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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...

We just had one open and I'm interested in joining. I am a partner in a small consulting firm but it is clear from the name that we are not affiliated with the restaurant community. Does anyone know my chances of scoring a membership? Also, what items are good to purchase there with respect...

So the subject says. I read an egullet post and some posters seemed militant about the need to brine ribs. Feelings??? I think it's f'n pointless - though I haven't tried it. Granted it probably couldn't hurt, but I can't see a measurable benefit.

I had a cook that went into the night and I had to get up early. Instead of pulling the shoulder early Monday morning, I let the meat rest and then refrigerated it whole. When I took it out last night to "pull", I discovered that it wasn't going to happen. Too stiff. It was easy to chop...

I bought this book/cookbook a few months ago. Very interesting. It does get into smoking - both hot and cold, which is why I felt posting it here is appropriate. I haven't had a chance to make anything from the book yet, so I thought I'd ask here if anyone that has the book has tried...

My father-in-law mentioned that he saw a program on chef's grilling meat until it reached the desired "doneness", flash freezing it and then vacuum packaging it. He said a chef on the show said you could put the bag in boiling water and it wouldn't cook further but would warm it up. The chef...

I have a few questions regarding the brisket. Although the virtual brisket is very helpful, I couldn't tell the flat from the point in the diagram. I've only cooked flats before, but Costco was out so I ended up with a wally world packer. I can't tell the flat from the point. Mine is thicker...

I did my first brisket cook this weekend and have a few questions. I did quite a lot of research on this board prior to the cook. Thanks to everyone for that information. I bought a 8lb flat at Costco Friday afternoon. Put the brisket, fat side down, on the top grate at around noon on...