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I use Corn Starch and SPG but screwed up and used baking powder once. I couldn't tell the difference. Momma likes CRISPY so I go 45 min and turn the lid every 15. I also toss a chunk of wood on the coals. You can easily do 30 min and finish the skin by giving them 30 seconds directly over the...

There has been a couple of times that we've let the steaks go 2 days and have been VERY pleased with the results.

Does anyone else find the reviews on Amazon to be a "little" suspect? They all seem to have the same keywords and I've never seen where nearly every review is accompanied by so many photos.

Good luck with the Sikkens. I didn't find it to live up to it's claims. Not even close...

Every fall canning supplies become hard to find and it seems to be especially true this year. Apparently more people planted gardens this year and as a result canning jars and lids are getting impossible to find. I bought 2 gross of wide mouth lids on Amazon this morning and they said there's...

Charcoal is cheap compared to the disappointment of soggy skin. I also go full chimney and open vents to get the temperature up there. Towards the end I'll even leave the lid cracked. Putting foil around the vortex seems to help channel the air for a hotter fire and avoids a mess to clean up later.

And the legs are mounted backwards...

For infrequent use tools I lean towards Harbor Freight.

I start with a nail or punch and gently make a small dimple. Follow that with a 1/8" drill bit followed by a step drill. Take your time and don't force it.

Constant flipping works quite well for me. I read somewhere that this stops a lot of the heat from reaching the interior when you flip. 1 minute directly over the coals, flip, and repeat a couple of times. I don't care about grill marks and prefer a nice crust over the whole surface.

Be very nervous about starting charcoal on a concrete paver or slab. When you go to lift it, thermal change/shock to the concrete can be explosive.

I've had the same problem recently with underdone ribs even after foiling them. I never had a problem before but this year I've had a few turn out tough and not very tasty. The first time I chalked it up to just a bad batch. The second time I did two racks and one turned out very good while the...

Tyson and Snopes both say no chickens are sent to China. https://www.tysonfoods.com/news/viewpoints/hoax-china-poultry-exports-us https://www.snopes.com/fact-check/china-chicken-reshipped/

Much of the early shortages were for items packaged for households. There was plenty of TP in the pipeline but it was bulk packaged in cases for commercial use and not individual packs of 4 for the home. Over night people stopped consuming supplies at work or or anywhere else outside the home...

Where are all the "hoarders" getting this huge amount of meat that's stopping the rest of us from being able to buy any? At the end of April, Beef production was down 25%, pork down 15%. Farmers are burying animals because the processing plants are either shut down or open with reduced staff. Ya...

How do you tell the difference between a hoarder and someone trying to avoid exposure by buying in quantity to avoid more trips to the store?

May or may not have had another beer. ;)

We like a mix of hot Italian Sausage and Mozzarella on the grill.

I've also heard freezers are getting hard to find in some areas.

I like it on crackers with summer sausage etc. FYI; Most people mispronounce this as "Goo da" but the correct pronunciation is "Gow da" https://en.wikipedia.org/wiki/Gouda_cheese