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Nice, I'm getting hungry!

Larry, that looks delicious. I love using Flatout as the crust for pizza!

I found a video of the episode. Enjoy! http://www.internationalvariet...-1porterhouse-rules/

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH: Nice. Question - I noticed how lightly rub was used but how heavily it was sauced and that the rub was applied just 30 minutes prior to the...

I did a very basic baby back ribs cook yesterday using the Minion method and the 2-2-1 technique. Turned out very well as you can see. Pictures and videos of the entire cook on my Phanfare page: Baby Back Ribs 2-2-1 slideshow Criticism welcomed.

With the Home Depot deal on Kingsford going on right now, I'm thinking of stocking up. However, my only concern is whether or not they'll last until I use them all. I know people on this board still use charcoal from last year's Memorial Day sale. So how long would you allow a bag of unopened...

I picked up a 40 pound bag of Nature-Glo lump from Berger Brothers in Chicago. I've never cooked with lump before. I believe it's rebranded Royal Oak. Getting it started on the performer. Wow, it lights so much quicker than briquettes...just gotta turn the propane on for a couple...

Is that a homemade pizza crust?

I made a batch of these wings last night, and they were amazing! Instead of using orange marmalade, I switched it up and used a jar of apricot pineapple preserves. The flavor was not as bright as the original recipe's. Here are pictures and videos of my cook: Apricot Pineapple Sriracha Wings

Open it and rinse off the blood. See if it still smells in 30 minutes. You might have a very tender piece of wet-aged meat.

That looks awesome! Did you use a thermometer to monitor the internal temperature during the indirect cook, or did you just go by time alone? I want to try this in the next few weeks...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ken P.: Here's a longer discussion of the low/slo oven way to go: cookingforengineers Rib Roast </div></BLOCKQUOTE> I followed that low and slow...

I actually purchased the kit because I didn't have a snorkel-type sealer. You need to this particular type of vacuum sealer because the bags are just like any other plastic bags - they lack channels. They're also not quite as thick at your typical vacuum bags - kind of reminds me of slow...

This was a picture of our Christmas dinner from last night: I was very pleased with the outcome; I think the bags worked! The meat was very tender and very flavorful. I thought about searing the roast on the charcoal chimney (reverse sear), but the dinner guests were getting a little...

I took the plunge and purchased the DryBagSteak kit for this USDA Prime Boneless Ribeye from Costco: After 18 days of dry-aging, this is how it looked today: I hope it tastes as good as it looks for Christmas dinner. We'll see tonight...