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I second Dave's and Maclane's advice. A little bit of air won't hurt anything and will help you get to the higher temps you need for a high heat brisket. Lance

Morrey, Pat is correct. The critical part of wet aging is the constant temperature of the fridge. This is why some people have another fridge that they use for wet aging. If the temperature is constantly fluctuating due to multiple door openings, then you could have a problem. You...

Other than in a Shakespeare play I have never heard of capon, apparently it is a neutered rooster. However, I was at the butcher shop and they sold capon from Ioma brands. I decided to purchase one but I am wondering how I should prepare it. Do you cook capon like you would a regular chicken...

Fascinating conversation. It makes me want to do bacon. I have a question about the pork belly chunks. Do you have to reduce the brine time/cure time to avoid overcuring? Lance

Hayden, Thanks for the info. I know I have a whole foods around me but I have never been because it is not very convenient. It does sound like a great place to go for meat. Lance

G Dechaine, Do you have the amounts for the marinade/ recipe? It looks really good and I would like to give this a try. Where did you get the tandoor spice? Lance

Hayden, Where did you get the dry aged steaks? Did you do them yourself? If so, how did you age the beef? I have only tried wet aging and have had pretty good results. Lance

Bison burgers look great. I made some bison burgers for a parents day lunch at my sons school last year. He was the envy of his teacher and his classmates because he had a grilled bison burger and most people had some type of fast food. Lance

Dave, Another vote for dipping the bird in boiling water to help render the fat. I had to use a coat hangar to dip the bird but it was definitely worth it. You will be amazed at the amount of fat that comes out. I would also cook more than one because when I cooked my duck it seemed to...

Kevin, Great info on different salads. I have seen heart of palm before but have never tried them. What do they taste like? I noticed that you like to add some type of nut to the salad. Is that just for the change in texture or is there another reason? Lance

Wayne, You can reuse the charcoal. I do it all the time. After a cook I will close the vents and normally have some briquettes left. I use those briquettes in the chimney to start the fire for the next time. Lance

Ron, Can't wait to see the date. I haven't seen anything here in Portland. Lance

Ron, Do you have a date for Loewes BOGO sale? I am running low but may stretch it out if I can make the sale. Lance

Interesting comments from everyone. Yesterday the founder of a 140 million dollar restaurant chain came and spoke at one of my classes and talked about the 10 factors he looked at prior to buying a place for a restaurant. This is guidelines only for the physical location. Here are the ones...

Kevin, Why do you recommend fatback? Is it because it has a large amount of fat or is there another reason? I am sure there is a time you would want non-neutral lard but I can't think of one. Does the breed or how the pig is raised effect the lard? I am thinking that an organic pig would...

I know that lard really helps with baking and was wondering about how to make it. I saw a link about how to make lard from Kevin. I have a couple of questions. Kevin recommends starting with 5lbs but how much lard does that make? I am not sure I want to start with that much lard for a test...

Kevin, Thanks for the info. I will try this in the future. If you ever get a chance to stay in Portland, you need to go the restaurant called the Beast. The website is www.beastpdx.com. Lance

Kevin, I will give pasta another go in the future and do your approach. It makes sense. I guess I was too trusting of the recipe. Thanks for the ideas about the relish. I have never used agave nectar or pomagranate molasses so I am not sure what flavors they bring. I am willing...

Kevin, I used a Tyler Florence recipe for pasta. I think it was 6 eggs to 5 cups of flour which turned out way to dry so I had to add water to even make it into a dough. I learned that pasta dries quickly, the dough goes from a small ball into a rather long sheet of dough, the importance...

Kevin, I did use chicken thighs for the extra flavor but used shiitake mushrooms. The filling turned out great. It was my first time making pasta so there was a steep learning curve. I learned some good things for next time. The grilled pineapple with the grilled poundcake turned out...