chileheadmike

Pretty sure that was Cleveland. Could have been the Rust Belt show.

You might try adding a layer of brown sugar on top of the ribs before broiling, being careful not to burn it.

I was going to guess that it's used to catch fish from a tank. Second guess is tofu strainer.

Yikes! I'd be concerned about what killed the rat. Could still be lurking around.

That's right, they changed their name. I may never get used to that.

I'm back home in KC about 3 or 4 times a year. When I'm there, I stock up on sauce, Bryant's, Blues Hog, Night of the Living Dead from Oklahoma Joe's, maybe some Gate's. They do it better than I ever could. When we did competition barbecue, we used Blues Hog as it's pretty sweet, and a little spicy with good vinegar. A lot of teams at the time used doctored up Kraft. Some KC Masterpiece, but I never really like that one. I've never done sous vide but friends swear by it. The briskets I've done are 12 to 15 lbs with a lot of fat on them, even after trimming. I imagine the SV would have to be big, plus the amount of fat coming off of one of those things could get messy.

I've enjoyed reading this very much. Thank you for sharing.

I've never heard of (or thought about) okra in collard greens. I may have to give that a shot.

I swore off watching anything on Bravo several years ago. Haven't missed it a bit. I do love Charleston though. Decisions.

I have the KA pasta roller/cutter for mine. I like it a lot. I had the extruder for a short time and got rid of it. It always seemed like it was going to break when trying to make extruded pasta, the pasta did not want to extrude, and it was just a giant PITA.

I've started several with no luck. I keep trying though.

I was in Cincinnati this past weekend. I stopped off and spent an hour or two at Jungle Jim's. Crazy grocery store where I bought tons of cheese, produce and hot sauce. They also had cottage ham. Bluegrass brand. Fully cooked, smoked, water added. I had some cooked with pinto beans and some with cheese. Pretty good stuff although nothing mind blowing.

I don't really like it. I am forced to eat it twice a year, with cake, on my kids' birthdays. I try to get vanilla as I really don't like chocolate ice cream, I really don't care for anything sweet.

They were readily available when I lived in Kansas City. Sliced pork shoulder. They're available here in Lexington but they are sliced much too thinly and will over cook when grilled. They are a staple of St Louis bbq.

Tamarind paste?

I watched the pilot of that. Truly awful. I think it got cancelled after the second show. Mercifully.

Knees too. Mine are shot.

I enjoyed it very much. Thank you for sharing.

Yes, this. Sorry Shelby, work got in the way of my good time.

ABT's of course. One of my wife's favorites. Well, anything with cream cheese is one of her favorites.

Love this thread, wish I was there.

I use Rick Bayless' recipe. It has apple cider vinegar, garlic, Mexican oregano, and something I can't remember right now, cloves? No that's not it and I'm not home to check the cookbook. Seemed odd to me when I read the recipe, but they come out tasty. They are briefly boiled, couple minutes tops.

Hatch chile pizza. Yum.

Pizza. Somehow, I always manage to get my foot in these pics.

Hardwood roasted pork loin, fried new potatoes, steamed broccoli. Sauce is white wine, lemon and rosemary with a little garlic.