September 17, 2014 at 1:11 am
Since we're all talking about BBQ:
has Weber any kind of popularity in the USA?
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My blog at https://sqlkover.com.
MCSE Business Intelligence - Microsoft Data Platform MVP
September 17, 2014 at 4:50 am
Koen Verbeeck (9/17/2014)
Since we're all talking about BBQ:has Weber any kind of popularity in the USA?
the 2 biggest sellers at the local hardware stores/walmarts are Grillmaster and Weber.
September 17, 2014 at 5:31 am
GilaMonster (9/15/2014)
Gazareth (9/15/2014)
GilaMonster (9/14/2014)
Sometimes advice on a blog still scares me. Not often, but sometimes. Like todayConsider using a RAMDisk for Index filegroups.
Putting non-clustered indexes on a RAMDisk will greatly improve performance
Be absolutely sure that your RAMDisk either backs itself up to disk, or at least saves and loads itself from a real disk on shutdown and startup.
This can significantly increase shutdown/startup/reboot times.
I also recommend doing regular SQL backups of these filegroups.
If the system crashes, recovering the database becomes a lot harder. Which is why backups are very important.
Crikey. I haven't encountered RAM disks since Windows 3.11/Dos 6.
How does RAM measure up to SSD's in £/GB these days?
It's not the cost that is the concern. It's the durability. If the RAMDisk doesn't write back to durable storage before the server shuts down (ie, uncontrolled shutdown), the database, or at least the index filegroups, would have to be restored from backup before the DB would be usable again.
It's a bit wasteful on RAM, holding all your hot index pages twice, as well as any you're not using in RAM anyway. Puzzled as to how this approach will "greatly improve performance" - does this person work for a spectacularly unscrupulous RAM vendor by any chance?
I'm a DBA.
I'm not paid to solve problems. I'm paid to prevent them.
September 17, 2014 at 5:39 am
andrew gothard (9/17/2014)
It's a bit wasteful on RAM, holding all your hot index pages twice, as well as any you're not using in RAM anyway. Puzzled as to how this approach will "greatly improve performance" - does this person work for a spectacularly unscrupulous RAM vendor by any chance?
Considering that the rest of the recommendations on that page were either complete hogswash or based on busted myths...
What I didn't copy was, at the beginning of his set of RAMDisk based recommendations was Microsoft was stupid for removing PinTable because using it was so crucial to good performance, therefore here's how to get around that removal.
Gail Shaw
Microsoft Certified Master: SQL Server, MVP, M.Sc (Comp Sci)
SQL In The Wild: Discussions on DB performance with occasional diversions into recoverability
September 17, 2014 at 5:49 am
Sean Lange (9/16/2014)
Here's a couple pics of my propane smoker. It is deceptively big. I can fit 3 full slabs of baby backs on each of the 6 racks. If I add in my rib rack I can get even more in there. However, it is also relatively small so cooking just a few small items is no big deal. Things like chicken thighs or porkchops only take an hour.Yikes!!! I included the images and the blew out the whole site. Not sure why they are so large.
Heh! Now that's good. I have the same smoker. My thermostat is a little different, but that's about it. I know exactly what you mean by it being deceptively big. Tell me, where do you get your replacement racks? I need some and just started looking around for them, but no luck yet.
I also have one of those friends with a huge smoker. It's a vertical one he built himself. It's taller than I am, has a cast iron stove that's separate from the smoker itself with duct work moving the smoke between them. The airflow testing was done at GM and there's no fuel other than wood. He can do about 350 lbs at a time. It's a much colder smoke than the model we have. He's even converted his garage, become a state-certified kitchen and started selling to local restaurants. A load of pork shoulders take about 14 hours and just incredible. He also makes a smoker macaroni and cheese that's out of this world.
September 17, 2014 at 7:03 am
Ed Wagner (9/17/2014)
Sean Lange (9/16/2014)
Here's a couple pics of my propane smoker. It is deceptively big. I can fit 3 full slabs of baby backs on each of the 6 racks. If I add in my rib rack I can get even more in there. However, it is also relatively small so cooking just a few small items is no big deal. Things like chicken thighs or porkchops only take an hour.Yikes!!! I included the images and the blew out the whole site. Not sure why they are so large.
