Recent content by timothy

I'll second that!

Sorta like Sous vide. I've tried that before, butter, herbs, vac seal 190 for an hour IIRC. It was good, differnt as you say.

Never tried, but have seen some do burnt ends from bologna. https://grillinfools.com/burnt-end-bologna-bites/ I'm going to make some German and red barn bologna in the next few weeks and might try that.

Cooking over live fire has gone upscale!

Before you do something stupid this weekend, just remember, the judge won't be back until Tuesday.;)

Eat mor chickn. ^^^^

You could with some mods I guess. It says 18 and 22 kettles but the radius will be wide for a 18. If you could find an old 18" performer cart ( rare ) that would be perfect.

The 4th pic shows a hose reel (leaking) so he might of just rinsed that area off.

I don't own one, but this looks like a pretty good deal for wired. https://www.amazon.com/dp/B07Z7HDNC4?tag=tvwb-20

Getting off topic ( humor thread ) so I'll say no more.;)

What's that green leafy stuff?:p

Long gone, closest thing is Menard's that still has a drive thru yard. I could never understand the whole " load up a cart " and wheel it thru the aisles then "unload" the same cart as you "load" your vehicle. Still have a Heinz lumber down the street but they are commercial.

That's rust causing the bubbling. I would check the frame.

The bottom one also. 5 years old.

I have the Dexter Russell 12" Granton. Bought it for brisket but works great for slicing bacon cold. I've had it for about 5 years.