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They work fine when you're in a time pinch, just like the premade crusts. Either is worth a try to see if you like them, and even the worst case scenario has you still eating pizza. Which reminds me of an old joke... ;) Also, Pillsbury makes unperforated crescent roll dough and it can be a...

I'm the recipient of some bone-in, skin-on turkey breasts that've been wet-brined in a salt/sugar/MSG mix. Right now I have them drying in the fridge in an open 9x13 dish, and I plan on grilling them tomorrow (which could very well be today by the time some of you read this). I'm leaning hard...

"Minnesota Barbeque Society" has me picturing a few drunk guys putting Open Pit on lutefisk and washing it down with Hamm's and Grain Belt...;)

I checked my folders and discovered that it's been almost 4 years since my last picanha cook! The Festival Foods in Janesville had them in the meat case for awhile and then they just sort of disappeared; I wonder if a lot of shoppers passed them by because of unfamiliarity. Here's some more...

It is, and it's delicious. Nice find!

Well, I know you're a Sox fan from way back and I also noticed you using your left hand in a couple photos, so the thought occurred to me that you might be lefthanded (like me). And who was one of the preeminent AL southpaws back in the early to mid '70s? Hint: it wasn't Ken Kravec!;)

Are You Ready?;)

You trim them square and save the trimmings to make hot dog stock.

Very nice! What's the thickness of the steel plate...1/4"?

When I rotisserie a rib roast I make sure it has a good fat cap and run the spit perpendicular to the bones, not parallel with. This way the cap and the bones act as buffers and take the heat, and it's less likely the sides will be overdone (by my standards). And who doesn't love a little...

There comes a point where it doesn't matter if the heat is dry or not...it's just HOT!

It definitely helps dry out the skin, which is good for crispness. I tend to marinate/wet brine wings for a day or so and then let them dry out. Dry white wine has an acidity level that gives results I like.

Looks like you're off to a good start!

Tim, I took a closer look at your photos. By any chance do you have a "WOOD 28" jersey hanging in the closet? ;)

Good for him, but you may want to rethink that "best gift" thing when your next insurance bill shows up... ;)

I work with a guy who has some "spare land" around Stanley, so I'll give him a heads-up about the competition. What's the deal with the drumsticks? Are they regular drums with the end of the bone chopped off and the skin folded over? Or something else?

Welcome, John. Any chance you'd consider petitioning The Overlord to change your screen name to "Trapper John McIntyre"? Frankly, I'm surprised that no one made that reference until now...the Old Farts here must be slipping. ;) And aren't you Jersey guys supposed to mention an exit or...

What's this "we" stuff? All I'm seeing here is an appetizer for one.

Good to know for the next time I stay at Spring Mill S.P. I'm going to be passing through Bloomington later this summer but Hinkle's is already penciled in on my dance card, or I'd give Phat Daddy's a look-see. https://www.phatdaddybbq.com/

"Uh, naan-naan-naan-naan-naan naan-naan-naan-naan-naan-naan-naan-naan-naan Naan-naan-naan-naan, I need somebody to help me say it one time Naan-naan-naan-naan-naan naan-naan-naan-naan-naan-naan-naan-naan-naan Naan-naan-naan-naan, wo-ow!" I assume you're all familiar with Wilson Pickett's "Land...