daninpd

I just thought I would share this picture of a mature supercell thunderstorm in Texas. It looks like the sky is exploding and makes me think of the first microsecond of the Big Bang. And Douglas Adams explanation of the Big Bang: "In the beginning there was nothing. Then it blew up."

More advice for parents:

I have often thought I don't envy parents trying to raise little ones today, but this is a aspect I didn't consider.

There are protest signs and there are all caps PROTEST SIGN!

I'm in. Sent

So, You Really Believed That Stuff They Taught You In The 8th Grade? (Apparently now it's Kindergarten)

Well, going back to basics, I don't know what we're dealing with. Without any pictures you described it as "the smoker' that you got about a year ago. What is it?

A little perspective on a eagle's talons compared to a human hand.

A little follow up to "All Dogs Go to Heaven". They all get to howl at the moon whenever they want.

I don't know, but that description sounds like what I would say when someone kept topping up my wineglass. I'm not sure if there was a question in there or what. But, no, no other ideas than lamb is tricky.

Spuntatura alla Griglia (from 1000 Italian Recipes) 3 garlic cloves finely chopped 1/4 cup olive oil 1 tablespoon finely chopped fresh rosemary 1/4 teaspoon crushed red pepper Salt 4 lbs spareribs, cut int0 individual ribs 1 In a shallow dish combine the garlic, oil, rosemary, red pepper and salt to taste. Add the ribs ans stir to coat. Cover and refrigerate 3 hour or up to overnight. 2 Preheat the grill and grill the ribs about 6" from the coals turning them frequently, until browned, crisped and cooked through, about 25 minutes. Serve hot.

I would kill for that. Nice looking cook.

Individual ribs let them get a bit of crisp all around each rib and even seasoning around each rib. It's like they do ribs in Italy.

I generally followed @philpomrecipe, but added some maple sugar to the cure and added a good coat of coarse cracked black on the outside. I had two 1-1/4 lb pieces of pork belly (skin on) to cure, after skinning about 1 lb each. One of them skinned out to be a long, narrow, foot long piece of pork. After putting it in the cure and vacuum sealing I waited about 4 hours and then started pushing the meat inside the bag to try to make a nicer piece to smoke (think squeezing a toothpaste tube from the bottom). It worked, you can see the length of the bag is the "before" and the "after" is that piece after the cure. Smoked and held that shape just fine. I included a picture of the setup I used for a 4 hour low and slow ending with a 210 degree finish and a 160 IT. Thinly sliced for my favorite BLT: in a croissant.

I buy mine at a Asia/Pacific market. Most Asian markets will have pork belly, often frozen.