Bliz

I love smoked meatloaf, but I don't think I'd cook a burger that way. Hard to see the best case scenario being "better" than a burger cooked faster over high heat as God intended. I like to do thick burgers at 650 for.3 minutes, flip and immediately close all the vents, leave in there for 12 minutes (adding cheese for the last minute). Juicy and delicious

The biggest craft brewery in Atlanta, Sweet-Water [stupid profanity filters], had a pretty big theft from their brewery recently, when 2 flatbed trucks (carrying some 6,500+ cases) were stolen. All of the beer has been recovered (but will be destroyed ). Timeline: The link further makes a good point: "Stealing two flatbed trucks isn’t exactly a crime of opportunity. You need at least one 18-wheeler truck cab (if not two in this instance.) Plus pallet jacks, forklifts, and a few extra hands to pull this off fairly quickly." But if you're planning this sort of thing, don't you also think about how you're going to sell it? Trying to sell cases to random people on the street doesn't seem like the best plan for moving 80,000 bottles of beer Some of the recovered goods:

I've done the foil and towel cooler, but never for that long. Would you still cook all the way to 200, or with that long in the cooler do you pull it off a little earlier?

Don't know about grilling it, but this Kevin Gillespie recipe for buffalo pork "wings" is insane(ly delicious):Braise 2 lb belly by rubbing with kosher salt and cooking fat side up in a baking dish just big enough to fit the slab with a cup of apple cider vinegar. Wrap the dish tightly in aluminum foil and bake for 3 hours at 300. Let it come down to room temp Trim the top layer of fat off and cut into pieces 4" long and 1" thick Heat a bottle of Frank's red hot sauce on medium until bubbly at the edges, then whisk in 2 T butter Fry the pork in canola oil in a deep fryer at 375 for 5 min, toss it in the sauce, serve with blue cheese or ranch (ranch for philistines only)

Any suggestions on good reheat method for a lot of pulled pork, without causing it to dry out? Got a bunch of people coming over this weekend, and making pulled pork and brisket. But I don't have enough grid space to have both on there at the same time, so I figure I'll cook and pull the pork the day before, refrigerate and reheat. But I've never reheated 5-6 lbs of meat at once. I was thinking about mixing in some bbq sauce and putting it in the crockpot on the lowest setting

"...which would be hard with tough negotiators like South Korea or Mexico." well apparently they don't know that Mexico is a pushover. They'll pay for that wall at the drop of a hat once they see what a REAL tough negotiator looks like <eye roll>

also the Republic of Texas would have to field its own military since they would no longer be under our protection Unless they are willing to meet Prez Trump's demands, that is

...and take your stinkin' Cowboys with you!

Google the turbo butt method on the big green egg forum

Everything is proceeding as Luke has foreseen

yeah but you're a Trek guy. Your opinion isn't relevant here I hear what you're saying and what code is saying about not everyone liking TFA. I'm not going to restart that discussions (or the prequel discussion) here. That topic has been done to death and I don't want to hijack yet another SW thread into it.

Or maybe it was never supposed to be that way and that was just a false rumor. Or maybe it was ripped apart by the execs at Disney because they realized it was stupid without the help of the forums, and they know what they're doing and stepped in to help make the movie better. I understand why the people in those forums might assume that the people at Disney are monitoring their conversations and putting a lot of stock into what they think, but the conclusion that the change had anything to do with the collective opinion of the forum is not based on anything. Disney is 1 for 1 so far, and I have a lot of faith in Kathleen Kennedy to be a good steward for the franchise. A gritty war movie sounds awesome. It will probably be awesome even if it's not precisely that.

