Search results

Make sure you read as many reviews of diff cannons as you can find b4 you buy. I did and got what I thought was the best one. It wasn't and it was sent back. THEN I reviewed tests done re: is a foam cannon really better than the usual hand washing? And I agreed with several reviews after...

When I made my own brew, used a two-handed capper (still have the equipment). NEVER had any issues using it. It was a snap ;)

Nice Bob, I might get one one day :G

IMO, although I use both a "gas" grill and a WSM, I only have a rotisserie for the grill. There is no direct flame when smoking so I honestly can't see a need.

just made the original again. I adjusted a bit: 2/3 of the 2nd half of both beer and spices AND added 1t extra of each seed to the first soak. Consistency is perfect.

A litre?? Goes good with grilled sausages ;) Lots of variations available--your garlic/basil being a good-looking one . Roasted garlic and carmelized onions being another. Storage up to a year in the fridge is a bonus.

I''m so confused. Must be cabin fever ;) Winter will never end.

You're a brave man getting lions for brining :D

Apparently not. The WBC disorder is emerging on a global scale and the incidence rate could be up to 50% of a flock. From April 2017 https://atlasofscience.org/the-woody-breast-condition-affects-texture-characteristics-of-both-raw-and-cooked-chicken-breast-meat/

Thought I'd resurrect this as I needed my recipe again. Any more experiments?

Interesting note about the brine tank and furnace. Mine is right beside ours as well and when the bag is dumped in, a lot of salt dust rises up. I instinctively put the lid on quickly to contain the dust because it really dries out the nasal passages quick. Looks like I did it for two reasons :D

IMO, although lots "spritz" the meat (albeit infrequently due to heat loss), water in the pan does zip for moisturizing. It's purpose (if used) is to moderate the temps. That's why a lot of us use terra cotta dish instead of water for heat moderation. Less mess, less fuss.

Sausages would give you more "relax" time--no muss no fuss.

1/3 of a chimney way too much IMO. In my 18, I'll go 12 max-usually 10. For you, maybe start with 15-18. You burned through the unlit stuff too fast using so much lit to start with.

Part 80671 handle AND bolt "kit" . Doesn't come separately.

Good to know Tim. I don't have one but your comments show me the reason to go out and get another gadget :D

When it's roasted, it is very mild so "never too much" is right. In fact, I've got a hummus recipe that uses 40 (roasted) cloves mixed with one (equivalent) 19 oz can of chickpeas. Heavenly. I also make "normal" hummus that by mistake I used 2 (not 1) cloves of raw garlic. Quite...

I think the thing that strikes home is the fact when you get to a certain age and your "peers" start dying. Whether by accident or disease, you start to realize how mortal we all are. Don't put off till tomorrow what you can do today. Never know what tomorrow will bring.

Ah, always good to hear good news :D

That is so reassuring :D