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Picked up some sweet corn at the farmer's market and made it this weekend. Very good.

I've used the board dressing with tenderloin and thought it was a nice addition. OTOH I've used the herb brush and I'm certainly not sold on it. APL kind of lost me when his second book - BBQ25 - seemed cartoonish.

I'm not sure what that real maple syrup is going to cost you, but I'd suggest making the bacon with the imitation you already have. Make it again with the real syrup after you've had some practice. Believe it or not, real maple syrup is unfortunately not consumed by the average American. My...

Paul, Straubs in St. Louis carries it if you get over that way. I find it just as economical to order some from Hawgeyes BBQ. I've made several orders and never had a problem. The Orginal is too sweet for me, but mixing it 50/50 with the Tennessee Red makes a pretty good sauce.

FYI bagged product is cheaper than jars. Ground chipotle and ancho peppers are popular here. Allepo pepper flakes too. I'm slowly replacing previously purchased spices and dried herbs with mostly Penzys. See if you can get a catalog - evidently their web marketing department is different...

The bagged spices are a good value. Ancho powder.

If you don't mind me asking, what SV rig are you using?

I'd call but be careful with the wording. I'm not so sure that they are injected as much as they are in a solution similar to a brine. They are getting tough to find. I get mine from a local butcher. You might talk to the guys behind the meat counter at your local grocery. They may be able...

I'm fond of a smoked ham hock in there. Also, I tend to buy four frozen ears of corn. Cut the corn off and add towards the end. The cobs go in for the long simmer. Any way you make it the stew freezes well and is wonderful during the winter months.

When I do chickens my pan always goes down near the coals. Not a problem; though I never try to use the drippings for anything. As you mentioned regarding room, I don't think you're going to have a choice.

Turkey skin is a no-no at our Thanksgiving. Put your judgement aside (as I do) and help me out. I have plenty of experience roasting, frying, smoking and indirect grilling turkey and turkey breasts. Always with the skin on which gets removed prior to carving. This year I'm going to do a...

Thermapen.

I have the SS Cajun Bandit kit. The motor is battery powered and leaves quite a bit to be desired. It works as advertised but I will be upgrading it. The SS ring was worth every penny.

Happened upon a Dogfish event at Brigids near the art museum while visiting philly - not a single beer was less than 7%abv and I'm glad we weren't driving. Several outstanding pints later, none of which I remember the name of, and I was completely sold on Dogfish's product and philosphy. We...

How about that soup recipe? JK - pork looks great.

Kevin, How much cream is used for the bisque? Thanks.

By chance, I saw the show and decided to try it last monday. Very good and very easy. Make sure they aren't larger than 1/4" - Some of mine were a bit larger, 3/8" or so, and didn't turn out as good. Let me know how the microwave method works out.

Serious BBQ was pretty good. It was also unnecessarily complicated. For instance, "moisturizer" then seasoning blend then oil? I'd like to watch him get oil on it. His use of the herb brush is nice, but if I'm not growing my own herbs I'm not spending the $$$ to make a brush. All in all, it...

I tried the Rick Bayless version last night with boneless/skinless chicken breasts. It was okay, but not as good as Bryan's. Specifically, I disliked the ground cloves.

I made these a few months ago. If your bacon is undercooked then the pork loin next to must be really uncooked. I used my thermapen and probed around the middle to make sure they were done. The toughest thing I had with the recipe was cutting the loin evenly. If I do it again I'll try to par...