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My mantra is FRIENDS DON'T LET FRIENDS SOUS VIDE. With respect, Monty

Was pan full? COLD WATER PS A WSM ring is a Saturn rocket booster. Once it goes rogue, it's best to sit back and pop another top.

Moral of story: If KBB is good enough for Henry Ford and Jim Minion, it's good enough for me.

Let's see that faux pastrami piled high atop fresh rye!

"Dalmation Rub" (50/50 kosher salt/CBP) on full spareribs (not St. Louis--FULL) are one of the best things on the planet. Serve sauce on the side. (Hint: You may not need any....)

My buddy just called the Rack of Pork "the best deal in meatdom."

One of the things I really like about a Rack of Pork is--when you saw away the loin--you get to chew on really meaty babyback ribs!

Had a group tonight so thawed an 8-rib Rack of Pork. Rubbed on a thin layer of garlic paste, followed by thyme, rosemary, S&P. Performer was rock steady with 360 indirect temp. KBB with a hunk of applewood. Took an hour and change. Meant to pull somewhere in 140-145 range but got...

That's a professional cook right there

Salivating

Had a CAB 15 lb packer in the fridg wet-aging for awhile and decided to do an overnighter with no precip in the forecast. Low's in the lower 30's but crystal clear. 50/50 Dalmation--Kosher & CBP My 3:30am navigational beacon (Tru-Tel) Looking good about Hour 9 Leftovers tonight (I wish...

The ones I buy tend to be in a mesh bag--1 lb? Anyhow, I don't sweat it too much.....anywhere between 2/3 to 1 cup of juice seems to work fine.

I made it tonight, and I think it's a keeper for our family....with a few tweaks. Good, strong chocolate flavor! BAM!! Mise en place End result! 1. While the Ghiardelli morsels are super chocolately, I think regular old semi-sweet would taste pretty similar. And, maybe a tad bit more...

Yelp says you can here

**NOT** a Cuban. A real Medianoche with sweet egg bread. You can't buy one in my town. Maybe a passable Cuban but nothing with that wonderful chewy, sweet bread with a crunch on it from the panini press. I'm now at the point of borrowing a press and making the rolls myself. Either that or...

The first few bites are heaven then I hate myself.

Wow. Just wow!

Wyoming. And, yes, it must be handled properly in the field. We luckily had cold temps that day.

Was lucky enough to fill my "speed goat" tag with a handsome ivory-tipped buck this year. Thawed two small tenderloins, marinated for 3 hours and grilled. Really delicious. Antelope backstrap/tenderloins are some of the best meat I've ever grilled. Seriously. Sorry for the lack of...

Artwork. And, a good chew!