Recent content by T Waite

Hi all. Been awhile since I've posted here. Never stopped cooking, just posting. I'm hoping you can give me a recommendation. I am looking for a perforated griddle to either set on or use instead of the standard cooking grate. I want to be able to cook large amounts of vegetables like green...

I do the bacon wrapped cream cheese too. A couple of things I change: Substitute Neufchatel for the cream cheese Add a halved smoked cocktail weeny to the top of the cheese before wrapping the bacon.

...again. Of course that resulted in the need for a camping grill, the old Olympian 4100 gasser I had way back when was in awful shape, and it was really never that good of a grill anyway. After a lot of looking I ended up right where I should've started. A Jumbo Joe is perfect for us. It came...

PICNIC Problem In Chair, Not In Cooker.

Like the cutting boards, excellent idea!

You can check Cabela's although not sure they're any less expensive. I think a lot of their CI is supplied by Lodge. Walmart sells Lodge as well, so you may be able to find it for less money. Two thoughts when it comes to CI Cookware: 1) It lasts forever, so get something decent. Buy...

I would absolutely cook on that, but only if it wasn't used....

I save the recipes and condense them to a 3 x5 area, print them out, then run them through a laminator. If the recipes are short I print one on each side, if longer I print on both sides. If you leave enough border you can hole punch them and attach to a key ring. I wait until I have enough and...

Stick with Rustoleum. Their Ultra Hi Heat paint will withstand 1200 deg. Most of the others are several hundred degrees lower. Also, Rustoleum has a few color choices, maybe a gloss. Doing the hood ends in high gloss is an interesting choice, just remember that unless your going to completely...

Same here. The oil is too much, and regardless of what they say, saving it is almost impossible. I gave mine to my sister, she uses it to boil down maple syrup. Having said that, if you buy look for one with short, widely spaced legs. They're more stable.

I read one review that said when the vacuum was applied the chicken thighs he had in the canister swelled up. Obviously not swelling but a reaction to the lower air pressure. It seems to me that if that happens the pores in the meat can't help but increase in size, and so logically it follows...

Thanks for the response. I did see the reviews, and like you don't put much stock in those at the company's website. But I also subscribe to the theory that most people who are satisfied with a product won't take the time to do a review, while many people who are dissatisfied will make their...

Found a couple of old threads about this device, not much since then. I suppose that it likely to mean people don't use them, but figured I'd give it a shot. Does anyone have any experience with these? Not one-and-done, but tried it until they gave it a fair shake? I am thinking along the...

I rub just before putting them on. I have done it both ways, right before and well in advance, and noticed no appreciable difference. Typically trim and dry brine the night before, rub just ahead of putting them in.

'Taters are good choice. I use the back grate as well as the basket on my Genesis to direct cook 'taters and squash while cooking something else indirect. Works out really well with the front and back burners on, the middle off, and the basket in the front position. Also use them to keep chicken...