Love my ceramic, but if I could only have one it would be a kettle.
I have a love/hate relationship with Cooks Country/America's Test Kitchen. They tend to lean toward a New England taste profile - lots of salt, very little heat (pepper) and minimal use of spice and herbs. ATK also overdoes it with garlic, which is kind of a hack move. The recipes are well developed and I appreciate that they try to explain the science behind cooking (because, science) but sometimes the final product is on the bland side.
They also seem to defer to gassers. I'm glad they didn't try to do it with this recipe, although that might explain going through 500 pounds of meat.
Finally, 2 years of recipe development? They could have found this exact same recipe on the brethren with a 5 second search.