Schielke

I have some pics of my buddy dancing on a table at hooters on his bachelor party. I will try to post those later if I remember. So yes they do allow you to take pictures. And the food is a pile of crap. Ben

Has anybody else been served the "Silverfish" at Mashikos? That freaked my shit out. The Alien inside me

It is the same unit that Klink has. You can build a real fire in it, which is cool, but it takes more attention to keep in the temp range you want.

Yes, give me your WSM so I can double my capacity.

If you are talking about Walking distance, it might be a stretch. If you can get to Belltown (not a huge walk), you should be ok. Notable Belltown spots: Le Pichet (French Bistro Style) Shiro's or Saito's Sushi (Either one is great) Mistral (the peso wont go far there, but it is great) Brassarie Margaux (I have yet to go, but the other folks here love it) And if you can make it over to Harvest Vine (short drive from downtown), you won't regret it. Hope you have a good trip! Ben

Perhaps we are arguing about two seperate words that are pronounced the same way. Barbeque = Barbeque BBQ = Grilling

There is also a popular Barbeque Boot Camp where both grilling and barbeque is taught.

It seems to me after reading this discussion that Barbecue is context sensitive. The term is so widely used that to pin it down, we would have to contradict certain uses of the word.

Should I even bring up liquid smoke?

A misunderstanding of temperatire led to an argument on this topic Quite a good read, Dave the Cook did a play by play of the cooking method and took pics later in the thread. The recipe is as follows: The temp should read 185 or below boiling. You can do this with anything tasty in the pouch. I also made one with reduced champagne, dijon mustard, salt, and white pepper. Ben

Smoke may not be integral to the cooking but I would argue that it is integral to the flavoring and texture that in part defines barbecue. I could cook a rack of ribs at 210 degrees in my oven and then slather it with sauce, but no serious barbecue officianado would consider that 'the real thing'. The only difference though is lack of smoke. Very true, but I was not trying to take smoke out of the equation. If you could do it in a smoke filled oven, you would be BBQing in my book. Ben

I have issue with the "cooked by smoke" part of the statement. Unless you are cold smoking, you are not cooking with smoke. BBQ as we know it is cooking at a low temperature in a smoke filled environment.

Roasted potatoes with rosemary and olive oil Inventolux's buttermilk saran wrapped chicken It all turned out quite good. ben

I am planning on making a batch of chili infused lemonade this weekend. I had a similar drink at a local indian restaurant and it was really great! I am still trying to decide how to infuse the chili flavor and heat. I might do it along with a simple syrup... Ben

You should be able to take most ice cream recipes and instead of freezing them in an ice cream machine, use a container in the freezer that you stir every 10-15 min until it gets hard. This will most likely produce larger ice crystals than if made in a machine, but it should be ok. Ben

It seems to me that he is describing something entirely different. The smash and grab technique is my preferred way of peeling garlic.

really? I will be trying this for sure! How big of bowl do you use? Ben

This is very true. So much so it rarely occurs to me to mention it so I'm glad that fifi did. One of the most egregious and obvious examples is dried shitake. But it runs across the gamut. The same goes for indian spices. I bought a huge bag of dried chilies for a couple bucks at a middle eastern market. The same amt. would have cost me a fortune at a grocery store.

Large cuts of meat from Cash and Carry or similar supply stores.

After all that high alcohol dogfish, I am suprised you made it to Brasa!

Mock-late!

Holy crap, I had no idea that Scrat knew so much about tablecloths. Ben

The answer to your problem is creative ducting!!!!

{Scene} Fat guy walking down a New York street {Man in Trenchcoat slides out of alley} Pssst! Hey! {Fat Guy wheels around ready to slap him with his belt} Huzzah!!! {Man in Trenchcoat slowly opens coat} Hey, wanna buy a Can Opener? They are the real deal, no knockoffs here {Fat Guy, suddenly interested} Don't Jive me with your "Rooosle" Can Opener! {Man in Trenchcoat whips out can of tuna} Watch the action on this puppy, it's for real. {Fat Guy stares in awe} Ohhhh, so smooth! Gimme gimme gimme!!! {Fat guy pays the 25.95 and skips home to open cans of dog food}

And by "cooking" you mean drinking kool-aid.