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Thanks David, I haven't really ever dealt with marbling before since I don't cook a lot of nice steaks. Most of the stuff I do is ground meat, lamb, pork, or slow smoked beef recipes so I don't really know what to look for in marbling. Mom picked them out and I know she doesn't know what to look...

Haha thanks George. I was just hoping to find out that it wouldn't hurt my heat retention seriously or affect my therm with it being on the door. I'll just go for it and maybe I won't ruin my pot! Ha.

I guess I'ma have to just do the oven and stove top method maybe and see if that works since the grill just ain't doing the job and I hate to see mom's money thrown away. Sucks, $36 ain't easy to come by these days I know. And yeah Scotty, I'm pretty let down in Son's right now. They have...

All of these look awesome, I bought some frozen baby cuttlefish at the huge Asian grocery down from my house. I guess those count as shellfish right? Wikipedia had them listed as mollusks, and they had mollusks under shellfish but I wanted to make sure before I try to grill them. Haven't found a...

Well I cooked one this evening and it was a BIT better than the first one, so maybe a rest in the fridge helped, I just don't know. I guess I'ma freeze the other two and maybe that will help tenderness as weird as that sounds. I know that freezing makes steaks softer from the ice crystals...

So I had some USDA choice ribeyes cut to about an inch thick at my local butcher and got them home and decided to grill me up one that night. Hit it with kosher salt about three hours before I grilled it and had it in the fridge on a wire rack and pulled it out to warm up about an hour before it...

I'd like to have the door for looking at the meat down low really. Where I smoke at night is darker and being able to prod a brisket would be nice without having to remove whatever is above it. Thought it would look cool too, make it look pretty professional. Kinda like adding a sports decal in...

Lookie here what I scored from a guy at Home Depot! I was asking him about how I might be able to get the door from Brinkmann and he got out his screwdriver and took it off and sent it home with me! He said they had two displays and that one was already missing parts so no loss to them at all! I...

Alright, ever heard of corn hole? There ain't nothing more fun than corn hole to play when your out with a bunch of people and anyone can learn to play fast. I carry the corn hole set I built to every thing I go to like this. Those little ring games on a string are fun too. Just hang a big...

Probably why it's so easy to drink lots of it! Ha, but for real, ever heard of the pizza cognition theory? Read here. It makes sense to me, and the first beer I ever drank, I was sitting on a bass boat that was on the trailer in my buddies front yard parked under a shade tree, and that beer was...

I think that breasts and thighs need to be cooked seperate to be perfect, one cooks faster and can be pulled faster. Not sure on finish temps and which cooks faster, but that's what I think. I've always just smoked them whole instead of separating or even butterflying, but if I grill a whole...

That picture of your granddaughter has made my day! You can tell you did good on the cook right there.

There is a lot of great, fine beers on this thread and I appreciate a great craft beer from time to time when I can afford it. But usually, if I'ma enjoy a beer when I'm cooking give me the King of Beer, Budweiser, and not Bud Light, Bud heavy! (Or as we called it in college when I was...

I may be moving home to my Dad's in Lynn soon from Birmingham, AL, but I don't think I'll get a welcome home meal like that from my pops! Great looking stuff and glad to hear your son's back with y'all even if ya wish he'd move back out! :D

Yeah I'm not sure the point of the posts question really since whole chickens have a whole lot of uses. Doing only breasts usually ends up with meat that is about half as juicy as dark meat and your stuck with only one flavor combination which is rather bland white meat, and if they're...

Thanks Steve! Both of those cuts are economical no doubt, I think I got my last beef heart for $1.19 a pound, so the whole butterflied heart was like $1.50 and was enough to make three big sandwiches after trimming. And your inspiring me further to put me a tongue on the smoker too man! I...

Last one I did took 13 hours on my Mini so you may wanna get going a bit earlier. I know that they only get better the longer they are wrapped if you can keep em real warm, soak up all that juice over a longer period. Every cut is different though and stalls for different times. I did the crutch...

I've done a small brisket before on my smoker and ended up having to pressure cook it to tenderness and it wasn't very good. That said, it was one of my first attempts so I may be able to pull off something edible now. I would think that most other small beef cuts beside brisket would probably...

There is nothing better than lamb. It's like beef on steroids. Full flavor unlike a good bit of the beef you get these days. I wish I could find mutton for that REALLY musky sheep flavor. Costco does have great lamb racks though, I had my first one about a month ago. You know how to cook that...

I cook a LOT of things other than Q and let me tell you, I am the hardest critic ever on myself. I am so afraid that everyone is just eating the food because their family or friends and don't want to insult me. I can't ever get them to give me honest criticism, even small things about saltiness...