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A few weeks ago my Daughter and I were at Costco and she looked at the butts in the case, shook her head and said "man, I miss swine flu; the pork was so much cheaper then!" Love that gal!

That's amazing! What does it weigh?

John, I think you will love the regular quality of the meat at Costco. I buby the whole NY strips and ribeyes and cut my own steaks and vac seal the rest. Insanely great for $6-7 a pound.

Hey John If you have the chance check out the meat at Costco. There are a few in the Atlanta area. The meat is, in my opinion, fantastic for the price. And they often have very cheap 'prime' meat, but their regular stuff is so good I rarely buy it.

I need to get the wok out again...and I've got some tilapia in the freezer!

thanks!

i went with just the montreal coating. cooked it at around 310 or so for about 2 hours using a chunk of cherry and a chunk of birch, pulled it when it hit 127 and let it rest for, oh, 20 minutes or so while i attended other things it was a tad more done than the rare I prefer, but the...

rats! that means you'll probably have to have another micro-brew! I HATE when that happens

hehe, actually both he and bon jovi live just a few miles away. I'm sure the aroma of the strip cooking will bring them over tomorrow

must have smelled great there in the pan!

good points, bob. i'll try and get a cryo photo up today; i tried to find one that was pretty uniform along its whole length.

i'll be checking the temp constantly, bob; that's a definite concern. but i do like having a smaller window, as that allows me to plan the timing for when the guests arrive.

thanks for the ideas, guys. i like the paste recipe, wolgast! i'll try to remember to keep the camera in hand

the presentation in the pan is just stunning.

so i was inspired by this thread to try one of these tomorrow. i got a 13lber from costco which i'll do in the wsm. 2 questions: 1) i'm shooting for to do it at 300 with some cherry and birch for smoke, so what are your guesses to the time it will take to com up to med-rare and 2) would you...

Start on Friday afternoon and don't stop until Sunday night. oh, you're talking about food! sorry, i thought you were referring to me...

evoo, balsamic and some lime juice

the #5 is a great base. i take it the other direction from steve and UP the vinegar content; that's the beauty of #5: it's super easy to customize.

i have cherry and birch trees in my backyard; that's what i use I'd bet in Somerset you should be able to get something from a neighbor or maybe the township parks dept.

i do the spin move too; it also helps clean the grates from the previous cook...