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Clint, I couldn't agree with you more about Chris's impact on our barbecuing education and our enjoyment of the community he has built over so many years. I bought my WSM in August of 1987, so we're coming up on our 30th anniversary. I'll have to start planning a celebration dinner menu. Rita

So glad you checked in, Bryan. I now have the best smile of the week. I think of you often and know that your recipe must be the most popular of all time. You have certainly made a lot of people happy. I hope to hear more from you. Rita

I have had a Magnum for a good many years and think it is a very good grinder. However, the sliding section covering the fill hole kept sliding open while I was grinding and the peppercorns would spill out. (Those little peppercorns have quite a bounce to them and once almost turned my kitchen...

Clint, I don't see how you can break this salt grinder unless you really try. I have been using the OXO salt grinder for about 8 months and I am very pleased with it. It "holds" the grind setting very nicely so far. I use it for coarse and "crunch" settings mostly, but often the fine setting...

My Weber Genesis will hold 225 degrees with one burner. I tried preheating with only one burner and it took forever to come up to temperature. Now I start it on 3-burner high heat for about 5 to 10 minutes to get the box thoroughly heated, then turn off 2 burners and the temperature will drop...

Clint, you must have good karma. I know that you registered after I did and I have not yet gotten mine. It has to be a great challenge for Cuisinart to take care of everyone. I'm still using my old blade and just being careful to check everything. Rita

To keep you up to date, I received an email from Cuisinart today: Email from Cuisinart 10.22.16: December 22, 2016 Thank you so much for your ongoing patience. We want to keep you advised of the status of your free Cuisinart replacement blade. Our blades are fabricated using precise...

I filled out the form 2 or 3 days ago. I'll post when I receive my new blade. I can't imagine the mailing nightmare Cuisinart must be going through. UPDATE: I filled out the form on Dec. 17, 2016 January 8, 2017: Nothing yet.

Len is right. I think you would prefer to use "cooking or baking" parchment paper (not calligraphy parchment) rather than waxed paper, which is pretty flimsy. It is widely available here, but if you have a problem finding it, you might ask someone in a bakery for a source. Restaurant...

Thanks, Chris.

Every time I see this I have to laugh. I see that Chris gets artistic credit for the design - how cool is that? Is there a link from this (Chris's) site to order these? I just thought of 5 that I need to order and the list just might be growing.

You might be interested that we just lost one of aviation's premier pilots, Bob Hoover. "Premier" just might be an understatement. http://money.cnn.com/2016/10/25/news/bob-hoover-obit/ I had the pleasure and privilege of watching him a good many years ago as the headliner in a civilian air show.

Bob Ivey, is the SYD rub recipe you refer to earlier on this thread the General All-Purpose BBQ Rub shown on this page? http://www.slapyodaddybbq.com/2012/02/syd-all-purpose-rub/ I noticed that he now has a lower-sodium product available. Thanks, Rita

Chris, a beautiful loaf! Do you have space in the oven to raise the rack one level? That often works to even out the heat. I haven't tried this but considering that you are starting with a cold oven, you might try setting the Dutch oven on a pizza stone. I'm thinking that it will take some...

For those who have pre-ordered the Wokmon, Glenn has run into some unexpected snags, which he explains on his WOKMON WEBSITE.

Me too, mostly on the lower end. The Amazon bookmark on my Firefox toolbar contains this link for browsing & buying. I'm the one who is nickel and dimeing you to death!

Call your cardiologist, or at least your dietician before serving these! Per cup, empty, that looks like about 4 or 5 slices of thick bacon (depending on their size) per bacon cup before filling. :) To fill the crisp cups and to avoid a puddle of juices, the bacon cups are not going to be...

Dustin, it is $99. I won't buy a timer or thermometer from anyone but Thermoworks. A few years ago I wanted to buy one of their timers for which they had only one less criterion than I needed - a count-up feature for checking timing of recipes. I mentioned it to them and a few months later...

Thank you, gentlemen. Your comments make sense and I won't be foiling the slide-out tray in the future, but I'll be more diligent in cleaning it more often. I have a restaurant-size dishpan that I use to soak my Grill Grates occasionally and the tray just might fit in it too. A family illness...

I'm supposedly logged in but can't post this message. I will try again. Been having problems with this. I logged in twice and got a Thank You for logging in, but still can't seem to post my question. Will try again, pressing "Submit New Thread," which I did before...