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We always have a big breakfast on Xmas morning after opening up gifts. My sister makes a killer coffee cake, I whip up a pile of scrambled eggs and bacon, and my wife is in charge of mimosas. Had to get the holiday bacon ready to go, so started a belly split in thirds back on 11/22. Two of...

Not even sure this is $.02. I have a couple of Cuisinart MCP pieces that I really like. I also have a couple of All Clad pieces I really like. If I was in the market for a set, or even individual pieces, I would probably pull the trigger on more Cuisinart MCP. I like the heft, like you I...

Yup, it's soup season!! I've got a gallon of Turkey stock from Thursday's bird. Thinking either a Turkey/potato with some kielbasa in it, or a Turkey/wild rice. Love your beef barley with brisket idea, should be delish!

Dan, what are you going to use for a heat source? If a 22" kettle, then I'd go with 16-18". I have used the 16" carbon steel Garcima on my 22" kettle many times, and it works out great! I recently added a 20" pan to the mix as it came bundled with the paella burner that mysteriously showed up...

My sample size is small, having only been able to visit a few places in TX, let alone Dallas......CattleAck was my first, and still favorite, genuine TX BBQ joint. Glad you made it, Chris. Nice write-up! R

I agree with @Tim Campbell , overcomplicated! Everyone knows you just need a crockpot and a bottle of bbq sauce! :) R

Congrats, Chuck! Hope you still get the Giants on that Starlink thing (kidding!) :) Enjoy your new digs! R

Thanks, Eric! I haven't tried the high temp cheese, mostly because it hasn't seemed necessary to me. I use an extra sharp cheddar (so it's lower in moisture), and I don't seem to end up with cheese caverns. Oh, and I'm lazy, and have a stock of cheese for the bakery anyway, so I use what I...

Air drying is most beneficial when you plan to smoke sausages as smoke does not adhere well to a wet casing. Giving them some time to loose the moisture on the surface from the stuffing process helps immensely. I find that it also helps, even with fresh sausages that aren't going to be smoked...

It's been a whole two weeks since I made my last batch of sausage, and I'll be darned if my friends didn't eat it all! :) I'm not mad, of course, that's what I made it for.....BUT, I needed some for my freezer!! Geared up starting yesterday when I found an 11.5lb pork butt on sale locally. I...

I was actually going to do this cook as a two-zone, charcoal cook on my kettle, Jeff, but I realized during prep that I was (gasp!) out of charcoal! Yikes! So, I decided that going lower/slower on the pellet grill and then sear was the best alternative plan. As far as comparing it to a...

No apologies needed, Tony! Your Sunday roast lamb spread is about what we usually do for Easter at my (very Catholic) in-laws' house! :) No mint sauce or jelly for me, but roasted or mashed taters with a good lamb dripping gravy is the bomb! :) R

No need to dirty up a knife when lamb chops come with a built in handle! :LOL: I did use a fork for the salad, because, come on, I'm not a Neanderthal! :)

I'd love to have a Sunday lamb tradition, Randy! My folks liked it, so we ate it somewhat regularly when I was a kid. These days, pretty much only Easter, and whenever I can sneak in a solo expedition! :) R

Looking even yummier!

I'll let you bring the wine! :)

Yum!

I'm flying solo for a few nights, which usually means some lamb since I'm the only one who lives here who likes it! This was a rack of New Zealand lamb from Wild Fork. Hit the rack with salt and pepper, then coated it with a mustard/garlic paste (~3Tbsp dijon, 1Tbsp olive oil, minced garlic to...

Easiest solution would be if you had a pizza stone. You could preheat that as you would normally preheat your Dutch, launch the loaf on the stone, and cover with your large turkey pan. You aren't really looking for radiant heat as much as you are looking for steam capture. If you don't have a...

I missed this, Andy! Glad you liked the flour mix! I love playing around with different combos. Semolina and rye both add some great flavors! R