Zguy28

Absolutely. I always put the slaw "onboard". I was always a vinegar man, but I have really taken a liking to the mustard sauce. Must be the German in me.

About 2PM it was at almost 170. I threw in a handful on fresh briquettes and opened the vents up and it went up to around 250-260. About 4PM I tossed about 5 more briquettes on top again and another small chunk of hickory. At 5:30 it was 195 on the bone. We were eatin' by 6:30. Made an assortment of different homemade sauces for the extended family too S. Carolina mustard-based sauce (do a search for "Columbia Gold") Carolina vinegar sauce A smoky Memphis style sauce and Alabama white sauce (was very "zippy" according to my wife) and of course home made slaw.

I've got a 9lb shoulder on this morning. Slow N Sear keeping it at about 230. Got a late start at 8AM, so I might have to increase the air flow a bit and raise the temp or it will be a late dinner!

My wife asked me what I wanted to do this weekend for Father's day. I told her I wanted to smoke a Boston butt on my slow-n-sear. It will be the first Saturday where I either didn't have plans dictated by somebody else and it didn't rain. Gotta pull the trump card of being a father to just get a free day to smoke some meat these days!

Yeah, it will be fine. And believe it or not, there is such a thing as too much smoke on a piece of meat. The smoke should complement the flavor, not overpower or damage it.

If you can't find buttermilk, you have two options: 1. Heavy whipping cream - put in a sealed container such as mason jar. Drop a marble in, and shake it for like 10 minutes vigorously. It will turn into churned butter. Drain off the buttermilk. I actually did this Monday morning. 2. Sour milk - add 1 TBsp lemon juice or white vinegar to milk to make 1 cup total. Stir and let sit 5 minutes. But you have to add more baking soda and lessen the baking powder with this solution. Got it from a Better Homes cookbook.

I meant when you eat them. Oy vay! When my wife bit into one, it squirted molten cheddar out onto her hand.

I let mine sit at room temp and put the salt and pepper on about 15 minutes before (while my charcoal lights in the chimney). I also make them a little thick and put a pad of butter in the middle of each for extra juiciness. On a side note, I saw show one time on TV where they served "Juicy Lucy" burgers with cheese inside. Never do that. Ever. Unless you want molten lava pouring out all over your hand giving you a second degree burn.

Dude, the only thing missing on that is gold plating.

I struggled for years with keeping steady, even temp combined with longevity of burn. One of the best things I bought was a Slow N Sear for my Weber.

I love mine. Did a boston butt already on it a few weeks ago. Wanted to do one last Saturday, but rained hard all day. I ended up just searing it in the dutch oven real good, then put the whole thing in the oven at 250 for about 7 hours with a little added cider vinegar. It was still delicious, just didn't have any smoke flavor. How many of you guys make your own cole slaw? I used to work at a restaurant and learned there how to make some slaw that everybody seems to love that tries it. Cabbage tiny bit of shredded carrot sugar horseradish mayo salt and pepper

I've sampled a lot of EVOO. The best tasting one I've had that you can just buy in stores is Calavita. And there is nothing wrong with a good quality Spanish oil.

Yeah, I deglaze my stainless pans. Don't try it with el cheapo non-stick pans though. My wife warped one she bought for herself. Haha. Cuisenart or Le Crueset make decent ceramic dutch ovens. I've had my Cuisenart 5qt for 16 years.

RE: copper pans. I've never owned a full copper set, But I do have a couple copper bottom stainless skillets. Way better than anything else I've tried. I tried a ceramic "Green pan" one time. It was good for a while, then my wife (who cooks too high) scorched something to it. In a moment of desperation and frustration I used a brillo pad. Ruined. Stuck on every time after that. Also, sticking is usually caused by uneven heating. If you have a coil type range, they often become uneven over the years. If you have the other type of range or gas, use a copper bottom stainless pan and make sure its heated good throughout and it won't stick with a little oil. Next time, grab his plate back like the Soup Nazi and go wash off his steak and slap it back on the grill to cleanse it.

I barely ever buy steak anymore because of how expensive it is, especially with a family of 5 (2 are teens). Sometimes I come across inexpensive chuck steaks. Either grill them direct or in a cast iron skillet. Serve medium rare with some chopped up herbs such as parsley or cilantro and if you want, add some chimichurri sauce. Here is a similar recipe that my family loves: http://www.epicurious.com/recipes/member/views/steak-gaucho-style-with-argentinean-chimichurri-sauce-50029578

I did some burgers on the Slow N Sear yesterday. Delicious. Just make sure if you're doing hot/direct, you dump out the water trough first. One of the burgers dripped into it and was popping and splattering hot grease in a little bit of leftover water from the previous cooking. If you're already grilling meat, just take some foil, put some broccoli and cauliflower in it, drizzle with olive oil, wrap it up and stick it on the indirect part of the grill too. We like asparagus lightly grilled too with a some EVOO.

It was half Avengers 3, half Captain America 3.

Right, I noticed this too. Cap is still a man, even though he's enhanced. How is he punching Iron Man with nothing but a pair of gloves? Metal vs flesh is still metal vs. flesh.

And Vision basically disappeared during the fight. Where did he go to? Loved the Star Wars reference also.

I loved the movie. Including the end credit scene, even if it was a little ho-hum.

Crossbones is in it. I wouldn't be surprised if this is Cap's end. But they did resurrect Phil Coulson.So...

Got my tickets for a 12:45 showing on Movietickets.com. Can't wait. Go team Cap!

Sounds delicious. I will have to give it a try. The last pork loin I did was with rosemary on it and a side of balsamic roasted potatoes and onions. Here's the recipe: http://www.foodnetwork.com/recipes/jamie-oliver/balsamic-baked-onions-and-potatoes-with-roast-pork-recipe.html#!

I keep it in the fridge for over a month. More than that, I just freeze it. My grandma used to keep it on the back of the stove to add to everything such as green beans.

Instead of that, this is what I normally do for beans. The next time you fix some bacon, just pour the fat into a ramekin or something and stick it in the fridge. When its time for beans, scoop some out and put in it. Tastes great. Plus I'm not sure about poultry drippings that may not be at temp.