Recent content by Branon S.

I'm actually thinking about selling it because I just got the ok to buy a shotgun.

Nice score. That handle looks gnarly!

Found your blog in your profile. I think you can post it in a thread. I have posted mine before.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Practice makes perfect. I inaugurated ours with a leg of lamb. </div></BLOCKQUOTE> That makes me want to try some lamb!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian O'Neal: How much did you get it for? </div></BLOCKQUOTE> Don't you just hate it when people brag about their CL scores and don't tell you the...

This grill had been on Cl for over a month and I figured it was taken. I contacted the owner on a whim and he was more than happy to knock off a few bucks to get rid of it. It's in pretty good shape except the bowl has several littl dings and some cracks in the enamel. Nothing a little high heat...

Sweet score. My wife's from the Toronto area so I know that's an awesome deal you got. Now you just have to find some deals on meat.

Thanks!!!

I have the EZ Que rotisserie which I love but only use a few times a year. I just wanted it to have an extra one. It's an easy way to make chicken for parties.

Holy crap - we never have sales like that in St. Louis. I check the ads religiously. Have fun eating your prime rib while I eat the same old spiral cut ham we have every year. Yum!

Scored a like new rotisserie the other day for $35 on Cl. Had to share since no one else appreciates it like you all. The only thing it's missing is the counter balance and the nut that attaches it to the spit. I'll have to give Weber a call to see if they'll sell me just that part.

Thanks for the "link" and calculator!

The skin is in! Thanks!

Thanks! Chicken thigh skin in about 95% fat. I know that from doing competitions. I just didn't know if the ground skin had an off texture to it. I was planning on adding pork fat to some of the chicken fat I scraped off the skins.

Does anyone use the skin from the chicken in the sausage? I've read in a few books that tell you to grind the skin along with the meat. This doesn't sound all that great but what do I know. I want to try some chicken sausages this weekend since I just got my 5# stuffer. Thanks for any comments!