kclandcruiser

I've made the KA recipe a few times and have had good luck with it. Not exactly the same, but pretty dang close and worth doing. Definitely going to have to try the other recipe you posted...

I would suggest Antons or Stock Hill Grill. Anton's butchers and dry ages their beef in house. Stock Hill is more of a swanky vibe and has an awesome bar/lounge area for cocktails. I think a few others mentioned in this thread have either shutdown for a break or closed. It'd probably be a saf...

You might be a little late on the draw to make it for Christmas, but Creekstone and 44 farms seem to have a great product. There's most likely a high quality beef seller somewhere close by to you. Also, like previously said, a whole prime ribeye from Costco or Sams is hard to beat...

The basic recipe I go with is: Salt: 2-2.5% Curing salt: 0.25% Brown Sugar: 1.25% Then, I typically add (1) 1/4t of pickling spice and 1/4t of black peppercorns per pound of belly. From there, add any other flavorings you want. This is a good base where you can experiment from there with...

I highly recommend Brewery Vivant and Speciation Artisan Ales. Speciation does a lot of really cool naturally fermented beers. Brewery Vivant is in an old funeral home and has great food and atmosphere...

AC, great run down on sours! I'm a big fan of Cantillon and 3 Fonteinen. A good gueze with barbecue or a fatty cut of meat is a thing of beauty. I was lucky enough to try a Cantillon that was bottled in 1976 a year ago and the taste was almost indescribable. Naturally fermented sours vary so g...

Ha no teams, probably only have 20 or so people to feed. I have a 500 gallon offset pit that I bought 2 months ago and haven't had an opportunity to fill it up. Decided Saturday was going to be the day to let her rip. Everyone will be going home with plenty of leftovers. ...

Had it in Houston several times, their okra with the extra seasoning pack is probably the best fast food fried okra I've had. Solid tenders too...

:cheers: I'm fairly new into my wine learning journey, so I'm sure tastes will change over time but I appreciate the information and suggestions ...

If you want to get a flat top for your grill, I'd recommend looking into a set of grill grates. They have holes in them for the grease to drip down while keeping flare ups at bay. Amazing for smash burgers or searing off skirt steak. Difficult for fajitas or anything sliced up since they don't ha...