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Thanks for all the replies. I'm going to keep a list so that as I pass through these areas I'll give 'em a try. As it turns out, I may or may not now be passing through Memphis. If I do, it will be tonite. More likely I'll be headed somewhere else, tho. I'll be through Memphis at some time in...

My current plans take me through Memphis on Thursday. I'll be staying downtown, and it would be nice if I can stay downtown. Where would you recommend I go for good 'que?

Wasabi-Ginger-Soy Pork Tenderloin ½ C soy sauce – recommend Yamasa– I personally dislike Kikkoman ½ C light brown sugar 2 T freshly grated ginger 2 T good quality balsamic vinegar (get something that actually comes from Modena, Italy—just like Ferraris) 2 T olive oil 1 T fresh garlic ½ T...

Just went on the cooker.

Various Wal-Marts will stock this, while others won't. There are about 3 Wal-Marts equidistant from my home. I have no idea if either of the other two will have RO lump in stock. Last year in the early season they had B&B lump which I also liked. However, it wasn't stocked for long.

Though I'm sitting over 80 lbs of lump in inventory right now, I just couldn't pass up buying a few more bags today. I was in Wal-Mart this morning when I noticed: a) that Wal-Mart again stocks lump other than Kingsford; b) Royal Oak lump was only $3.27 per 10 pound bag. So, I bought a couple...

How much is the XL in US dollars? I don't see much about it on the BGE site. It's mentioned on the home page, but not in the "products" page other than shipping.

Great! Thanks. I'm downloading it via iTunes right now. I'll listen as soon as it's done.

The Kamado (it's my undestanding there are two competing brands with this similar name) is very expensive, even by ceramic cooker standards, and that big one is too big. Also, from what I've read, the Kamado would be one of the brands, regardless of price, that I would not be interested in. I'd...

plus some slow heat and smoke.

Separating BS from BBQ... I don't think so--two peas in a pod. Speaking of pod... where's that Lampe podcast?

Aaron, Thanks for the info. I wish they were a little bigger. The largest tend to 18". I'd love to add one to my collection, though.

I've got no further questions about the forum. I just wanted to clarify the technique. Now, as far as your comment about BS in the cooking sections... that's some wishful thinking. :lol:

I've run accross that site before. Very informative. I bookmarked it this time.

john, Where you using any extension cables on the Maverick? I sometimes get crazy readings out of my Polder. Now that I have a Stoker, I expect the Polder will see a lot less use.

Trivia: "Eat a Peach for Peace" was the name the Allmans chose, but their label shortenned it. I'm told Duane died durring the making of this album. Edited to correct spelling.

Sounds like the forum issue is thoroughly sorted, but I don't consider this direct cooking. For clarification for anyone who wants to give this outstanding pizza baking method a go--the coals were not underneath the stone. The coals were lining the perimeter walls of the kettle. Coals directly...

It is a great site, and I've been a member for a year or two. I've learned a lot there.

OK. That explains it. I'm familiar w/Primo.

Really? What temp did you use?

I thought you had a BGE? That cooker looks black. Nice lookin' chicken.

When I went to Duffs, the wings were indeed absolutely swimming--in our order of 50 literally the bottom row was submerged. I've never seen so much sauce before. I was disappointed in the much vaunted Anchor Bar. Wings were completely overcooked both times I went. Coworkers thought the exact...

I have no idea how hot the grill was, other than very very HOT. The crust was great. Crispy on the bottom. I preheated the stone for only 10 minutes. Any longer and the crust would start to burn--the exact opposite of my 550 oven. I can never burn a crust in the oven. I used a 22.5" Weber...

Ingredients: 230 g water 1 t salt 1 t sugar 360 g high gluten flour (I used King Arthur Sir Lancelot--good luck finding it) 1 t IDY = Instant Dry Yeast (I used SAF brand) Combine first three ingredients in mixer bowl. Mix 'til salt & sugar disolved before adding approximately 1/3 of the flour...