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I put my trust in @Brett-EDH with this one..... 5% overnight brine, 230-250 until 160, then wrapped tight and fridged (like in HIS POST)! This was a ~4+lb, bone-in breast from Wild Fork, and took about 4.5 hours to reach the 160 mark. We'll see how we did tomorrow! Dusted with rub, and just...

Thanks, Chuck!

Thanks, all!

I've been on a serious paella kick lately, trying to dial in the dish to where I like it (....and, because it's just so darn good!) Last night's was my best yet. Pretty close to a traditional Paella Valenciana, though I added chorizo which purists will say is "not allowed" in a Paella. Well...

Usually I spend more of other people's money than that, Brett, but it's such a great tool to have in the kitchen. I've got one about that size that you linked also, as it's good for rolling out pasta if I need big sheets for some reason. :) R

Thanks, Tim! So glad that this one has worked out for you, too! As long as I plan ahead a little, these are so much better than what I can find at the store! R

So.....a couple of years later, and I'm still making these mostly the same. My current formula has a bit more water, a bit less fat, and I have recently switched to rolling them rather than pressing them. I feel like I get them thinner, with much better control overall over the thickness and...

Looks really good, Brett! If you care to try Asian themed ribs again, I highly recommend the Ginger Mahogany ribs recipe shared with us by none other than Jim Minion back in 2001..... My Version Here Yours were faster.... R

Good looking chops, Chuck!! Glad I picked up Snelly for my fantasy team in the SECOND HALF!!!

Same factory bird from Foster Farms that is always in the bag.....didn't even stuff it with 1/2lb of innards to make the weight either! :)

Close enough to Taco Tuesday, I guess! :)

Per pound, Tim, but not often I can get a whole chicken around here for less than $5!

That turned out great, Darryl! I love an all-day sauce, but also like a "short-cut" version for those days when you don't have the time, or want to invest it elsewhere. I always make more than I'll need if I'm making a long-simmered ragu or bolognese......then it's in the freezer for anytime...

Michael, bro, really?!?! Outstanding on all fronts, my man! I have to ask, how'd that rotisserie motor sound with that load on there?!?! :) (I ask as a non-recovering, rotisserie over-loader!) ;) Oh, and love the latte art! I've tried, but consistently suck at milk foaming, so I haven't...

I really enjoy making pasta, and with a bit higher hydration than my usual dough, these noodles are the same......so, no brainer! :) There was, indeed, dark soy in the finishing sauce.....and I added some (not called for in the recipe) to the chicken "soak". Dark soy and Shaoxing wine are two...

Good Lord, Brett! Just amazing! If I had room in the freezer, I'd be heading out post haste for a bulk pack of flap! You're eating good, as always, mate! R

Recent posts by @Brett-EDH and @Darryl - swazies inspired me to whip up a dish of pasta......and, really, Lo Mein is really just a Chinese pasta dish! This dish also gave me a chance to use my favorite work and paella burner, my Mastertouch Redhead!! I won't post the recipe for this one, but I...

If I could add a sad emoji, Chuck, I would.....I'm sure you have emotions on both sides of the coin right now. Congrats on the closing on your retirement digs! I'm sure after a few sessions with the grills at the new place, it'll feel just like home! R

Thanks, Tim. The pies have been getting better and better this summer! :)

You and your FIL did good, Matt! I've only made Andouille once before and your recipe is VERY close to the one I used (from www.meatsandsausages.com.) Might need to make some more.....after all, gumbo season is close! :) R