xXLSUXx

Holy cow.

I'd imagine the flavor would come through. But more importantly I think with the lower smoke point you would be at high risk of burning it and having the roux impart an acrid taste. It's also more expensive than vegetable or canola, so not sure why you would.

If you want to experiment I'd do it on a very small test batch that you don't plan on serving.

Should've been a first. He wasn't down. Oh well, I'll take the fake.

Thanks for all the recs. Paladar was also on the short list. Forgot about Lilette. I'll give those two as well as Zasu as suggestions to the wife and see what she's feeling. I've been fortunate enough to already go to most of the others listed and I'm interested in something new.

Where would you go for a date night / celebration meal for around $100-$125 per person, not counting alcohol? Any type of cuisine or neighborhood.

Currently leaning towards Zasu just so I can complete the NOLA Michelin circuit.

Fried chicken with a side of more fried chicken.

Think they increased it on Black Friday. Double shitty since most people were probably waiting to see if they could get a membership on sale. Incredible that anyone thought this was an acceptable way to roll out a price increase like this.

Kingsford professional briquettes for smoking with wood chunks for flavor. The briquettes just provide a more consistent stable temperature on my pits. Lump for grilling. If I'm out of briquettes I'll just use lump for smoking. Some will say the ash is too much with briquettes but I never really found it to be an issue. I don't recall ever having to empty the ash tray mid cook even on long brisket smokes. I just find the temps can spike more with lump due to the varying sizes.

My biggest hits have been smoking skinless, boneless breasts and resting in butter. I do inject with butter mixture, dry brine, and heavy black pepper rub. Juiciest turkey's I've ever made. Always comes out consistent.

Been playing around with the idea of making my own McRib sandwiches one weekend soon.