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Interesting link, Bob. As usual, his essays appear completely logical, but contrary to what everyone else in the industry says! I guess I am just lazy, in that I have found a couple commercial rubs that I like and I use them, instead of blending my own. I do like Meathead's theory that leaving...

I'm way out in the country, on 10 acres. I can only see my closest neighbor's house in the winter. Once the leaves come out, the house is completely hidden. They're close to Jim's 300 yards, but not quite. The other 3 sides are on the order of 1/2 mile or better. The closest folks burn their...

I am guessing that if you check, your "rubber" chickens have been "enhanced with a solution".

Don't call me crazy for these suggestions until you try them. Add a small squeeze of anchovy paste or a couple splashes of Asian fish sauce. It's mostly salt, with a bit of indescribable umami. I would also go with a heavy dash of celery seed or celery salt.

I grow a lot of different hot chiles, but normally the usual suspects...jalapeno, serrano, cayenne, and banana. This year, wandering through a new greenhouse here I found several different varieties of Oriental chiles. I planted a few different ones, and the Thai "Super Chili" has been the first...

Where was the "second stall"? I don't think there's a difference between 195ish and 200. Also, were you checking with a ThermaPen, or just watching a probe? If you get your probe on a bone or in a fat vein, you can get readings that don't represent the temp of the overall roast. May not be a...

89 cents a pound??? You are a cruel, cruel man, Bob. ;) I could almost make that worth driving to Sullivan (first Schnucks on 44).

The last one I did, I struggled to get the thing to sit nicely on the grate. Then, when I took it off I realized that there wasn't enough meat on the spine to justify it even being there. That's when I decided to cut it out the next time. But once I cut it out, I couldn't just pitch it. I do the...

How about some details on your home made cone. Material? Dimensions? Did you weld it? Conspiring minds want to know.

Dude, I just snorted ice tea through my nose and all over my keyboard. Now that's funny, right there, I don't care who you are.

Caking is okay with me. If your blends don't cake, it is because they've added something. If you use any supplements that come with food safe silica gel packs in them, you could put one in your bottle.

Thanks, guys. It was delicious. I made gravy out of half the stock and saved the other for turkey pot pies coming later this week. I have to force myself to do plated pics....by that time all I want to do is eat!

I love roast turkey. I don't know why we seem to only have it around holidays. I mentioned this to my wife the other day, and she brought home a 9-1/2 pound turkey breast that was on sale for around 1.50 per pound. I cut the backbone out, spatchcock style, so the breast would sit better on the...

I'll just add to what Rich said... Both modern and vintage, used and new, professionally restored or ready for you to do the work. It amazed me once I started looking around.

Mike, To get acquainted with lamb, if you belong to Sam's, they frequently have little chops that look like little miniature T-bones. A little salt, pepper and crushed rosemary. Grill hot and fast and one step more rare than you like your beef. I love them. I think they have more flavor than...

My sister just bought a brand new really old trailer. :confused: It is a re-issue of the 1962 Shasta AirFlyte. When she was telling me about it, I started googling around and saw quite a bit about the hobby your SIL is jumping in to. I would love to re-do an old Airstream or Avion. My BIL's...

The BGE is an excellent smoker and a decent grill, but without some modifications, you can't create a two-zone fire like you can in a kettle. The more I use this method in the kettle the more I wish the Egg had a way to do it. I might get inventive and make something...it would be easy enough...

If you're in the market, snatch it up. Check out the details on the kettle collector's forum, but I am confident the glass door Genny is a pretty rare bird. Three burner, side burner, stainless hood, old school wooden side tables...if I were within 200 miles, I wouldn't give you a chance at it.

I like that idea, Rich. I'll stock up this November. I'm used to some enhancement...I just thought 15% was pushing the envelope a bit.

I just pulled a turkey breast out of the fridge with the intention of brining it for roasting in the next day or two. My wife bought it, not me, so I didn't notice until I pulled it out that it has been injected with a "solution" that constitutes 15% by weight of the product. Seriously? 15%...