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I need some help. I bought some Aleppo pepper, adobo seasoning and Chinese sezhhuan peppercorns. I need somevrecipes to showcase them. Actually I could use that advice for a lot of spices, rosemary, etc. Let's start with what I have bought, we can work on the rest later.

As God is my witness, I will be cooking a baker with chorizo stuffed in the middle. I just have to figure out how much potato to remove Vs the chorizo.

Emily is a lucky woman!

Tapatio is a chili sauce more than a hot sauce.

I bought a clever from a knife shop and put on the bloodwood handles. All of my knives come from there, just have to attach and finish the handles.

I put the milk in the crock. I got an answer from Crock Pot. The "warm" temp is 165 to 170' cooking on high or low is set at 215. I guess you would have to have a temp controller like I have for my beer fridge to keep your Crock Pot in the zone. Yes, the old one held a max of 1 gallon, right...

Have you already put it on? If not I agree with Scott, butts can take the abuse. While I prefer to cook them at 225, 300+ will do the job. It's not a filet, it has lots of fat.

I hang my head in shame, I won't BBQ till tomorrow. Even then it won't be the baker and chorizo, just some csr's and hot Italian sausges for a friend. Of course, I'll have to sample the finished product for quality control.

I use an empty foiled pan. Yes, 300+ is good but lower temps will get you there, it will just take longer.

If you can get whole milk, why not make your own cheese? It's not hard and most of what you need can be found at the hardware store.

What's your address and when is dinner? Damn you made me hungry! I'm going to cook some csr's for a friend that took me to the hospital a while back. Lots of meat and lots of bark = lots of flavor.

Len has got it covered. A standing rib roast is one of the few things I use a thermometer on.

Oooo, truffle oil. I don't have any truffle oil... Or truffles.

and I am a condiment addict. My fridge is stuffed with condiments that I buy and never use. I'm guilty of cruising the international food aisles and buying the odd sauce with the best intentions. But as my Dad would say, "good intentions paved the road to Hell". I am hoping that my testimony...

Oh yeah, nice cooler and you have a fantastic taste in beer!

How long did it take and how did you know it was done? Looks great, I have a roti but have not had the chance to use it.

Learning is what's all about. I've been BBQing for 20 years and I'm still learning.

Rita, I looked in my manual and emailed Crock Pot for the temps. I think I just filled the old one with water and let it come to temp on low, then checked it with a thermometer. Those crock pots are handy.

I wonder if you could have put the spuds in the pan below the pork? Mmmmm, spuds covered in pork dripping.

You had me till the broccoli...