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I have tried the different gizmos before, and yeah, the garlic press is a pain to clean. But I usually just smash them under the blade of my chefs knife. I don't mind the process of getting them out of the skin, I was just wondering if there was an easy "get around" by using the pre peeled...

The link mentioned fresh peeled garlic available in Korean markets. I wonder if it's any better. I figured it might be too good to be true. Thanks for the tips guys.

I've been to several here in the bay area, and for the most part none have really surprised me in a good way. Memphis Minnies makes great sweet potato pie and that's about it. Most of their BBQ is very, very inconsistent( I've gone back several times to know this) most of the time, it's dried...

Anyone have good or bad experience with using the large containers of pre-peeled garlic from places like Costco? I've never bothered to pick one up, since I figure for my small batch cooking, for the most part, I can just use one head and go from there. But if I ever need a big pile of cloves...

That's a great idea. I will take all that into account next time. But the nice thing was a 4 GB card was only $7 on amazon. These people were really king at making delicious pork! Between that and the steaks, I was in heaven.

He didn't speak english, and was in a hurry to get away. I tried pulling the camera out of my pocket myself first, so I could get to the memory card, he ripped it out of my hands and took off. It's cool how they carry the meat, with a big slicing knife, they carve off thin slices right on to...

I just got back from a 10 day vacation to Rio. One of my main goals was to try and find the brazilian BBQ places I had heard about. Wasn't hard to do. They were everywhere, and the meat was plentiful. It was amazing that for as little as the equivalent of $15 you could have all you can eat...

nice score. Welcome.

Removing them is usually rather easy if you use a paper towel to help grip the slippery suckers.

I know in competition many cooks will just use the same rub to sprinkle and season the meat after pulling since most of the delicate flavors are lost during the long cook. For me, the taste I look for in the end product, bark and all, comes from applying a finishing sauce and more rub. I like...

Nice!! I like the blue tile ones.

Very cool idea. I have bought and enjoyed using Willingham's Rub, which is essentially powdered W. sauce and a few other spices. It's great on brisket, but not so much on pork or poultry.

One of these days I'm just going to simplify it all down to a few key cookers. My meager collection is nothing compared to my dad's ever expanding collection, however, he has the space. I do not. My small apartment balcony is overrun with a huge Kenmore gasser I never use, my little 18.5 OTP...

My take on that is it can act as a one sided "foil" basically helping prevent excessive moisture loss once the meat has finished cooking. I have pretty much always peeled off the membrane as well. But I noted the same thing as you did, the few times I didn't peel it off. Same temps, same cook...

Nice cook! I love the flexibility that fatties offer. The first ones I ever made were simply Jimmy Deans sausage sprinkled with rub, layered with cream cheese and diced up dried apricots. Nice sweet contrast with the smokiness. Im going to have to make a few of yours sometime as well.

I will second the In n Out

I wish I had clued in to the other location. I was thinking there was several locations to RUB. Oh, well, I will just have to go back again soon. I'd definitely try RUB again. I never got to try their ribs. The pulled pork was real good though. And the sides were generous, and tasted good. With...

BEER.

The buffet at the Wynn was by far the best I have ever been to, or seen. I wasn't even very hungry when I went ( only two plates and I was full, not finishing stuff on either plate) but I did enjoy it all. The prime rib was probably the best I have ever had. The cool thing was the guy carving...

Todd, I'm pretty mellow. I had a good time, didn't get too carried away. I learned how to play roulette for the first time, and turned $200 into $1300 in about 45 minutes. But I felt bad and gave back $600 before I left. The way I figure it, they paid for the flight, hotel room, and Penn &...