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Both look great to me, Ben. That's my kind of experiment.

Looks good to me, especially with pistachio ice cream for dessert.

Nice chops. Welcome aboard!

http://tvwbb.com/showthread.php?37989-Slicer-recommendations

I saw those in a store, but thought they were just for reading. How is it at the grill?

You can dry it by putting it in a cold smoker before you add wood, too. That container is much nicer than the kitty litter bucket I cured my ham in!

I use the same slicer with a serrated blade. Two tips: Cold or very cold meat slices much better than room temperature. Don't push hard on the meat, let the slicer do the work.

Brew in a Bag (BIAB) is the way to go! I've been using $2 nylon paint strainer bags from Lowes/HD. I learned a lot about it on homebrewtalk.com.

Same here - I take used coals from my kettle. It would take quite a cook to go through more than a full ring of coals, though. I just did 40+ pounds of ham, bacon and beef over 14 hours on a cold and windy day without adding.

Nice meal, and Happy New Year Bob. Thanks for the recipe, I just printed it.

That's outstanding. I need a wheel of Brie.

Glad this got bumped up so I could say how incredible those dogs are!

Not burnt, just over-carmelized. Still looks fine to me!

Great way to start a year, DW.

New Years Resolution: make friends with chef, get invited to awesome NYE party.

Beautiful steaks, gruesome forecast.

Beats chestnuts any day!

Nicely done, Phil. Try chips instead of chunks next time, you can get more smoke with less heat.

That's a great birthday meal. Hope it was a happy one!

What he said. I've posted some bad ones, too.