hollywood

Chablis. Tavel. Sancerre. Too much acidity? Tavel. Muscadet. I could do that. Shoot! You gave up before I got to drop Puligny-Montrachet.

Chablis. Tavel. Sancerre. Too much acidity? Tavel. Muscadet.

Chablis. Tavel. Sancerre.

Chablis.

Trust me. It is very serious, though probably not as serious as huskyfarts. Got a match?

Corn on the cob.

If I'm not too confused, I think California invented the topless bar and the topless restaurant.

Get the fries well done. Get the burger animal style. If adventurous, get the shake Neopolitan.

You're right! He started in Oakland and he invented the Mai Tai! Woo hoo.

Roller skating carhops. Conveyor belt sushi. Hot dog on a stick.

I'd go to Cafe Pacifica in Old Town San Diego.

OSH has Lazzari in 20 pound bags.

Here's some elk info. http://elkmeatshop.com/elk_meat/cooking_elk_meat.html

This could be good. I'm thinking elk might be lean so you would have to double your efforts to keep things moist--brining, basting, monitoring temp, etc.

So now you get to decide what you'll smoke next. Brisket? Chicken? Duck? Turkey? More pork? Lamb?

With rare exception, something about client dinners puts a damper on the food. So, in a perverse way, perhaps you are lucky the clients didn't "spoil" a good meal for you.

While awaiting your stage, shouldn't you advise us about the Tour? Doesn't that feature stages?

Klink, you've made a brining believer/disciple out of me. Did a 5.8 pound pork rib roast and a 5.3 pound brisket with brine. The brisket only had some cracked pepper added as it was on the lower rack of the WSM. The pork on the top was mopped with the vinaigrette. Both came out great. 5 hours on the pork. 5.5 hours on the brisket. Pork is so moist. Nice smoke ring. Not sure how much the mopping helped (given the similarity in flavor to the brisket), but clearly the brining is the answer. Kudos.

The LA Times holds forth on the issue of Wine Spectator scoring and its insidious hold on the marketplace. http://www.latimes.com/business/la-fi-wine...1,5149635.story

Thanks for the recos. And thanks for fixing the subhead.

Craig, In her Q & A, Jancis Robinson sketched some recommendations for various wines but was vague about specifics. I wonder if you (and other members) could back & fill on her responses, e.g., my query about starting a cellar, MatthewB's about summer reds & whites, etc.? Thanks for any ideas.

I don't think all locations that carry Weber carry the Smoky Mountain. You might check Weber's website for a list of locations in your area.

Just to drive you a little crazier, here's a thread that's ostensibly NOT about grilling. http://forums.egullet.org/index.php?act=ST...+about+grilling

Compromises are tuff. The apartment balcony also raises some issues. Are the neighbors gonna be OK with the smoke? (Better invite em over) Will the smoke set off smoke detectors in the building? Putting these issues aside, given that you've got a smoker, wouldn't it make sense to get a cheap kettle and do some indirect cooking/smoking? Or you could go for a Weber kettle and for $99 get the rotisserie attachment thingie.

As I get it, it's the Miracle Mile District (well, it's pretty close to Wilshire).