Recent content by Clyde Olson

I've been using my Food Saver about 10 years now, so I've been down the road. For soup, stocks and hot liquids that one wishes to freeze, I plug the sink in my kitchen, put in the kettle of hot liquid and surround the kettle with ice, then water. It's that temp. zone of about 80-100F where...

No need to subscribe if you want formula from Cook's Illustrated, Jeff. Basic brine per quart of cold water: Salt--- 1/2 cup Diamond Crystal Kosher, or 1/4 cup + 2 Tb Morton's Kosher, or 1/4 Tb table; Sugar--- 1/2 cup (I rarely use); amount of brine--- 1 quart per pound of food not to exceed 2...

I think three hours is way too long. Cut up chicken exposes more surface to the brining process and therefore I've found that a half hour brine work just fine. Cook's Illustrated has done a lot of 'lab work' on brining and their general rule is one hour/pound, not to exceed eight hours.

Bought my first BB from Sam' Club, and altho I looked I didn't really, and missed that it was an enhanced piece of meat. It looked beautiful when I finished it on the grill, but even for me, was much too salty. I'll reiterate what everyone has said on this board since I joined six months ago...

Because I didn't think it through the first time I fired up the WSM. I was halfway down the the middle section with the pan and thought, Oh s---, I better not drop this thing! The second time around I did what everybody does the first time and filled from above. Your query was very tactful...

New WSM owner with quick realization that placing a 2/3 full water pan into my 18.5 WSM with hot briqs or lump peering at me from below was something to be done with great care. Brought home from HD today a 12" clay flower pot base which fits perfectly, as ya'all said it would. Not only safer...