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Late to the discussion, the rye I make is close to the "sandwich"recipe posted above,and I think the bulk of the flavor in it is from the caraway seeds. mine also has a small %of actual rye flour,,, Bud

I have a Kamado,that is really old ,it was the origional one that was made in Japan, gotta be 30/40 years old and works great,still...got it at the thrift store for $20 or $25 Bud

really late season here in front range of Colo.just got the first ripe one,,,still no romas even changing color,,, Bud

I only buy boxed wine to make vinegar, saves $... Bud

got one from them and its several years old and perfect, still,,,

THE CDN is best I think,and my first one quit,after a few years , and they replaced it with a new one for free...great company,to bad you have to buy em in rest.supplyplaces,but they were not to pricey.. Bud

I put "johnnys seasoning salt" and spice islands "beau monde",and some pickling salt on it,and it seems to work really well,seems to go into the meat a long way in 2 days..and,I am sure the real long cook/smoke helps it to get way thru... it,,,Bud

I think Bud may have something here. My plain ole chives are MUCH more chivey tasting in July than they were in April. Garlic chives? They are rampant predators in my garden and I'm trying to pull them out, root and branch. But I use them more earlier in the year; their flavor is fresher in springtime. so they won't take over the garden,as mine used to do, pinch off the flowers, and they wont reseed themselves,,,, Bud

I do a strong rub 2 days before,and keep in the fridgein a plastic bag, till cooking,then cook as normal...(rub has salt,so its got salt (like a brinewould make it salty.) Bud

since its winter there,they might be really old... Bud

I use all that plus celery salt,and garlic powder,grated onion powder,andgrind it in the electric cofee mill so its fine enough.... Bud

Just looking at it I would doubt it..the vent pipe for a commericial hood would have to be much,much larger in diameter(guessing at least6 inches).... Bud

pork "stomach"The same as "pork belly"????

That looks identical to my 30year old Japanese Kamado(still works really good.... Bud

I am jealous,,Got a late start due to the freezing temps, got at least couple of months yet, at least they are setting fruit... Bud

double chocolate cheesecake ,the best..... Bud

Interesting,,,has anyone used MSG in a vinigarette??? Ijust made a vinigarette with onion juice, garlic juice, salt sherry wine vinegar, taragon ,sugar, and lecithin, wonder if MSG might help give it more of a "hit"???,,the only thing I have used MSG for is a rub for bbq.. Bud...

I think the stainless and carbon probably have the same heat conduction,Just one is "stainless,and won't rust...or stain,assuming they are the same thickness Bud

eaten there a few times,It was very ordinary stuff, a far cry from Aspen, sorry couldnt be more help,but clientel is not the same as Aspen/Vail,etc... Bud

I have a victorinox 6inch that works very well, just keep the edge sharpened with some "tooth",and all will be well... Bud..

I am jealous!My plants have just set tomatoes in the last week....(several have not),,,gonna be a long time coming,,, Bud

I am gonna try some in some vinigarette...I did some the other day with chive flowers and garlic and onion juice so the stuff may work well...will reportback Bud..

the best I have saved, are a bunch of French food mags that I was buying10 or 12 years ago, incredible stuff,,still go thru them and keep up on my French and use em for new ideas Bud

I have similar amount of them,even though I cut the flowers off, they are endless.... (will watch this for ideas...) Bud..

Whatever is in the fridge,leftover, on lightly toasted bread whith a suitable accompanyment,Ie, meatloaf with a touch of bbq sauce ... Bud