=Mark

That's a new one on me, utilizing a computer based system to not deal with exact figures...

I've had sessions go up to 12 hours using this method in a WSM. Due to the lack of binders and other side products there is only like 10% of the amount of ash as compared to briquettes. The only real problem is that the ash is very light and can tend to blow around if there is a breeze blowing when you open the door.

I can't believe the first post on this was May 15th! This has to be the longest planned out eGullet event in history...

It is faulty logic. I could never understand how anyone could be convinced that fruits and veggies evolved to contain enzymes specific to enabling humans to digest them. Do humans contain enzymes that help bears digest us? I know, I know, only if we are not heated above 118 degrees...

Isn't dairy free cheese an oxymoron?

I noted that you relegated lump charcoal to grilling as it tends to burn hotter and faster. I use lump to smoke on my WSM as the intake vents allow control of the burn rate so that this is no longer an issue. When smoking on my WSM I fill the fire ring level with the top, with 4 or 5 wood chunks scattered at different depths and locations (The air vents also prevent the wood from flaring up, so soaking them is not needed). To this I add a chimney full of lump to the top, assemble the unit and fiddle with the vents until arriving at the desired temp (Note: I never mess with the exaust vent). The fact that 3/4ths of the charcoal is unlit to start highlights one of the advantages of lump charcoal, that as it ignites it does not emit any off odors or smoke, something that cannot usually be said of briquettes.

i should add this to my list of things i don't get. "i'll have some starch in my starch please." Shades of "Big Night" when the lady customer demands a side of spaghetti to go with her risotto. Uno: "I suppose next she's gonna want a baked potato?"

If that's the case, might "cheddar cheese" be describing tuna salad?

Margarine? And where are the pickles in the final summary?

I've decided to also bring a batch of Pickled Beets a 'la Alton Brown. Figure my bro will bring something also, don't know what...

Image of Suzanne F pulling her chair up to a table groaning with every conceivable type of Pasta Salad...

So, you guys are waiting till Katie Loeb is going out of town to Varmint's Pig Picken to schedule a meal?

I can get that, my kids are growing up in the culinary wasteland of Western Pa. Ambrosia? Sweet potatoes with nasty marshmallow stuff baked in? Rigatoni? CHEESE SALAD? They've been taught on the 2 or 3 times a year they get around to grilling burgers to put the spatula on them and lean with all their weight lest a drop of moisture might remain. My MIL ,Lord rest her soul, would purchase a beautiful 2 inch thick sirloin steak, and wash it off in the sink (You never know who might have handled it), nevermind the following would ensure no possible pathogen might survive: A large skillet was heated, into which a dollop of that mystery spread from the plastic tub was added, which proceeded to separate into a puddle of bubbling liquid and a semi melted blob of scoojy slime. Into this said sirloin was placed, firmly covered and essentially steamed in it's own juices til it was a uniform gray throughout. Even lots of black pepper & Worcestershire could not redeem the results.

You mean like Brazilian? Argentinian? They do eat lots of beef, never seen much in the way of salads You've probably just not had truly authentic Mexican cuisine. Again, not familiar with their salads.

Also, if you don't mind the spoilers you can use this thread as a primer for what to look for prior to the episode airing...

Is it just me, or is the title "VD Stew" just a tad, well, septic?

I didn't catch the original broadcast, so I'm catching up with the reruns on Bravo. Has the added bonus of airing right before Queer Eye...

Saw it on the ABC Noon News. Place burned to the ground along with that whole strip of stores.

I'll probably whip up a batch to bring to the Raliegh Pig Pickin'

I can't say that Red Lobster is nessesarily cheap eats. Entree prices there are comparable to family owned seafood places down here off Exit109. If they were in fact Alaskan King Crab legs then I'd kill them for $20 all I could eat! Bear in muind that all Alaskan King Crab is precooked and flash frozen aboard ship; the stuff Red Lobster is getting is the same stuff you'll get at any other seafood place. These crab legs are ranging from $10 to $13 per pound at most local markets, and is being offered for $20 to $26 per pound at local midrange restaurants. I could easily go through more than 2 pounds of the stuff at a sitting, don't bring me beer, don't bring me coleslaw or fries, just a dish of melted butter and a plastic rain slicker and watch those shells pile up! This is about my favorite food. This would be the only time I could be enticed into a Red Lobster. Snow Crab legs on the other hand bite fuzzy monkey balls.

I enjoy having four distinct seasons and all the food and activities that go along with them. A couple nights ago I baked up a Sweet Dumpling Squash with a ton of butter and black pepper. Excellent!

I used chipotles in adobo buzzed up in a food processor for the marinated grilled portobellas, that's one way to control the level of heat...

$2 for a donut and people are outraged? All in a town where they will plunk down $4 for a cup of Starburnt coffee, $6 for a Coors Light and $10 for a martini?

Like the Diet Green Tea also, but it is getting harder to find.

What kind of crab are we discussing here?