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My hack is a large cooler (like an Igloo/Yeti ice chest cooler). I'll prep it by boiling some water and pouring it in first to heat up, like you would a thermos. After I dump out the water, I line it with some beach towels to insulate and then put the wrapped meat inside. It'll stay warm for hours.

The Roast Pork is the best sandwich in Philly, and it's not even close.

I would eat this dip until it made me sick, and then have another couple spoonfuls after that.

I suppose I'll allow the bourbon-for-brandy swap in this case. Are you a sweet or sour person? I bet your muddler is stained a wonderful shade of cherry red. Cheers.

Excellent point. I have found the Stag serves as a good substitute, though.

Found my St. Louis (area) people! Just need some Maull's to sauce it.

It would be cool to win an inkbird wireless meat thermometer.

I echo cheese, nuts and butter, and would add chocolate chips, sea salt, and hard boiled eggs as items that cold smoke well. The chocolate chips for cookies (or snacking), the sea salt for seasoning things, and the hard boiled eggs to turn into pickled eggs.

That finished shot right off the grill, that's the stuff dreams are made of. What Evan Williams were you drinking? I'm a huge fan of the White Label BiB (great value), but the Single Barrel is right there with it.

You put in a lot of extra effort scooping that into a pie crust. I would have just taken a spoon to the open can and cut out the middle man.

Sierra Nevada Celebration and 4 Hands Brewing Chocolate Milk Stout.