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I have an Uno within (long) range of me in a suburb I occasionally have to blow through, and I'm a Chicago deep dish (and, to a lesser extent, stuffed) aficionado, so I'm disappointed a hater did this review.

We need a do-over featuring the deep dish, please.

As a guy weaned on INO, I am confident that wherever I may wind up in the future I can find a better alternative to $28 deep-freeze Double Doubles well within driving range.

And I've been to rural Idaho.

The lack of good char and bun/toppings threatening to overwhelm the meat is very consistent here. That said, when he parks near Jack London Square, his burger is the best around in a fair-sized radius.

3-4 chunks of smoke wood all at once in a Weber Smokey Mountain?!?!?!?

I have been using that cooker for over 15 years and would never dream of that much smoke wood at once. The volume of smoke must be proportional to the volume of the inside of the cooker or you get creosote and associated "dirty" smoke flavor. The WSM is simply too small to handle that much smoke.

The hallmark of correct smoking is a thin (not billowing), steady stream of blue (not heavy gray or heaven forbid brown) from the top (not pouring out the sides or the door) of the smoker. I achieve this by applying a single, fist- or half-fist sized chunk at the beginning, waiting a few minutes to verify that this particular piece does not belch heavy smoke, then installing the meat. I turn the chunk over with tongs when the smoke dies down, then add another when it has nearly stopped completely. I repeat this process for the first 2 hours, after which the meat will not absorb much more smoke.

I think people using your recipe would achieve better results if you define "chunk," because unless yours are significantly smaller than mine I can't imagine how the ribs would even be edible.

Maybe rich_l can enlighten us on the unique Vermont regional style of BBQ he was disappointed not to be served at a contest. Maple-based sauce? Maplewood smoke? Christopher Kimball tactics?

You missed my all-time favorite taco- perrones as purveyed by Tacos el Yaqui in Rosarito.

Beef is grilled over oak, mesquite and manzanita (really, you should smell this place once in your life) tucked into a large, handmade flour tortilla with guacamole, salsa and a smattering of beans, served alongside limes and jalapenos roasted on the grill.

These are life-changing tacos- seek them out!

"Three Mexican Antojito Recipes..." As opposed to, say, Chinese antojitos?

Russian River's Salvation is true to style, but it's their Consecration that has me stopping by the brewpub every time I'm nearby these days.

"Chew/owner," my ideal title...

Punkrock tip- zip the cuffs of your leather jacket closed and carry it by the collar, you can slink around town with 2 40's undetected.

Correction- there is no apostrophe in Caspers. OOutos refers to the lost, lamented Original Kasper's (with a K) which would no doubt make this list if it weren't tragically closed. Nice article on Kasper's here:

http://oaklandnorth.net/2009/03/18/a-tribute-to-kaspers-history-in-hot-dogs/

The Red Hot in Tacoma would be a mandatory stop for me if it had either the beer selection or the hot dog selection- that it has both (and pinball) has me there 2-3 times every time I'm in Tacoma. If there's a better beer/dog combo anywhere in the country, I'd sure like to know about it.

I too have had both, but while I've only gone to Trueburger once since they opened down the hill from my house, I've gone to Shake Shack 3 times since then. Yes, there are plenty of similarities but I don't think charges of a straight-up carbon copy stand up. The aioli used at TB is not similar to shack sauce, but more importantly Shake Shack turns out juicier, meatier burgers.

I must also add that Trueburger is quite possibly the worst name for a burger place (can't call a place with such sniffling pretension a "joint") ever, and forcing people to say "Cheesy Trueburger" to order verges on conscious mockery of one's customers.

Again with the Zachary's? Really?

You must've gotten a one-in-a-million pie because every time I've had it that so-called "sauce" is an acidic, out of balance, unseasoned monstrosity with dusty, dessicated herbs tossed about for appearance's sake. You can see from the pic that there are abundant inedible, tinny, wan chunks of canned tomatoes lurking everywhere!

Take a can of Del Monte stewed tomatoes, some frozen spinach and cryovac'ed mushrooms, dump 'em in some Bisquick crust with yes, I'll admit, quality cheese and you won't miss the mark set by Zachary's by much.

It's popular because it's popular.

Yes, OP is wrong, Zachary's is stuffed.

I am amazed Zachary's outranked Little Star- I find the former inedible. The tomato "sauce" (really more like chopped, canned tomatoes barely seasoned) on top of the second crust lacks any semblance of balance and the crust is overly buttery. Zachary's is popular because it's popular.

Little Star, on the other hand, is excellent.