Recent content by Phil S

Heavyweight champion, businessman, minister and proud Houstonian George Foreman died Friday at 76 years old, his family announced. https://www.houstonchronicle.com/sports/general/article/george-foreman-dead-obit-boxer-preacher-grill-20234990.php One of the good ones....

I would suspect the first coat didn't bond properly either from an unclean surface or lack of primer.

Tried Sous Vide last week for Reubens. 180 degrees for 11 hrs gave the perfect texture for slicing. Even the boss loved it and sent me back for another couple of flats.

They do a great job of clearing out the groundhogs, chipmunks, and tree rats. Unfortunately they are just as good at cleaning out barn cats and chickens. Once their food supply is gone, so are they. Just wait until the female starts looking for love at 2AM. They have a scream like nothing...

My guess is that it's not a polish that actually removes oxidation but a silicone spray that won't last long. If it was a polish, I'd think it would need to be rubbed in and then the oxidation wiped off.

See if you can scoot it over the gas vent. I've had them move down the tube away from the gas.

I'm not proud of the fact that I use K-cups but I'm lazy and not going to change or seek a support group. With that said, I find that coffee from the same box can taste different from day to day. One morning it's absolutely delicious and another day it's just warm caffeine.

Home made is always the best. Unfortunately the heat starts to dissipate as soon as you grind it. https://www.ihaveadotcom.com/horseradish.htm

I also got tired of storing and using gas before it went bad. In the fall I'd try to drain my engines after the last use but then winter would sneak up and settle in. The next spring, trying to clean the bad gas out became a real chore. Using True Fuel in the fall solved most of the problems but...

I wouldn't worry about the grates. The blue color has absolutely zero impact on the food and all grates get a blueish tinge after they're heated up.. They'll be covered with baked on grease soon enough. And welcome to the forum!

If it's starting to crack in one spot, the rest of the cover is right behind and you're just going to be constantly patching it. I've been very happy with the CLASSIC ACCESSORIES covers on Amazon. I turned in a warranty claim at close to the two year mark and had a new cover in about a week.

My experience has been that it grabs a little more smoke if allowed to develop a pellicle overnight. Just dry it and smoke away.

Idiots.

I'm guessing an air leak. My 18" has an out of round center (or bowl) and sometimes I have to rotate the center to get it sealed better. It still wants to get hot so I just light fewer coals to start and close the vents earlier than I did when it was new in 2004. I tried fixing it but finally...

I do bottom round in a Souse Vide for 30 hours at 130. Heavily seasoned with SPG makes ti tender, juicy and delicious.