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Yes indeed. Once you put your initial sprinkling on, thats it. When it starts to dissolve, you will think you missed some spots. Don't fill in those gaps. I did it once. Never again.

Alright, I tried the method in that video and well, IMO don't bother. Made my usual this time using Philippine Pure Arabica. 2 2/3T (20gm IIRC) in 500ml of 200o water (my kettle has selectable temps) in my double-walled aluminum FP. Stirred gently and waited. I waited my usual 4 minutes after...

When I do spares in the oven at 325 (hate winter) in a covered roast pan (old family recipe that I used), I look at 60 min. These are pre-cut, not slab. Being in a covered roaster, almost like being foiled for the whole time. So just be watchful.

Welcome back. You should probably update your profile as well (WI instead of FLA) :D

While im watching the vid I'm writing my method: What I do: using a f press and philippine arabica (med roast); brita; soft water. 200oF and 10 gm coffee/sprinkle of fresh ground kosher salt/500 ml water all for 2 mugs. 1) 60 gm per 1000mi-->20 gm is perfect for me & Lorraine. 60 sent shivers...

Better hope they dont find out about cattle farts (ie methane) or they will ban cows too. You wouldn't need to worry about not having NG grills anymore . Do pigs fart?? Yes they do Now we're really d

Different method but same ending. My brother had surgery for that. Took a while to be able to see normally but now (~7-8 mo later), its back to what it was. He can read but only if he's wearing the glasses he used to use for driving. NOT a happy camper. 79 yr.

Funny, that's the first thing I thought of too.

Somehow I would have an issue with that

a third waste. Anyways, https://stellaculinary.com/forum/general-cooking-and-recipe-trouble-shooting/meat-poultry/leftover-smoked-brisket-fat

You need to find a farmer/ road side stand that sells WHITE CRANBERRIES. They're picked when mature but not progressed to the last stage (turned red). Can't put them in the freezer though as they will turn red.

Then they use a BIG cleaver (more like a samurai sword) to chop it up and pull, right along side. You can see it on the table to the (our) right. We had already eaten at that point so could not partake.

Ever since we put the ng line in for my gasser , have not burned anything. Prior with propane it was a toss up how the meat would turn out. Propane burns hotter than ng is why.

Lemon? Excuse me but I think not. Lime goes in a margarita. ;)

Hehe. For my s.j's. I just dump in some garlic, oregano etc===>TLAR :D Always a little bit different but always good.

For a deck, consider a roof (or a party shelter--like a canopy) depending on sun. Our house shelters us from afternoon sun but not all are so lucky).

A way better option than propane. Looks good :)

I've got a few jerk seasoning recipes/marinade but this is one I was thinking of while looking at your dinner. Yours does look tasty :D https://www.chilipeppermadness.com/recipes/jerk-marinade/ or https://www.guidetocaribbeanvacations.com/caribbean_cuisine/jerk_how_to_make.html