Martin Fisher

Experts? That's funny!!! This is silly!!!! The best butter is the butter YOU like best!!!! Former dairy farmer here. The flavor of butter varies with the breed of cattle and the forage.....it varies almost day to day! And yes, we did have some of those nice French Normandy cattle when we were dairying. Packaged butter lacks the subtle and unique flavors of real butter. Jersey butter or Dexter butter can be amazingly wonderful! Just depends......

Roberta's is repeatedly recommended....I have NO desire to travel to NYC but to try their pizza.

It is quite a bit easier if you cut down the back. This guy does it without cutting down the back.... I've done it that way just 3 times.

I have that one and I like it a lot. I have other lifters but that's the only one i use.

I agree!!!! Show us what YOU'VE got and let the CROWD decide what is best!!!! Now that's a real BBQ competition and one that I'd attend!

I'd have to travel to Buffalo, Rochester or Syracuse...unfortunately, I don't get to any of them much anymore.

Y'all are spoiled....closest Trader Joe's here is about 100 miles away!

Thanks for the heads-up!!!!

I've cut-up WAY too many chickens in my lifetime! We used to raise up to 1,300 chickens, on pasture, each summer. Anyway, the following video illustrates my preferred way of cutting up a chicken.....sans the wishbone nonsense at the beginning. Note the way he pulls off the leg/thigh while capturing the "oyster." The entire process shouldn't take more than 60 seconds, with practice.

It's not a good idea....questions of safety aside...using a chamber sealer for natural fermentation leads to bad texture. +1 on the canning jars. If you're in the USofA, any good hardware store and the like should have 1/2 gallon canning jars....they're great for fermenting.

The movable pens were just for summer.

I've never been able to understand competition BBQ. Why would one need someone else to confirm that one's BBQ is good. Folks who may have VERY different preferences. Personal preference is personal preference. What's perfect for one is crap for another. What's even more difficult to understand is arguing personal preference. Or is it just all about the luck of finding judges who have similar tastes and "winning" over other competitors who's BBQ just didn't happen to appeal to the judges at hand? Or is it just a way to pass time?

Yes, a whole chicken cut into parts. The cut-up chickens I saw today were 9 portions (fried chicken cut)... one breast keel portion, two breast sides with ribs, two thighs, two drumsticks and two wings. I only buy whole chickens so I can't answer the question why others buy what they do.

Yes. That's what I'm talking about, anyway.

I was in three groceries this afternoon. Out of curiosity I checked the meat cases. The little grocery with real butchers did have cut-up chicken in the display case. ...$2.49 per pound....whole chickens in the same grocery....99¢ per pound.

It's just a guess, of course. When there was demand for readily available cut-up chickens in the meat case..folks could expect to pay more for the convenience....and some merchants would gladly take advantage of that. Times have change. Preferences have change. Meat departments have changed. It's not just cut-up chicken...fresh game hens, broilers, chickens cut in half, gizzards, necks and more are things that were available in the meat case years ago but are impossible to find now....in this area anyway. If one is lucky to have a good butcher in the neighborhood, they'll gladly cut-up a chicken at no extra charge.

Same here. I haven't seen cut-up chickens in years. Consumer preferences change.

Here's one that I've shared for years.....http://posc.tamu.edu/files/2012/08/l-2290.pdf

Just for reference, in 1918, Frances Elizabeth Stewart defined a club sandwich as "a toast sandwich arranged in layers." Her recipe features a variety of contents and garnishes. Source: Lessons in Cookery: Food Economy by Frances Elizabeth Stewart , Copyright 1918