Heh! Now that's good. I have the same smoker. My thermostat is a little different, but that's about it. I know exactly what you mean by it being deceptively big. Tell me, where do you get your replacement racks? I need some and just started looking around for them, but no luck yet.
I also have one of those friends with a huge smoker. It's a vertical one he built himself. It's taller than I am, has a cast iron stove that's separate from the smoker itself with duct work moving the smoke between them. The airflow testing was done at GM and there's no fuel other than wood. He can do about 350 lbs at a time. It's a much colder smoke than the model we have. He's even converted his garage, become a state-certified kitchen and started selling to local restaurants. A load of pork shoulders take about 14 hours and just incredible. He also makes a smoker macaroni and cheese that's out of this world.
Macaroni and Cheese in a smoker sounds yummy.
I wonder if I made a charcoal tray for my propane smoker if I could do it.
Mine seems to burn kind of hot - 225F if I turn on low and turn the gas down.
Airflow testing at GM? Get a picture of that beast.
Sounds like one serious cooker.
Anyone have some good rub / sauce recipes?
Looking at trying to mix my own.
Although I tend to like more heat than my wife and neighbors.
Did some whole chicken wings this summer. Mango Habenero glaze and chives.
My remote thermometer was great until I kind of crushed the probe wire in the door.
Makes it a lot easier to get the bigger cuts done right.
September 17, 2014 at 7:17 am
So this is happening[/url]. If any of the Threadizens are inclined to make a blog post (or three) in support, I'd be appreciative.
"The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood"
- Theodore Roosevelt
Author of:
SQL Server Execution Plans
SQL Server Query Performance Tuning
September 17, 2014 at 7:26 am
Grant Fritchey (9/17/2014)
So this is happening[/url]. If any of the Threadizens are inclined to make a blog post (or three) in support, I'd be appreciative.
That would be extra beer. 😀
Need an answer? No, you need a question
My blog at https://sqlkover.com.
MCSE Business Intelligence - Microsoft Data Platform MVP
September 17, 2014 at 7:30 am
SQLRNNR (9/16/2014)
Sean Lange (9/16/2014)
SQLRNNR (9/16/2014)
Yeah you guys are really making it tough to get much work done outside of cleaning up the slobber from thinking about bbq and smoked meat all day for the past week.I will bottle some of the air and send it your way. Not sure how well it will transfer but we can try. You can always get one of the "smoked meat" scented candles. 😀
I am pretty sure KC is on my list for SQLSat next year at this point.
Either that or get a client in the area 😉
Get a client, so you can justify going more than once a year. :w00t:
Wayne
Microsoft Certified Master: SQL Server 2008
Author - SQL Server T-SQL Recipes
September 17, 2014 at 7:30 am
Ed Wagner (9/17/2014)
Tell me, where do you get your replacement racks? I need some and just started looking around for them, but no luck yet.
I haven't had to replace any yet. Have they rusted on you?
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September 17, 2014 at 7:41 am
Greg Edwards-268690 (9/17/2014)
Anyone have some good rub / sauce recipes?
Looking at trying to mix my own.
Although I tend to like more heat than my wife and neighbors.
I make my own rubs all the time. I don't however measure anything so not sure I can really share. I spent the first 10 years of my career as a chef so I just make it up as I go. Next time I mix some up I will write it down (if it is any good). I don't generally use any sauce on my bbq unless it is pulled pork/chicken.
If you like interesting and somewhat non-traditional you might want to check out this place. http://stores.soulardspiceshop.com/[/url] My inlaws live in St Louis which is how I found out about this place. They have a couple of mixes that are spectacular rubs. Their website sucks to find stuff but it works. The orange chipotle on ribs is out of this world. The lime chipotle is also good but not as good as the orange imo. They have "soulard grill" and "cherie's rib rub". These are both blends they make which are quite good on their own. However I have taken these and mixed them which makes the outcome even better. Also, if you like heat they have a cajun (no salt) which is excellent. Many cities have a similar spice shop but I have not been to a better one than this. Their other standard spices are awesome because they are really fresh due to the volume they sell.
