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dang, that looks perfect. Excellent work.

I had a similar experience there (pics might be around here somewhere). Ask a few questions and next thing you know they are showing you the smokers. Q aint half bad either.

to get a more uniform layer of sauce, you are going to want to dredge the thighs in a pot of sauce. I like to thin my sauce with the liquid from the hot tub before dredging.

nice. I'm always impressed with the quality of your pork and I've been looking for that foiled board. sure makes the finished product easy to pack

Frommagio Kitchen in Boston. We always find cool stuff there. Rancho Gordo is pretty common, but finding a place the has the pinquitos is a little more difficult

man, it's too dark out these days at our latitude and I refuse to use a flash. I use a tripod on the last cook, but you get all flame and the meat is a black blob

not much to say, other than I had a beautiful tri tip from a local farm, pound of pinquitos, and a grill full of oak

I ran a cheap one once and quickly found that offsets are a totally different beast. I needed a much larger fire and a ton more fuel to keep up a decent cooking temp.

hopefully it wont come down to Florida

ditch the K. Try a nice clean burning lump. I find that most flavors simply don't hold up during long periods of cooking. Heat kills them and there isn't much you can do about it. Try using whole spices and keep them somewhat coarsely ground, or adding a rub ground to powder at the end.

oh man, that looks perfect. I feel bad for those of us that only have access to supermarket pork. Factory farming has ruined just about everything good about pork, and your pics are a perfect example of how pork should look

I'm with the Geir and others who prefer a sharp blade to a power tool. I know, real knives are expensive and maintenance takes time, but there is simply no acceptable substitute. I prefer Japanese steel over German, especially for my slicing knife. I've gotten a lot of mileage out of this one...

how adventurous are you? I recommend making worcestershire salt and replacing the salt in a rub recipe with that. reduce a 1/3-1/2 cup of worcestershire sauce by half, mix in equal parts kosher salt (based on original volume of WS). Pour the slurry on to parchment paper or a silicone mat on a...

sure, get the direct heat out from under the stone, but the key is to get plenty of flour or cornmeal under your pie. It will lift up the dough and give you a buffer layer of air that will keep the crust from over cooking. A bit of flour might not seem like much, but I've noticed a difference...

uh, my wife ran the noodles while I grilled. I think she just boiled them as per the package directions. I barely had time to figure out how to make the stock and hadn't spent any time looking into the finer details snow? that's what we tell people to keep them away from our fair city and fine...

I'm not a big fan of the quick cooked, thin meats. The place I like serves a mixed pho with quick cooked beef, slow cooked beef, tendon, tripe, and meatballs. The slow cooked is much better than the quick cooked, and might be very tender flank. It had similar shape and grain structure to...

I've considered it. But I'm thinking I'd keep it less obvious...not that I'd ever actually own a food truck

a water-pan-less wsm is my favorite way to do grilled wing. Try mixing in a hot tub for a bit of a braise. I usually do something like 20 min direct, 20 hot tub, 20 direct. They end tender and crispy

I've been on a serious pho bender lately and was joking around with my wife that I'm going to start a food truck and call it "pho que" with a simple concept of barbecue served on top of pho. I had never made pho before and the wheels in my head started turning. Combined with a 1/2 wagyu brisket...

I seared them on my primo jr. The first one (for the young 'uns) was over a roaring fire and I was dealing with constant flare ups. The second two went on after the fire had died down some and it went much better. Super hot, doesn't work for me because it chars any rub.