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That is supposed to be a nice rack. Paul

Well, now it really sounds interesting Paul

Nice drip pan /heat shield idea. The sauce sounds great. Paul

The John Henrys Pecan rub is really good. Paul

Check out the Dizzy Pig line of rubs. Best commercial rubs i have found to date. I have been wanting to try some of Penzey Spice blends that get high marks on this board. Maybe some of those guys will chime in. Paul

I'll take a plate! They did those spuds on cooks or americas the other day and had some tips. They used chopsticks on both side of the potato when they sliced it, rinsed the sliced potato, and nuked it before backing so as to not dry them out. Paul

Nice Rita! Paul

It's great when it starts to come together. Congrats on your cook! Many more to come. Paul

Josh beat me to it. What he said. I have had sellers remorse before. Paul

^^^^ Cold running water is what i have always used. Maybe put it in a 5 gallon bucket and do it in the bathtub. Paul

I was given some boneless/skinless chicken thighs from someones freezer clean out. Thought i might put a little smoke to them and finish cooking to shred for enchiladas. What would be the best approach to keep them from drying out too much? Brine? Braise finish in a pan with some stock? Any...

My Dad used to cook the best turkey breasts by putting it in a pan down on the charcoal grate between the coals on his 22 just like you were talking about. Bet it would work great! Paul

8 pages and nobody mentioned Chimay. There certainly some great new microbrews out now, but i still like some of the older brews. I had some Velvet Cream Stout in Canada one time(no idea of the brewer) that was fantastic. Paul

I have to agree that they are probably butts. You could be mistaken a fat cap for skin. Paul

I usually add ground pork when i have ground game in my meatloaf. I have started using oats for my binder with really good results. Form it in a loaf pan and put on parchment paper for the first half or so of the cook. Then slip out the parchment and bark up the bottom Paul

They are a nice tool Bob. Thanks for the link Rita. Here is a recipe that i have been wanting to try: http://ming.com/foodandwine/re...-Root-Vegetables.htm Paul

I bought a Fagor at a fund raising banquet, but only have done one cook on it so far. I can tell you it is well built and designed if that helps. Paul

The chops came out great as expected. They were cut thick (about 1 1/2 to 2" i would say) and the weather was nice out so i braised them almost three hours. I was light on the reduction and the onions, and the meat did not give up a lot of moisture. I have another pack in the freezer, so i will...

Jerry, That is an excellent recipe and makes the most moist pheasant i have ever had. I like cooking on planks, but almost always use alder. Oak can be nice too, but i am not a fan of cedar at all. As you noted it is too strong, at least for my tastes. You also noted how much time the plank...

You're right Ray.Bone in shoulder chops. After thinking about it,and comparing them to pork shoulder chops, braising sounds perfect. You have all that connective tissue and flavor from the bone.Not too sure of how long on the braise but i am thinking a couple of hours should do it. I'll post my...