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Good looking burgers, but what's your take on the technique? Is it worth trying? Or should I just wait 15 years for the chain to make it here?

Great day and pics! What's the Kokanee taste like?

Sure, now I see this! For those that can get Troegs: their best seasonal is coming out right now in kegs and bottles any day now. Nugget Nectar! It's an Imperial Amber and one of the highest rated beers period on beeradvocate.com. Mad Elf is good, but way overhyped and overpriced in this...

My term "heavy swilling" is more along the lines of guzzling one after washing and waxing the car on a hot day. Lawnmower beer, which in my mind is not exactly session beer. Where does one find "How Beer Saved the World"?

You could start the fatty while the smoker is coming up to temp for the wings, but I'd keep an eye on it as it gets hot. You might have to pull it then put back on to warm up at the end. Just be sure to check the internal temperature to make sure it's cooked through with the high heat. I'd say...

You can find a lot of posts and opinions on here, but I'll say I don't see any advantage to it.

What they said. Technically safe to eat at 145, but so is brisket.

It's hard to notice that stuff in the dome lid, especially with the limited daylight this time of year, but I get it in all my grills. Grab a plastic putty knife the next time you're in a hardware store and you can knock it off without hurting the enamel.

Welcome to the club! I see a lot of trips to the Amish store in your future.

Thanks for posting this. I was just studying that recipe a few days ago. Just need to find a humid place to hang it.

Yeah, I tried a Mickeys a few years ago and it was not what I remembered. You don't even have to slice your fingers anymore. http://www.rachaelraymag.com/food-how-to/grocery-shopping-tips/taste-test-the-best-hot-dogs

Very nice. Why not legs?

Great post! Very clever way to hang it, too.

Very nice! Can I ask where you hung it? I just finished reading Ruhlman's Charcuterie and really want to try something like this.

I hope someone else can chime in, but I'd say no. MTQ has salt and sugar as well as nitrate and nitrite, and the concentrations are not the same. I've seen recipes to make MTQ online, so you could probably find one and determine the equivalent.

Has anyone tried the Ales of the Revolution from Yards Brewing? I'm fascinated by them but haven't found a sampler yet. http://www.yardsbrewing.com/ales As much as I like homebrews and micros, PBR is still my go-to for heavy swilling.

That's it. One of his many posts on here where I learned more in 2 minutes than I have in years of watching TV cooking shows.

Absolutely excellent Daniel. Thanks for the explanation on your sides, I must try them both.

Oh my. Great cook, Chris. My fiscal year* resolution is to find some short ribs like those. *the fiscal year starts tomorrow.

Great cook and new toy! Thanks for the Costco corn tip. We looked at the Nikon version of your new camera and came to the same conclusion that Mike did - great idea but the poor design (and decent DSLR price) made us keep our old pocket zoom camera and buy a DSLR. I'm looking forward to...