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And with your name being Chuck the embarrassment and humiliation must be just terrible! Crushing! Devastating! ;) I'm a big fan of chuck steak (ate a lot of it when I was young and underfunded). Sliced thin against the grain, it has great flavor. So if chuck roasts are on sale I'll often...

I've heard that extremely young field corn is supposed to be surprisingly good, because the sugars haven't yet converted to starches. I'm going to have to pay closer attention to who sells what this summer. I see all 3 types (yellow, bicolor, white) but have never really given it much thought...

Thanks! I was up against a little old lady and she was worthy competition, but I KO'd her with a left cross in the 5th round. ;)

Is anyone here familiar with Mer Soleil Silver chardonnay from Monterey County, CA? I won a bottle at a fundraiser last weekend but my wife and I can't stand chardonnay, so I'm wondering if it might taste a little different because it's unoaked. Thanks! And if anybody's interested, I'll trade...

Just don't overcook them. Nobody likes dry mouse meat.

I should be able to get at least 30 minutes of rest time before they're sliced, maybe even more. I'm debating if I want to wrap them in foil and put them in a cooler like I do with pork butts, since that'd ruin any crispy skin. But they'd certainly keep warm and hold the juices, and not...

Do they run the stand at the corner of State and Cherry? Or are they somewhere else? I'm visiting my mom on Saturday and wouldn't mind picking up some corn, since our local crop doesn't seem to be ready yet. EDIT: So literally just 2 minutes after I first posted this, my daughter texted me...

Thanks for the help, guys. I did a little more research and also decided that the breast halves are probably at least several pounds apiece, so at 20 min/lb. I'm thinking that putting them on the fire at 4 will allow us to eat at 6.

They work fine when you're in a time pinch, just like the premade crusts. Either is worth a try to see if you like them, and even the worst case scenario has you still eating pizza. Which reminds me of an old joke... ;) Also, Pillsbury makes unperforated crescent roll dough and it can be a...

I'm the recipient of some bone-in, skin-on turkey breasts that've been wet-brined in a salt/sugar/MSG mix. Right now I have them drying in the fridge in an open 9x13 dish, and I plan on grilling them tomorrow (which could very well be today by the time some of you read this). I'm leaning hard...

"Minnesota Barbeque Society" has me picturing a few drunk guys putting Open Pit on lutefisk and washing it down with Hamm's and Grain Belt...;)

I checked my folders and discovered that it's been almost 4 years since my last picanha cook! The Festival Foods in Janesville had them in the meat case for awhile and then they just sort of disappeared; I wonder if a lot of shoppers passed them by because of unfamiliarity. Here's some more...

It is, and it's delicious. Nice find!

Well, I know you're a Sox fan from way back and I also noticed you using your left hand in a couple photos, so the thought occurred to me that you might be lefthanded (like me). And who was one of the preeminent AL southpaws back in the early to mid '70s? Hint: it wasn't Ken Kravec!;)

Are You Ready?;)

You trim them square and save the trimmings to make hot dog stock.

Very nice! What's the thickness of the steel plate...1/4"?

When I rotisserie a rib roast I make sure it has a good fat cap and run the spit perpendicular to the bones, not parallel with. This way the cap and the bones act as buffers and take the heat, and it's less likely the sides will be overdone (by my standards). And who doesn't love a little...

There comes a point where it doesn't matter if the heat is dry or not...it's just HOT!

It definitely helps dry out the skin, which is good for crispness. I tend to marinate/wet brine wings for a day or so and then let them dry out. Dry white wine has an acidity level that gives results I like.