On 13-Dec-2006, Nonnymus wrote:

In the Bradley forum, there's been a small discussion that might be of
general interest to this newsgroup.

snip

So often, some of us fall into a groove where we only consider one way
of cooking at a time. I sure as heck do. However, by combining
different techniques and equipment, you can frequently get the best of
several different worlds.
--
---Nonnymus---

I didn't want to quote Nonny's whole post, so I butchered it pretty badly.
I think Nonny has made a good point. It's easy to fall into a rut. I don't
have Nonny's IR rig, but I have a nice deep fryer. I'm wondering if a few
seconds in the deep fryer after smoking low and slow might crisp up
that chicken skin without ruining the overall product. I don't know when
I might get too it, but I'll try to report on it before I go toes up. Lately
I
got my grinder knife and plates back from Fosco (Thank you Fos) and
immediately ground up some pulled pork, roasted potatoes, garlic and
onions to make hash. I mixed an egg, some S & P + pepper flakes.
Today, I cooked a no name corned beef. It came without a spice packet,
so I added two tbsp of pickling spice to the water. I braised it the
recommended three hours and it wasn't done yet. I have it another
hour and then added a head of cabbage. After another 30 minutes, it
was pretty decent. I scored another two containers of planned over
lunch. Today's tip. Don't buy a no name corned beef. Buy only name
brands when the price is right. There's a big difference. Second tip,
pickling spice is like curry. They ain't all alike. The one I used today
is not my favorite.
--
Brick(Youth is wasted on young people)