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But satellite is the way of the future...there's no way people will have access to devices that stream any content of their choosing without beaming it up to space first... There was a very narrow window where their product was revolutionary...that window has long since closed. It came free...

COngrats... Off to buy some more charcoal...

A few years ago wife's work had a box of $100K worth of gift cards delivered by FEDEX by accident...It was mixed in with dozens of deliveries...and would have never been known...as the tracking # showed it 'Still on the truck' They called the recipient (listed on the box) and they came and...

So much coal!

Stubbs Spicy for ribs.. Prefer no HFCS.. Georges for Pulled pork...that Carolina Vinegar is phenomenal... https://www.georgesbbqsauce.com/original-bbq-sauce

Also, could you imagine knowing what you know now about BBQ and slow cooking and smoking and what a God you would be if you went back to then and started smoking meats :)

I love this show and this was a really great episode. We all knew that Henry Ford came up with Kingsford charcoal, but this was a really good representation of where it came from.

Yup. This is why I've never used water. Just use the vents to control the temperature

Hmmm... I do kettle pizzas on my 22" classic. I always wonder if that will overfire any mounting table. It gets HOT. 600-800F.

How are you going to win fabulous prizes!!!

Putty knife fan here too, but I use a yellow plastic 3 knife set I got off Amazon for like $3

Classic question...what's your rub...what's your sauce.... And are those St. Louis cut? My favorite!

Need a little of the cabbage slaw with sour cream :)

we're still $8+ a lb here in massholia

Stale bread can be "made fresh" in a covered sauce pot with a folded up wet paper towel on the bottom...Low heat for however long it takes to steam the bread. You can also recover stale chips by placing them in the toaster oven/oven at 350F to steam off the water that made them stale I...

I recognize that bag that’s the good stuff

Yeah I mixed that up in my head...it's better for pizza because it makes a crispier crust. so it must also be good for things like croissants. It does definitely make a nice crispy crust especially if you brush it with olive oil.

I do my own pizza dough... Try Tipo 00 flour. It's super fine and has a lot of gluten for extra pull. It's what they use in Naples. It makes amazing pizza, especially the fast and hot thin crust types. Here's a cool write up...I do a 2 cup recipe with less salt (there's plenty in the toppings)...

I would say use that employee discount* to pick up a 22" premium...there is virtually nothing you can't get done on that one. I've done everything from burgers, to ribs, to brisket on that...Sometimes I just don't feel like smoking on the WSM... Or splurge for one of the limited edition 70th's...

As a previous winner...2018 welcome to the CLUB! STILL loving my Red Kettle! Even if it snows before I get the cover back on ;)