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Literally. I saw his "Birthday Gumbo" post and said to myself, "I'm eating that for dinner". Grabbed the ingredients on lunch, and below was the outcome. Thanks for the steps, John! Trinity, garlic. Chopped chicken thighs, andouille sausage, and mild Italian. 1:1 ratio of rendered...

Nice job, Barb! Looks delicious. Did you notice any difference with the brine? I've yet to brine a turkey, always on the fence if it's worth it. What's the verdict?

Pretty cool, J! I used to know a ton of people who were big fans of them. Never know who you are going to run into!

I'm in the Cajun camp, John - and yours looks perfect. Pass a bowl my way!

You can always pre-heat the pan in the oven at X temperature before throwing it in. This may be a little more exact than letting it pre-heat on the burner.

I visted this location last year, and it was a really cool experience. The food was great, but the environment was just as good. One of the more memorable BBQ places I've been to.

Chris, that article was a great read. Thanks for sharing. For those that haven't clicked on it and just read the post, go up and read the article. It's worth your time.

I've never heard of Miele before, so of course had to look them up. That coffee maker is crazy. When is part II of this post coming out?

Half lime juice, half fish sauce, then a couple Thai chilis, and a dash of MSG.

A couple of my favorites, quick and easy. Best horseradish I can find. Time to eat. Cheers.

Chris, try to take the internal temp higher next time and you'll feel the difference in the probe, 205+. If you end up running late on time, or get a late start, try foiling midway through the cook. This helps the butt cook more evenly, and you can rush it along just a little if necessary by...

Adding oil of any kind to a CI pan heated to 500+ degrees, and I'd anticipate some sort of smoke. On a pan like that, 500 degrees is HOT HOT! If you dont cook with CI much, start off with lower temps and work your way up. When I use my CI pans, I usually only need about 1/2 or 2/3 of the heat...

You guys are killing me with these homemade bacon posts. Looks delicious!

Alright, I'm doing my best to save some of the Liquor 43!

Bring the whiskey, I'll be up for a while, lol.

Every so often I get the craving for some good old fashion Chinese buffet style pork fried rice. You know the kind; lots of egg, finely diced veggies, square chunks of pork, and always just a little too much butter or oil. Well, tonight was one of those nights, and surprisingly it's not at 3am...

I see what you did there..and borrowing the idea. Looks delicious!

Todd, this looks ridiculous. Amazing job. I'm sure I can't fully appreciate what I'm looking at since my kitchen knowledge is pretty basic compared to yours, but WOW. Regardless, I can recognize quality craftsmanship in any industry when I see it. Congrats, and more importantly...enjoy!

Looks great! For some reason I've never made this recipe, even though I know it's made its rounds on the board. What ever happened to Bryan S?

These look realllllyyy good.