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Well, you didn’t mention using the pellet grill but, things get moved by the Boss but, not without rational consideration. I have come to seriously enjoy shotgun shells, they are pretty easy once you figure out how moist the filling needs to be and make them early enough to hydrate the shells a...

Shoot, if it comes with a bottle of “Eagle Rare” I’m on my way for the initial cook! Sounds like it fits your needs to the letter! Congratulations!

Sorry I missed dinner!

Thanks Mike!

I don’t see the wheels, am I going blind or just stupid?

Regional dialect! That is something that I find completely fascinating about this country! One of my sisters lives in Pittsburgh, the other in Oregon. Pittsburger is an interesting language, things like “jumbo” for ham, and of course “chipped” where here the term is more “fluffed” when talking...

It sounds like a good plan, I too am not a big sauce person but, have them available but, I have one question… What are “bulkies”?

I’ve been listening to “The Mavericks” a LOT lately!

Wow, that has been some time since I’ve done that recipe! I should do it again! Thanks for the memory jog Wilmer!

Well Tim, you’ve done it again! That looks fabulous!

Tim, if you varied from original, I think that validates it being your own!

I’ve got a brace of birds ready to spin for dinner Saturday, I think this will be a great way to make a quick Monday dinner for the two of us. I’ll cut your amount by 3/4 (maybe)

Looks really great Tim! Straight bechamel or did you use cheese (Making it a Mornay).

Happy trails for you! Great find, nice for you to get lucky with finding one at a fair price!

Looks like something I need to part of !

Yeah BOY! If we have less than 30 rolls of bung wad, she goes nuts! Paper towels? I don’t get too concerned until I’m down to four rolls. That reminds me, I have to go over there for some non paper related goods.

I’ve been using the Costco paper towels, they are half sheet perforated so, if you need a full sheet just pull two, I’m finding a half sheet seems to be plenty for lots of my needs.

I don’t know if I can come back for the cooked pix, that looks like it will be wonderful!

Never done a brisket Sous vide but, maybe as a “reheat”, It might work. Is it a project I’m willing to lose a brisket to? Nope. Have I seen that before, yes and, with decent “post cook” flavor (good buns, and tongue twisting sauce, NEVER experienced), it could work. Now let me get back with...

The mind boggles!