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Don't forget to check under the seat to gaze upon the meteor showers. :lol: :(

Yup. Good guy. Very knowledgeable. He hangs out on some of the BBQ boards I frequent.

Yeah I was thinking the same... Chocolate habs. But never thought they actually "smelled" anything like it.

Yasssirr ! Good stuff! Gunna hafta try it on Brisket next time fer sure.

Me too. LOL! I have a light on the top of my file cabinet (4 feet wide) at work, and there's probably 10-12 empty bottles on sauce sitting on top. The first usual comment is "OMG, you actually eat all those?" To which I respond, "Yeah, there'd be a couple more...but I took a day off last week."...

Took a while .. high winds here... but they sure paid off!

Yes! Of course! RIB's !!! My rub is a nice mix of ground chiles and other normal BBQ rub spices. Spares...Smoked with 2 chunks apple and 1 chunck black cherry. Huge brisket on em ... short bones. My kids like the boneless parts the best, so it's cool. (continued)...

Just got two big jars of B&G yesterday.... Now there is one.:(

Tried some Wolfe Rub BOLD on some sirloins. MAN, Larry's got some good stuff there! A great combo of spice and heat. Gives the meat a super crust/bark, and an incredible taste! I gave em a heavy coat and let them sit for about an hour, then put in a lighter coat right before the hit the grill...

Last night - fried tater skins with cheddar and bacon topped with conglomerate sauce of Franks, 100% Pain, Dave's Temporary, and Screaming Hornets.

There used to be a company in New England called Groff's. They had a HOT bag. It was very nice. A LOT of cayenne, white & black pepper. They were kettle type...very nice. So sad to see they're not around any more. :P

If baking, I put em on a wire rack and bake on a pan at 250 for at least an hour to let the fat drain...turning every 20 minutes. Then go to 350-375 to crisp the skin and dry em out. Pour off the fat, Toss em in sauce, back on the rack and reduce oven to 325 on preheat setting to add some color...

If you want the sauce to really stick, you shouldn't put olive oil before. It'll create a barrier. To keep the pasta "nice", try this... strain the pasta, but try to leave a little of the pasta water in the boiling pan, then put the strainer (with the pasta)on top of the pan. The little amount...

Wow. That's cool! Get them seeds out and put em in the bank!

How did you guys add the cheese to the processor? Just curious if you used the shredder attachment first.

Pretty easy, just takes a lot of time. I have a hard time finding/making Veal stock up here.

Well, many uses. Gravy is a definite possibility, but it's great as is. The juices have so much collagen, it's naturally thick when it cools a little. Mostly, I just use it to spoon over the layered pieces of sliced flat right before service. The extra juice in the bottom of the pan is a bonus...

Well, they don't call me "Mr Iron Colon" fer nuttin. LOL

I have. Seriouslly! Sometimes when I make a batch of my "Mess You Up Good" (tm) Wings.... My cheeks get warm and not just the ring. and it's not the splash factor.

S'matter? Did you eat one of them burritos, too, man? "Come on, cheeks." "Come on. Tighten up." "Come on, cheeks." "Stay together." "Let's stay together." "Hey, excuse me. Where's the toilet? Oh, thank you very much." "Oh, God. I hope that was a fart." "Oh, shi....Oh, I'm sorry, man." "oh yeah"...