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To be honest, I couldn't tell you only because I've never cooked a CAB. Thats not a bad price though. This was nice, but as years go by, I find that I do enjoy pork more when it comes to BBQ. Something about the depth of flavor or something. Of course this isn't counting grilling. Give me a big...

I fired off the last of the two prime briskets last night Got the fire started. Meat trimmed. A great deal of fat on these primes. Rubbed with mustard, and my current spice blend, a mix of black pepper, chipotle powder, rubbed sage, coriander, garlic powder, thyme, a dash of cayenne, and a...

Nice color! They look good. Makes me hungry.

Well, safely is a combination of time at temp. It's a bit tricky, cause I can't think of a single cook for PB that didn't end up within 5 degrees of 185,either way. It will be safe, much lower, but not tender enough to be pleasant to eat. I've never had a PB that weight go more than 8-10...

I'd say so, telling by the costs of most raw materials these days. I've heard that these do a great job with creating fond.

Too late... I called him, and he told me it sold today. I thanked him and hung up. A minute later he calls me back and said, hey, you're not missing out on anything. It was broken in several places, and not working. The good news is, I found someone who services commercial and prosumer...

I'll keep my fingers crossed. I just fired of an email with the few pics I have of it. I of course dont want to miss out on a good chance to get a good machine at a bargain. The guy is only asking $100, and doesn't know a thing about espresso machines. So it could be worth a good deal more if...

Thank you guys, for the tips. I'm kinda scratching my head right now. Not sure if I want to jump in to something that turns into an expensive headache. I imagine, with time I can find a place that can service them. I just want to figure out some basic details of their equiptment. I doubt...

I made a comment in the buy sell or trade spot, but I hope Chris wont mind a similar double post. I am contemplating picking up a Bezzera Espresso machine here locally, that I found on craigslist. It is used, the seller had picked it up at an estate sale, and has no knowledge of how they work...

Fire it up, then load it up. One step follows the next. I don't even think about it much.

Search, Alan. A lot of my Q happens during the week. Working in health care kills every other weekend or more. I'll have shots up of my next prime brisket I'm going to do in the next few days while I'm off.

Hey Shawn, cool idea! I live here in the Bay, and the sourdough here is amazing. I'm certainly no bread expert, but I do recall reading that it is due to the unique strain of lactobacilli sanfranciscii that is found only here. Makes me wonder if I could culture my own from just water and...

I never fail to learn something from most of you guys. I remember from an old thread, Bryan, that you mentioned packing your lump charcoal tightly to control temp fluctuations and burn time better. Thanks for posting some pictures. These weekend "whatcha cookin?" threads are no fun without them.

Order placed for the one in K's link. Thanks guys. $59 total, free shipping, on it's way. Looking forward to breaking it in. Maybe a nice stuffed pork loin roast?

Pat, my WSM goes all the way to 11.

Are you pouring?

Likely the birds on the top grate. 165 on an instant read for the breast 175 on the thigh, you're done.

Come on people! All day and not one clever comment on my ridiculous joke? That was a poor attempt at sarcasm, I was hoping for a laugh. I have no idea who originated the concept of a high temp brisket. But I'm pretty damn sure one of those guys came up with all the rest!

I don't blame you at all. I wouldn't eat any green meat. Thats not a good sign. Better luck next time.

Oh, I wouldn't argue the price point. I just wouldn't want to have to worry about breaking it, dropping it etc. I think their developers created a solution to a problem that didn't exist.