Search results

Nah, you're not crazy Scott ... you just have an addiction! I think anything you cook in the oven can pretty much be cooked in a smoker. The only issue would be how much smoke wood is used for the item you're cooking. Some foods won't take to the smoke as well as others. Smoked Mac and...

Update and more background: First off, I thought a steel refined the edge of your knife to make it cut better, in other words make it sharper. I did know that my knives would need a more professional or robust sharpening on occasion. I'll also admit that I'm still using the plastic or vinyl...

Thanks for the excellent info guys! I think I actually kind of get it now. Got more I'd like to say, but I'm packing for the Mt Vernon contest and it's trying to rain on me. Talk to y'all after the contest.

Thanks Larry. Seems almost too easy! I'm listening Kevin! What system that allows for angles do you suggest? The Henckels are actually an annual gift from my mother-in-law. I could always suggest another brand to try out.

Call me a rookie, but for the life of me I can't get a super sharp edge on my knives using a steel. Mostly I want to be able to achieve and maintain an edge on my two Henckels. Eventually, my main collection will be all Henckels but for now, the rest of my knives are these cheapo "Old Homestead"...

Yeah, that's kind of where I was going with it. Thanks!

Speaking of chaffers ......... Does anyone know the temps attained in a typical full sized chaffer with two lit sternos and two pans (one for water)?

Kevin .... I basically know your method for reheating a fully cooked brisket, (pan, rack, liquid, foil). Do you see any advantages by doing it the way described above? Just curious.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">michele p TVWBB Fan I did the crock pot method as Rick did for a Super Bowel party and it worked really well. </div></BLOCKQUOTE> So was it the hit of the "potty"...

I've been present at a couple of hog roasts and I've helped a guy roast, pull, and package a whole hog once. Now even though the WOW factor was there and it was some pretty tasty meat, I'm going to go against the grain here and say that roasting hogs is not my cup o' tea. I've found that they...

I'd would've put in the fridge 2 weeks ago! Sorry, inside joke. Look here Seriously though, just put it in the fridge today or tomorrow to thaw. If not completly thawed by Sat. you can just give it an ice bath (ice and water) prior to prepping. Good luck with it!

I use the side burner on my old gasser to light my chimneys. Works great and it's quick! I also use Bryan's technique (turkey fryer burner) when I'm out on the road. Another winner!

I'm with Dudley on this one. Unless you have "Tool Time" tendencies, the eyelets are really not that useful or handy. JMO

Is his name Bobby? I'm sorry. I just had to do it!

Okay Todd, here's a few things that aren't in the manual. I'll try and not be too wordy. The E7-73 is a great therm and pretty flexible in it's uses. Not perfect by any means, but worth the money. The biggest complaint is not getting a reading with the receiver. Well, think of it as a weak...

Billm: Ten Pin Lounge? No kidding? Isn't that John that runs it now for Mom? I used to go in there quite a bit. Not so much anymore. It's a fun place for sure. So am I invited to the cook off? Chileheads ... good store, nice folks. I'll be talking to Vickie and Pat real soon. I'll drop a good...

Alton, huh? Yeah, that's about as close as you can get to us without actually being here. So what's the name of the tavern? I'm sure I'd know of it. Rick

I've been hearing a lot about your sauce Bill. Guess I'm gonna have break down and get me a bottle or two. You coming to Mt Vernon by any chance?

I'm stayin' outta this one ...

I'm probably wrong, but it looks like a pork shoulder thats had the skin removed. Kind of looks like it might be de-boned too? Anyway it comes, skin on - skin off, bone in - boneless, it's a great piece of meat to smoke. Just follow the pork butt instructions. May I ask what that costs per...