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I somewhat recently discovered Costco's organic lemonade. In previous years I've made a mint limeade that comes close to the Cafe Rio version, but this year limes never hit the price point where this drink became worth the money/effort. Instead I did a variation using the Costco lemonade. I made...

Oh, yeah, I just did a search and that was about two years ago. Glad to hear it's still working well for you. Those are the ones I was talking about above. In a couple weeks they should have the overstock from Labor Day on sale for about $5. I got a couple packs after Independence Day at "clear...

Same here. Half a chimney or less in the Vortex with the brats around the perimeter of the grill. I shoot for about 25 minutes to get them to 165F. I go back and forth between using smoke wood and just plain charcoal. The smoke definitely changes the flavor a lot but I like it. Probably not...

That cheese looks very familiar. Costco, huh? If I might suggest, next time take the rind off the Gouda first. I also like to cut the large blocks into smaller pieces so there's more surface area for the smoke to penetrate. The smoked Gouda is one of my favorites. Had some just the other day...

My neighbor usually just comes out and asks when the food will be done.

Last week I heard a fairly long interview on the radio with Dr. Marty Makary. I won't go into his bona fides other than to say he's well qualified to discuss COVID. He had some interesting things to say about the follow-up shots and boosters. Won't get into it here, but if you're interested you...

When I was in college I lived in a long, rectangular dorm that had the rooms along the outer walls, with the common bathroom and some lounge areas in the center, hallways on either side between rooms and the bathroom/lounges in the middle. This formed a vaguely oval "track" with the hallways on...

Sounds like an all meat version of the scrapple my grandmother used to make. I loved that stuff but, man, was that a load of work. Braise the pork shoulder about half a day until it literally falls off the bone. Then mix it with corn meal and something else. (I was too young at the time to be...

Don't buy them at the dollar store. Every year Costco has some really nice ones for $10-$12. I must have six pairs. Only ones I didn't like were one year they had very thin leather soles. No cushioning at all. All the rest have had good quality, multi-layer foam in the base. I've never had an...

In the summer the only time I wear anything other than flip-flops or sandals is if I'm mowing the grass. I even have sandals designed specifically for use on my bike, with cleats on the bottom for snapping into the pedals.

I've got two whole loins of back bacon curing right now. For a while now I've been having bagels and cream cheese for breakfast. It perhaps sound a bit weird, but I found a nice slice of smoked back bacon on top of the cream cheese is truly excellent. What is this "old timers bacon" of which...

I have a pair of flip-flops that suffered on my behalf. Given the size of hole burned into the bottom of them, I hate to think what would have happened to my foot if I'd not been wearing them.

I'd definitely agree with you on that. I've had a couple guest cooks this summer. Neither one worked out especially well, at least to some extent because neither was used to cooking over charcoal or using my grill. Since I end up doing the grill setup and most of the prep anyway, I think from...

I used to moisturize my baseball glove far more often than I ever have my skin. I haven't used my hardball glove in forty years and I'd bet it's still soft and supple from the weekly slathering of Snowproof it got when I was a kid. Certainly poking a hole in the steak does release some juices...

I had some problems with the claims in that article. Myth #1 talks about letting the steak come up to room temperature before cooking, but then says absolutely nothing about cooking a steak that has come to room temperature. All they end up saying is it takes a VERY long time for a refrigerated...

We'll have to agree to disagree concerning the accuracy of your description of pickling salt as being "saltier" than kosher salt. On everything else salt we seem to be in complete agreement. The different forms have different densities and different dissolving properties due to grain size. If...

I have no disagreement at all about the differences in weight per volume among the various forms of salt. This is demonstrably true and something any good cook should be well aware of. There is even a significant difference between Morton kosher salt and Diamond Crystal kosher salt. If you care...

The only difference between kosher salt and pickling salt is the size of the salt grain. Both are pure salt, no anti-caking agents, no iodine, just salt. There may be taste differences between brands if they come from different sources, but Morton kosher should taste exactly like Morton pickling...

This is what I've seen reported. I've not measured it myself. It's what prompted me to order the FireDial heat diffuser since it's supposed to eliminate the cool spot right above the water bowl and provide overall more even temps.

If you know where the nest is, just mix up a big bucket of very soapy water and pour it in the nest. Best to do this just after the sun has set when they've all returned to the hive and settled down for the night. I had a nest in the yard last summer and tried several approaches to getting rid...