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Score?

Love the hash with poached eggs. Brisket burnt ends from the point are great in a pot of pintos or to doctor up some canned baked beans. Serve that over some white rice, and then take a nap.

How cool that it's in Wood Dale.

You could try soaking it in water. That sometimes takes out a bend. We would put a relief cut in the center on the bottom. 1/2 the thickness of the board (3/8") Then screw a center cleat under.

Like a Kaiser roll in the midwest. I like regular burger buns for PP. I want to taste the meat.

For Clint

Lowes was practically giving it away last year. I bought a bunch, and could barely give it away for free LOL.

It's doable but takes some babysitting. https://thecookingfacts.com/how-do-you-sous-vide-without-an-immersion-circulator/ I have the SV setting on my double oven. Never used it except for holding bbq meats off the smoker.

Glad the ribs turned out. I had that charcoal, was not impressed. Just OK for burgers, dogs.

Yea the aquifers are gonna run out in the next 5 years. We tapped in to Dupage county main that gets it from Chicago. Joliet Is spending about a billion dollars to run 65 miles of pipe to tap in to Chicago.

The township is almost done running the main and disconnecting from the aquifer. Getting Lake Michigan water. Haven't had that since I moved out this way .

Nice! $2.79 lb here.

Weber would be proud!

If you noticed, slow cookers and insta pots have a sous vide setting, so does some ovens. I understand that they can hold a certain low temp, but the water circulating thing is missing, or does that matter?

I like that. Back when I bought mine the Ikea expandable lid holder was one that some recommended.

Sous vide is the nut for hard or soft boiled eggs. Makes cheap roast beef uber tender. ( sorry, beef aint cheap no more ) I have a Joule. My sons gave me for x-mas about 10 years ago. They did the research and thought that was the best at that time. I bought a container and lid similar to what's...

Wow, Wow , Wow!!!

Countdown to turkey day!

Weber uses the fiber washers on the outside not the inside to shield metal fasteners from damaging the enamel. Sorry I misread your post, but whatever you use a quick sacrificial burn off should take care of any off gasses.

It could be the grade of the SS. I have a fairly new SS pasta pot from Tramonta. After the first use I noticed a few pits and discolored spots that I attributed to kosher salt from salting the water. I scrubbed it with bar keepers friend and brought it almost back.