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Good attitude! Just curious, what was the color? You didn't happen to snap any pics did you? I could be wrong, but I cant imagine spoiled meat not introducing itself quite obviously. I don't think you have to sniff around.

Kinda like The Godfather for BBQ enthusiasts!

Great idea. I have done bacon wrapped- a lot of things, but I haven't ever done it as a reheating method. I only eat bacon thats crisp, but in the foil, your bound to get a lot of moisture build up.

Hmmm. Did they continue to smell for a while after you opened them and rinsed them off? Thats a shame. Better luck next time.

I thought your title was refering to the odd, rather useless assembly of men in uniform that pretend to play football in that city. j/k Sorry, had to do it.

You could have temps still rising while in the foil off the heat. Its one way to actually overcook the meat even off the fire. More common in high heat cooks. But high heat is still the way to go. I dont find that high heat briskets need the long wait time. I usually carve into mine within 30-40...

My only problem is what if that little point was hidden in the cut up food and you didn't notice it? I couldn't imagine the poor sap who bit into it, or accidentally swallowed it. They serve no purpose in my kitchen.

I don't know if the extra weight of SS will bother me, and I do appreciate the look of polished SS. But not at a price $200 more. I grew up scrubbing everything with Comet, and now refuse to use it. I hate that crap. If I need something similar, I will use their gel. I probably inhaled a few...

Move the the bay area! I need a brewing buddy to get me back into it. I bought all the kegging equiptment besides the CO2 tank, but I haven't brewed in 2 years now.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: What do you do with the head when you're done? </div></BLOCKQUOTE> It makes nice bling if you bronze it and dangle it from your neck.

Sweet, thanks. I will probably order this one, and save $100. Do you find any benefit with the AA, versus the SS? I imagine both will last pretty much forever, and the aluminum is a good deal lighter to have to heft around.

Bill, I am very jealous! Looks like fun. I love Rauchbier. Probably butchered the spelling on that one. I bet the time you let it mellow makes a huge difference. Keep us updated if you please!

I'd imagine the sand would act as sort of a heat diffuser, and would also absorb fat drippings and keep flare ups a bay. Not sure if that's the way I'd go, cause your going to have to clean up the same volume of sand at the end of the cook, whereas your fuel will cook down and mostly burn off...

Looks like a dang good meal there Larry, and an interesting change of pace. I'm assuming that beef cheek needs a slow or moist cook in order to end up tender? That's gotta be one of the most often used muscles on the cow.

Kevin, that's a killer deal, I was looking at that site too, but in the description it says that it is safe for oven (duh) and broiler. But nothing mentioned about cooktop. Will the aluminum buckle or warp on top of the stove? I would want to be able to deglaze in the same pan, and other stuff...

I had one for a while, a few years back and returned it as well. Very difficult to turn, and not worth the effort. I found a very simple, large kitchen Aid that did the job quickly. Its not like Im Forrest Gump and going to clumsily cut off my digits in the kitchen. And I cant remember the last...

I'm going to have to have a few more shots from a good quality machine, and a well trained barista ie, not Starbucks, before I drop $800 on equipment. I love latte's and stuff like that, but I want to understand the complexities of good straight espresso first. I went to Ritual Coffee in San...

Thanks all, I have been browsing for several hours. I guess its hard to get a deal when the costs of all the raw materials keep going up. I have some good quality SS cookware I bought years ago, that is very similar to All-Clad, but 1/3 the price. Been happy with that. I suppose it could double...

Of course I have dug thru Google, looking at prices. I was surprised that eBay was a dud. Not much there of this quality. Anybody have an opinion about the non stick versus polished stainless steel? It seems like the ratings lean towards polished SS.

I'm looking for a good quality roasting pan, either an All Clad, or a Calphalon, since I have read they are the best rated, and I wont have to ever buy another one. Does anyone know where to get a great deal on one? I need to get a V-rack as well, but thats probably less important, and I saw...