Heyas, Meathead!

I’ll add, don’t stress about white smoke too much. Your fire will usually heat up enough in 10-15 minutes, and 15 minutes of white smoke isn't going to hurt anything. Black and gray smoke usually means your fire isn't anywhere near hot enough yet (specifically the flame front, not the pit temp itself) and it tastes…

I do the same. For Italian, it’s spaghetti and meatballs.

Well I busted on you for the grill light, it’s only fair that I agree on this. You really only NEED two items, tongs and a spatula; make them good ones. I use the ones you are holding, made by Weber, but OXO makes some nice ones, too. Happy cooking!

In over 100,000 years of humanity, covering thousands of cuisines, we arrived at 2022 without Pink Sauce. I'm not going to trust Tik Tok over my own common sense.

Yep. I moved to NEPA 35 years ago, and it felt like all I did was substitute coal for steel (and “heyna” for “youns”, but that’s a different discussion). When friends visit, they are amazed to see pierogi stores and kielbasa stores. 

If your market carries Utz brand, try Grandma Utz' Kettle-Style, cooked in lard. Best chips ever. Second is Utz Dark Russet chips, cooked in peanut oil.

Must have... A GRILL LIGHT? Good Christ. I’ve been grilling for 30 years and never needed a grill light. I actually had a nice solar charged gooseneck grill light sitting between two of my grills. I’ve turned it on maybe three? five? times in the 10+ years I’ve had it. In fact, I just threw it out yesterday.

Common sense. But I still regret it.

Oh hell yes for Cooper Sharp! Put it on 2 slices in an "x"! I actually found and bought some orange Cooper, all I'd ever seen before was the white.

Im pretty sure orange American has annatto, for color, but that’s the only difference. Annatto has turmeric in it, but I can't taste it in the finished product 

I’m nuts about cheese. And cheeseburgers are my favorite food. The rest of this, just assume “For me....”

Every single one of these is a winner. This is a great slide show. I never thought I would write that, but it is. 

Two choices for liquids: 1) put the liquid in a regular ziplock, get as much air out as you can, then put that in a vacuum bag and seal. 2) Put the liquid in the vacuum bag, freeze it, then seal it.

Ive used yellow mustard, and it works. But so does covering the meat with rub and just patting it on with a little bit of force.

IDK, “Whether it’s an impressive design or phenomenal views...." It's the bridge I love crossing.

Fort Pitt Bridge, coming into Pittsburgh, especially at night. You exit the Fort Pitt Tunnel onto the bridge and the city just explodes into view! It’s very impressive.

I love my charcoal grills (2 Webers and a BGE). This year I rescued an old gasser from the dumpster (couldn’t bear to see the waste), and for the cost of an afternoon’s cleaning and a new regulator ($25), I cannot be happier with the flexibility afforded by having both! It’s a Broil King Signet, which Amazing Ribs…

Interesting.

Sure you can. You can also fry them using a culinary torch. But I don’t see the benefit here. They’re soggy so you can only use them in a couple dishes, and you don’t save any pots and pans because you still have to clean the one that you cook them in. It just seems easier to scramble some eggs.