Search results

I have family members who've switched from gas to induction. They seem rather happy with it. There are definitely safety aspects, like no open flames or directly hot surfaces, as well as the obvious only using the required energy (very little waste heat.) Major downside as @Brett-EDH has...

I've never split a butt. With a big piece of meat, long, low & slow is the way to go. It'll cook all the way through.

I'm in with @TonyUK . Pork butt is one of the easiest things to smoke. About my only deviation would be to brine the butt (1 gallon of water, 1 cup sugar, 1 cup salt,) for 12-24 hours first. Trust in the process.

<scratches head> I think it more relates to a very hazy brew, possibly with some citrus flavors without adding citrus itself. Not my chosen style of beer.

Ummmm..... the "Attach files" button below the edit box isn't working? Just dragged a PDF onto this post as well as a test successfully (and then removed.) It would be as an attachment, it won't show as displayable content.

I think that I can say with a fair degree of confidence that you can get a darned nice cup of coffee there. :)

Smoked cauliflower is pretty good. I'll cut a head up into florets, and I've found the trick is to parcook (by steaming,) then throwing those on a sheet pan into the smoker for 30 minutes to an hour. A sauce with sour cream and either mayo or Greek yogurt with a good curry powder goes well.

I have a pair of heavy rubber food safe gloves with a very thin lining. Good for handling hot food, and pulling pork. Not my first choice for slicing, and certainly not in my hand with the slicer (might be okay to hold steady with my other.) Don't remember where I bought them, they tend to...

Mate, it could have been far worse. Something that will dissolve crud, for sure, and it may not be lacquer thinner. A scrubby pad in a drill, very lightly used, might be good. Heat it up maybe, possibly using a propane torch?

In my experience..... it's pretty common to see exactly the same item on Amazon listed by multiple vendors, with rather significantly difference prices. I bought an automotive distributor a year ago. Right now, I see several distributors listed that look the same for anywhere from $60 to $80...

As a rule, sale price only has to exceed cost of production. Somebody is trying to make more on each unit. But you know all that......

https://www.amazon.com/Jaccard-200348T-48-Blade-Tenderizer-Inches/dp/B08DYBCT89/?tag=tvwb-20 That's the style I have... and may actually be the one I have.

Oh, wow, @LMichaels..... https://www.amazon.com/Tenderizer-Attachment-Kitchenaid-Transparent-Accessories/dp/B0DQ84P2V4/?tag=tvwb-20 That's about half the price..... and the transparency would make cleaning a bit easier.

A Jacquarding machine, I have a hand stamp version. While I have occasionally used it, don't think I use it enough to spring for a powered one. And they are difficult to clean (worse than a grinder, IMO.) They work pretty well on cuts like flank steak.

One of the things that I did learn young was that valves in general should be gently cracked open and not with a hard twist. That applied to pretty much everything, the only exception was quarter turn ball valves. Personally, I've never had an OPV trip when I've done this. These days, about...

ALWAYS.

I also used to live just west of there. The report I read yesterday indicated that there was a significant leak from the grill tank being transported inside the rental box truck. I don't recall what the ignition source was, though. My cynical suspicion is that the tank was actually on a...

And...... it's that time of year again. Time flies, and time for my annual reminder. *PLEASE* Wear closed shoes when grilling with charcoal or wood.

Talisker is a good distillery. We haven't tried the Amoroso finish, might have to chase down a bottle.

Regulator vent cap. Seems to be available from BGE and aftermarket.