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Happy birthday, Chris!

Which branch, Travis? I tell you, the wet/dry heat thing works up until about 100 degrees. After that - hot is hot. I missed the Kuwait sandbox, but did some time in Afghanistan. Never got hot like Iraq/Kuwait though. Hottest place I've been is Thailand. **** on Earth.

Yep. My poor AC can't keep up with the heat. :| On topic: If the weather isn't threatening destruction or personal injury - I'll smoke or grill. One summer when I lived on Okinawa, we had seven typhoons blow through. I grilled during three of 'em.

Don't know 'bout y'all central Tennessee-ers, but we westerners are supposed to get dumped on 'roundabout 3 p.m.

Those are some nice looking balls you got there, Sean.

I'm only a home cook and I have to be on-the-cheap as much as possible. So I buy in bulk from Costco/Sam's/a local restaurant store and I portion and freeze like Kevin. We do have a Penzey's here in Memphis, but it's a bit of a luxury for me to spice shop there. Still, I sneak over there every...

I've been trying to drag the wife here for more than a year, but we keep going to Central. I'm just gonna have to go by myself, methinks.

Wow, the bark on that butt looks amazing.

Charles, the sad thing is I've got about three cameras laying around the house. I've just always got my BlackBerry on me so it's easier to just pull it out and take a picture. I just kind of wing it with the beans, man, but here's what I do: Two cans of baked beans, one can of black beans...

Thanks a lot, guys! It was good I need to start taking pics with my camera instead of my phone, though.

My parents are in town from Louisiana, so I smoked brisket and butts, some beans. They brought some corn and zucchini from my uncle's garden, so I grilled them too. I was pretty amazed at the proportion of flat to point on this brisket. The point was easily as big as the flat and it was a 13.4...

Do you prefer to make your own or buy something. I second the Sweet Baby Ray's suggestion if it's the latter, but you'll have to cut it with some apple juice to get the consistency you want. On the plus side, I think this improves the sauce. If you want to make your own, Jim's link is great.

I think the conversation has steered off into semantics land. We've all got our own perceptions of the meanings behind the words "science," "art," and "magic." From the scientific perspective as it applies to art - anyone can be shown the proper way to put paint on a canvas or how to play some...

While I think Central edges them out in the flavor department, the Bar-B-Q Shop has the best service of any barbecue restaurant - heck, almost any restaurant - I've eaten in. So far (notice the so far), I've only had their ribs, but they were great. Very tender (a tad too tender), very flavorful...

I use leg of lamb, Ray. Whatever Costco is carrying BTW, that Greek place I talked about in New Orleans is called Angeli on Decatur and the address is 1141 Decatur, on the corner of Decatur and Governor Nicholis St.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ShawnW: Interestingly enough, the meat used in the souvlaki at "Souvlaki Mike's" was not lamb. It was seasoned pork, cooked on a turning, upright spit...

I love beer, but only drink rarely, so when I do I like a quality beer. Guinness is my go to drink most of the time, for lighter fare I like Sierra Nevada Pale Ale and Fat Tire.

That’s really odd, Dave. I have the 2009 18.5 and use both the water pan and Kingsford in every cook. I have not had any of your problems with K – I have had to tap the bowl after 8 – 10 hours, but as long as I clean the bowl out before every use, it’s run fine. What’s the airflow like in your...

Great looking cook as always, Jim.

I've still got a houseful o' kin, and everyone wanted souvlaki, so I'm grilling lamb and beef shortly.