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My top three might be something like: (1) Maverick ET-732 remote thermometer; (2) Ove Gloves (two of them); and (3) GrillGrates. The list would have included a Weber Chimney as number 1 if this were a charcoal grill instead of gas.

Gorgeous results! I didn't get pics. Mine were very good but probably not worth the effort. I bought a small brisket (approx. 3 lbs.), it probably shrunk to approx. 1.5 lbs, and I got a grand total of 2 sandwiches (and a few samples with scraps). Yes, the sandwiches were large and very good...

I had never heard of a garlic peeler, until a few weeks ago. We used one during a cooking class, it worked well, so I got one. They're inexpensive, easy to use, and they work pretty well. It's basically just a silicone tube, but it works well...

Your pics convinced me to give it a try! I picked up the corned beef during lunch and have it trimmed and soaking in water for Sunday.

Great job and fantastic pics! Reuben sandwiches just made it onto my "to do" list.

Agree wholeheartedly with James & Bob - use Weber cubes with a chimney. If you happen to run out of cubes, in a pinch, you might use a lightly rolled newspaper sprayed with PAM, but the cubes are inexpensive and avoid the undesirable newspaper flakes.

Happy Easter, Enrico! Thanks for sharing your talents, techniques, & recipes!

Playing with CI. Seared Tuna with mango salsa and two sauces - (1) soy, ginger, garlic sauce, and (2) creamy wasabi sauce.

I used to do 3-1-1 at 250F on St. Louis spares but switched to no foil, do it much like Adam and like the texture better. With SLS, I usually cook them at 250, starting after about 3 hours will sprtiz them about every 30 minutes with apple juice/apple cider vinegar until they are done. They've...

Sounds great! I just stumbled across this after doing seared tuna with a very similar mango and peach salsa last night. Mango salsa also goes extremely well with salmon. At a recent cooking class in Seattle, we made an orange, sriracha salsa with seared tuna, and that worked well together. I...

After a few too many flame-related incidents involving my CI skillet and wok, I finally broke down and got an infrared thermometer and am loving it so far. It has made a world of difference in keeping the skillet and wok below the smoke point (and more importantly, below the flash point) of the...

After a few flame-related incidents while learning to cook with a cast iron skillet and a wok, I got a Maverick infrared thermometer last week and love it. I got it on Amazon for $43.71 US with free shipping. I've gotten many years of good use out of my Maverick et-732's so went with that...

As a follow up, 3 days is DEFINITELY too long to soak the onion rings in buttermilk. I didn't cook all of them yesterday since I was just cooking for myself. I tried it again tonight, and the onions were far too soft and had too much of a bitter, buttermilk taste to them. My best guess is...

This is extremely simple and may not qualify as a "recipe", but it is both very good and very easy. Ingredients: 1 or 2 sweet yellow onions, sliced into thin rings; buttermilk to cover the rings; 1-2 cups all purpose flour; seasonings for the flour (the combinations are endless: generally...

Thanks Teddy. The last couple of times, I've put the CI on the grill over the coals. That has worked fairly well, but I'd like be able to do the sear indoors to make it easier to throw together a pan sauce after searing. I think I'll dial the heat back a bit and give it another try indoors.

Agreed! Glad you pointed that out. I thought Dwain was just showing what a money muscle looked like, so I hadn't checked it before. I'll have to try to break down a pork butt like that some time. Never heard of frying a mm. May have to try that too, maybe even have to try to do it like...

Excellent information. Thanks Tommy & Noe! Time to thaw a ribeye and try again. I normally don't freeze steak, but I knew I was going to have to burn a few as I learned to play with CI, so I got a big pack at Sam's to save a little during this experimentation stage.

I think the name came from competitions, in the context that, to win the money, you want to make a good presentation with slices from that part of the butt. I'm no expert, but it's an almost cylindrical part of the butt on the far end from the bone that has better marbling. It's usually pretty...

I've seen a lot of competitors cut the money muscle so that it is almost completely separated and understand that rules of most if not all competitions require that the meat stay in one piece. Those rules don't apply in my backyard, so I decided to cook the money muscle separately. I separated...

Version 3: I took the cast iron outside. Low & slow on the grill at around 240F indirect until the steak hit 122, with the cast iron over the coals to heat up while the steak was cooking indirect, then dried steak with paper towels, lightly oiled it with peanut oil, and seared on CI skillet 4...