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Brad Olson's latest activity
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Nah. I chuck the whole thing on and let it ride naked to 203 whilst enjoying the garden and few cold ones. Done when it's done. YMMV.
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Brad Olson replied to the thread Post a picture of yourself! *****.Now that's a Southsider if I've ever seen one.;)
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I’m there almost once a week. My 11 year old daughter won’t eat any other deli ham but theirs. Picked up two racks of spare ribs and a...
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Today I picked up some dry-aged pork chops and plan on seasoning them tonight for tomorrow's supper. I have very little experience with...
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Brad Olson replied to the thread Costco Sausages.Was there any mention of the actual producers of the sausages on the boxes?
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Brad Olson replied to the thread Meat People.Very erratically and infrequently at this point. I have a backlog of photos that need to be processed, but I've been pretty pressed for...
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Hey Brad, Well I certainly enjoy it. I’ve never been a golfer. Just a heavy equipment/truck/car mechanic all my life. But after...
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Brad Olson replied to the thread Wsm vent replacement.An acorn nut to luck the first nut in place would work. You could also try Loctite 271 (red high strength) to hold the nut in place...
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Way ahead of you. Got some leftover meat from yesterday, and guess what! In the meantime I looked at some of Kenji's cooking videos...
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Brad Olson replied to the thread Cutting Up a Pork Butt for More Bark?.Keith, don't take this the wrong way, but... You are in North Carolina, a state with a long and rich barbecued pork history. Why on...
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Brad Olson replied to the thread Wsm vent replacement.That's not uncommon for someone in your, um, "demographic". ;) If you use locking nuts with nylon inserts, put the nuts on the outside...
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Brad Olson replied to the thread Smoked Oxtail.This has "winter Sunday night" written all over it! And as good as the potatoes look, I think a loaf of freshly baked bread would be...
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Brad Olson replied to the thread Thanx from Colorado!!.Welcome, Jay! I can't answer any of your questions because I burn charcoal and wood... ...but is working at/on a golf course as much...
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Brad Olson replied to the thread Overly fatty smash burger.If you cooked them on a solid surface like a griddle the extra fat would've probably let you cook them longer without drying them out...
