Recent content by DuaneMac

Around 125, usually only takes 45 minutes using the rotisserie. Then rest it on the counter for a while before putting into the fridge and slice the next day. After a few cold sandwiches, I make hot ones as you do using au jus for dipping.

There’s this… https://tvwbb.com/threads/barbecuing-grilling-and-weber-glossary-acronyms.19999/#post-418621

Bumping for Derby day! Watching the ceremonies now. No Mint Julep this year but I am sipping some Elijah Craig!

I do mine on the rotisserie. After chilling in the fridge overnight, it gets cut super thin with a slicer.

I wasn’t aware of tomorrow but I am celebrating Fondue day today, we actually do it quite often. We’ll be dipping some good bread, broccoli florets and Little Smokie sausages. Accompanied by some white wine!

He still has his head but there was a black jelly bean fan so the eyes needed to be replaced! He’s a little smaller now.

He’s all done, Happy Easter!

It’s that time of year again! A successful bake, there’s always a sigh of relief when it comes out of the mold in one piece. The decorating phase will take place tonight!

I love them! I was at Wild Fork Foods this morning and saw these, figured I’d try a box.

Surprisingly, St Pat’s dinner is one of the few I’ve never cooked on a grill. Last year we used this recipe, turned out great. https://www.onceuponachef.com/recipes/corned-beef-and-cabbage.html

I’m surprised to hear that. Around here every store has it on sale. The store we shop has it for $1.99/lb.

Nice cook and sandwich! I always get a couple extra corned beefs for pastrami when they’re on sale this time of year. I enjoy a nice Rueben.

Sounds like a good time. I like their Xocoveza. My neighbor’s son (Kyle Carney) was a senior brewer at Stones for about 5 years. He has since moved back to PA and has opened his own brewery in Philadelphia. https://triplebottombrewing.com/