Recent content by Mark H

I think you should eat as many as you can, first. Then decide.

They were great and thanks for asking!

The one in front has bbq seasoning and the other one has lots of cumin and Mexican oregano. It'll get diced and wrapped in a burrito. Sorry only one pic.

I'll eat them however they're made but my favorite is just tomato sauce, seasoning and cheese.

A supervisor asked me what steps I'd take in case of a fire. I said, "Great big ones." I do keep an extinguisher handy.

I always tried to keep the fat inside the brat, not on the grill. Sous Vide's not for everyone, but you gave it a try. Good luck and take care

Great idea. Thanks!

Is this the same as Canadian bacon?

No, to eat. An hour in the bag with some kraut and beer at 150°. Cool a little and put on a hot grill to finish. I've used this infusion recipe quite a few times https://anerdcooks.com/2019/07/01/sous-vide-limoncello/ Hope this helps!

They make pickling extremely easy. Brats come out perfect and infused alcohol is awesome.

Lots of fun information. Thanks!

I learned about Lamb Weston from this website, too. Wish I knew who recommended them so I could thank him. My favorite frozen potato by far.

Thanks to everyone with their nice words!

My wonderful Son and Daughter-in-Law bought me my first tomahawk ribeye for my birthday. I put it on the smoker at around 230° for about two hours until it got to 120°, took it off and let it cool down a bit. Fired up all three burners on the Weber and seared it for a couple of minutes on each...

I run the unhusked corn under water, put it on a hot grill, flip it then take the husk and silk off. I'm just steaming it a little and the silk comes off so much easier than trying to remove it before cooking. I'm not trying to cook the corn, just get it warm enough to melt the butter. Butter...