Wait what? The "deleted scenes" on the TFA blu ray are like 90 seconds total and nothing that would be the subject of any spoiler. Are you talking about TFA or the prequels? *edit* So I went back into that thread and poked around, just for fun. The stuff you posted like 2 days before it came out was 99% accurate. That storyboard with frames and scene descriptions (though personally I can't even begin to understand what would possess someone to read such a thing. I thought it was awful) But the things that were being posted months ahead of time? Some broadstrokes accurate. Many things very wrong. I will continue to reserve judgment on the tone of the film, which is something nearly impossible to discern if you have not actually seen the current edit of the movie, instead of taking what some random dude on the internet says as gospel. [random dude not you, but the people you're reading who claim to have intimate knowledge of the current cut and Kathleen Kennedy's personal opinions]

Tempting as it is I will not read that potential spoiler because I hate them. But I recall code posting tons of "leaked" plot/scenes or whatever for Force Awakens, which I also did not read, but it has me wondering, how accurate were they? I'm assuming many were flat out wrong, and just educated guesses or rumors repackaged as leaks. Were any of them spot on? (No credits given for Kylo Ren being the son of han and Leia. Too easy to guess)

Why would we assume people on Twitter are in the know? Maybe the people EW is interviewing aren't either, but they can at least credibly claim they have something better than rumor based on speculation

EW is calling shenanigans on the idea that reshoots are intended to turn Rogue One from dark awesomeness into family-friendly romp http://www.ew.com/article/2016/06/03/rogue-one-reshoots

The Americans is a fantastic show, and this season (4) may be the best yet. I'm constantly amazed it doesn't get more recognition. It's top tier for sure

Can't figure out how to embed from imgur. This is awesome though. I watched it about 10x http://imgur.com/gallery/SZ61xzQ

You're reading an awful lot into the reasoning for the reshoots. Maybe the rumor mill is right, maybe it isn't. There are plenty of reasons they could have ordered reshoots that aren't "This is too badass for our preferred demographic. Let's make it more lighthearted and fun!" Bad acting in certain scenes. Plot holes. A bunch of unnecessary fat on the story. Fight choreography that needs improvement. etc. etc. etc. Sometimes you write things that look great on paper, but just don't translate well on screen. Remember all those times SW fans groused about how Lucas needed someone whispering in his ear to reel it back in, but he simply wielded too much power? This could be resulting in a movie that you personally like better. But only the few people who ever get to see both cuts will really know for sure. For now, I'd say just chill out and don't jump to conclusions. If the movie comes out and it's a piece of ****, that still doesn't necessarily mean these reshoots are the reason WHY it's a piece of ****. Gareth Edwards doesn't get my implicit trust. It's well within the realm of possibility that he actually did eff this up.

That's why I like the recipes in this book of his better than the BBQ Bible http://www.amazon.com/gp/product/B007NHRARE/ref=dp-kindle-redirect?ie=UTF8&btkr=1 A littler simpler and less exotic. Step by step with full color pics is helpful for some of the techniques as well

Play around with it until you find a method you like Lately for thick burgers I've been taking the temp up to 650 in the BGE, cook for 3 minutes, flip, shut all the vents and leave it in there for 10 minutes. Add cheese, then shut the lid again for 1 minute or so to let it melt. They come out with a nice medium cook, juicy and delicious.

I haven't used anything other than natural lump in years, and don't know much about the behavior of briquettes, but something sounds off here. Two theories:You just need more fuel. If the drop wasn't caused by starting to run out of charcoal then open the vents wider to get more airflow. More air = hotter fire. Try it with the bottom and top vents wide open. Or Your grill was never as hot as you thought. During the heat up if you have flames getting close to the thermometer you can get a falsely high temp reading

All it needs is an arrow from the rabbit to the "regular day" category and...yep, right about there

For low and slow, natural lump all the way. Burns slower than standard so you don't have to add coals so oftenBrisket can be an unforgiving SOB if your plan is to just throw it on the grate and cook until it's done. I recommend spraying with apple juice once an hour for the first 4-5 hours, until it gets to 170 internal. Then double wrap in heavy duty aluminum foil and put it back on for another 2 hours or so. Should be above 190 when you pull it off. Let it rest in the foil for a half hour, then unwrap and slice against the grain. You will get a tender and delicious brisket.

http://youtu.be/gKfI8Wm46qk