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Damn. I was just in DFW last weekend. Won't be back for some time (if I can help it. Sorry Texans, but y'all can keep your 109°.).

If your one touch blades fit tightly against the bottom of the bowl, it can be very hands off. I don't pre-light any briquettes, I put a tumbleweed or cube in the unlit charcoal and light it up. I put the lid on once the flames are out. From that point, I usually get up to temp in about 30 min...

Just two of us as well. Somehow, 16# packer briskets are never a problem. Your yield will likely be about 45-55%. Sometimes I take some to friends but mostly it is dinner plus a few lunches for each of us. The pups get a few very small pieces as well. Sliced point freezes well with a food...

There is a BBQ shop nearby and they have an open shaker of just about every rub they sell, which comprises all of the most popular brands. Sometimes they run demos on weekends with samples of BBQ made with different rubs and sauces. The owner is extremely knowledgable and can recommend a rub...

There's a local butcher that trims spares St. Louis style then rolls them with the trimmings in the middle. Customer gets the trimmed ribs and the trimmings. Great when I just want ribs for dinner and don't want to buy the gigantic 3-pack from the warehouse store.

1. Elijah Craig 2. Old Forester 100 3. Woodford Reserve 4. Buffalo Trace

Nate doesn't post on here. He's a social media and web content follow. I'll make sure I post some pics on his behalf.

Thanks. I'm not on the insta-pot bandwagon yet but soon. We use the slow cooker a lot for chili's and stews, occasionally whole proteins.

I want to do lamb shank for NYD but I'm having trouble sourcing it. Plenty of lamb chops and leg of lamb but lamb shanks are harder to come by here.

The 9 or so days of Christmas and New Years are some of the best of the year culinarily speaking. There are usually plentiful sales on various proteins and many markets have upped the game on their pre-packaged provisions. The week isn't over but I wanted to share a few of my cooks...

I got mine at the local restaurant supply store. It has about 12 slots but you don’t have to use all of them.

Lifelong, except for 2 years of college, Wisconsinite. Also, huge fan of Ray's. Tried the caniblal sandwich at a church pot luck when I was a teenager. Taste was okay but the mouth feel was icky. I love being a Milwaukeean, but prefer beef tartare or beef carpaccio for my raw beef consumption.

I guess my brother won this. Hope no one calls the cops when I'm sitting on his patio grilling while he's at work. Hopefully, he'll leave a cooler of beer or a nice single malt out for me. Maybe a few treats for the dog, too.

I'll definitely give this a try after this Wisconsin winter is over. I'm skeptical that dried bay leaves can replicate the smoky smoldering of green pimento but I'm sure it won't suck. I'll start sharpening my cleaver so I can chop the bird into bite-size, bone-on pieces.

I love Open Pit. To me, it's the taste of summers past. BBQ chicken growing up was a bone-in skin-on chicken breast on the grill. My father would sauce with Open Pit right before the breasts came off the grill. As the breasts rested, the sauce would mix with the juices of the chicken and the...

Prime refers to a roast that is cut from between the 6th and 12th bone. All prime ribs are standing rib roasts but not all standing rib roasts are prime rib.

I love the aesthetic of an aggressive trim and shaping of the brisket. I'm not sure there's much difference in taste. I opt for minimal trims now.

Thermapen. I've had an original for 10 years or so and now a MK4. When I managed a restaurant, I used a ThermoPop for line checks.

Not sure on that product. Seems like it might work to keep your drippings from scorching. Salvaging the drippings to make gravy is a noble endeavor, but consider below. Once I started cooking at least some, if not all, of my Thanksgiving turkey over live coals or fire, I gave up on the whole...