Oustanding, thanks again John! Read more

In Step #3 where it states; “... make sure the peppers remain covered in brine”, is the brine in this case simply liquid that comes off of the peppers themselves, or is there a step missing where your prepare and add a brine to the peppers? Looks awesome and can’t wait to try it, thanks for coming up with this and… Read more

It’s not going to be “pleasant to smoke in” weather around here for a while, so I wonder if it would get too “pickled” if you cooked it sous vide in the marinade, chilled it, then put it on the smoker for an hour to warm it back up and set some crust. Read more

Man that sounds awesome.  Been considering fermenting my own hot sauce for a while - I make a bunch of “regular” hot sauce every now and again and this may push me over the top to finally buy some fermenting lids Read more

Unfortunately, NYC apartment living -- oven, slow cooker, instant pot, and dutch oven are my options.  :)  I’d love to have even a grill, let alone a smoker...   but I appreciate your views; I used to be able to grill in the summers but no longer... Read more

If you have a grill, i really recommend getting one of the A-maze-n tubes and starting your cook with that also going. Cheap/easy way to add some smoke at the beginning of the cook, which is where most of the smoke will be absorbed regardless. Read more

I’ve never made this but I have made many a pulled pork in the oven. Cover it with liquid smoke (and i do as well worchestershire and mustard), your favorite dry rub and set it in at 250. Put it in and after four hours, baste every hour. Cook till 190 reached by meat thermometer in several places (usually an hour per… Read more

I have neither a smoker nor a slow cooker/crock pot but I would be up for trying this in the oven. For a six or seven pound shoulder I’d go 500 degrees for the first 30 minutes and then 400 degrees for another 2.5-3 hours. I’d probably also put it on a bed of potatoes/root vegetables to baste in the juice and also… Read more

Then don’t come here. You find something else to do. Read more

“At the moment, there are no plans to ship copies to pizza lovers outside the Chicago area.” Read more

Cheers to John and to the Takeout for supporting him! Read more

Thanks! That gnocchi with gorgonzola is definitely getting a looksee.  Read more

The 3D tends to give me a headache and I usually just turn it off!

I’ll go on record saying that “Leisure Suit Larry” did not fulfill the skeezy promises of the box illustration. Read more

So I recently got back into my DS (I have the Mario and Luigi special edition 3DSXL) and after reading this I went in to grab the game bag from my night stand and sure enough I DO have this! I’ve been doing a ton of new to me cooking lately and I’ll definitely have to fire this up. Read more

How do you like the Misen? I can’t get mine to stay actually sharpened more than a month, maybe 6 weeks before it’s back in for “free” sharpening. No idea what to do with it.  Read more

Remember CD-ROM cooking games?

I loved my 3DS until I got annoyed with Nintendo mucking up the internet for it and the Wii. I will have to find this. Who needs the interwebs?
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No fucking shit restaurant workers don’t want to go back. Read more