Recent content by Tim Y

That's correct, Lew. I live 17 miles due East of St. Louis. South County is about a 30 minute drive.

I've done this method for both pieces and spatchcocked birds & had no problems either way. Works great. If doing breasts & thighs pieces, just watch your internal temps for the breasts, they tend to cook a bit faster.

I agree. Actually, I'm surprised a school is even considering this. Unless catering is a goal of yours, and getting insured, licensed, etc. is worth it to you, I'd skip this liability nightmare.

Noe, that is an interesting technique. Please share what temp or method you use for doneness......target temp or probe? Do you wrap during rest or use a cooler? Thanks for sharing this.

Barry, there is a link on this very site that may help you: http://tvwbb.com/showthread.php?46907-Sausage-Making-for-Beginners-e-Course-PDF J, I have to agree with you on what folks from KC think good BBQ is, exactly....I think they "SAY" OK Joe's it's average in order to keep the mile-long...

Krizman's makes a killer BBQ roll that I can vouch for. For that matter, all their sausage is great, but the BBQ roll (both hot and mild) is my favorite. I believe they do ship, but I'm not 100% sure on that. If you're on Facebook, they have a page you can check out. They have a website also...

Barry, I believe OK Joe's sausage is still being made by Krizman's House of Sausage located in Kansas City, Kansas on North 6th Street. (913) 371-3185 See this (The Best Wurst): http://issuu.com/dworgul/docs/burntends_4_new/7?e=8898040/4646623

Wagner & Griswold Society is a great source for cleaning/seasoning cast iron, as well as general cast iron information: http://www.wag-society.org/ Click on the "Forum" tab

Andrew, if you've never used cast iron before, I suggest getting a new, modern Lodge piece to start with. Yes, they are "rougher" and heavier than older pieces, but in the end, they really do cook the same. And they are MUCH cheaper. It's like any other cooking tool...learn to use it, and it...

Please share your results with us after you put your cast iron through the dishwasher.

I'm with Dean....don't use them. Prefer to use charcoal rails instead. Usually only one rail at that with coals banked to one side. Found I get more heat and better sear that way. Just me.....but I think the baskets are too small.

Hope you all like the scrubber, I really like mine. One of the downfalls of seasoning cast iron in the oven is, of course, the smell.....just ask my wife....she reminds me everytime she comes home and the house smells like burnt oil. Soooooo......tried something new (for me) yesterday. The...

I use one of these on all my cast iron: http://www.cmscrubber.com/ It's a little pricey, but it works great. It'll last forever. After using the pan, let it cool enough to handle, then run it under hot water and scrub with the CM scrubber....it removes any hard bits with ease, and doesn't...

Tim, Glad to hear your turn of good fortune....especially with the "in family" Griswold! Those are the best pieces. That's a #8 on the handle, by the way..... Get a picture posted here of the bottom and handle, and I could nail down an age of that skillet for you without a problem, if you're...

I saw that website on a different blog the other day....OUCH!!!! Man, it doesn't even include shipping!! Glad I'm not from Texas....that one is $2500 :( At least they're American made!