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You're worried about fat when there's all those carbs in the corn, milk, honey, and corn starch? The fat actually helps slow the uptake of all those carbs.

Be careful if buying used slicers. Make sure parts are still available. Do some research on the model you find. The sharpening apparatus is especially prone to disappearing and becoming unobtainium. Similar with new slicing wheels. I had a line on a Hobart 410 but it didn't have a sharpener...

Be careful cookin' lobster with fire. While second hand info, everything I've heard about it sez they go from great to gross in the blink of an eye.

No, my advice is based on info garnered from others who do have and use their roasters to hold briskets and butts as needed.

Try to get one with a temp range that will go low enough to serve to hold resting briskets.

The Little Rock area.

Hope you had the pork chop at Kreuz. Best pork chop I've ever eaten! I wouldn't call it a side though.

Here's what I listen to when in the car around town. More importantly for the out of town folks you can listen to it online too of course. For anyone who remembers Beaker Street on KAAY 1090 AM, Clyde Clifford is still around and doing a show on this station. Music you haven't heard in years...

Welcome from another fellow Arkie.

Pit Boss makes electric smokers and some pellet smokers with a similar footprint to the MES electrics. Camp Chef did too but Camp Chef's web site is suspiciously short on pellet grills and smokers right now. It's the end of the season and sometimes WallyWorld marks down their Pit Boss cookers...

I've bought St. Louis cut ribs before but around here they are almost always frozen and the last ones I bought were a crap shoot as to whether they were properly cut so in the future it will be full spares I trim. The rib tips will be repurposed in some way.

Just ordered a threaded barrel for one of my pistols to use as a house gun. Can TBD.

Charlene, another option would be to cook some Pepper Stout Beef. The original version is from Larry Wolfe. Just do a web search for the recipe. Pulled beef sandwiches was the reason behind the recipe.

Welcome, from central Arkansas.

WRT the heart attack, just research Redd Foxx rehearsing for "The Royal Family".

Since it's for a good cause, re-wire it and then give it to him. PS: that might encourage more fish or fishing trips.:emoji_wink:

You'd be trading time for temp. If you're going to do 321, 221, 211 or any other variation do them as intended until you know what you need to do. My suggestion is to cook them nekkid and forget all the variables. Start cooking them early enough to finish them on time or cook them earlier and...

They will be severely overcooked, mushy, and fall off the bone done 321 at 225°.

The 321 method was never for back ribs. It is for spare ribs. If you want ribs done in 3 hours my only suggestion would be to cut them down into 1 or 2 bone segments and try it that way. I've always cooked them nekkid @ 250-275°F for 4 hours or more. Of course, if you can find real baby backs(...

A different shaped version of monkey bread. I've usually seen monkey bread in a tube or bundt pan. Great stuff!