For medium you want to pull it at 125 to 130°F, the carry over cooking will bring it up when you rest. The problem is you don't know how long this takes. How big is your roast? If it is sufficiently big then start it before you leave at 250F. Otherwise yeah you have to cook it ahead. You can hold it in a cambro for that long easily.

Your best option IMO is to pick a BIG roast that you know won't overcook before you get back.

Honestly it doesn't look that great for cooking. My preference is hardwood lump but 1/3 of the bag is probably dust. 2nd choie is stubbs natural briquettes lowest ash of any briquette i've used.

On the more $ but better briquette look at these used by andy ricker http://pokpokrestaurants.com/thaan-th... $15 shipped from amazon

Viet Thai in downtown lowell is my favorite

FWIW the 100 count bags that you can buy from island creek is one grade of oyster they sell. Bigger oysters, flatter cups for plating etc are reserved for the best restaurant purchasers. So yeah they could be island creek, just a better grade than sold to plebs

Your peas are actually beans. Problem solved!

Hmm I will hit wegmans on the way home. Lunch break tomorrow I can trip to boston public market.

I live in Marlborough (for a few months now). Rail Trail is great! However... I recommend getting your pizza to go. Then head over to Medusa Brewing a 2 min walk down the street. It's a good adventure.

Also there's a speakeasy next to the Microcreamery,

Raise must have an object, as it is a transitive verb. Rise does not take an object, as it is an intransitive verb. Ex. you can raise zombies, but the dead rise.

Niceee I've thought about the Watanabe chuka, but no one has reviews or pictures of it so far

100% do it yourself. You can learn the basics of it in an hour.

Drive the bus to flavor town http://uedata.amazon.com/Guy-Fieri-Kn...

I will tell you the BEST thing I ate there was the seafood gumbo at Peche. Not oily and loaded with flavor. I got the recipe from a chef there and mine is only like 75% as good. I would fly down there for this dish. I would get it as my last meal hot damnnnn

I highly recommend a Sazerac from the Sazerac bar in the Roosevelt hotel. The original, the best. There are some mediocre ones even in NOLA.

The Carousel bar is fun but maybe dizzying..

FYI you need to heat it a LONG time on a home burner to reach this level of heat. I use a 65k BTU propane burner outdoors. The average home range is only 10k-12k BTU

I've had the superslab 3 years with no problems. Mineral oil and sometimes beeswax is all I use. this thing is really HEAVY at 35+ lbs. I keep all my meat fabrication separate on a rubber board (Hi Soft)

As someone who has done a fair amount of butchery, I disagree with all posts about chefs knives, carving knives, or slicers. You want either a breaking knife or a cimeter. You can find carbon steel vintage ones on ebay for not a lot of money. They sharpen easy and hold an edge. Get the longest you can find 12-14" so you can get the steak in one cut. Dull or short knives and sawing your meat are bad. It won't be cut as smooth and it will oxidize faster (more surface area)

Right here https://www.ming.com/food-and-wine/re... If you need to feed a crowd make two or use a little bit thicker one

Or go all the way and get a chuka bocho, fancy name for japanese made chinese style cleaver

I have one and I like it, but it has some problems. 1) handle is way too short 2) for a round bottom wok, the bottom is slightly flat . That makes it hard to use the 'wok shovel' cause it leaves kind of dead spots that it can't reach.

tempura rack... never heard of it

I have... a wok, a stockpot, and a chinese cleaver. How's that for cooking light?

McKinnons in Somerville has hangar steak often

hardneck garlic. You can't get good garlic down there

Isn't that made almost entirely out of glue? I would think it's horrible on edges just like bamboo boards.