Its easy to get all purist about stuff. And then I watch a video of Jacques Pepín and he’s reaching for a bag of shredded cheese and I realize that everything is okay.

Everyone has an opinion... and most of them are right. There are many paths to bbq success. Find one that works for you and use it often! Myself, I use briqs in the kettle and lump in the BGE. But if someone else uses lump in their kettle, the only thing that matters is how the food tastes. There is no rule, only good…

Yeah. The actual slicing is quicker with the mandoline, but once you add in the retrieval, assembly, breakdown, cleanup, and restoral, you might as well use a knife.

“Day 1:”. Hard pass. If it takes more than a day, I’ll order it the next time I see it on the menu in a restaurant. 

So store-bought hummus is bad, but it’s okay to make your own using store-bought tahini. And canned garbanzos are okay.

Turn them into something different: Heat them in a skillet with oil and onions until they’re crispy.

Okay I got some Tim-Tams and tried this. It’s good, but I think there’s some hyperbole in play in this article.

My Eastern European grandmother used to make actual hamburger soup, no microwave. It was hamburger, cabbage, canned tomatoes, carrots, celery, onion, a bay leaf, salt & pepper. She didn’t brown the meat, but rather she’d bring the pot full of water and chopped vegetables to a boil, then break off bite sized pieces of…

In my area, NEPA, the giardiniera is packed in vinegar, not in oil. I've made Chicago beefs a few times using it, but it's not as good as that packed in oil. 

I scout the discount section every time I’m there, and scored three of these over the last year. Their “Wagyu” usually looks like @The ‘Burbs describes. I walk past that.

It all depends.

Okay, this looks and tastes about like I thought it would.

Now see, these are the kind of stories and recipes that make me imagine we are neighbors, sharing great stuff we discovered and figured out. I'm making this tonight, with a rotisseried roast and baked potato.

Naw, at least it had some tongue-in-cheek to it. "Spectre of the Gun" (the OK Corall) was way worse.

$18k to spend my summer weekends sitting in a parking lot in a strap-backed chair talking to gawkers about a straight-six Mustang? I might do it if you PAID me $18k. See ya.

Happy burfday!

Good point. Here in NE PA we get Dinosaur in supermarkets. It’s not a high molasses sauce.

Mix 50/50, marinate anywhere from 5 minutes to 4 hours. Grill direct at 375-400, covered, flipping frequently, until pieces start to get a little char around the edges.

Now see, I thought you were going to say BBQ sauce and Italian dressing. 

I have been slicing cherry tomatoes and adding blue cheese crumbles, then Italian dressing. I must say, it's really good.