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The "Ariston Cafe" is located on the old Route 66 in Litchfield, IL....south of Springfield, IL. It has been operated by the same owner for decades and has a very good reputation. When I ate there the owner was dressed in a suit and greeted every customer as they entered. Nice place and we...

Your photos, especially the close-up of the sliced ribs show the extra thickness. Your ribs look a lot tastier than mine though! BTW.....very nice photos.

I have noticed that when I have purchased loin back ribs at my Sam's Club the last several times, the rib meat has been very thick (approx 3 inches) over a 2 inch width at the backbone end of the ribs, along the entire length of the slabs. This thick portion is very low in fat. I think I am...

How many times do you reuse the oil (assuming the oil has only been used for french fries) and how do you store the oil between uses? I have a Waring Pro fryer and it uses about a gallon of oil. I don't want to eat fries every night until it is ready to be pitched, and I don't want to waste...

Matt, nice Goshawk avatar......let us know how the brisket turns out.

The insecticide brand also seems to indicate Australia as the locale.

I wonder if they will go all out on production from day one or if they will ramp up production slowly....maybe increase tooling and shipping capability after an initial trial period.

Hi Jeremy, I just registered my Performer a couple of months ago. I just checked to see where the serial number was on mine because I didn't recall it being on the lid vent or near the ignitor/gas valve control panel. In my case the serial number was clearly marked on a white sticker on the...

I got my Waring Pro a couple of days ago and did some fries last night. They turned out really good. I used Canola oil and I thought that the fries were tasty. I was considering adding some beef fat to the oil, but there was a yellow placard in the box that stated "Do not use beef fat or...

I did a 14lb self-basting bird yesterday following the instructions on this website. It turned out great. The cooker stayed between 325 and 350 without me touching it. I've found that following the instructions on this site makes everything turn out like it is supposed to. What a great smoker!

I sent an e-mail to Clorox (parent company of KINGSFORD) and I received the following reply this afternoon. Thought you might be interested. Regarding a KINGSFORD formula change and relocation of manufacturing Clorox replied with: "The ingredients of this product have not been changed. We did...

Thanks Stogie. I'll have to try using the tri-tip in chili too. I've just used ground beef until now, but using tri-tip sounds good. Thanks again.

Thanks for the info gents. I paid a premium, but they do look like very nice roasts.

I've been reading the tri-tip posts and decided to buy one. The regionality of cuts of meat is interesting to me. Sam's Club doesn't carry them (at least in this area), and at least one of the three major grocers in the St.Louis, MO area had not heard of tri-tips but checked on getting them...

I would pitch it. It's not worth the risk.

My 73 smoker probe failed during its first use also. Maverick sent me a food probe instead of a smoker probe as a replacement, but it doesn't seems to matter except that it's longer and it takes a little more thought on placing it to make sure it doesn't contact the meat. I was concerned that...

Thanks for confirming my thoughts. I saw the notice in the manual to not immerse. I had the tip of the probe in the water long enough for the reading to stabilize. I figured it had to be robust enough to handle juicy cuts of meat. It's fine.

I think the smoker probe on my ET-73 failed on its first use yesterday. It now gives smoker readings that oscillate between 234 and 241 at room temperature. I did a boiling water test using the food probe and it still works fine (indicates 211 degrees F), so I'm pretty sure that the problem is...

I have had my WSM for about a month and I am enjoying using it. To date, I have cooked back ribs (BRITU) two times, and a beef brisket using the recipes on the website. I am eager to try other recipes as well. I have the seen the acronym ABT referenced several times but have been unable to...