Serious Eats - seriouseats.com

He doesn't want to win.

Um, American airlines are really the only airlines that serve crap in the air. KLM, Air Canada, Korean Air, etc, all serve delightful food. The only joke here are the American airlines that think they can serve 1970s-era TV dinners, and assume people will eat that crap.

Never smoke a small brisket. Has to be 14 lb, minimum. If it's smaller than that, by the time you've smoked it enough to break down the collagen, you'll be left with nothing but a brisket biscuit. Beyond that, get a good rub, make sure you have good temperature control, and don't take it off the smoker any earlier than 12 hours. Then, chop off the point (or deckal). Serve the flats. Re-smoke the point for 4ish more hours, and you have burnt ends. Yum.

http://indirectheat.blogspot.com/2010/07/burnt-ends.html

You might want to put a big line through that "oxygen in water" part. That's some pretty profound misunderstanding of the chemistry of water. Unless you're arcing large bolts of electricity through your spray bottle while misting it over your grill, you're liberating precisely zero atoms of oxygen from that water. May I suggest a giant strike /strike around that section?

The only reason not to mist water on a flareup is that it sprays ash around your grill, and gets it on your food.

That looks fantastic.

Nothing good in the aisles. Everything good is around the outside ring of the grocery store (meat, produce, wine). If I had to pick an "aisle" that I liked, I suppose it would be the one with the flour and sugar.

Do the turkey in a smoker. Leaves all the space you need in the oven.

Grilled, butterflied leg of lamb, from Adam Perry Lang's "Serious Bbq".

sailordave,

I think your analogy is close, but not quite right. I think being a vegetarian foodie is like being a music lover who doesn't like stringed instruments. Any of 'em. Being a foodie vegan is like being a music lover, but not liking stringed instruments, wind instruments, brass instruments or percussion. I guess a cappella music is nice... but it's hard to understand a music lover who dismisses all those other wonderful sounds.

5 days a week we eat a basically vegetarian diet. But there's simply no way I could give up the magical food-binding, sauce-emulsifying power of the egg. To those of us who will eat basically anything, veganism can seem a little empty. And extremely hard to understand.

But good luck to you vegan foodies! I may not understand you, but I wish you all well!

Hurray for offal! Really, American culture already embraces some nasty bits, so long as they're hidden. As a friend of mine enjoys pointing out - we serve a bone marrow extraction sweetened and coloured as a dessert for small children (Jell-o). And pressed sandwich meats come from some of the less savory parts of meat. However, organ meat has largely been ignored.

Let's celebrate organ meat. Huzzah!

There's no lactose in cheese. Cheese is made from milk protein, and any remaining lactose that contaminates the protein is the first thing to be degraded by the Lactobacillus that ferments the milk.

You may have a milk allergy. But it t'ain't lactose intolerance.