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You guys rock.
I was laughing as I read this thread ... definitely a wide range of opinions and the cost of items. Appreciate the fact that a Yeti, while best in class and will definitely make it onto my bucket list, isn't a must-have. I was between the Igloo Extreme Max (Costco marked them down to $29 here in St. Louis for the 62 quart one with wheels) or a Coleman. Thought the Coleman looked to have better insulation ... but glad to hear I could do either.
For the folks that think, "he's nuts ... he spent all that money on the cooker, why chintz out now?" Well, here's your reply When I bought my egg ... so very long ago ... my large cost me $499 and my dinky little wooden table - that held it for over a decade and a half - was $50. Prices on these have changed just a little
I also remember when BGE had darn near zero eggsessories. Can recall going into the store in Tampa where I bought mine - only to have them elated that a deep dish pizza stone was coming out. Cast iron grates, half moons, electronic monitors ... all were way off in the future. In fact, I felt that things moved so slowly, I stopped going to my local BGE dealer as I couldn't yet afford another - and they didn't have enough new stuff to feed my addiction. So, I did what any foodie/dork would do: I cooked on it without any real toys, completely oblivious as to how the world was changing Very happy it has evolved for the better in some aspects - and very sad (more than I can really say) to see how other parts are getting chintzier.
So - I'll pass on the Yeti for now, and focus on the Stoker or CyberQ that's calling my name ... and that XL that will be gracing my patio before the springtime sets in.
In all seriousness, I really do appreciate all the replies. Had no idea people were so passionate about their coolers
Looking to get a new cooler for FTC ... but am not able/willing to spend an arm and a leg on a Pelican. I also don't cook huge volumes, but enough for dinner parties of 10 -15 people.
Can you recommend something reasonably priced that works well?
I know a little bit about mustard...
It's just a binding agent - acting a lot like an emulsifier does when you have an oil and vinegar dressing. Without it, those two items sit together, but always remain separate. With the mustard, more of the rub stays on ... especially if you are prone to moving the cut of meat with a fork, tongs, etc.
The trick with mustard always was that it had to be the plain, yellow stuff ... and nothing fancy. Dijon or whole grain did not do the trick. Have no idea why... It's also not something that is supposed to impart any flavor into the meat, which is something that other binding agents do not do.
The individual that shared it with me also suggested that the vinegar in the mustard helped to do something with the bark, but I've never seen any difference there.
Regardless, it's something that's been around for a long, long time. If you find something that works equally as well - go for it and share the results! Always love learning new tricks.