/4115/how-to-peel-a-pile-of-garlic-in-20-seconds/detail.aspx

Waaaaayyy out of my league on that one!!

Will check it out. One of the few NOT in my collection. But, I've eaten at his restaurant in Charleston - Husk. Amazing!! Cookbooks are one of my addictions! I have at least 150, (maybe closer to 200?), of which about 25 or so are on BBQ alone. They are scattered all over the house!! Plus, 2 big 3-ring binders of stuff printed off the web! If you liked this one, check out the Lee brothers - http://www.amazon.com/Lee-Bros-Simple-Fresh-Southern/dp/B0085S5J5U/ref=sr_1_2?ie=UTF8&qid=1428160000&sr=8-2&keywords=lee+brothers.