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Thanks Tom, as expensive as short ribs are around here I doubt I'll be able to get that done anytime soon unless I catch em on sale, but maybe that will work out and I can try it.

Boy howdy first time I tried grilling bacon (earlier this week as a matter of fact) I ended up with pork charcoal. It went from being light brown to black as coal and that was on the warming rack of my gasser. I can only imagine how good it would've been if it wouldn't have burned, but it was my...

I have a feeling that this was a little under seasoned then. Whole Foods definitely is conservative with their spices in their sausages, I know the andouille I bought was mild milk mild and the chorizo was the same. Guess I need to start making my own but the one time I did using my Kitchenaid...

That's what was missing from my kielbasa! I bought some at Whole Foods that was freshly made and it didn't have that flavor and it's because they weren't smoked. I grilled them but once again they didn't have that flavor. Next time I'll remember to smoke them like you did. Great looking smoke...

Well, I went to the Asian Market, and like always, I found something that piqued my interest and something absolutely new to me, which was this fish called "Golden Pomfret." I really had no idea how to treat the fish, but figured you can't go wrong grilled! It was just me at the house eating so...

Amazing looking stuff! I have never used confit as a cooking method but this makes me wanna try it! Maybe with the rabbit I killed from my hunt last week.

If you like grass-fed beef or venison or any other full flavor meat then you're gonna love lamb! I would call it a "musky" flavor, not gamey really. I have baked lamb ribs before with some dried apricots and they weren't nearly as strong tasting as loin chops to me. Any time I have braised lamb...

Pretty pizza and pretty lady! Can't beat that sir. For a short fermented pie you got great color on the crust. That is skill right there my friend! And I love fish with anything! Seems fitting too since Italians normally eat a lot of fish I believe.

That wok burner looks just like the one my Asian Market sells. You have to build a rig to put it in and figure out how to plumb it with fuel, but the burner itself is that big they sell. I bet you can get a wok ripping hot no doubt with yours. Love the setup, I'm super jealous!

Where did you get them dinosaur bones?!?! Lord I have never seen such ribs. Only beef ribs I can get are skimpy ole things that ain't worth messing with.

Alright, well, it burned through fuel a bit faster and took a bit longer to hit 225 with the Boston Butt and Brisket. That mean that I have a draft on the door somewhere? I have no doubt I can fix it, but was just wondering if that is tell-tale signs of a draft in a smoker. That said, the meat...

Here is a picture of the lo mein from Red Pearl that I have been raving about and trying to replicate. You can see the light sizzle on the noodles and the charring on the veggies even though this picture kind of sucks. There is a flavor there that I can't describe. Their stir fry isn't saucy and...

Do you really taste a lot of the mustard in the burger or is it kind of like rubbing a Boston Butt down with spicy brown mustard before putting the rub on? I know that you don't taste it at all then but it does do something to help the flavor no doubt. I love mustard on burgers, just wondering...

I am jealous to the max right now. 1000 degrees of heat is something I can only dream of and that style oven is my absolute favorite. It is beautiful no doubt, I can only imagine how amazing the leoparding is on the bottom of your pies!

Oh yeah! She's all painted and put back together! Mom found this for me on Craigslist! Marshmallow roasting is gonna be on soon. Got a Boston Butt and a Pastrami on right now that will finish up late tonight, let's hope that it holds heat and can maintain as well as it did before. It...

I hate you. So much..... LOLOL!!!! Barrel or dome oven?

Awesome looking stuff man! Please post up a picture of your wood fired oven, one day I'll have one and be able to cook a Neapolitan in 90 seconds like a pro. :cool:

I have always just trussed my birds with string like Thomas Keller does when I do them whole, and usually when I halve my chickens I separate the legs and breast, but I have seen that method before in videos for oven baked chicken, I'd like to see how it turns out on a smoker or grill for sure...

Thanks guys! And really and truly thanks Wolgast. Seeing all the food that you put out makes me feel good getting your high remarks. You seem to make things take lots of steps too sometimes and I think me and you both like experimenting. Maybe we need to get the Modernist Cuisine cookbook and...

BTW, some of those dark lines on the scallops are the grill marks and not just balsamic glaze. I really let them get dark and almost get to burnt marks, and that really helped with that really meaty taste and helped the texture of the crust. They can take the heat so sear 'em hard if you try...