_______________________________________________________________
Need help? Help us help you.
Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.
Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
September 17, 2014 at 7:50 am
Grant Fritchey (9/17/2014)
So this is happening[/url]. If any of the Threadizens are inclined to make a blog post (or three) in support, I'd be appreciative.
Just saw that in the PASS Connector email. I have to admit I was surprised to see your name on the candidate list. I was about to get on twitter for the first time in awhile to see the conversation.
Jack Corbett
Consultant - Straight Path Solutions
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September 17, 2014 at 7:52 am
Jack Corbett (9/17/2014)
Grant Fritchey (9/17/2014)
So this is happening[/url]. If any of the Threadizens are inclined to make a blog post (or three) in support, I'd be appreciative.Just saw that in the PASS Connector email. I have to admit I was surprised to see your name on the candidate list. I was about to get on twitter for the first time in awhile to see the conversation.
No yelling or screaming yet. Maybe people aren't awake.
"The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood"
- Theodore Roosevelt
Author of:
SQL Server Execution Plans
SQL Server Query Performance Tuning
September 17, 2014 at 8:10 am
Sean Lange (9/16/2014)
SQLRNNR (9/16/2014)
Sean Lange (9/16/2014)
SQLRNNR (9/16/2014)
Yeah you guys are really making it tough to get much work done outside of cleaning up the slobber from thinking about bbq and smoked meat all day for the past week.I will bottle some of the air and send it your way. Not sure how well it will transfer but we can try. You can always get one of the "smoked meat" scented candles. 😀
I am pretty sure KC is on my list for SQLSat next year at this point.
Either that or get a client in the area 😉
heh works for me. Would be great to meet in person. I might need to rent out an entire hotel if everyone is coming for BBQ but that is fine by me. I can always borrow my neighbors smoker too, it is HUGE. (see pic below)
Are they the same "Good Mojo" that has been on BBQ Pitmasters? Or is that a brand now?
Jason...AKA CirqueDeSQLeil
_______________________________________________
I have given a name to my pain...MCM SQL Server, MVP
SQL RNNR
Posting Performance Based Questions - Gail Shaw[/url]
Learn Extended Events
September 17, 2014 at 8:14 am
Sean Lange (9/17/2014)
Greg Edwards-268690 (9/17/2014)
Anyone have some good rub / sauce recipes?
Looking at trying to mix my own.
Although I tend to like more heat than my wife and neighbors.
I make my own rubs all the time. I don't however measure anything so not sure I can really share. I spent the first 10 years of my career as a chef so I just make it up as I go. Next time I mix some up I will write it down (if it is any good). I don't generally use any sauce on my bbq unless it is pulled pork/chicken.
If you like interesting and somewhat non-traditional you might want to check out this place. http://stores.soulardspiceshop.com/[/url] My inlaws live in St Louis which is how I found out about this place. They have a couple of mixes that are spectacular rubs. Their website sucks to find stuff but it works. The orange chipotle on ribs is out of this world. The lime chipotle is also good but not as good as the orange imo. They have "soulard grill" and "cherie's rib rub". These are both blends they make which are quite good on their own. However I have taken these and mixed them which makes the outcome even better. Also, if you like heat they have a cajun (no salt) which is excellent. Many cities have a similar spice shop but I have not been to a better one than this. Their other standard spices are awesome because they are really fresh due to the volume they sell.
I will check it out.
Orange Chipotle sounds great.
I too tend to not measure and make it up on the fly when cooking.
The neighbor is from KC, so he usually brings back some Gates for both of us when he comes back from a visit.
Dry rubs are hard to find up here, usually just sauces.
Mostly looking for some general ingredients, and general amounts to start with.
Someday I'd like to get to a BBQ Pitmasters event.
When my wife got me a smoker a couple years ago, she wanted to do a brisket.
I laughed, and told her we need to start out simpler.
Then she watched a show where that was one of the cuts.
Hasn't asked since.
Maybe it was the overnight cook they did.
She understood my initial reaction though after seeing the time involved.
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