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I gotta stop reading this stuff before lunchtime.

You might try injecting the meat with a solution containing salt, then reduce the amount that goes on the outside. Even though some of the (salty) juice will leak out of the meat, you might have an easier time ending up with adequately seasoned meat and a sauce that's not too salty.

II don't have one, so I can't say it's good or bad. However, I've found that my 22" WSM holds a temp +/- about 10 degrees, which is more than enough for normal cooks, even long ones. I don't think that a temp control would improve the quality of what comes out of my smoker. However, I can see...

Thanks Edison, and everyone!

What fun! Can't wait to watch the vid.

Looks like a winner! Andouille is definitely on my to-do list.

Mike, I've been thinking about getting the Kitchenaide grinder and stuffer attachments for some casual sausage making. What about the LEM that makes it superior? Is it just more powerful/faster? Thanks!

Something we do when making pork carnitas is to braise the butt in a spicy broth and shred, then reduce the braising liquid by about 75% until it's syrupy. Then the shredded port is mixed back in to the sauce, then whole mess spread out on a baking sheet and put under the broiler until the pork...

The only thing missing from that filet is the horns and hooves ;)

Oh, I guess I forgot that I snapped a pic of the filet when it went on the heat!

White wine is good, water would be just fine too, if all you need is to thin the broth/sauce a little without changing the flavor. If you use wine, you'll probably want to make sure to heat it up high enough to cook out some of the alcohol, or it may impart an unpleasant taste.

Actually, one of the simplest and most effective tinders for starting a fire is dryer lint. That stuff is basically a fire waiting for a spark, and pretty much everyone already makes more than they can use.

Start watching shows like Bar Rescue and Restaurant Impossible. I'm not kidding... those shows will outline every bad thing you should never do with food service business! Like you, cooking professionally is a (pipe) dream of mine. Watching those shows was a real eye opener for me, and helped...

Woof! what an awesome plate of food!

This is how French onion soup starts at the Wallis house: That's about 6 pounds of sweet onions. Nearly 2 hours later: And the finished product (topped with Vienna bread croutons and grated Gruyere cheese, broiled): This such a great recipe... thick, oniony and rich. I used about 50% more...

Beer ;) ;)

I'm intrigued... What's the texture like when cooked brisket style? Is it still juicy? I assume you cook it to 200-ish?

Ribs look perfect, well done!

Smoked Bacon Wrapped Onion Rings with Sriracha Mayo Sauce The salmon, by the way, was perfectly cooked. It was done all the way through, but still moist and flaky in the center. The cumin/garlic seems to be the crowd favorite, although my wife and I both prefer the cracked pepper version.

We also prefer to sauce ribs on the side. I love the crispiness of the bark, and the flavor of the rub. If I use any sauce, it's a quick dip before chomping.