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Everything looks great! Those spring rolls look fantastic and pretty easy. Putting those on the to-do list.

Those look great, but I can't tell you how disappointed I was to find out this didn't involve beer.

I think those are the best beef ribs I've seen on the forum. They look outstanding! I'll definitely have to try the butcher paper method. Excellent work.

Is this for a single dish (just an appetizer or an entree, etc.) or can it be multiple dishes? The post says "show us your favorite dish" so I'm under the impression it's just a single entry, but I thought that a little clarification would be helpful. Thanks!

The vent the Stoker is attached to should be fully open (I don't think you can even attach it otherwise). The other two bottom vents are completely closed. I run with my top vent about 1/3 open. If you're having leak issues with the door, Cajun Bandit sells stainless steel replacement doors...

There's a Virtual Weber Gas Grill blog, too? I had no idea. Productivity at work.......slowing...........down...

Nice! In case you might be interested, a friend of mine writes tutorials for various digital cameras. Here's the link for the D7100: http://www.amazon.com/exec/obidos/ASIN/B00CCURKBS/tvwb-20 I've seen the one he did for the D5100 and it is very thorough yet straightforward. Might be worth...

This might help: From America's Test Kitchen Website: Crisping Chicken Skin From Season 10: Chicken Classics, Reinvented First, the combination of baking powder and table salt will draw moisture from the skin of the chicken, helping the skin to dry out. The drier skin will become crispy...

It's on at Lowe's right now (through the 25th if I recall correctly). Like Jon said, 40lbs. for $9.99. I didn't see a limit printed on the display sign and bought three packs without issue.

That's what you consider stepping up a little?!? Holy crap! That thing looks awesome. Good luck with your comps. Don't freak out on turn-in times. You'll figure it out.

Looks very tasty. Orecchiette is my favorite kind of pasta. Italian for "little ears."

I might have to root for the Badgers too. Also be pulling for SLU and the Shockers. I have little faith in my Jayhawks with Embiid out. They seem like a different team without the big man.

Congratulations, Ryan. Those chimichangas looked great. Nicely done.

Depends on how long you want to smoke something. Anything longer than a couple of hours I prefer to use the Minion method so I don't have to light and add more charcoal. Easier to maintain temperatures that way too.

Nope. I PM'd him back in mid-December and haven't had a reply.

Paul, I'm not sure if a KCBS membership gets you into the St. Louis RD or not, but a St. Louis BBQ Society membership definitely does. SLBS membership cost is $25 annually which more than pays for itself after a trip or two to Restaurant Depot. stlouisbbqsociety.com

I'm having trouble getting the Twitter function to work. I'm using the most recent version of StokerLog and have followed the directions. The setup says it was successful and my Twitter account shows that StokerLog has been authorized, but there aren't any tweets. Any suggestions? I tried...

Hi Joe- I can't get my twitter updates to work either. Haven't tried the texts. I installed the new Stokerlog Version 7.0 and went through the setup process, my twitter account showed that the authorization was successful, Stokerlog showed that the setup and test message were successful, but...

That looks fantastic, Nick. Great job. Seems like it was pretty manageable too. I'd love to try it someday.

Everything looked great, Todd. Particularly the brisket. Would love to see how the burnt ends turned out. Bet they were delicious.