Recent content by Joe. P

Yup that’s the one..

Ray I’m not sure where exactly you are but we hop right over into Delaware from rt1 and 202 to Total Wine they have the 750 ml for around 16$ and 35$ for the 1.75L

Few things I have noticed making Limoncello Having done about 15 gallons of Lemmon and 3 or 5 of Orange I have noticed a little extra zest does not hurt the recipe. If you use 10 or 12 Lemons per liter , One is not necessarily better than the other. One day I had my Dad help me peel lemons...

That looks to be a one touch platinum. I would hold out for a performer if you can. I believe it’s worth the extra money.

I do it like Michael Freeman sans gloves, right through the access door. I just grab a handfull and put it in until its semi full again. Im not really worried about getting burnt it is " low and slow" right ?

Really good video on BBQ, one of the best I’ve seen. I watched it while my butt creeped up the last few degrees. Edit I had to use firefox to see the vid , couldn’t get it to work in IE

Frontier sparks like the 4th of July for me. I dont even like using it on my deck beause the sparks fly when its lighting I dont think I will buy it again.

I plan to get back to the basics. Simplifying things, maybe I don’t use the wireless probe every time. Go more by feel.

Great..Thanks for the recipes you guys....

This is from the FAQ on kingsford's web site I noticed that the bag weight has changed. While the weight of each briquet has changed, the current bags are the same size, have the same number of briquets as before and the same number of uses as previous Kingsford® charcoal but offer a...

Hmm according to Chris’s page the new briquettes are lighter than the old ones. Which seems true due to the weight of the new bag. However the other review has pictures of them weighing more. I’m a lump guy anyway. -Joe

Hi all I need some help remembering a recipe. I usually eat my pulled pork ( butts ) on corn tortillas (pork tacos) with different toppings, or not . Anyway for a while I would sauté some onions as a topping. I think I read the recipe on here . I think it was just onions sliced medium...

Hello all I was wondering how one would incorporate Cannellini Beans and spare rib trimmings in one pot?. Them being white beans I didn’t want to do the traditional baked bean recipe. Id like to keep it mostly white but not sure what liquid to use, just plain water? Stock? Ideally all...

I find some great additions to this sauce are. (In no picticular order or quantity) Molasses Honey Ancho Chili Aleppo Chili Nutmeg Allspice Dried minced onions Apple juice Pineapple juice An overnight stay in the fridge And of course meat drippings or bacon One time I messed up and put 1/3 cup...

Thanks Larry. I’ve been doing that every hour or so . I didn’t use lump this time because I didn’t want the possibility of getting up and going out in the rain. That didn’t work out too well haha