I scrolled down here specifically to find this comment. Faith in humanity restored.  Read more

Feel like it’s pretty clear a “big ol’ hunk of meat” refers to an actual hunk of meat. A one-inch ribeye isn’t a hunk. It’s a barely a slab. And even a SMALL hunk of meat (like a four-pound chunk of brisket or shoulder) is going to take an hour(ish) per pound if you’re doing it right (depending on smoker, moisture,… Read more

I was actually annoyed I couldn’t come up with more wrong ways!  Read more

If a lobster roll is a sandwich, then so is a hot dog.  Read more

Pork shoulder is the chicken thigh of the pig, and loin is the breast. Shoulder is cheaper AND tastes better than loin. (But I don’t have to tell you this.) Read more

In high school we literally did an exchange program with a school in north Louisiana. ... When I did get to college, a friend of mine who’d done an internship in north Louisiana was like, “Yeah, man. It sucked. It was a dry parish.” And I was all, “A what now? What do you mean ‘dry?’” Read more

When I first heard of “gray duck” I was oddly comforted by the fact that other parts of the country have weird things that no one else has heard of. It’s every cooler that it seems to be very specific pockets of Minnesota that go “gray duck.” That didn’t stop me from laughing the first time someone was like, “Of… Read more

I gotta ask. Are you a “Duck duck goose” or a “Duck duck gray duck” person? Read more

YES!  Read more

That’s pretty hardcore. ... Growing up, we did a lot of barbecuing on easter and a lot of the eggs went into the potato salad. Read more

That was the other thing. I was picky as hell as a kid, but I liked grits. I hated oatmeal. My brother liked oatmeal but wasn’t a fan of grits. So it wasn’t like anyone was going to slow cook both of those. ... It was also perfect food for latchkey kids. You could just add some boiling water and there was no threat of… Read more

Anyone over the age of 35 reading this remember if Country Ham and Red Eye Gravy used to be part of the variety pack? I seem to remember that, but I could have been imagining things. Read more

That sounds good.  Read more

I don’t think slimy is something you’ll ever get with instant. I HAVE gotten it plenty with “real” grits though, probably a result of over-cooking(?) and/or too much liquid. Read more

Hmmmmmmmmm. HMMMMMMMMMMM. (I’m up in Conifer, so probably not safe for me to discover a dive bar in Denver anyway. I can’t imagine what an Uber would charge me. A hotel would likely be cheaper. Hmmmmmm. “Hey honey. How about a staycation. Gonna go down to Denver and check out this dive bar.”) Read more

Because sometimes it’s either that or 150 totally unique and different IPAs on offer.  Read more

I was surprised at how much I liked it. Everything in my mind and my experience told me it was going to be a bowl of tomatillos, but ... nope. It’s just a bowl of delicious. I might start putting it on everything. Even on my red chili.  Read more

Yeah, it’s the fun part about writing about chili and chile. (Long time ago I wrote a piece about Chile Pepper Magazine.) Most editorial guidelines say chile for the vegetable and chili for the stew-like substance so I went with that. Though the shirt the waitress was wearing did say “chile.”(I swear to the gods that… Read more