Oh, man. I have been stuck on that exact stretch of road, under those exact same squall conditions. It is extremely treacherous. The road is not flat, it is hilly, and you can be completely stopped, with your foot jammed on the brakes, and your car will be sliding off the road on the ice.

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Welcome back!

Naw, the tomatoes will be fine. That’s going to be a pretty decent homestyle chili.

Nothing is going to work until it tastes good again.

Thank you, I didn’t know that. I found it, I’ll read it.

How come it never comes up that self driving cars are the worst of both worlds? It’s all the expense of ownership with none of the fun of driving.

No North Dallas Forty?

Damn right.

I tagged this recipe two years ago, and finally got to it today. It makes 3 dozen HUGE cookies that are delicious. 

I tagged this recipe a couple years ago, and finally got around to making it.

If you live near a Wegman’s in the Northeast of the US, they sell what is usually American or Australian (depending) Wagyu strip steaks. Right now it is $70/lb in the butcher’s case. But when it doesn’t sell, it goes out in the regular meat section with a big orange “REDUCED FOR QUICK SALE” sticker. It’s usually…

I respect this. However, my style doesn’t have the patience for overly ornate presentations, I would just make a lasagna using all those ingredients. But if you served it to me I’d ask for seconds.

Those fucking popcorn balls. Horrible combo of barely sweet and barely salty that gets stuck in your teeth.

Sausage and egg burrito meal. Take the hash brown, break it in half longwise, and put half in each burrito along with the sauce. You’re welcome.

For anyone who thinks this is complicated... it’s not. It was probably harder to write about it. You really only got two things: prepping the meat, and prepping the grill. Prep this, prep that, then set that sucker on fire and wait. Thats all there is to it.

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.