scubadoo97

My FP blade is scalloped and serrated on top so there is nothing to do but flatten the back side which is flat and smooth

What's your salt daveb? Diamond kosher?

Start with serranos chilies

Here are two links http://anovaculinary.com/products/anova http://dealtz.com/index.php?route=product/product&product_id=80529

I went to school in Memphis from '78 to '82. Me and a group of buds entered the pork shoulder comp. Surprisingly we placed in the top 10 (don't remember the placing but it was not near the top). There were like 50 teams back then. We were totally wasted and served on a wilted paper plates. Couldn't get in the door today. Boy has it changed. I still have the team tee shirt

If using a tender cut, I would suggest forgoing SV and have them pre seasoned and waiting in the fridge until you come home. Then out of the fridge and into a hot pan or grill to sear and cook. With the resting time you are just about at 30 min.

Very nice Dcarch. Love to see a video of the method. Great looking dish!

I can attest to the fact that judges are not compensated in any way and pay for their travel and accommodations. They are people that love to eat BBQ and do it as a hobby and for the camaraderie

I lightly pass mine blade and plates flat across a 1000 grit stone on occasion to keep them in shape and true them http://youtu.be/PT2uHuyKVRU http://youtu.be/AeUNzf1VewE http://youtu.be/YdpGq0_bcmg

What condition is the cutting blade in? It's possible to sharpen it or replace it if it's in bad shape

making good use of a hot bath

We rarely ever go out on VD. Just like most days, I prefer to cook for my wife at home. It's my pleasure and never a chore. For the price of an average VD dinner out we can eat royally. And I'm happy to do clean up

Of the commercial brands I've tried, Tribe was the closest to my homemade. I prefer to Sabra

Could you inject a brine into the meat you want to grind and let it sit for a day to let the brine distribute in the meat. I know this will add moisture to the meat but am not talking about a high volume.

I have several friends who are KCBS judges. They will tell you that you have to cook to please the judges and the judges taste is often quite different from the BBQ cooks in the competition. I hear a lot of judges like sweet

My daughter just moved to Austin. I have no intention of waiting 3-4 hrs for BBQ and I love BBQ. It just can't be THAT much better.

I caught one episode the other day for the first time. The one where she visits the lady who makes fried chicken. I really liked the show. A throw back to cooking shows that aren't all about the drama. Very homey. I like Vivian's persona.

Are you grinding it yourself?

My first attempt at homemade mustard. Brown and yellow seeds, red wine vinegar and bourbon as a flavoring agent The bourbon didn't come through much at all.

Here is a good article with pictures of the 3 types of beef ribs http://www.chefs-resources.com/Beef-Short-Ribs

snacking on a pastrami sandwich, my lunch, while reading posts on eG today.

Remember when Sean use to post on eG

I've used Barilla no boil and have even used regular Barilla lasagna noodles. They both work without boiling if you add a little extra water to the sauce and it doesn't take much. Cooked covered removing the foil at the end to crisp up the top. I should add I don't like over saucy but the noodles are cooked

Did a chicken roll SV this evening. Used a whole breast and pulled the skin off then rolled it up and wrapped the skin around it. Cooked 143 x 2 hr then browned and sliced. Served with purple potatoes and green peas