Recent content by timothy

Two carcasses in the stock pot, simmering away. We have a big snowstorm coming, so the leftovers are perfect.

When they get gunked up, I'll soak overnite in a degreaser like simple green. Rinse and bang them on the side of a bowl and rinse again. They usually come out almost new again.

Yea, it was a cold day to be outside cooking.

https://www.amazon.com/HorsePower-Giddy-Grill-Cleaner-AS-SEEN/dp/B0DX7FZ3Q8/?tag=tvwb-20

True, but my DIL's look for something more.;)

Love some drumsticks.!

Looks good butt marinades only penetrate 1/4" or so. Fine for thin things like steak, chops or chicken. Too much mass for a marinade to work on a butt IMO. Was it injected or brined at all, could you taste it all the way or just on the bark?

Gobble, Gobble! Wifes doing like 10 trays of lasagna for gifts of all days.

My son just did a batch for Halloween ( Adult treats ) Apple Cider was crazy expensive.

I doubt it will hurt. Apple, Cherry or Hickory would be my choice.

Then I would skip the oven and go with any of the last three options. New territory for me as I never did one precooked before.

Good point. We always used acetone for a final prep for 3M tape but that was for aluminum windows and doors. Regular alcohol is a better option.

I guess my biggest worry is not drying it out. What does the caterer suggest for reheat?

That's what I usually do also. The Wife has to have her oven stuffed one.