Search results

"Vanilla Fish". That would be a good name for a rock band!

Mike, Was it a prime cut?

Greg, I have a WSM and a good offset smoker. Many, many folks use the WSM to produce top-drawer Q (at home and in competitions). Don't know what currency you use but $180 (WSM cost) is less than $600 (min cost of good offset)here in Tennessee. My suggestions to you would be: 1. Quit readin'...

Keri, It won't hurt a thing if you re-season the pan. Travis' suggestion of putting oil in it and heating it to 375-400 should work. The only other thing I can think of is to cook something that smells worse than the salmon...maybe roadkill possum! (ya know that 90% of possums are born dead...

Tony, I think it is a poisonous nut that is not good for anything except growing more buckeye trees. Maybe they are what Hokies eat!

All caps is (are) hard to read.

Troy, There's no rule that says that you have to put wood chunks on the fire. You might try a boneless leg of lamb with little to no wood. Just don't cook it too much, <140 internal.

He's talking about limbs....6 months should be fine.

Did you put that cheesecake above or below the brisket in the WSM?

Dave, The National Pork Board says that it is a shoulder cut. More specifically, from a boneless picnic where all of the bones, cartilage and skin have been removed. It is almost fat-free (91-92% lean) and apparently is used in some Mexican and Asian cooking. Actually, I never heard of it...

Yeah, what Jim C. said!

Lane, You can do the same seasoning of cast iron by putting peanut oil in it to within several inches of the top and bring the oil up to about 400 degrees (do this outside on a burner like one used for a turkey fryer). Keep at this temp for at least an hour and then let it sit and cool down...

Makes a helluva good helmet to wear in the foxhole !

Ryan & Henry Joe, Gosh, I haven't heard or thought about the Bohemian Cafe in a long time. My wife is from Omaha and we had lunch at the Bohemian Cafe in 1969. I remember buying a bumper sticker there that said " Russians Get Out of Czechoslovakia" that I proudly placed on my car. Also had...

Right on Brother!! I'll take my laxative and go to bed now

Chris, Nuff said! My point continues to be "so they can taste a difference that is subtle", but is simply experiencing a different taste, not a necessarily a better taste, worth the price? I'm not trying to qualify as "TVWBB Curmugeon", I just speak my mind. I'm not fussin' at anyone on the...

The "sea salt" myth is one of the biggest hoaxes ever pulled on the culinary profession. All salt is "sea salt" (except sweat), some was just deposited 100 million years ago, and some was formed through evaporation yesterday. All is derived from sea water or saline lake water. All natural salt...

Clay, Try the Anaheim chile I mentioned above - the girls will love'em

How did you do that? Or did Max do the fancy post?

For those of you who have just become interested in such things and may not be familiar with the following sources, I thought I would provide these links. What made me think of it is that I just got my new Pendery's catalog in the mail. I have only bought from Pendery's and have gotton good...