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It needs a better control system. With accelerometers and gyros, and the right software, it could be a simple and safe to fly as the more advanced model drones. Controls for up/down, rotate left/right, and forward/back, along with computer-guided stability, would probably make it almost as...

Curing for less time may help. You can also soak it in plain water after removing from the brine and rinsing. I think someone else suggested cutting off a small piece and cooking it, so you can taste for salt level. If it's too salty, soak in water for 24 hours and test again. Once you have...

For zucchini and yellow summer squash, we cut into planks brush with olive oil, sprinkle salt and pepper, and grill at high heat for about 2 minutes per side. That's enough to get some color on the surface, but still hold some firmness in the center. Butternut squash can be done the same way...

Fixed your post Cliff! :D

Who doesn't love an Awesome Nacho Destruction Derby!

Now I remember how I did it... I didn't apply oil to the stopper, I applied Bourbon to me! Piece-o-cake! :D

I'd trade cooks with you any day of the week :)

How spectacularly awesome would an Photo Gallery backyard "bring your best" party be! :D

Winner winner, chicken dinner! The wings look amazing, I'm going to steal some of the ideas! (Can't do sweet sauces/glazes so much). But the sprouts make my mouth water... love them, and that's an awesome technique for grilling! Sprouts love some acid, and the Srirach... mmmmm!

This is one of my favorites, and it's not too pricey ("Zaya"... it can be hard to read on the label):

I make a pork carnitas by braising a butt in a mix of orange and lime juices, herbs and such. After the pork is done, it's removed from the DO and left to rest. Meanwhile, the braising liquid is filtered through a sieve and the broth reduced about 3/4 to almost a gravy-like consistency. The...

Now I want sausage. I gotta quit reading this forum before dinner! :D

I didn't have any trouble... I just stuffed it in. But I'm used to installing grommets and o-rings :) A little oil, as Rober-R suggests, should make in easier to install.

Okay, thanks a lot! I'm just about to make (store bought) bacon and eggs for dinner... now I know it's going to suck compared to your bacon! Bravo! Now, to find room in the freezer for 12+ pounds of bacon, so I can buy a pork belly before my wife gets back from her business trip! ;)

That looks awesome! I think the next time I smoke a butt, I'm going to inject it with some apple juice with rub dissolved in it. I think the spices and salt permeating the interior meat will make it both juicy and better seasoned. Yer makin' me hungry!

Man, I can feel the insulin coursing through my veins just looking at the photos! Magnificent!

I misread the OP... didn't realize the question was about adding bourbon after pulling :o I wouldn't add raw bourbon to the pulled meat. However, if you took some bourbon, sweet vermouth, chicken stock or drippings from the butt, and maybe a touch of your dry rub, and reduced that down to a...

I would just enjoy some nice aged rum while eating the smoked salmon ;) That looks very nice! I get a little more smoke time by adding the fish when I add the hot coals and assemble the smoker, so they enjoy the smoky confines while the smoker gets up to temp. For me, that means about an hour...

I have to say, this burger was one of the best tasting burgers I've ever had! The char on the burger, the sweet/savory of the bacon jam and the heat from the peppers combined in a magical way :)

I've used a 50/50 mix of bourbon and cider vinegar as a spritz for pork butt, and liked the results. I don't know if has a huge impact on the final flavor, but Bourbon!