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So... The pellet smoker thread got me thinking, because I'm in the market to replace my pellet grill with something else. Initially I thought "gasser", but there are certain things I think a Blackstone griddle might be able to do that I'd like, that a gasser would not. And my other grills (both...

So... How would you make something like this? It's from Brooke Williamson's restaurant. We went there for my wife and her friends as a combined b-day as 3 of them have Dec birthdays. One of her friends ordered the pork shank and I'm challenging myself to try to replicate it. I can't find a...

So I'm sure we all collectively have some great examples of this. The idea is something that you looked at and thought "there's no way anyone actually needs this--it's solving a problem that doesn't exist, or can just be ascribed to laziness." I'll give an example: rain-sensing windshield...

https://nypost.com/2022/11/04/customer-calls-911-over-smoked-barbecue-plate-she-says-was-too-pink/amp/#amp_tf=From%20%251%24s&aoh=16675956729735&csi=0&referrer=https%3A%2F%2Fwww.google.com 🙄

You know, for a long while I've been a "reverse sear" guy when it comes to steak. I learned it from Amazing Ribs, where I've learned a lot of great things about cooking--and it helped me get my steaks from novice to very good. But it's time to graduate to a better method. I believe the reverse...

Question showed up in a Food Network Magazine... What is the most expensive steak? A. Ribeye B. Filet Mignon C: Wagyu D: Porterhouse I say the question itself is BS. What say you?

So, as we approach summer here in SoCal, and our groundwater pushes up to 80+ degrees, wort chilling becomes difficult. Especially (obviously) if I want to chill to lager temps. Especially++ because I'm doing 10 gallon batches. And here in SoCal, water is pretty dear, so I want to use as little...

I did a search but didn't see anything. I'm sure some of you dabble in pasta. I'm writing because I need help. I've made probably 8-12 batches of homemade pasta now, and it just doesn't seem to be "perfect" in such a way that homemade justifies not buying either dried or fresh pasta at the...

Just got my score sheets back on this, and the comments make me think I mistakenly classified it as one style rather than another. If you take a look at this recipe, what would you characterize it as given BJCP 2015 guidelines? (11 gal batch): Ingredients: ------------ Amt Name...

Hey, just thought I'd throw this in here for the fellow SoCal folks. If any of you happen to be at the SCHF this weekend, I'll be pouring a hoppy blonde and an amber ale at the fest in the brewcommune booth. My homebrew club, brewcommune, is running a GABF pro-am entry competition for Chapman...

So, my fermentation fridge is on the way out. It's still not dead, but close to. After 10 years of faithful service to me (and who knows how long it was around before I acquired it), it's barely able to hold temps in the 60s right now. So that leaves me with a conundrum. I actually want to...

I have a close personal friend who just got himself ordained in order to preside over my upcoming wedding. Given that he's doing us this great service, I wanted to get him a gift. He recently has started getting more involved with grilling & smoking, with a Weber kettle and a borrowed cheapo...

Interesting... Seems Keystone has released a new marketing campaign which basically drops the "key" from prominent display, and Stone Brewing is suing them for trademark infringement and trademark dilution. Based on the little I know of trademark law [which is more than most, but IANAL], I...

Just a vent thread. Had to put it here as I'm not sure any other subgroup of people actually cares... Here on the west coast, tri tip when labeled is almost always tri tip. Tri tip is very easy to pick out. It's somewhat of a "boomerang" shaped roast, or looks more like a squashed Star Trek...

Someone, tell me why I should change my mind. Because some people seem to LOVE pork chops. But every single one I've ever had is dry and tough. Grilled, pan-fried, breaded, nothing has avoided the dry/tough outcome. And I know most people might say "cooking to 160 degrees is old...

Just wondering about this... And I'm sure I'm not the only one. I like beer. Obviously. I like brewing beer. I like drinking beer. And kegging is such an easy process that getting the beer that I've brewed into the keg it's going to be served from should be done quickly, especially with my...

Ugh. For numerous reasons, my wife and I came to the realization today that we're splitting up. 3 hours before we were supposed to go out for a romantic dinner. Cancel that, cancel the babysitter, and all I want to do is call up one of my buddies and go drinking. Since they're all freakin'...

One of my brew club buddies has a neighbor with a White Sapote tree. She wants to try a beer made with white sapote, and I've volunteered to take the fruit and do something with it. They're freezing it for me, so I've got time, and I'm about to brew an O'fest, so I need to fit it into the...

I'm not going to link to the thread that set this off. It was similar to a question that I saw on Google+ in one of the homebrew communities a few weeks back. The similarity was this--at the end of reading the post, there was only one thought going through my head: "That guy's not cut out...

So, when I've been over to Asia, I've had a number of great shrimp that are deep-fried with the shell and head on -- and eaten with the shell and head still on. While my Western upbringing tells me this is still "weird", my mouth and stomach tell me this is freaking delicious! The shell is...