Search results

We get bottom round roasts from Aldi when they have them. 24-30 hrs Sous Vide at 130 with heavy rub of SPG , chill then slice. Like buttah...

"Private Only members can see who's in the group and what they post." :unsure:

I use a light dusting of corn starch or baking powder and let them go for 45 minutes at around 450. I do that for both wings and thighs and don't flip or rotate the lid. Momma likes her skin REAL crispy so I'll put hers directly over the coals ( skin down) for about 10 seconds.

Think how badly trying to remove those from a rib rack would have ripped up the bark.

To protect your security, imgur.com will not allow Firefox to display the page if another site has embedded it.

In college (before microwaves were popular) we made dogs by sticking a copper wire in each end and then the wires into an outlet. 45 seconds and they were done. I was shocked to learn you should not check the temperature of the dogs by touching them before you unplugged them. :>)

Rats! I was there yesterday and the twin packs were $25. I passed.

One of the reasons they offer so many different weights is so the stores can avoid price matching. If Lowes sells 16 lb bags and Home Depot offers 18 lb bags, neither one has to match their competitors price. TP and paper towels come in a wide array of different sheet size and count .

FYI if you have a Cosori Air Fryer. https://www.cpsc.gov/Recalls/2023/Two-Million-COSORI-Air-Fryers-Recalled-by-Atekcity-Due-to-Fire-and-Burn-Hazards

I think they put a very unique cap on the tequila bottle that doesn’t open at all after the third shot.... The cap can be put back on? I never knew that.... :unsure:

I believe many newer smoke detectors automatically beep constantly after a set amount of time. We had one "die" in the middle of a camping trip last year. We added a trip to Wally World to the schedule the next day.

So impressed gonna look for his own pellet grill (maybe even the one I have) A stout bicycle chain should protect it.

I've never salted and drained but it sounds like a good idea to avoid runny slaw the next day. Im hoping it allows me to make my slaw the day before. I'll give it a try next time.

I also have the Borner and love it. I wouldn't hesitate to get another if needed.

I would keep looking for briquettes. I've never had lump work well in my WSM without a LOT of babysitting. https://www.google.com/search?q=Toronto+charcoal+briquettes

We have a largish rock that stays on the picnic table and holds down the can koozies when there's not a beer in them. It came from a bag of RO lump.

YUM!

If you use sub-sonic rounds the neighbors will never know. They're not much louder than a pellet gun but you still need to be aware what's down range of your target.

I've considered a gasket for my WSM but what do you do when it gets gunked up?

Doing some Pork Belly Burnt ends and while the belly portion I thawed would have made fine bacon, it was pretty fatty for burnt ends. I set aside the cut up pcs that were all fat but used quite a few that were still mostly fat. I got to wondering if there's any way to estimate the fat to meat...