LOOK WHAT ARRIVED AT MY DOORSTEP TODAY!

That looks like a book worth buying; is it quite thick?

Posted by: @jack-dodds

That looks like a book worth buying; is it quite thick?

It's Hardcover and 104 pages.  The Cars and their GRILLES featured in it are:

1953 PACKARD CARIBBEAN

1958 EDSEL CITATION

1957 CHEVROLET BEL AIR

Special Section: CARS WITH DAGMAR BUMPERS and the true story behind them.

1957 DESOTO FIREFLITE

1958 DODGE CUSTOM ROYAL LANCER

1953 OLDSMOBILE FIESTA

1952 PONTIAC CHIEFTAN

1959 PONTIAC BONNEVILLE

1957 CADILLAC ELDORADO

1957 FORD THUNDERBIRD

Also included are facts and background for each car, colors, engine specs, interiors, and many color photos of all of them.

I've only skimmed through it so far, but being a Grille lover as I said in my initial post, this book is a keeper and a collectible for me.  

Sorry, but I like mine a bit more modern

"Cause I can do this

@jkuvakas  How long did it take for the Fire Department to arrive?  Looks like it was a 3-alarm blaze....was everyone okay?

@jack-dodds, Ha! No burn here, just 8 hours of delicate smoke, good bark, and some of the most tender, moist pulled pork there is!

Seriously, I usually run at 225° or so for a slow cook. The dark part is what is called "bark," It forms on the surface of the meat when I saturate it with a homemade rub. As you can see, it literally falls apart when it's done. I'll do the same thing with ribs, brisket, pork belly, loins, etc. 

@jkuvakas  Nice!  I was just being cheeky......I love barbecue.

@jkuvakas, now that was funny!  Love it!  Thanks for the chuckle.  

@jack-dodds, I knew that, but I didn't want to miss the chance to go on about smoking meat.

@jkuvakas  John; do you leave it in the foil throughout or do you finish it with the foil open?

@jack-dodds, I build my fire, using charcoal to get it started then wood throughout the rest of the cook. For pork shoulder, it gets wrapped in foil at 165°, about 5-6 hours into the cook, then brought up to 203°, about another 2 hours. Then, still wrapped in the foil, it goes into a cooler, wrapped in a towel for another 2 hours. If it's done right, when it comes out of the cooler, it begins to simply fall apart and is incredibly moist. Times will vary depending on what type of meat. A brisket can take up to 12 hours, ribs 5, chicken, 2, pork or beef loin, 2-3, etc. The idea is to get the fat to render slowly and the meat to rise in temperature slowly. The method produces different flavors depending on what type of wood you use. I can make enough meat to feed 30-40 people in one cook. If it's for just Kelly and me, it gets divided up into freezer bags and is easily defrosted for lunch or dinner portions. 

It's totally immersive cooking and it takes several cooks to start getting it right. For me, it's about learning to do something well. I usually cook on Saturdays while I'm doing my sermon prep. On a great-weather day, I'll have my computer out on our deck and write/study while I monitor the fire. But, I usually cook through the winter as well. Keeping temps stable when it's 10° outside is a unique challenge but it's rewarding. I use a canopy if it's raining. 

@jkuvakas  I can sense and relate to the great enjoyment you get from cooking John; thanks for this tip.  Cooking for 30-40 at a time is impressive!  I have never really gotten into anything other than standard barbecuing (not sure why) but it sounds like fun and of course tasty!

@jkuvakas, what time are you having us all over for the BBQ John?  I'll bring the potato salad.  

@georgeschire, WELL! There musty have been some breakdown in communications. The feast was yesterday! I was wondering where everyone from the Loung was!

@jkuvakas, always the same for me.  A day late and a dollar short.  I'm sure my invitation was delayed in the mail, and will probably arrive today.