Kenji, question about the Forgione tomahawk steak method from earlier today. You say to throw out the fat cap, Forgione was melting it down and cooking his steak in it (which seems like a good idea). Is this a good way to make use of this fat instead of throwing it out? Would it be too powerful to cook any other food in as you would bacon or duck fat?

When you say within 25 to 35 degrees of final temperature, do you mean final breast temperature or final leg temperature?

I haven't had a chance to read through all of these comments, but I gave then a quick once over, and didn't see this offhand. The links under "Our Sites" (where AHT, Slice, New York, etc. usually are), and not appearing. Also, the pictures for the most popular on the top aren't working. I'm on Internet Explorer.

Just grilling in the backyard with my family.

Thanks Max. I still call it Shea too. I'm actually planning on hitting on Tortas Neza next time I'm out there after all the articles you guys have written in the past week or two.

Do you have a recipe for a good Jewish deli-style mustard? Or know somewhere where I could find one?