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I was a big fan of Hollywood Squares. Paul Lyde and Charlie Weaver’s (Cliff Arquette) first answer response used to crack me up.

Got a 2 pack for $3.77! Grilled one tonight on the Genesis.

Lots more rain in the western part of Oregon. The southwestern Oregon coast is the “banana belt”, around the Brookings and Harbor area. The rest of the state has mild rainfall but sometimes huge snowfall.

Most of central and eastern Oregon want to secede to Idaho. I personally love the four seasons, the people here, including the political refugees from other states (like me) and the open spaces and farmland. Another big plus-we’re the home to Snake River Farms.

Or here!

It was the Pro. I think it’s already gone because I don’t see it anymore.

There’s one for sale near me on FB marketplace for $425.

As Bob said, judges don’t know anything about an entry until it’s presented at the table, so you can do do something I used to do when I competed—test different variables on CBJ’s at your home. We cooked exactly prepared chicken, ribs pork and brisket on a WSM, pellet grill, offset, drum...

Happy Pi Day!

The temperature of the meat is not a judging consideration. Judges usually only get the Chicken entry right after 6 boxes are delivered to the turn-in table and then provided to the table captain. After Chicken, Table Captiains must make sure they don’t take the same team’s entry to a table...

Same here—and the tall ones.

I’ve done many ways, including sous vide. When you sous vide it, the chewiness that is tri-tip goes away and it’s a very soft chew, similar to a filet mignon.