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Without a doubt, Cooks Illustrated

I love America's Test Kitchen's extra-crispy skin recipe, reproduced by Justin Can Cook:

http://www.justincancook.com/2011/01/crispy-roast-chicken.html

@MandyEats - Shiner, Lagunitas, Victory, Meantime, Duvel, Westmalle, Ayinger and Liefmans are definitely available in Virginia - I was in the D.C. area this past weekend and saw them all in bottle shops. Maggie is right - Total Wine would be a fantastic place to check.

I was surprised that Negra Modelo wasn't include in the list for German-style lagers for burritos since, you know, it's a German-style lager and fairly ubiquitous (and not a terrible example of the style, at that).

Grady's BBQ in Dudley, NC

I love my Wustof chef's knife.

No-kneed bread, for sure...

Bone-in ribeye

I'm lucky enough to live in Counter Culture's hometown area. Whenever I am having their beans, I take it fresh ground and black. No better way to experience the nuances their coffees have!

I love it on a grilled cheese with a really nice white cheese

Lorenzo, I am not sure that Liquid Smoke would replicate what this specific beer is going to bring to the table, pun intended. The beechwood over which the malts are smoked create a beer that is ham-like in both aroma and, to some degree, in flavor.

Depending on the beer, you might be able to create an imitation using Liquid Smoke - for instance, if it called for Shiner Smokehaus, which is smoked over mesquite. But I don't think that would be the case with Märzen Rauchbier, specifically because of the uniqueness of the woods used and the flavors imparted.

I can't wait to try this out this weekend.

Sourdough. Got starter from my MIL and baked 3 loaves a week for several years. It is really delicious out of the oven with some butter. Had to leave the starter behind when I moved....

Black beans and chilaquiles, no doubt about it.

I made these this weekend. It made a very tasty steak sandwich, but two thoughts for the next time I make them... I will likely rinse / soak the beef to reduce the saltiness, and I will also likely cook it for much longer over lower heat - it ended up being tougher than I would have liked.

The flavor was fantastic. Thanks for the idea!