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I have mine frozen in sealed vacuum bags and microwave them. When the bag starts to puff up they're hot. Of course I'm only doing two sandwich worth at a time. Yeah you can overheat it and dry it out for sure my son's done that a time or two. If I was to reheat a large quantity at once, I'd...

I got short list 1980 jeep cj7 in high school 1984 ford ranger in college . 1989 toyota 4x4 truck..... Finally sold after 23 years, 210k 1995 4wd isuzu trooper ....baby carriage 1998 gmc z71 .....sold after 240k 2003 f150 4x4 supercrew....still driving @ 325k 2005 honda pilot awd...still...

Wife was gone scrapbooking today.... So I thought I'd cook up some baby back ribs for myself. Then it turns out she came home about 4:00 p.m. and I had to share.........

And you could ask him to check your oil, check your tire pressure, etc. Before we went on a big trip out of town even 100 mi....my parents would always take my mom's car to the fillin' station and get it serviced. Yeah, back then we called them fillin' stations... Not gas stations. And we went...

I liked it better when we didn't pump it at all we just sat in the car, roll down the window, and said.... 'fill er up". Actually that's not true, I'll take pumping it myself and paying at the pump any day over having to go inside and pay or having to deal with somebody else pumping it for me...

I remember it when it was a quarter and I'd take a gallon milk jug down to the gas station to get gas for the lawn mower..... My dad once told me he remembered his dad once saying that he didn't know what people were going to do when gas hit a dime a gallon, ...he figured they would just have...

Didn't watch the super bowl, couldn't care less. But cooked some spare ribs anyway

Both. Most of time.

Set and forget for 24+ hrs. here It's not foolproof and can give poor results if used badly. The basic WSM works well.

Letting them drip into the coals......produces the different taste. If you have a catchpan under them, it will make no difference. A smell /taste reminescent of grilled fat. I like the cleaner taste with th a catchpan /indirect heat for ribs personally. Or basically for all bbq. Bbq is...

Wasn't a big problem unless you were a smoker and you worked in the asbestos mine.......

We shouldn't be so naive to think that anything is new. People have been cooking briskets for a long long long time. There is absolutely nothing new.... Except for maybe slathering a brisket with wagyu fat.

Yeah, Walmart delivered 320 lb of it to my house the other day no delivery charge

I never noticed difference. 8-11 lb all the same to me. I try not to buy real small ones

Kingsford......is yuck imo. That ingredient list doesn't mention starch anthracite coal. And it should have starch as a binder also. But here's what the duraflame site says about cowboy charcoal: Anyway, my phone says my 320 lb of charcoal is 3 minutes from my house......😊 I can't get over...

It's..... just Carbon. .. but it's still in the shape of wood....... It's what's left after the wood was burnt without excess air. You can make it out of any organic matter.... Weeds, grass, etc. A lot of commercial activated carbon is made out of coconut husks.... But that's because of the...

Im kind of miffed that tractor supply apparently quit carrying the cowboy natural briquettes. Just looked on their site and not there i was getting ready to order some..... I'm down to one bag left. By the way, you can't trust tractor supplies inventory they will show they have stuff in stores...

I've used it, I consider it a PITA. Lump is oddball shapes and sizes, they don't nest neatly and fill a charcoal ring well. There's a lot of very small pieces ...too small....and then there's some huge pieces. You may have to spend time breaking them up etc which is just undesirable. Just...

Did you contact weber? People used to buy extra vents and put them on the lid of their WSM to give them more airflow to reach higher temperatures

Grinding meat creates massive surface area for bacteria to grow . Everything needs to be cleaned with bleach beforehand, and cleanliness taken while working with the meat etc. The problem with sausage is if you smoke it hot enough to not need the cure...... You've cooked it . Actually you've...